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It’s the first meal planning of the year! Hope everyone had a wonderful week of holiday festivities! I’m sad to see the holidays go, but I am craving a return to routine. Our meal plan for the week (with special requests from the boys):
Monday: Broccoli and Ham Quiche (a special request from my middle son!) It’s a good thing I froze all of the leftover Christmas Eve ham, because I’m using it in this quiche! When you make quiche, save time by using a packaged pie crust instead of making your own.
Tuesday: Crockpot Taco Soup with Warm Tortillas. Since we have gymnastics until dinner hour on Tuesdays, I’ve been making it a crockpot meal for Tuesday. Feel free to move this one to a different day, if you have a night that’s super busy!
Wednesday: Vegetarian Black Bean Enchilada Casserole with brown rice. I’m a sucker for anything with Mexican/Latin American flavors, so I have a feeling I’m going to LOVE this recipe. It looks so easy to prep ahead for a potluck or to bring as a meal to a new mom or someone who might need an easy-to-reheat meal!
Thursday: Roasted Sweet Potato and Caramelized Onion Flatbread with caesar salad. This recipe uses prepared flatbreads, so it’s super easy to prepare (you could also prep roasted sweet potatoes ahead of time!).
Friday: Vegetable Singapore Noodles with prepared gyoza (Trader Joe’s makes great frozen gyoza!) as an appetizer. Gyoza (dumplings) are one of the boys’ favorite foods!