Planning out your meals for the week ahead is a great way to save time and money.
With a little advance planning, you won’t find yourself scrambling to put together a meal when it’s already way past dinnertime, or resorting to yet another frozen premade pizza or takeout multiple times a week, rather than enjoying something that’s healthy and delicious.
This week’s meal plan features many flavorful and nutrient-packed items that I like to make in my own kitchen.
Making bigger batches of family faves and basic items (like grilled chicken breast and plain quinoa) and prepping vegetables ahead of time will set you up for smooth sailing and simplicity in the kitchen throughout the week.
Whole Wheat-Blueberry Muffins from Betty Crocker served with almond butter for breakfast. Veggie Frittata from the Food Network cooled and sliced for a packable lunch.
Simply Grilled Chicken Breasts with quinoa and Oven Roasted Vegetables for dinner. Consider substituting sweet potatoes for the russets.
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Leftover quinoa served as breakfast cereal, with nuts, dried fruit, cinnamon, coconut flakes and almond milk for breakfast.
Garden salad with leftover veggie frittata for lunch.
Baked Salmon with Noodles in a Brown Butter Sage Sauce from Janet Fletcher at Epicurious, and leftover roasted vegetables for dinner.
Leftover muffins with scrambled eggs for breakfast.
Garden salad with leftover baked salmon for lunch.
Leftover noodles with jarred marinara sauce and Fried Peppers, Onions and Sausage for dinner. Use your favorite sausage.
Leftover quinoa served as breakfast cereal, warmed and topped with nuts, dried fruit, cinnamon, coconut flakes and almond milk.
Leftover grilled Chicken Quesadillas with jarred salsa for lunch. Leftover sausage, onions and peppers served on hoagie rolls for dinner.
Waffles from Betty Crocker for breakfast – Easy to make and the batter can be whipped up in mere minutes. Just remember to start preheating the waffle iron before you get started on the batter! Reserve some batter for Sunday.
To save time on meal prep later in the week, make a big batch of waffles and freeze them. You never know when you’ll be in the mood for a quick breakfast or snack, and they reheat well in the toaster oven.
Mediterranean salad with feta, cucumber, black olives and tomatoes, plus pita chips and Mark Bittman’s Hummus for lunch.
Chicken Noodle Soup from Tyler Florence at the Food Network for dinner.
Leftover waffle sandwiches, with melted cheese and bacon for breakfast.
Leftover chicken noodle soup for lunch.
Raid the fridge/leftover night – Time to set out a smorgasbord to finish up the last of the leftovers for dinner. I love scrambling leftover veggie dishes with eggs and serving them alongside some crusty bread or a salad.
Scrambled eggs with leftover bacon bits, crisp whole-wheat toast and fresh fruit salad for breakfast.
Homemade Pizza from Alton Brown at the Food Network for lunch.
Ina Garten’s Lamb Kebabs with Vegetable Biryani for dinner, both from the Food Network.
WILD CARD
Sometimes those leftovers just don’t stretch as far you think they might, or something unexpected comes up and you just don’t have the time to cook. This is when a homemade, pre-prepared and frozen meal comes in handy. Try this Lasagna from Anne Burrell at the Food Network.
Tip: Whenever you make a batch of lasagna, soup or a casserole, double the recipe and freeze one for a “wildcard” dinner.
For more meal plan suggestions, visit the Meal Planning section of the Remember Stuff blog or use Rememberstuff power recipe search for additional recipes.
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