Choose 2-3 recipes for breakfasts, lunches and snacks. Rotate throughout the week.
Choose a maximum of 3 dinners, and make two of them do double duty, aka planned leftovers.
You may need to tweak the guidelines for your family.
My plan is flexible. I don’t necessarily plan “baked potatoes” for lunch on Monday. All of the meals are quick and easy, so I choose what sounds good on a particular day.
I prep as I go. I don’t do a massive cooking session on the weekend and then reheat meals throughout the week. I don’t like spending hours in the kitchen and I also don’t like eating food that was cooked days earlier.
Most of my meals don’t require official recipes. I’ll share recipes with you, but I rarely cook with an official recipe. So you won’t see a recipe for “baked potato with broccoli, cheddar and Greek yogurt.” I’m confident you can bake (or nuke) a potato and throw some goodies on top 🙂
Download a printable PDF of the menu here: Meal Plan Week of June 22
Here are the recipes for this week’s menu:
Pacific Butternut Squash Bisque is a boxed organic soup – “Pacific” is the brand.
For more meal planning help:
- A Free Spirit’s Guide to Meal Planning (with printable shopping list)
- Meal Planning So Simple Even a Gym Bro Can Do It
- If you just want it DONE, I highly recommend eMeals. Choose from a ton of healthy meal plan options, plus they give you complete recipes & shopping lists!