This week’s meal plan includes lots of veggies from our last farm share of the year. Kale, leeks, potatoes, and butternut squash are just a few of the goodies we’ll be enjoying. Because of the dry summer, my farmer isn’t doing a winter share this year. I’ll miss the fresh local veggies between now and May, but fortunately we have lots of them to enjoy over the next couple weeks.
I’m trying two new recipes this week. There are some leftover sundried tomatoes in my fridge, and I’ll mix them up with pesto from the freezer to make a simple pasta dish. I’m also making a big egg casserole later in the week. It’s full of all the best savory breakfast things. My family will probably be disappointed that I won’t let them eat it all in one night. My secret to success with leftovers is hiding half the batch in the back of the fridge before I serve the meal on the first night. Works like a charm, unless someone goes scavenging for a midnight snack!
Real Food Meal Plan Week 140
Saturday: Pasta with Sundried Tomato Pesto, Kale Chips
Sunday: Meatloaf, Roasted Potatoes, Green Salad
Monday: Vegetarian Cassoulet, Green Salad
Tuesday: Meatloaf, Roasted Potatoes, Balsamic Roasted Butternut Squash
Wednesday: Egg Potato Sausage Casserole, Fruit Salad
Thursday: Chili Lime Salmon, Rice, Broccoli
Friday: Egg Potato Sausage Casserole Leftovers
Other Meal Planning Resources
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