14) and Tropical Fruit Salad (Chapter 17).
Friday: Serve Sheet-Pan Mediterranean Pasta (Chapter 14).
Place the salmon on ice in the refrigerator for Monday.
Prep the zucchini for Monday.
Wash and cut the butternut squash and refrigerate for Tuesday.
Prep the spices for Tuesday.
Mix together the meatball ingredients and refrigerate for Wednesday.
Wash and cut the bell peppers for Thursday. Place in an airtight container with a piece of paper towel and refrigerate.
Place the ingredients for the Sheet-Pan Mediterranean Pasta (except the pasta) into the roasting dish and cover with plastic wrap. Refrigerate for Friday.
Week 7: 20-Minute Meals
If you have no time to prep meals, this meal plan is for you! Each meal takes 20 minutes from start to finish! If you prep ahead just a little you can shave off more valuable minutes during the week.
Here’s what the week looks like:
Monday: Serve Zesty Bean and Cheese Tostadas (Chapter 16) and Tropical Fruit Salad (Chapter 17).
Tuesday: Serve Pan-Fried Burgers with Creamy Feta Green Salad (Chapter 16).
Wednesday: Serve Cilantro Shrimp with Spicy Guacamole (Chapter 16) and Carrot and Cilantro Salad (Chapter 17).
Thursday: Serve Smoked Salmon Pasta with Greens (Chapter 16).
Friday: Serve Dinner Charcuterie Board (Chapter 16).
Drain and rinse beans and set aside for Monday.
Prepare Tropical Fruit Salad for Monday.
Prepare raw burger patties for Tuesday. Place on a plate with parchment paper and cover with plastic wrap. Prepare the dressing for the salad.
Pull items together for the Dinner Charcuterie Board on Friday and place in the refrigerator.
Week 8: Family Focused
All foods are fit for a family, and kids can eat what you eat. However, I understand that there are foods that kids absolutely love. This meal plan consists of some of my daughter’s favorites, like pot pie and Turkey and Noodles. It also consists of foods where kids have the power to choose what goes on top of their salad or on their tostada. Empowering kids to get involved with meal preparation and building their own plate encourages them to try new foods. If you have a child who is excited about meal prep, have them help you with the Zesty Bean and Cheese Tostadas. It’s a great beginner meal for dashing young cooks!
Here’s what the week looks like:
Monday: Serve Turkey and Broccoli Pot Pie (Chapter 9).
Tuesday: Serve Beefy Chop House Salad (Chapter 8).
Wednesday: Serve Turkey and Noodles (Chapter 9) and raw veggies with ranch dip.
Thursday: Serve Zesty Bean and Cheese Tostadas (Chapter 16).
Friday: Serve Caprese Pasta (Chapter 16) with cheesy garlic bread.
Prep the Turkey and Broccoli Pot Pie and refrigerate to be baked on Monday.
Roast a turkey, shred the meat, and refrigerate for Wednesday.
Prepare the ingredients for the Beefy Chop House Salad on Tuesday. (Leave deconstructed and let the kids create their own salad bowls with the ingredients they choose.)
Wash and prep your child’s favorite raw vegetables and fruits to be enjoyed all throughout the week. If they’re hungry while you pull together a meal, you can pull this tray out and they can snack while you prepare the meal.
Chapter 5
Planning Meals When You Follow a Special Diet
IN THIS CHAPTER
When you or someone you love has dietary restrictions, you may feel especially stressed about prepping meals. Never fear!
