Menu Plan: September 29- October 4

Happy Tuesday! I hope that you are all having a wonderful week so far! I have such a delicious line up of meals for next week and truly can’t wait to dive into each of them. I planned this menu early in the week when I had a few extra minutes and it felt so nice to have that taken care of and done.

The kids are both out of school on Friday, so I am going to do all our shopping for next week on Thursday. Its a great feeling to know that I will have all the ingredients we need for yummy dinners before the week is even up!

Before I dig in to the weekly meals, I want to ask if you all have any questions about how we plan our meals (and by we, I mean me 😉 I lump Michael into our planning because I always run it by him to make sure he likes what we have planned. Also, if I get stumped he and the kids are great at helping me remember what meals we love. If I can help out in any way, I will!

Saturday: Skinnytaste: Summer Cavatelli with Corn, Tomatoes and Zucchini

• We are making the most of summer produce and have two recipes this week that use up seasonal veggies. This recipe is as delicious as a cold pasta salad as it is served hot. We all love it as is, but if you wanted to serve a protein with it, you could stretch it a bit. Also, love the simplicity of the ingredient list on this one. I am making massaged kale salad to go with it with a tahini, dijon, lemon vinaigrette.

Sunday: Oh She Glows: Vegan Enchiladas with Cilantro, Avocado Cream Sauce

• Favorite enchilada’s ever! I love this dish so much and totally know that this will not be one that the kids love. So, planning on making them some chicken quesadillas for dinner on Siete Cassava Flour tortillas. The recipe says that this makes 4, but we usually end up doing 6-8 smaller ones to stretch out the recipe a bit more.

Monday: Teriyaki Salmon + Chicken with Roasted Broccoli and Rice

• I love making teriyaki anything- we use a great gf teriyaki sauce from Native Sun and I put the salmon with some sauce in a foil packet and bake it off at 350 for 20 minutes. I get organic chicken breasts or tenders and saute them in ghee, then once cooked add some sauce to a pan, pop a lid on it and turn it to low for about 5-7 minutes. Proteins cook about the same amount of time. I am going to attempt rice in the instant pot (may even do some cauliflower rice to mix in with the white rice) and roast off some broccoli with the teriyaki salmon + chicken.

Tuesday: This is our fend, roast, eat leftover night. A bowl of cereal, maybe 😉

Wednesday: Pinch of Yum: Super Easy Skinny Veggie Crockpot Lasagna

• One thing our family can all agree on: WE LOVE LASAGNA! This one is great because you add 3-4 cups of your favorite veggies to the mix. On Saturday when I make the ST pasta, I am going to double buy and prep the same veggies for both recipes so that on Wednesday I am all set! Also, Wednesday next week is a crazy work day and being able to have dinner done in the crockpot just makes life easier.

Thursday:Cotter Crunch: Easy Jalapeno Shrimp Veggie Bake

• We made this for the first time back in June, and it is literally so easy to make. You just lay the ingredients in layers in an oven proof skillet and bake it off. The flavors are INCREDIBLE! I am only going to do jalapeno on 3/4 of the skillet so that the kids section doesn’t have as much heat as our does. This is a one pan dinner that requires no side dish or salad. You get tons of veggies in the dish. SO GOOD!

My grocery list is made and it isn’t too crazy this week. When I make similar meals the list seems much more manageable than when I am trying to do a bunch of different methods and types of cooking. Please let me know if you have any questions or if you try any of these meals, too! It is fun to hear from you all when you try a new recipe, too. Love that!

Take care and have a great day today!

xx

(photo credit: Jessie Preza Photography)