It has been a while since I posted my weekly meal plan so I thought that I would pop on and do that today. In addition to what is listed below I will make a salad each night spinach or kale or mixed greens and lots of chopped veggies and nuts, seeds, and/or diced avocado.
Sunday: Salmon (baked with salmon seasoning on top) with roasted potatoes and steamed broccoli. This was last night’s supper. Here is a pic of my husband’s plate and then my plate. I always start with salad as a base and then add other foods on top so that I fill up on salad. He prefers is salad in a separate bowl. We had company so the salad was a special one with an Asian Sesame dressing.
Monday: Coconut mango chicken with roasted sweet potato “chips” and cauliflower. Tonight’s supper is a great one for if you need to prep ahead. While Rhett was playing after lunch, I got the chicken marinating in mango juice and coconut milk and then peeled and cut up the sweet potatoes and cauliflower. At 4 when he is up from nap, I will put the veggies in the oven at 375 degrees and add the chicken about 4:20. That will free me up to play with all three kids for a while and by 5 pm we will be eating supper.
Tuesday: Turkey meatballs with brown rice and snap peas. This is another one that is easy to prep ahead of time. You can make the meatballs earlier in the day and store them in the fridge until it is time to bake them. You can also cook something like this on a Sunday and freeze for a very quick pull-out meal.
Wednesday: Lemon pepper halibut with roasted beets, peppers, and onions.
Thursday: Pork cutlets with with quinoa cranberry salad and roasted Brussel sprouts. In place of the quinoa salad, you could also saute up any leftover potatoes, sweet potatoes, beats, etc. as your starch side for this meal.
Friday: Manicotti with peas and corn. This is one of my kid’s favourtie suppers and an easy pic for Friday night when everyone is tired. I get the Manicotti from the fresh pasta section at Costco and pair it with a fresh rose sauce from the same section.
Saturday: Gnocchi coated in pesto, tossed with sauteed onions, peppers, baby shrimp, and sun dried tomatoes. (The boys will have plain gnocchi with a few shrimp and cut up veggies on the side.)
Hope this gives you some inspiration for this week or other weeks to come. For other meal planning ideas you can check out this post that I did as a guest blog for Three Little Crowns a while back.
Until next time….stay healthy!
2 thoughts on “Meal Plan for the Week (May 1-7)”
Hi Noelle! I love this post…and all of them. Gives me such great ideas for meals.
I find my problem is that we can’t eat dinner until 6pm when my husband gets home but the kids and I are starving by then and sometimes fill up on cheese and crackers. I’d love some ideas to get us through the late afternoon but that don’t ruin our appetite for dinner. Thanks!
Oh Nancy this is such a great question! And a very common obstacle! First of all thank you for reading and for your comment. A few strategies that I would suggest. One is planning for two healthy and portioned afternoon snacks for yourself. For example, maybe and apple and 6-10 almonds OR an apple with Greek yogurt around 2:30 and then baby carrots and cucumber or peppers and snap peas with a bit of hummus around 4:30. Another option would be for you to have a salad around 4 or 4:30 instead of with your supper. For your kids, it would depend on their ages as to what I would suggest. Bottom line though is that ideally anything between 4 pm and supper time is vegetable based. That way you are filling up on high nutrient dense and low caloric dense foods. If they are not napping, then they could have both snacks with you. If they are napping and wake up hungry, try to get a healthy snack in right away so that they are satisfied, but still have an appetite at supper. I put out fresh cut up veggies most nights between 4 and 5. Sometimes they are eaten and sometimes they aren’t, but if anyone is hungry then they have a healthy option to turn to rather than cheese and crackers.
Hope this helps!