Sunday Meal Plan: Week 6


Happy Memorial Day Weekend! I was a bit premature last week, but it’s now officially the unofficial start of summer. And may we also remember to pay respect to the service members for whom this weekend exists.

Into the meal plan for the week:

Breakfast for the week: I’m still digging my overnight blueberry oats when I get around to remembering to make them (I need to get better at this). If you have a Trader Joe’s near you, I’d highly recommend checking out their blueberry lavender almond milk to make these. They are SO GOOD with it in place of the regular vanilla almond milk I’d typically use.

Sunday: We’re heading to a BBQ (burgers and dogs) at a friend’s house tonight. It’s a great weekend to break out the grill, so if you don’t have a cookout, make your own! Pro-tip: Trader Joe’s has some good pre-made frozen veggie burger options, if that’s your preference. They also have some great chicken sausages. (And this is starting to sound like a TJs commercial!)

Monday: Spicy Chickpea Burgers. This is a new to me recipe, that I only have in picture format. I will report back if this is something we enjoy! Planning to serve it with a side salad and sweet potato fries.

Tuesday: Sweet Potato Chickpea Budda Bowl by Minimalist Baker. I’ve made this before, and we really enjoyed them, however I think I will chop the sweet potatoes before roasting this time instead of after. I prefer the roasting method for the chickpeas found here at How Sweet Eats (crunchier chickpeas), so I’ll follow that method for time and temperature but will use the spices from the original recipe.
**Prep tip: You can roast the chickpeas a few days ahead (think Sunday meal prep)

Wednesday: Sweet Potato Southwestern Quinoa Bowl. Can you tell that we can’t get enough of southwestern flavored sweet potatoes?!?
** Prep Tip: You could roast the sweet potatoes ahead of time. Also could sub bagged, pre-washed kale which would speed up the preparation process. I believe they sell pre-cooked quinoa as well, but it’s so quick to make (Mine is done in 11-12 minutes).

Thursday: Burrito Bowls. Sand volleyball is on a break between seasons, so I’m 100% sure we’ll be back at our brewery running club. Quick dinner plan.

Friday: Dinner Out

Saturday: Corn, Tomato, and Avocado Pasta Salad by Half Baked Harvest. New recipe to me, but it sounds very summery!
** Prep tip: Could easily grill the corn a couple days ahead of time if you are grilling something else 

Things I’m eyeing to bake:
My S’mores Fudge Bars
S’mores Chocolate Chip Cookies by Baker By Nature
Glazed Lemon Poppy Seed Bars by Practically Homemade
Salted Citrus Bars by How Sweet Eats


Sunday Meal Plan: Week 5


So…. I’ve been off for a few weeks. I’m back. I promise! We just got back from a long weekend in Vermont, and while we were gone, summer made it to Virginia. Just in time for Memorial Day Weekend this week. Right now, we don’t have any weekend plans, but I’d love to get outside in some manner!

Here’s the menu plan for the week:

Breakfast for the week: Going to commit to making overnight oats with blueberries to decrease my processed bar intake in the mornings. Already prepped and ready for Monday so far!

Sunday: Chicken, Blackberry, and Arugula Salad. Adding some greens back into our life after our weekend away. We will definitely eat this on repeat ALL summer.

Monday: Re-making the Chicken Tahook Quinoa Bowls from What’s Gaby Cooking. So delicious. I use pre-purchased tzatziki and hummus to help make these easy to handle on a week night.
** Prep tip: Chicken needs to be marinated at least 4 hours in advance (make this while you’re making dinner the night before.

Tuesday: Repeating a new pizza recipe I make while playing hooky from meal planning (haha)… Vegetarian Taco Pizza from A Couple Cooks. I used purchased light Ranch dressing and added some diced bell peppers to the pizza before baking. I also used my Whole Wheat Pizza Dough recipe.
** Prep tip: In general, we make pizza dough ahead and freeze it. Just set out to thaw at least ~4hrs (or in the morning) before you plan to use it.

Wednesday: Healthy Turkey Fajita Rice Bowl by Isabel Eats. I use pre-riced cauliflower and add Cojita cheese at the end. This is a quick weeknight meal.

