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Every week’s schedule brings new challenges at dinnertime. It seems like the challenges change from one week to the next, but it’s always something. This week, the kids are on school vacation, so I’ll have to work around our daily adventures to get dinner on the table. Also, my son is getting braces midweek, so he’ll need to eat soft food for a few days later in the week. We’ll be away for the weekend, and I do love writing “away” on the meal plan for two nights. It’s definitely a treat to let someone else do the cooking once in a while. I’m hoping to find a good locavore restaurant to try during our ski weekend.
For the rest of the week, I’m depending on easy meals that can be prepared well ahead of dinnertime. I’ll work on part of each dinner during the morning before we get going for the day. The Roasted Squash Apple Soup is an old favorite that’s going in my book, so I want to refine it. The Korean Beef Tacos are a new recipe I’m trying this week from A Year of Slow Cooking. Hopefully everyone will like them.
Real Food Meal Plan
Monday: Roasted squash apple soup, grilled cheese, salad
Wednesday: Creamy mushroom soup (pureed), biscuits
Friday: Cheese quiche, salad, home fries
Meal Planning Resources
And for other ideas, here are our previous weekly meal plans:
What’s on your menu this week? Please share ideas and recipes in the comments.
Linking to Menu Plan Monday.