Meal Plan Week 80
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.
Tuesday:
Chicken Bruschetta
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
with….
Sweet Onion Roasted Cauliflower
(set the oven to 375)
and the remaining…
Green Salad
Thursday:
Italian Spice Rubbed Grilled Chicken
Serve with…
Copycat Outback Baked Potatoes
and…
Grilled Vegetables
Prepare and marinate the beef for tomorrow’s dinner.
Friday:
Ultimate Steak marinade
Serve with my…
My NEW Ultimate Creamed Spinach
and an…
Italian Tomato Salad
See you next Friday 🙂