Isn’t it ironic? We couldn’t wait to grow up, and now here we are, adults weighed down by never-ending to-do lists. One of those taxing decisions we battle with is, ‘What’s for dinner?’ Especially after a long, exhausting day, it feels like the last straw.
For me, the trick to combating this dilemma is dedicating time at the weekend—typically Friday or Saturday—to meal planning and workout scheduling. Come Sunday, I’m armed and ready, prepping my breakfasts, snacks, and lunches for the forthcoming workweek.
Now, I know there are adventurous souls out there who crave diversity at every meal. Just imagining the mental gymnastics involved makes my head spin! So, I take a simpler approach. One, or perhaps two recipes for each meal. If it’s something versatile, something that I can remix throughout the week—well, that’s the holy grail.
Take taco innards, for instance. It’s a chameleon of a meal that can morph into a burrito, a classic taco, or a topping over salad, rice, or a baked sweet potato. My usual recipe is a lively mix of ground turkey, black beans, Rotel, green chilies, jalapeño, and garlic. Sometimes, I’ll toss in a bag of microwavable brown rice for good measure.
This week, though, it’s all about simplicity. My charmingly picky 11-year-old has declared a no-go on anything beyond basic taco meat. So, that’s the plan.
And now, to make your life just a touch easier, here are printable recipe cards for this week’s meal plan:
Smoothies and I have a warm-weather romance. You see, I’m a person who leans towards hearty, warm foods—the kind that leaves you feeling satiated and content. Smoothies, although delicious and refreshing, don’t usually hit that ‘fullness’ spot.
But when the sun is shining and the days are long, I find myself reaching for that blender. Why? Smoothies are quick, easy, and absolutely brimming with flavor. Plus, let’s not forget their chameleon-like ability to adapt to your whims and fancies—perfect for someone who loves diversity in their meals (yes, that’s me).
Here’s a smoothie recipe that I swear by. It’s basic, it’s flexible, and it’s perfect for those busy, on-the-go mornings. One word of advice, though: try not to scatter your blender cups everywhere like I do, or you’ll find yourself in the market for new ones.
For lunch this week, I’ve been relishing a lean chili that I prepared and froze previously. But if you’re looking for a new favorite, let me introduce you to this Crockpot Chicken Chili. It’s not just a crowd-pleaser; it’s also ‘daughter approved.’
This recipe came my way through a friend, and it quickly earned a place in my regular rotation. The reason? It’s simplicity itself to prepare, and it’s wonderfully adaptable. No matter what I’m in the mood for, I can tweak this chili, and it always turns out scrumptious
As the week progresses and the last of the chili disappears, I plan to transition to something on the lighter side — taco salad. I’ll brown some turkey meat with a lively mix of taco seasoning. My daughter will have hers wrapped in a burrito, brimming with meat and cheese, while I’ll sprinkle the savory meat atop my salad.
What I adore about salads is the opportunity they present for layering flavors and textures. A perfect salad, in my view, is a feast of ingredients, each bite offering something new. And the crowning glory of this week’s salad? Some tantalizing pickled jalapeños from Trader Joe’s, just waiting to add a tangy crunch.
When it comes to dressing, I usually keep it simple with salsa and a dollop of sour cream. However, I made a cilantro dressing for enchiladas that would pair beautifully with this salad. It could add an extra layer of zest and creaminess that’s hard to resist.
Cilantro Avocado Lime Dressing:
- 1 medium avocado, pitted
- 1/2 cup fresh cilantro
- 2 Tbsp lime juice
- 1/4 tsp salt
- 1/2 tsp garlic power
Tray bake dinners were a frequent feature on my menu in days past, and with good reason. They’re the epitome of culinary flexibility. Got a bunch of your favorite veggies? In they go. Need to clear out the crisper? Perfect! And the protein? Your pick.
The genius of a tray bake is its adaptability. Craving a punchy paprika or a mellow thyme? Your dish can match your mood. And the base? Quinoa, cauliflower rice, brown rice—each one presents a new twist on your tray bake delight.
For those of you who, like me, don’t mind feasting on three-to-five-day leftovers, a tray bake is a blessing. Bake early in the week, and you have a ready-made, reheatable dinner. For the ‘fresh food only’ folks, pre-chop your veggies, whip up the sauce in advance, and bake when your tummy starts rumbling.
With my daughter’s fondness for teriyaki, meat, and rice, this tray bake meal is a win-win. I can easily serve it without the veggies until she decides they’ve earned a place back on her plate.
Over on The Complete Wellness Toolkit, I’ve outlined my meals and workouts for the week. I’ll be updating this weekly—partly for my accountability, but hopefully to inspire you too.
Always,
Your Trusted Friend ❤︎
Disclaimer: The meal prep ideas provided in this post are based on my personal experiences and preferences. I am not a registered dietitian, nutritionist, or a doctor. The information shared here should not be used as a replacement for professional dietary advice. Everyone’s nutritional needs and health conditions are unique. Therefore, it’s always recommended to consult with a healthcare provider or a certified nutritionist before making significant changes to your diet. While I strive to provide healthy and delicious meal ideas, please use this information responsibly and make rise best suited for your personal health needs.
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