Next Week’s Meal Plan: 5 Easy, Cozy Vegetarian Meals for Winter
There are lots of reasons my omnivious family eats vegetarian meals throughout the month. We include at least one or two meatless days each week to encourage our kids to eat more vegetables, to cut down on our food costs, and to keep dinner interesting.
This week’s meal plan is vegetarian purely out of utility — we need to eat up things in our pantry and freezer and stick to our grocery budget this week so there are more dollars for fun dinners out, hosting holiday parties, and festivities over the holiday break. Here are the five easy vegetarian meals my family is eating this week.
Welcome to This Week’s Meal Plan
I believe meal planning is the secret to stress-free weeknight dinners. Since I’m frequently asked by friends and family what I’m cooking for dinner each week, I share my weekly meal plan here. Whether you’re just learning to meal plan and looking for a real-life example of how this works or you’re an old pro on the hunt for inspiration, here’s a peek at how I’m feeding my family this week.
New to meal planning? Start here.
Monday: Creamy Tomato Pasta
This skillet dinner is ideal for Monday night since it takes just a few ingredients from our pantry and freezer and leaves us with just one pan to clean. I’m partnering this with a super-simple salad for grown-ups, and carrot sticks and apple slices for the kids.
Tuesday: Sheet Pan Quesadillas
Have you seen this smart technique for making quesadillas for a crowd? You need two sheet pans and a hot oven to make this large-format tortilla-based dinner, but the assembly takes just a few minutes. This particular sheet pan quesadilla is filled with corn and black beans from the pantry, but you can use almost any filling you’d like.
Wednesday: The Best Butternut Squash Soup
Admittedly, I am pulling this soup from the freezer. The leftovers freeze beautifully, but you can also shortcut this recipe the night of by using frozen butternut squash instead of fresh. Partner this with bread for dipping and some sliced veggies on the side.
Here’s how I like to serve bowls to my family of four, which includes two young kids: Fill up everyone’s bowl with cauliflower rice, but serve the toppings family-style on the table. Each diner customizes their own bowl — and surprisingly my kids eat even more vegetables this way.
Pizza Friday is designed to use up leftovers, and that is exactly what this quick skillet version will do. Monday’s Parmesan, more cheese from Tuesday, Thursday’s sweet potatoes and leftover greens will all make their way onto Friday’s pizza this week.