Thursday: Quick at home Burrito Bowls as we have sand volleyball playoffs tonight.

Friday: Welcoming Memorial Day Weekend with BLT Pasta Salad. This is a new recipe to us, but I’m excited for it.

Saturday: Dinner Out/Weekend Plans. I’m leaving this day open right now.

Enjoy! And happy unofficial start to summer!

Sunday Meal Plan: Week 4


Happy Easter to anyone who celebrates! We have had a pretty low key weekend since we don’t have any family around, but looking forward to grilling some steaks tonight! Also, LOVING the fact that spring finally hit while we were in California, but that pollen right now is FOR REAL!

Here’s the menu plan for the week:

Sunday: Grilled sirloin steaks with roasted brussel sprouts/fingerling potatoes. No recipe for the steaks, but the roasted vegetable recipe can be found here from Cookin’ Canuck. I just planted some herbs last weekend, so I’m oddly excited to finally get to use some of the rosemary from my own garden.

Monday: We actually didn’t end up making the Chicken Tahook Quinoa Bowls last week, so planning on re-scheduling them for today!
** Prep tip: Chicken needs to be marinated at least 4 hours in advance.

Tuesday: Crunchy Roasted Chickpea Pitas from How Sweet Eats. We have plans for trivia this night, so I needed something quick. I’ll probably make the roasted chickpeas ahead of time on Sunday so that I just have to throw this together.
** Prep tip: I’m using store bought whole wheat pita bread, but you could make the bread on the weekend and store it for an early week meal (I wouldn’t wait more than 2-3 days to use it as homemade bread will get moldy faster than you think).

Wednesday: Asian Chicken Slaw by What’s Gaby Cooking. A new to us recipe for this week, but I really like this blogger (see: the chicken tahook quinoa bowls above!).
** Prep tip: You could cook the chicken beforehand or use a shredded Rotisserie chicken for this recipe.

Thursday: Dinner out for Avengers: ENDGAME premiere!

Friday: Blackberry Basil Chicken Salad. Told you we like this recipe as soon as the weather warms up! We’ll be eating this on repeat all summer. I’m sure you could also substitute other berries, if desired.

Saturday: Cauliflower Rice Veggie Bowls again by What’s Gaby Cooking. See the prep tip for the beans. I buy a head of kale that I wash and shred myself because I like to remove all the hard middle ribbing, but you could easily by bagged kale as a sub.
** Prep tip: Beans are made in the Instant Pot which is hands off, but might take awhile. Plan ahead. You could also buy pre-cut, pre-washed kale, if desired.


Sunday Meal Plan: Week 3


You might be a triathlete (or a cyclist) if your legs look like this. Sorry for missing last week. We’re back from the race and recovering… well, I’m recovering. I have a minor foot issue that just needs a little time off. The hubby is ramping his training back up as he’s got another 70.3 race at the beginning of May. Here’s our menu plan for the week!

Breakfast for the week: Blueberry Cinnamon Overnight Oats. I don’t have a recipe for this (I really should post it!), but I’m going to try to swap my breakfast in order to up my calcium intake (these involve Greek yogurt).

Sunday: Southwestern Chicken Casserole by Fit Foodie Finds. This is a new recipe for us, but I typically love anything with southwestern flavors. I love that the rice cooks in the pan, so that you don’t have to pre-cook anything before baking it.

Monday: Blackberry Basil Chicken Salad. The weather has warmed up here so cue the start of summer dinner salad season at our house. That or this salad is just an excuse to eat ALL of the honey baked almonds.
** Prep tip: You can use a rotisserie chicken or bake/grill the chicken ahead of time. The rest of this salad is very quick.

Tuesday: Green Veggie Bowl with Chicken & Tahini Dressing from EatingWell. I made this recipe a couple weeks ago, and we really enjoyed it. Again, trying to up the calcium intake with non-dairy sources (broccoli).
** Prep tip: You could pre-chop the veggies a couple days ahead and make the rice ahead of time.

Wednesday: Korean Chicken Bowls by How Sweet Eats. What can I say, when we find a recipe we like, we make it a few times.
** Prep tip: Chicken is best if marinated ahead of time. Can also pre-chop veggies a couple days in advance, if desired.

