I’m not sure how I’ll be able to beat last week’s meal plan. I cooked all five weeknight dinners in 90 minutes on Sunday afternoon. It was a tiring process, but I loved not having to cook during the week. I will definitely use that approach again soon.
Turning to the week ahead, I’m looking forward to trying a few new recipes from my fellow bloggers. I love the idea of this oven-baked risotto from Food Done Light because I don’t like all the stirring that’s normally associated with risotto. And these shredded Brussels sprouts with roasted veggies and bacon from the Vintage Mom look fantastic. I’ve always been a sucker for Brussels sprouts. 🙂
With soccer and basketball seasons overlapping for the next month, I have to juggle dinnertime with practice time several nights a week. Quick meals like pumpkin pancakes, calzone, and pizza will hopefully work with all the comings and goings on those nights.
Real Food Meal Plan Week 36
Saturday: meatloaf, oven-baked mushroom risotto, green beans
Sunday: Eggplant lasagna, kale chips
Monday: Pumpkin pancakes, bacon
Tuesday: Calzone, Brussels sprouts with squash and bacon
Wednesday: Leftover lasagna, Brussels sprouts
Thursday: Taco night
Friday: Pizza, veggie sticks with ranch dip