I love long weekends so much that I often have a hard time looking past the end when preparing for them. I went grocery shopping before the weekend started in hopes that I could be prepared for the whole weekend and all the events we had on. However, I did not do my usual meal planning and grocery shop on Saturday for the week to come. This means that I am planning meals tonight and will get the groceries we need tomorrow. It will make the week feel a bit more rushed, but it was worth it to just focus on family and friends the past three days.
In case you are in the same boat, I thought I would share my plan for the next 4 days. All meals will be served with a mixed green or spinach salad topped with a variety of fresh fruits and veggies of course.
Tuesday: Black bean fajitas with peppers and onion. This meal is always a hit with our kids (as long as I take the onions out on their plates) and I love how easy it is to prep. It can be ready in 10 minutes flat. Slice peppers and onions and saute them in a bit of water and avocado oil until they are softened. Add in low sodium fajita seasoning and No Salt Added black beans, and stir until the beans are warmed through. Serve with diced avocado, shredded cheese, salsa, sour cream (or plain Greek yogurt), and whole grain wraps.
Wednesday: Wednesday is my mom’s birthday and she has requested homemade chicken burgers. The weather is supposed to be amazing so we are excited for a family BBQ to celebrate. If you want to have burgers and need a quicker recipe than the link above, try my meatball recipe and make burger patties instead. I do this quite often, BBQ them on a foil, and they always turn out great!
Thursday: Baked sole with roasted beets and Brussel sprouts. If I am turning the oven on, I like to bake as many supper items in there as possible. I will turn the oven to 375 degrees and put the beets in first, then add the Brussel sprouts and sole about 10 minutes later. The beets take about 35 minutes and the the sole and Brussel sprouts will be perfect after about 22-25 minutes. You know that fish is done when it flakes apart and isn’t “mushy” inside anymore.
Friday: Shrimp and veggie stir fry with brown rice. The trick with this one is cutting up all the vegetables ahead of time. I will plan to do this either Thursday night or during nap time on Friday, but definitely will not leave it until last minute as that is a recipe for disaster in the witching hour. I like to get the veggies all cooked and then add in the shrimp last so that it warms through, but doesn’t get too chewy.
That is what I have so far. Will have to think about next weekend as we go. Hope you have a wonderful “short week”.
Until next time….stay healthy!