Foodie Family Weekly Meal Plan Collection

Holy crow. It’s summer. I mean, not in the official way, but in the oh-my-gosh-the-kids-are-out-of-school way. I’m not quite sure how to look at this. Does it mean that life will get easier without a strict schedule to adhere to on a daily basis? Or will it get wilder trying to figure out how to keep them appeased so I don’t go insane?

The jury’s still out, so I’m keeping it simple with the dinners in this weekly meal plan. Plus, it’s supposed to be nice outside, so I’m thinking a little alfresco dining might be in order. I can imagine a glass of vino might go pretty nicely with a few of these dishes. Or a sippy cup of milk. If you’ve worn footy-pajamas in the last five years, you get the milk. Just sayin’.

Monday

Gingery Pork and Cucumber Pitas (save 1/2 cup pork for flatbreads), recipe from Real Simple

Sweet Potato Fries (Alexia, frozen)

Tuesday

Shrimp and Grits Casserole (I add 3/4 chopped uncooked asparagus and 8oz sauteed mushrooms to the polenta mix before baking), recipe from Cooking Light

Roasted Carrots

Wednesday

BBQ Pork and Pineapple Flatbreads

– Top naan flatbreads (I get mine from Trader Joe’s) with BBQ sauce instead of pizza sauce. Top with lefover pork, chopped pineapple, red onions, and corn. Sprinkle cheese and cilantro over flatbreads then bake at a preheated oven to 400 degrees until cheese is melted.

Tossed Green Salad

Thursday

Spicy Citrus Tilapia: I plan to use this marinade and 1/2 it. Then broil instead of grill the fillets because tilapia won’t hold up to the grill.

Sauteed Peppers: Saute three chopped, multi-colored peppers with reserved marinade from above.

Whole Wheat Couscous

Friday (Vegetarian)

Farfalle with Yogurt and Zucchini, recipe from Food and Wine

Arugula with Olive Oil and Aged Balsamic

Weekend Cooking (Vegetarian)

Broccoli and Three Cheese Lasagna, recipe from Real Simple

Celery and Mushroom Salad, recipe from Food and Wine

Weekend Breakfast (Vegetarian)