Thursday: Non-recipe worthy burrito bowls at home or leftovers. Our sand volleyball league started and our games are usually 6-7pm, so need a VERY non-involved dinner recipe.

Friday: Dinner out!

Saturday: Chicken Tawook Quinoa Bowls by What’s Gaby Cooking. Again, a new recipe, but should be pretty quick and will allow us to get the grill going again.
** Prep tip: Chicken needs to be marinated at least 4 hours in advance.

Sunday Meal Plan: Week 2


This week’s meal plan is a little short as we are headed out on Thursday to Oceanside, CA for the IRONMAN 70.3 Oceanside triathlon which my only (and the hubby’s first) triathlon of the year. I’m excited for some sunshine! But my right foot has been bothering me, so unfortunately, I don’t think it will be my fastest race 😦

That said, we’re in clean out the fridge mode for meals this week, and many of these are repeats from last week to use up a few things. I’ll add a list at the end of other meals that sound good, in case you’re looking for ideas!

Breakfast for the week: Back to Apple Cinnamon Pressure Cooker Steel Cut Oats by A Couple Cooks. I have blueberries in the fridge to use up. As before, I’ll make half this recipe which will get us 5 breakfasts (someone will have to eat a protein bar on Wednesday morning).

Sunday: Sheet Pan Pasta Bake with Chicken and Kale by Two Peas & Their Pod. This is an easy meal that makes quite a bit of leftovers with only two of us eating. This will get us a couple days of lunches and/or a meal for the hubby later on Tuesday.

** Prep Tip: I use plain Greek yogurt in place of the sour cream.

Monday: Spinach Salad with Tortellini, Dried Cranberries, Apples, and Feta Cheese from by blog. I’ve got a big package of spinach to use up – solution: easy dinner salad.

Tuesday: Korean Chicken Bowls with Coconut Rice by How Sweet Eats. We really liked this last week, and I have half a head of cabbage to use up from this recipe. I baked the chicken and used chicken breasts instead of thighs.

** Prep Tip: Thaw and marinate chicken ahead of time. Can also chop up the cabbage (or buy pre-chopped).

Wednesday: Quick, non-recipe worthy vegetarian burrito bowls (or leftovers if we have any) at home. Need a recipe that won’t prohibit packing time and for sure won’t create any leftovers.

Thursday-Saturday:Southern California for the race!

Other recipes I have saved:
It’s spring, but winter hasn’t quite given up in some places. I love the simplicity of a good Ham and Bean Soup. This might be a good one to keep on hand for after Easter leftovers.

Shredded BBQ Chicken Burgers. Slow cooker. Guacamole. What’s not to love?

Baked Avocados. Yes… this needs to happen next time avocados are on sale!

Instant Pot Chicken Enchilada Chili. We made this a couple weeks ago, and it’s really good!

Creamy Avocado Egg Salad. On a salad. On a croissant. Perfect work lunch or easy light dinner for when the weather gets nice! Plus, eggs are usually on sale around Easter!



Sunday Meal Plan


Since I’m doing this at home anyway, the hubby has convinced me to start sharing it on the blog. It’s a busy week and also the first week of tapering for our Half Ironman triathlon coming up on April 6th. I’m not one of those people who is super annoyed by a taper. By the time I get there, I’m typically beyond ready for the lighter workout load. So, without further ado, our meal plan for the week.

I should start off this post by saying that we are BIG leftover people, and prefer to have a meal that will allow us to take leftovers for lunch for the following day(s).

Breakfast for the week: Apple Cinnamon Pressure Cooker Steel Cut Oats by A Couple Cooks. I make a half-batch of this and it’ll make 5 or so breakfast packages that the hubby and I can alternate in taking to work. I use 2 apples and usually top it with blueberries. It reheats well at work after a couple minutes in the microwave. The other days, we’ll either eat at home or likely eat protein bars (trying to get out of this habit).

Sunday: Sheet Pan Pasta Bake with Chicken and Kale by Two Peas & Their Pod. This is an easy meal that makes quite a bit of leftovers with only two of us eating. This will get us a couple days of lunches and/or a meal for the hubby later on Tuesday. Recipe note: I use plain Greek yogurt in place of the sour cream.

