Meal Plan Week 65

Planning ahead is key to meal prep. 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. I spend most of my last day off doing “meal prep”, this is a life saver after work. You can even prep the entire dish, wrap it and leave it in the fridge to be baked just before dinner on Monday. 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.

Copycat Outback Baked Potatoes

Start the potatoes first and bake the chicken at 375 instead of 425; 45 minutes will be perfect. The chicken can rest while the potatoes bake. Don’t worry, butterflying the chicken doesn’t take long.

and…

Spicy Green Beans

Wednesday:

Potato and Broccoli Soup

Serve with…

Crusty Homemade Bread

Honestly though… go with store bought! Throw it in the freezer the day you buy it then pull it out when you start the soup. Warm it in the oven before serving to bring it to the Next Level!

Thursday:

PastaPesto alla Carlofortina

Store-bought pesto is a total time saver here. 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 🙂