Last week’s meal plan made the week run much more smoothly so I’m going to try to keep it going for the month of September. We need all the help returning to a predictable routine we can get.
Monday: Carnitas served with fresh guacamole and a side of local corn on the cob. I made a big batch of carnitas in the Instant Pot and we had this exact meal tonight. Making larger quantities of components and then using them for multiple meals is my biggest kitchen hack.
Tuesday: The last of the carnitas on top of nachos served with lots of fresh avocado, cilantro, and local tomatoes.
Wednesday: I was planning to do lentil zucchini boats but then someone posted this Buffalo Dip Stuffed Chicken and I’ve thought of nothing else since. I’ll serve it with a side of sauteed zucchini and onions.
Thursday: Snack plate dinner! Lots of fresh veggies, hummus, cheese, smoked turkey sausage, crackers, nuts, and dried mango.
Friday: Sushi
I also made these zucchini brownies for snacks and to hide veggies in Grady’s school lunches. If you’ve never made zucchini brownies before and you’re freaking out because your mixture looks too dry; don’t worry. Once you fold the shredded zucchini into the mixture it’ll moisten right up. The zucchini cooks down to be totally undetectable by sight, smell, and taste. Trust me when I say there is no way Grady would eat them if he could tell they contained a vegetable.
What’s on your meal plan this week?