This is a typical spring week in my house. A couple nights are taken up with soccer practice, and we’ll have to eat early on those evenings. My husband works at a college, and we’ve finally reached the point in the year when he doesn’t have to work in the evenings anymore because the students are approaching their summer break. (I’d love to have that schedule again – 3 month summer vacation!)
Last week’s Prep Dish meals were a success, and we actually have a few meals left to try this week. They sent me their weekly meal plan and recipes, along with a grocery delivery from Peapod that included everything I’d need to make a week’s worth of meals. I love how you can prep a week’s worth of dinners, plus a salad and breakfast, in just one hour by using Prep Dish. We didn’t have enough free nights to make all the meals last week, so I put the pork chops in the freezer when they arrived. Also, the breakfast meal looked like a great option for “breakfast for dinner,” and I wanted to give the plantains plenty of time to get ripe. We’re looking forward to trying both those meals this week.
The rest of our dinners are simple favorites like homemade pizza and taco salad. I do need to try the Southwestern Avocado Quinoa Salad on my kids this week. The first time I made it, I ended up eating the whole batch for lunches throughout the week. Oops! Hopefully they’ll give it a thumbs up.
Real Food Meal Plan Week 114
Saturday: Southwestern Avocado Quinoa Salad
Sunday: Garlic Pork Chops with Fingerling Potatoes and Brussels Sprouts (Prep Dish)
Monday: Eggs with Plantains and Bacon (Prep Dish)
Tuesday: BBQ from Freezer, Potato Salad, Cole Slaw
Wednesday: Pasta with Marinara, Green Salad
Thursday: Taco Salad
Friday: Homemade Pizza, Salad
Other Meal Planning Resources
Disclosure: Prep Dish sent me a complimentary weekly meal plan along with recipes and groceries for the meals. All opinions are my own.
See Menu Plan Monday for more ideas.