Meal Plan 10/21/19 - 10/25/19

I have a sinus infection, the weather forecast is calling for a rainy, miserable week, and tomorrow is the federal election. I’ve got comfort food on the brain.


Monday: Following a trend that’s working out nicely, Monday night will be a direct repeat of Sunday night’s dinner. This week we’re having lentil barley soup served with garlic bread. Smitten Kitchen’s Pear, Cranberry, and Gingersnap Crumble for emotional eating / celebration while watching election results.

Tuesday: 20-minute Sheet Pan Sausage and Veggies made with vegetarian sausage.

Wednesday: Barley Risotto with Mushrooms served with green salad.

Thursday: Breakfast for dinner. Buttermilk pancakes, cheesy scrambled eggs, slow-roasted tomatoes, extra crispy bacon, and apple slices.

Friday: Halal Cart-Style Chicken and Rice with White Sauce

I’m also planning on making a big batch of homemade mac & cheese for when my kids inevitably reject everything on my meal plan, banana bread with the ancient bananas degrading on my kitchen counter, and brownies for school lunches.

What’s on your meal plan this week?

Meal plan 10/14/19-10/18/19

It’s Canadian Thanksgiving and my birthday this weekend so we’re full to the brim with pie and cake and fancy cheese. It’s time for some cruciferous veg and legumes is what I’m saying.


Monday: Curried Lentils served with roasted cauliflower.

Tuesday: Secret Ingredient Tomato Soup served with grilled brie and apple sandwiches on sourdough.

Wednesday: Salmon Avocado Salad

Thursday: Shakshuka served with sourdough toast and steamed broccoli.

Friday: Garlic Butter Baked Cod served with Slow-Roasted Tomatoes and sautéed purple cabbage.

What’s on your meal plan this week?

Meal Plan 10/07/19 - 10/11/19

I’ve been struggling to figure out why I’m dreading cooking so much lately and then a friend shared this and suddenly it all makes sense. It’s not about the nail. It’s not about the cooking. It’s all of the things. It’s knowing that we have enough milk to get us through the next day and a half, unless someone spills a glass and throws off our average daily consumption. It’s remembering to pick up the Poppy-safe pasta the next time I’m at the specialty store. It’s figuring out how to incorporate lettuce into tonight’s meal before it goes slimy, not putting green pepper in the chili because the kids don’t eat green bits, buying crunchy peanut butter to keep Shawn happy and creamy peanut butter to keep Grady happy, and maintaining an allergy-safe kitchen for Poppy’s food allergies. It is a lot and it never ends.

I’m trying to figure out how to lessen the mental load of putting food in my family’s bodies but it’s slow-going. Part of the problem is that I’m drawn to cooking, while Shawn hates it, so over time it’s become one of the chores that I take on and Shawn avoids (that’s not meant as a dig at Shawn, by the way. There are plenty of chores I avoid and he picks up the slack.) Further complicating matters is the fact that we need to eat every single day, multiple times per day.

That is a lot of words to say: I’m doing my best and I’m trying to figure out how to do less.


Monday: Turkey shephard’s pie. This is what we’re having for dinner tonight. Tomorrow Shawn can throw the leftovers in the oven to reheat and there will be a hot meal waiting for us when I get home from work.

Tuesday: Spaghetti served with steamed broccoli. I made a big batch of sauce last week and froze half so I just need to defrost it and make the pasta.

Wednesday: Out with friends.

Thursday: Lentil soup.

Friday: Birthday Eve delivery pizza.

I also made a batch of baked oatmeal for easy breakfasts (this one but I cut the sugar in half and omitted the raisins and nuts) and a pan of Rice Krispies Squares for lunch treats.

What’s on your meal plan this week?

Meal Plan 09/30/19 - 10/04/19

I think I’m burnt out. It took me all day to pull together this week’s meal plan and I struggled to find an ounce of enthusiasm.


Monday: Buddha Bowls. I’ll be honest; this is a direct repeat of what we had for dinner tonight. Couscous, arugula, roasted sweet potato and broccoli, marinated chickpeas, carrots, pickled onions, walnuts, olives, avocado, and tahini dressing. Nutritious. Vegan. Colourful. Packed with flavour and texture. I should be excited but … meh.

Tuesday: Vegetarian tacos. I’m going to use up the leftover roasted sweet potato and pickled onion, add some refried beans and guacamole, and top with fresh salsa, sour cream, and cheddar cheese.

Wednesday: Vegetarian Bangers and Mash. I’m using a plant-based “sausage” and making the mushroom gravy from Oh She Glows. I’ll serve with a simple green salad.

Thursday: Moussaka served with green salad.

Friday: Leftovers or takeout.

I also made a batch of mac & cheese to feed the kids when they turn up their noses at the nutritious food I try to put in their bodies, Apple Cinnamon Baked Oatmeal for easy breakfasts, and Grady’s favourite brownies for school lunches.

What’s on your meal plan this week?

{this post contains affiliate links}