It’s not quite fall weather but with school and football starting I’m getting in a comfort food frame of mind. I still enjoy the fresh melon and pineapples that are typical summer staples for us but soups and casseroles are calling me.
My friends in Michigan are having a chilly, rainy day so I think they will appreciate some of the meals on this weeks meal plan.
Before we jump into meal planning take a moment to enter my giveaway for Enjoy Life Foods Soft Baked Cookies (ends Tuesday).
Weekly Meal Plan
We found gluten-free Cheerios last week and my kids love them. I think it is mostly because we haven’t had that type of cereal in the house for the last few years because of food allergies. We will also have:
I’ve also been trying my hand at Smoothies again. It takes me forever to drink them but it works perfectly when I have to drive to the office. Of course, having my Blendtec makes a huge difference.
I admit that I have a bad habit of skipping lunch. I’m trying to get better. Having food ready to grab, heat if necessary then eat makes it easier.
My first grader will have a packed lunch everyday. It will be composed of SoyNut Butter and Jelly Sandwiches, apple slices, carrot sticks, hummus, rice cakes, raisins, Plentils, pretzel sticks and Chocolate SoyNut Butter and more. I usually only put 3 things in his lunch, 1 main dish, 1 fruit or veggie and one snack/filler/dessert type item.
- Leftover Asian Noodles
- Black Bean Salad
- Veggie Sandwich
- Creamy Tomato Soup (perfect if you have a garden)
- Steamed Veggies, mostly potatoes, carrots, celery and onions
This is where I’m incorporating my comfort foods.
- Texas-Style Chili with baked potatoes
- Enchilada Soup
- Lentil Shepherd’s Pie
- Mexican Casserole (in the Crock Pot)
If the weather is too warm for you to be considering comfort foods I’ve got a few ideas. Grilled Veggies with Pasta Salad or Potato Salad make a great meal, or go with something like this Quinoa-Lentil Salad or this Lemony Quinoa Salad/Wrap.
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