Weekly Meal Plan, Plus a “How To” Workbook for YOU!
Today it hit me that I’ve been sharing my weekly meal plans with you for five years. Before that, they lived on Instagram, and before that they lived in my spiral notebook. Before that, I didn’t meal plan and our family life was even more chaotic. If you missed my free meal planning webinars this summer, I’m excited to give you this free meal planning workbook. It’s my tried-and-true system for how to meal plan in an easy format. It’s free to download, so share it with everyone and anyone who might benefit. I hope it will help you plan your weeks, have less stress, more time, money and energy. And more than anything, I hope it allows you to pull off family dinner with your crew. Have a great week!
We’re grilling since it looks like 87 degrees in Houston. Some of you who live in cooler climates may think that sounds dreamy, but I’ll trade you! I want crunchy leaves, a cool breeze, sweaters and boots. We’re throwing tri-tip on the grill with a big kale salad (remove the center stem and slice very thin) tossed with super simple salad dressing. Add any seasonal ingredients to the salad: Chopped apples or persimmons, dried cranberries, pepitas or chopped almonds or some grated pecorino or crumbled goat cheese. I’m also craving sweet potatoes and plan to throw some in the oven to roast (I don’t bother peeling, I just scrub and chop). Or make this hasselback version.
My youngest is getting some teeth pulled today, so I’m making one of her favorites. Miso soup with greens and soft bites of tofu. My kids like their miso soup with a scoop of sushi rice, which is probably not traditional at all. I may steam some store bought dumplings on the side to satisfy the teenagers. Honestly, the oldest child is not going to be super excited about this dinner, so maybe I’ll pick up some sushi for her when I grocery shop today.
Crazy day. Driving out to Kitchenette Farm for the day, then getting kids to tutors, orthodontist appointments and sports practices. It almost feels like the good old days! Dinner needs to be super fast with minimal prep. If we have leftover tri-tip from Sunday, I will chop it up for carne asada tacos or quesadillas. If not, I’m planning to test a dinner idea my youngest daughter and I brainstormed last week. Buy store bought tamales (any variety), cover them with a can or two of red enchilada sauce (Just enough to coat and maybe have 1/4 inch pooled in the pan) and a little shredded cheese and bake at 350 for about 45 minutes. Serve a big salad on the side (use leftover dressing from Sunday).
Chicken picatta with a side of angel hair to soak up the sauce. I’m roasting delicata squash and broccoli tossed with extra-virgin olive oil and salt at 400 degrees. If you want a recipe to follow, here you go. Just add some broccoli florets to the pan. Or just roast some broccoli on its own.
My youngest has requested sloppy joes. I’ll make them with dark meat ground turkey since we already had beef this week. I’ll have mine in a bowl over steamed cauliflower rice and a side of garlicky sautéd spinach.
We’re doing a fall-themed cooking class for Inspirato today and making some of my seasonal favorites. Collard green salad, butternut squash soup and a homemade warm apple cider. I’ll save leftovers for dinner! Don’t wrinkle your nose at the collard green salad, it’s so good! If I’m feeling extra nice, I’d make my family apple-cranberry crisp to serve with vanilla ice cream.