Meal Plan Monday: Prepped and Ready to Go

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Feeding your family is hard work! I get it. Sometimes I wish I could just ignore the fact that we all need to eat, AGAIN and wish for a dinner fairy to magically churn out healthy meals and snacks. Unfortunately that isn’t going to happen.

This week I am a little more prepared. I spent some time yesterday chopping veggies, I bought hummus (I could have made it but I didn’t want any excuses) and today I’ll share my Meal Plan. I’m trying a few new things this week.

Meal Plan

Breakfast

I like a quick breakfast so I prefer something I can cook or reheat quickly.

• Summer Berry Breakfast Quinoa
• Blueberry Oatmeal with chia and flax seeds
• Baked Peachy-Oatmeal Cups
• Breakfast Tacos (eggless of course) with a side of fruit
• Toast with Sunbutter and sliced fruit

Lunch

I usually make lunches from dinner leftovers. You can do this by packing up your lunch when you are putting away dinner. Add a salad or a baked potato if you need something to make it more substantial.

• Lentil Taco Quesadillas
• Sunbutter Sandwiches with fruit
• Bean and Grain Bowls (add tortilla chips to make it a little more kids friendly)
• Baked Potatoes with Lentil Taco “Meat“, fresh salsa and guacamole (the 100 calorie snack size are perfect for lunches)
• Veggie Stuffed Pita (my favorite lunch, I’ll be eating this all week)

Snacks

Snacks are usually very simple, but still delicious!

• Fruit (apples, plums, nectarines, peaches, grapes, blueberries and bananas are all on hand)
• Hummus with Fresh Veggies (carrots, cucumbers, bell pepper strips are cut and ready for dipping)
• Sunbutter and Banana Quesadillas (oh yes I did! Thank you Rudi’s gluten-free tortillas!)
• Popcorn

Dinner

The weather is still warms but my taste buds are beginning to crave autumn flavors. I’ll try to balance my wants (hearty spicy foods) with my needs for fresh foods that don’t overheat my kitchen.

• Lentil-Quinoa Veggie Salad
• Pizza Noodle Casserole and a Mixed Green and Berry Salad with Blueberry Vinaigrette Salad Dressing
• Broccoli and Brown Rice Casserole
• Veggie Chili with baked potatoes and
• Broccoli & Potato Soup

You may have noticed that I use a lot of the same ingredients in many of these recipes. I do that so I can save time by cooking larger portions one night so I can reheat and save time another night. Here are a few ways I do that with this Meal Plan.

• I already have about 6 cups of lentils cooked. I’ll potentially use these in Breakfast Tacos, lunch quesadillas, bean and grain bowls, Lentil-Taco potatoes, Lentil-Quinoa Veggie salad, and chili.
• I have 8 cups of cooked quinoa. I’ll likely use it in a couple of breakfasts, the bean and grain bowl, and the Lentil-Quinoa Veggie Salad
• I’ll bake potatoes to use in the Breakfast Tacos, Lentil Taco Potatoes, to serve with chili and the leftovers will go in the Broccoli and Potato Soup.
• Chopped veggies and fruit will make their way into the main dishes, salads, or become side dishes.

I’m hoping this weeks preparation will save time and keep us from getting take-out.

Has the weather cooled off in your area? Are you still making “summer” food or have you moved on to your favorite fall foods?

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