One of the best things I’ve ever done for my mental (and my family’s physical) health is start meal planning. It also helps cut down on our spending in a couple ways: We have a set list when we enter the grocery store, and we aren’t as tempted to eat out when we know we have a plan. So, with that said, I thought I’d start sharing our weekly meal plan now and then . . . for inspiration, for accountability, and to force me to keep them fresh. If there’s one thing that will lead me to the drive-through, it’s food boredom.
And with that in mind, I tried to strike a balance this week of healthy, freezer-stocking, and comfort food. (And my winter meal plan template really helps me visualize that.) We’re also coming off a week of HelloFresh meals (I like to use their steep discounts when they come around to give myself a break from planning—here’s a link if you want to try a free box), so that’s the first meal.
Then on Tuesday, the plan is our Cauliflower Burrito Bowls (yum!). We’ll dig into our freezer for some pork chops from Costco on Wednesday to make pork schnitzel with lemon-butter potatoes, and coleslaw. Wednesday is a bit of a busy day, so I’ll prep some of the stuff for dinner earlier in the day (make the coleslaw, pound out the pork, and cut up the potatoes). And on Thursday I’ll make a triple batch of Cookie and Kate’s Vegetable Lasagna so I can freeze two (they freeze very well).
Friday is St. Patty’s Day, so I have to make something green: some homemade Pesto and Roasted Tomato Pizza (with this delicious crust) and a big salad. To round out the week, on either Saturday or Sunday we’ll make beef stew, Irish soda bread, and salad.
As for breakfast and lunch, I’ve included the full breakdown below. I hope this inspires you, and that you have a wonderful week!
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Our Meal Plan for the Week of March 13th-March 19th
Breakfast: Banana Streusel Muffins (you should also try these Banana Nut Bran Muffins! They have a delicious streusel topping)
Lunch: Leftover pasta
Dinner: HelloFresh Sweet Chili Pork and Cabbage Stir-Fry
Breakfast: Muesli, yogurt, and fruit
Dinner: Cauliflower Burrito Bowls
Breakfast: Breakfast sandwiches
Dinner: Pork schnitzel, lemon-butter potatoes, coleslaw
Breakfast: Avocado toast and fruit
Lunch: Schnitzel sandwiches
Dinner: Cookie and Kate’s Vegetable Lasagna (x3 for the freezer)
Breakfast: Oatmeal and smoothie
Dinner: Pesto and Roasted Tomato Pizza and salad
Breakfast: Croissants, bacon, eggs, and smoothie
Lunch: Lasagna or pizza
Dinner: Beef stew, Irish soda bread, and salad
Helpful Meal-Prep Resources:
My meal planning template (Spring, Summer, Autumn, Winter)
These freezer-safe glass containers
This Arugula, Watermelon, and Feta Salad recipe from Ina Garten is a must for summer eating. Perfect for dinner and picnics alike.
Stuffed with a creamy ricotta and spinach filling, these vegetarian stuffed pasta shells are every bit as satisfying and scrumptious as their meat-laden counterparts.
This vegetarian marinara sauce has a rustic, hearty texture that’s as satisfying as it is delicious.