I haven’t been posting my meal plans lately, but I’m still planning them. Some weeks, I just plan a few days ahead of time, but I always need some sense of menu organization or I get stressed out about it.
This is one of those weeks when I knew I’d want a full week of meals ready to go. All the dishes are quick and easy, and I know my family will like them. I got lots of carrots from my winter farm share this week, so it’s the perfect time for ginger carrot soup. There was a lot of cabbage in this month’s haul, too, so I’m looking forward to Asian slaw as well as my ground beef and cabbage skillet.
I’m trying the Instant Pot Vegetarian Chili Mac for the first time this week. It looks so simple and delicious. It’s loaded with taco night flavors, so I know it will go over well.
Real Food Meal Plan Week 173
Friday: Instant Pot Ginger Carrot Soup, Polenta Cakes
Saturday: Instant Pot Vegetarian Chili Mac
Sunday: Meatloaf, Ginger Lime Asian Slaw, Smashed Potatoes
Tuesday: Pumpkin Macaroni and Cheese, Broccoli Salad
Wednesday: Pasta with Marinara, Green Salad
Thursday: Ground Beef and Cabbage Skillet