Meal Plan Week 75

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.

Tuesday:

with a…

Green Salad

…prep enough for two salads and then store half in the fridge for tomorrow’s dinner.

Wednesday:

Bruschetta Stuffed Portobello Mushrooms

Serve with the remaining…

Green Salad

and

Crusty Bread

As always you can go with store-bought bread. Simply throw a loaf of bread in the freezer the day you buy it and take it out an hour before you sit down to eat, it’ll be just like fresh baked, oooh warm it slightly in the oven!

Prepare and marinate Thurday’s dinner – make sure you cook an extra chicken breast for Friday’s dinner.