I'm super curious: How do you save recipes you want to cook and eat? I recently started a file in my saved Instagram photos called "I want to eat" because honestly, even I get writer's block when it comes to meal planning. And I'd rather not start from scratch looking for recipes every week.
My family keeps a short list of favorites that get rotated in and out of our monthly menus every season, but this week I'm test-driving a few recipes that I think will be crowd-pleasers — in hopes of adding some new ones to our roster.
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.
I have a 6-year-old who is burger-obsessed and recently fell in love with a veggie burger at a restaurant nearby. I'm not one to be sneaky about vegetables, but if I can start out the week with a vegetable-heavy dinner that my kids will love, I consider that a big dinner win. Bonus: Any leftover avocados from this recipe can go into tomorrow's tacos.
Tuesday: Fish Tacos with Quick Cabbage Slaw
Full disclosure: I'm skipping cooking the halibut here and subbing in baked-from-frozen fish sticks. My kids couldn't care less about fish outside of salmon, shrimp, and fish sticks — and fish sticks really don't get the love they deserve. If you wanted to make these even easier, you could totally buy bagged slaw, too.
Wednesday: Takeout-Style Chicken Lo Mein
Everything else this week revolves around me eating this for dinner. How could I not fall in love with a takeout classic at home when it looks this beautiful? Plus, it has all the makings of a dinner win for my family: fast, flavorful, and family-friendly.
Okay, so technically this isn't a new fall favorite, but rather a fall standby that I'm happy to welcome to the table again. I'm roasting the vegetables during Sunday's Meal Prep Power Hour so all I need to do on Thursday is sauté some kale and cook the orzo.
Friday: Farmers Market Pizza
Friday is always pizza night in our house, and I'm planning on using this week's to use up leftover vegetables in a thoughtful and beautiful way. Red onions from Monday, peppers from Thursday, last night's kale, mushrooms, and squash all pulled together with a smoky mozzarella from our local cheese shop.