Menus on Mondays – Final Edition of our Weekly Meal Plans

Yup, it’s the final edition of Menus on Mondays.  But, don’t fret.  You’ll still be getting great menus from me.  The only difference?  They’ll all be on a monthly schedule so we can all be better prepared.  With the onset of school and schedules and soccer-mom mayhem, I feel like being prepared is the only thing I can do to help us all stay sane.  And well fed.

So this final week, our weekly meal plan will be full of great repeats.  Nothing fancy or complicated, and things that can either be cooked or prepped in advance, so we can all get used to new schedules and routines.  Have mercy on us all…

Monday

Spinach and Spaghetti Squash Casserole, recipe from Daily Unadventures in Cooking

(can be made up until the oven step.  Once in casserole dish, refrigerate until ready to cook, and add about 15 minutes to the total cooking time).

Grilled Chicken (marinated in Allegro Original)

Tuesday

Baked Rigatoni with Spinach, Ricotta, and Fontina, recipe from Food & Wine

(can be made up until the oven step.  Once in casserole dish, refrigerate until ready to cook, and add about 15 minutes to the total cooking time).

Wednesday, Vegan

Spicy Bean & Mushroom Curry, recipe from The Lean Green Bean

Served with Steamed Veggies and Brown Rice

(if in a real time crunch, use prepared brown rice and frozen veggies!)

Thursday, Optional Vegetarian

Quinoa Primavera, recipe from Mom Favorites

Shrimp Skewers (frozen aisle, Trader Joe’s)

If vegetarian, serve with hummus and pita chips

Friday, Optional Vegan

Orzo with Caramelized Fall Vegetables & Ginger, recipe from the Kitchn

Roasted Green Beans: Trim green beans and toss with olive oil, salt and pepper.  Roast at 450 degrees for 20-25 minutes, flipping once.

Weekend Entertaining, Optional Vegetarian

Burgers – However you like ’em! (Beef, Turkey, Black Bean, Veggie)

Bavarian Potato Salad with Cucumbers, recipe from Cooking Light

Slow Cooker Baked Beans, recipe from The Lemon Bowl

Brunch Idea

Salmon and Potato Casserole, recipe from Cooking Light

Spinach Salad with Strawberries and Poppyseed Dressing

Lunch Idea, Vegan

Barley Salad with Grapes and Pecans, recipe from the Daily Meal

(sub agave nectar for honey if vegan)