Weekly Meal Plan

Rule #186: If you think about your next meal while you’re eating your current one, you are my friend for life.

I’ve been more intentional about trying to plan out our dinners for the week ahead of time. I find that we eat much healthier and tastier meals when I’m able to plan ahead of time. I also find that we spend less money at the grocery store when there’s a meal plan in place. I try to save harder recipes for when I’ve got a little more time to spare, and I will make double the serving size for recipes that are freezer friendly. The freezer is my bestie during the school year!

Monday: Frozen Cauliflower Pizza (we love this one from Costco) | Herbed Squash with Goat Cheese (recipe coming soon)

Tuesday: Parmesan Spring Pasta (subbing Trader Joe’s Cauliflower Gnocchi for regular) – I’ve saved a “How To” for how to cook Cauliflower Gnocchi on my Instagram Story Highlights | Simple Salad

parmesan spring pasta

Wednesday: Swedish Meatballs | Cauliflower Mash | Roasted, Shaved Brussels Sprouts (The Meatballs and Cauliflower Mash make huge portions, so I’ll be freezing most of both recipes! This will be great with school coming around the corner.)

Swedish Meatballs

Thursday: Easy Moussaka (Greek casserole with meat and potatoes)| Simple Salad

Moussaka

Friday: Heading out on the town for Houston’s Restaurant Week!

Saturday: Ordering in from the ole delivery list! Locally, we love Fajita Pete’s and Locatelli’s Pizza.

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