Welcome to the weekend everyone. I hope you’ve got some lovely plans in store. Here’s what’s on tap for the meal plan this coming week! And as always, feel free to email me questions, comments, or requests when it comes to meal planning: [email protected]

 

SHAKSHUKA WITH SWISS CHARD

I’d all but forgotten about this savory, North African-inspired egg dish. I stumbled upon it this week and served it for dinner one night (and then enjoyed leftovers on a tortilla for lunch the next day). Delicious and perfect if you have vegetarians in the house.  It’s a one-dish supper that I like to serve with pita, naan, or a crusty loaf of bread. A spoonful of Greek yogurt on the side might be a nice addition as well. 

FAVORITE BAKED CHICKEN PARMESAN

Everyone loves when this shows up on the table. With just six ingredients, it’s pretty easy to make. I usually serve it with roasted broccoli, a side of whole grain pasta, and store-bought marinara sauce (or homemade if I have time using this crazy easy recipe). Double the recipe and you can wrap and stow leftovers in the freezer, which are great reheated and cut into strips for school lunch. 

UDON NOODLE SOUP WITH SOFT EGG AND COLLARDS

This tasty soup is full of  immune boosting goodness to keep cold season at bay. It’s flavored with garlic, ginger, a little chili, leafy greens, and chicken broth. It’s a healing brew, a one-pot meal, and delicious, too.  


INSTANT POT APPLESAUCE WITH CINNAMON AND GINGER

I know my stove top applesauce showed up in the meal plan just a few weeks ago, but apple season is now and this Instant Pot version is too good not to share. I made a big batch yesterday and it’s already half gone. If you don’t care for ginger, just leave it out. 

4-INGREDIENT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Four ingredients is all that’s required in this gluten-free cookie. It’s a fun one to make with the kids (or pass the recipe along and let them go it alone).