Meal plan for Jan 25-31

One of the ways I ensure our family eats healthfully while managing my mid-week stress, is to plan out our meals every week. I try to incorporate leftovers from other meals, as you can see below. I also consider what kind of evening activities we might have scheduled, and if I know an evening will be rushed, make that dinner dish on the weekend if I can.

Here’s this week’s plan:

  • Sat: Indian Butter Chickpeas w/rice (pictured)
  • Sun: cannellini bean pasta with beurre blanc
  • Mon: fried rice w/leftover poached chicken (make ahead)
  • Tues: chicken and wild rice soup (make ahead)
  • Wed: black bean bowls
  • Thurs: leftovers
  • Fri: pizza
  • Meal Planning with Amelia

    Enjoying her breakfast of scrambled eggs with ham this morning, Amelia suggested we have breakfast burritos for dinner tonight. I told her I had planned to make salmon for dinner.

    Her eyes lit up (she loves salmon), and she asked, “Can we roast it?” I said, “Yes, I think we can roast it in the oven.” She replied, “Do we have soy sauce and sesame seeds?” I told her we did, and she explained, “I was looking through a book with recipes, and I saw a picture of that recipe, and I thought it looked so yummy.”

    Teriyaki salmon with rice
    photo credit:

    I love this child. Sometimes it freaks me out that she is getting so big and responsible and independent, but it’s fun when we like the same things. 🙂 And tonight, we’re having teriyaki salmon.