Meal Plan Week 80
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:
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 🙂