The last couple of weeks leading up to the end of preschool were hectic. Juggling splash days and dance class alongside swim team’s daily practice, I felt pretty scattered. Now that everything is tapering off for the season (minus swim of course), I’m looking forward to finding our summer groove and getting fully back on the meal plan train.
I’ve shared my best meal planning tips but to add one more, I will admit that I largely keep the flow of our meals similar from week to week. It’s not exactly to Taco Tuesday status (not that there is a darn thing wrong with that delicious tradition), but keeping “fancier” dishes to the weekend and relying on our go-to favorites during the week help me prevent burn out and keep us eating well all week long.
Check it out!
So I don’t know about y’all, but I’m weird about seafood and fish turning bad. Since I usually grocery shop on Fridays now, our seafood night generally falls on Saturday night. This past Saturday we kept it simple with grilled shrimp kabobs using my favorite marinade.
Since I said I’d report back, I do use and like my rice cooker (15 surprising things you can make in a rice cooker– I’m intrigued by the hummus!), but I also see why people say to opt for the Instant Pot instead. Since I have an electric pressure cooker already (that I need to learn how to use more easily), the rice cooker works fine for me, but still, the Instant Pot does look pretty cool.
I’m also looking forward to making Gina’s Lemony Tomato Herb Scallops using fresh tomatoes. It’s a favorite of mine that I haven’t made in forever!
Sunday night usually is a form of red meat. I love Jen’s flank steak marinade and have used it on several different cuts of meat.
We get the best steak results with sous vide but sometimes just toss it on the grill. I’m a big fan of keeping sides simple and light with steak, like garlicky green beans, sliced tomatoes and grilled corn. Those are my favorite spring/summer sides!
If I’m feeling ambitious, I’ll make my grilled corn and arugula salad, which despite the pictures needing desperately to be updated, is really delicious!
Mondays are a good day to go meatless since I love me some alliteration. #meatlessmonday
I know soup doesn’t scream warm weather, but if you can swing it, you should try Angela’s glowing spiced lentil soup – SO good. Often times I will keep this start of the week simple with a grilled cheese and salad or make a hearty dish to fill David up by using pasta, like in this Greek Pasta Salad.
Which can be prepped during nap time, which is always nice.
Tuesdays, Wednesdays and Thursdays are all over the place protein-wise. I usually resort to my favorite repeat dishes, like paleo sausage and veggie bake or chicken fajitas. Have you tried the oven-baked version?! So easy and tasty.
We also do a lot of grilled chicken, either eaten with basic summer vegetable sides or as sandwiches. Grilled chicken topped with wing sauce, blue cheese crumbles and ranch on a bun is one of David’s favorites. However, I’ve pinned (follow me!) this incredible looking cilantro lime chicken with avocado salsa to try soon. Drool.
To switch up the protein, I make these gyro burgers with lamb. I feel like I talk about them all the time, but you guys, SO delicious.
You can even put them on top of zoodles, which is another summertime favorite.
Speaking of zoodles, have you seen the pre-spiralized veggies from Veggie Noodle Co? So cool! I really want to try their recipe for their beet spirals, but as for the basic zucchini, I’ll probably stick to making my own with my spiralizer because it really is so quick and easy.
Fridays always mean pizza around here.
I want to say I use my whole wheat pizza dough recipe most often, but I’ve really fallen into the enticing ease of using my bread machine’s dough setting with bread flour. It makes perfect dough every single time.
I have a habit of sticking to my favorite toppings of mushrooms, onions and pepperoni, but with summer coming and the idea of grilled pizza, I’d like to do more pesto style pizzas and this incredible looking BBQ chicken pizza with jalapenos!
So that is our basic breakdown of a week. Since adopting this flow of meals, we’ve cut back significantly of eating out. We only eat dinner out once or twice a month now, which makes a pretty big difference in our food budget.
Share with me, do you have a flow to your weekly meals?
What are some of your favorites (links encouraged!)?
And do you have any meatless meals that I need to try?