Next Week’s Meal Plan: 5 Veggie-Hearty Meals for the Week Ahead
Do you ever follow a weekend of dining out with a strong craving for vegetables? That’s where my head (and stomach) is at this week while meal planning. This past weekend we ate a ton; we had my husband’s family over for barbecue and ate so much cake (not to celebrate — I had leftovers from recipe testing). Plus my work week ahead is filled with testing more cakes, a trifle or two, cheesecake, two types of cookies, a pie, and five no-bake desserts.
I need some vegetables to balance all the revelry, ya’ll!
Of course, I still need recipes to satisfy my two young kiddos and accommodate my husband’s erratic work schedule. So with that in mind, here are five vegetable-centric recipes to balance the week ahead.
Welcome to this week’s meal plan!
Planning my weekly meals is a habit I enjoy. Since I’m frequently asked by friends and family what I’m cooking for dinner each week, I thought it’d be useful to 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: Broccoli and Spinach Fritters
Okay, so maybe fritters aren’t the picture of healthy, but the fritter theorem supposes that any vegetable turned into a patty and crisped to golden-brown perfection will be devoured by my kids (and me, for that matter!). I’m using our “how to turn any vegetable into a fritter” recipe to turn leftover roasted broccoli and baby spinach into Monday night’s dinner, but you can use literally any vegetables you’ve got on hand. Partnered with hummus and pita wedges, it is my idea of hearty comfort food.
Tuesday: Roasted Cauliflower Tacos
Roasted cauliflower, pickled red cabbage, and creamy Greek yogurt guacamole are the filling for these light and hearty tacos. I’ll swap the chile powder for smoked paprika on the roasted cauliflower to make these more kid-friendly and douse mine with my favorite hot sauce.
Wednesday: Roasted Shrimp and Pea Couscous Salad
I’ve had my eye on this recipe since Sheela shared it. This bowl of fresh peas, roasted shrimp, and tender couscous draped in a lemon-mustard dressing is spring comfort food at its finest. I’m adding some chopped asparagus (because, well, vegetables). Fingers crossed for leftovers for lunches for the remainder of the week.
Thursday: Veggie Supreme Egg Bake
Breakfast for dinner meets vegetables for dinner in this supreme egg bake. Lest you think this frittata riff is too virtuous, let me point that between the eggs and vegetables there is sharp cheddar cheese. This bake makes a ton, so I’m planning to serve the leftovers for breakfast the next day or over the weekend too.
Friday: French Bread Pizzas
Friday night is always pizza night for my family, and this week is no exception. With a week full of recipe testing I’m not planning to make pizza from scratch this week. Instead a loaf of French bread will become the canvas for all the bits and bobs of vegetables left in the crisper. Pesto and mozzarella are a mighty unifying duo here.
I’d love to hear what you’re planning for the week ahead! Any spring veggies you are itching to cook?!