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We got our first snowfall this past Friday, so I’m in the mood for some comfort food now that it finally feels like winter! This week’s meal plan features good old-fashioned comfort foods like chicken noodle soup, homemade macaroni and cheese with broccoli and a take on the traditional grilled cheese and tomato soup!
Monday: Whole Roasted Chicken with Root Vegetables (parsnips can be a great new vegetable for the kids to try!) and salad. This is one of my favorite comfort food meals to make, and you can use the rest of the chicken and carcass to make chicken noodle soup for later in the week! Side note: this recipe calls for a 2 1/2-3 pound chicken, but I plan to use one that’s a bit larger for extra meet at dinner and for soup later in the week.
Tuesday: Toasted Cheese and tomato soup. If you’re in a hurry, just buy a prepared tomato soup (we love the one from Pacific Foods). I like to make my own ahead of time and reheat for dinner! I find that the kids love dipping their grilled cheese in the soup, so I cut them into fourths length-wise for easier dipping!
Wednesday: Macaroni and Cheese with broccoli and garden salad. Broccoli is one vegetable that all 3 boys love, but if there’s another one that your kids like better, try substituting it!
Thursday: Homemade Chicken Noodle Soup with crusty multigrain bread. The footnote of this recipe has a link that will instruct you on how to make your own chicken stock, and that’s what I’ll be doing with my leftover chicken from Monday’s meal!
Friday: Meatloaf and Roasted Garlic Mashed Potatoes with green beans. I haven’t made meatloaf in FOREVER, but it’s always a hit, so it’s a great comfort food to include here, and I LOVE the sauce with this recipe! I’ve made it so many times for different people, and it always gets rave reviews! I use 90% lean organic grass-fed ground beef, but you can also use 85% if you like a little more fat! Also, I substitute panko bread crumbs for the Ritz crackers when I make this recipe.
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