Meal Plan Week 65
Planning ahead is key to meal prep. Â My kids will ask me on Sunday what we’re going to have for dinner the following Thursday and I always have an answer!
Monday:
The filling and sauce for these enchiladas should be prepped ahead of time, maybe on Sunday before work. Â I spend most of my last day off doing “meal prep”, this is a life saver after work. Â You can even prep the entire dish, wrap it and leave it in the fridge to be baked just before dinner on Monday. Â Leftovers are great for lunch too.
Loaded Beef Enchiladas
Tuesday:
Feel free to prep the chicken for this dish on Sunday as well if you want to, fresh chicken can be stored in your fridge for up to 3 days safely.
Cheesy Stuffed Chicken Breasts with Tomatoes and Peppers
Copycat Outback Baked Potatoes
Start the potatoes first and bake the chicken at 375 instead of 425; 45 minutes will be perfect. Â The chicken can rest while the potatoes bake. Â Don’t worry, butterflying the chicken doesn’t take long.
and…
Spicy Green Beans
Wednesday:
Potato and Broccoli Soup
Serve with…
Crusty Homemade BreadÂ
Honestly though… go with store bought! Â Throw it in the freezer the day you buy it then pull it out when you start the soup. Â Warm it in the oven before serving to bring it to the Next Level!
Thursday:Â
PastaPesto alla CarlofortinaÂ
Store-bought pesto is a total time saver here. Â Add the tuna to each plate instead of a serving platter, this will save any leftovers from going bad too quickly.
Friday:
Honestly you’re going to have leftovers from everything you’ve made this week, keep it simple and just make a glorious salad to eat with everything that’s still in your fridge.
Today I’m feeling this salad:
This salad is completely satisfying, even if you don’t have any leftovers to use up.
Happy Friday!
I’ll see you next week 🙂