Weekly Meal Plan

Weekly Meal Plan

Rule #281: If Plan A fails, don’t worry. There are 25 more letters in the alphabet. 

Alllll righty then. Here’s my first crack at a Weekly Meal Plan post. I realize that I’m posting this after the meal we’re having on Saturday, but I thought including it would be fun if you’re interested in making something similar the following weekend. Sharing is caring, no?

I’ve posted about how I go about Menu / Meal Planning before, but I wanted to give a little run down of what a week in our house looks like. We’re trying to eat healthier meals but still feel satisfied at the end of the day. No green smoothies in this meal line-up, folks. I also have to add that I didn’t include any breakfasts or lunches this time. We’ve been eating the same breakfasts (eggs + this awesome chicken sausage) for a while now, so nothing’s fancy about that. And our lunches are usually leftovers from dinner or something like this:


With that said… dramatic drumroll please………… here’s our meal [dinner] plan for the week:


We’re having folks over, so we’re going to keep it low-key and grill some snaw-sauges.

Grilled Sausages (Chappell Hill Sausage + Stubb’s BBQ is the way to go)

Corn Pudding

Five Bean Bake

Mexican Veggie Medley


Paula Deen’s Chicken in Wine Sauce

Roasted Parmesan Green Beans

Toss green beans with EVOO, Kosher salt, and black pepper. Roast at 400 for 25 minutes. Make it rain with some Parmesan on top. Roast for another 2 minutes, until cheese melts.


Mexican Quinoa Bowls (recipe coming soon)


Cauliflower Fried Rice (Trying this recipe out this week: frozen cauliflower rice, sauteéd onion, carrots + peas, soy sauce, hoisin, rice wine vinegar, grated ginger, and shredded chicken.)

Lemon-Parmesan Roasted Broccoli

Wednesday – AKA “Crock Pot Wednesday”

Slow Cooker Braised Pork (We’re using a pork tenderloin instead of the pork butt roast, and I’m changing some of the seasonings. Hopefully, I’ll post this one soon!)

Roasted Sweet Potatoes

Cut sweet potatoes in half lengthwise, rub with EVOO, sprinkle all over with Kosher salt + black pepper. Roast cut-side down at 400 for 20-30 minutes, until they’re tender when you push on them with the back of a spoon.


Greek Chicken Sheet Pan Bake

Cauliflower Mash

pick a meal to go with the wine

I hope you enjoyed this Weekly Meal Plan. If you did, check these other ones out, too


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