Monday: Korean Chicken Bowls with Coconut Rice by How Sweet Eats. A new recipe for us.
** Prep Tip: Thaw and marinate chicken ahead of time

Tuesday: Girls’ Night Out at a local Greek restaurant for me. Leftovers for the hubby.

Wednesday: Cauliflower Rice Veggie Bowls by What’s Gaby Cooking. We ate this last week and have some leftover beans. Will use them up with this recipe and our “home” burrito bowls tomorrow.
** Prep Tip: Make the Instant Pot beans ahead of time OR set the pot up with the automatic timer to cook the beans right before you get home.

Thursday: Quick, non-recipe worthy vegetarian burrito bowls at home. I have a Stella and Dot party at 6pm at a friend’s house, but I don’t think it will involve dinner. Will make these for us either using the last of the leftover black beans from above or using an extra can I stashed in the pantry. Always with extra avocado though 🙂

Friday: Sweet Potato Southwestern Quinoa Bowl by What’s Gaby Cooking. We have seriously eaten this on repeat for the last 4-5 months. Healthy. Good. Filling. It has a relatively long ingredient list, but it’s not as daunting to make as it seems. I can get it all done in the time the sweet potatoes are roasting. Also, as an FYI: a little goes a long way on the dressing.
** Prep Tip: You could roast the sweet potatoes ahead of time. Also could sub bagged, pre-washed kale which would speed up the preparation process. I believe they sell pre-cooked quinoa as well, but it’s so quick to make (Mine is done in 11-12 minutes).

Saturday: Roasted Cauliflower and Sweet Potato Tacos by Greens & Chocolate. We’ve eaten these on repeat too. I have half a cabbage leftover from making homemade Runzas before St. Patrick’s Day I plan on using instead of the coleslaw mix.
** Prep Tip: Could chop the veggies ahead (or roast ahead and reheat, if desired)


Meal Plan – Week 6

Warmer, dry weather (finally!) has me wanting to keep things light and quick this week. Plus, the new recipes are from two of my favorite blogs. Be sure to check them out!

Here’s what I’m thinking for a menu plan. Plus input from the hubbs that he wants a specific pizza.

BBQ Chicken Pizza – As long as he’s cooking it, I will happily eat BBQ chicken pizza weekly! I may actually get pictures of it this time so I can post this variation on the blog!

Tequila Lime Flank Steak Fajita Salad with Chile Lime Vinaigrette from How Sweet It Is- Lots of words. Looks amazing! And come on, chips?!?


Greek Chicken Pitas – Yes, repeating again. These are just SO good (secret: it’s all the sauce)!

Thai Cashew Chopped Salad with Ginger Peanut Dressing – More SPRELLY!

Lemon Pepper Chicken with Artichoke Salsa and Roasted Aspargus – I’m loving that we’ve been able to get asparagus on sale recently.



Meal Plan – Week 5

Slight randomness in this, but one of our dogs has a stuffed animal (Jenna, if you’re reading this, it is Mr. Bear) that has developed a worn-out hole in his belly. I’ve been putting off fixing it for a little bit because I am horrible with a needle and thread. In all seriousness, I sewed my supplies ziplock bag to my tote bag when I took Home Economics in middle school. The pup was playing with it tonight, and I felt really bad about not having Mr. Bear in one piece. I really need to attempt to fix it… I’m probably better off talking one of the surgery residents at work into “suturing” his belly closed. Anyone have any good sewing tips?

Nonetheless, the hubbs is off tomorrow and headed to get groceries, so here’s our list:

Ready Spaghetti – It’s Monument Ave 10K week. Pasta! This is a recipe from a child-geared cookbook I had as a kid. It’s not gourmet, but provides more of a homemade sauce in a pretty quick matter. Plus, I just like it every once and awhile.

15 Minute Avocado Caprese Chicken Salad with Balsamic Vinaigrette from Joyful Helathy Eats.


Chicken Brauts – We have buns and sour kraut to use.

Copycat Panera Grilled Chicken and Berry Salad – I’ve made a similar one of these before, but this one is slightly different. And, now you can buy the Panera Poppy Seed dressing.

BBQ Chicken Pizza – Slightly different than my other recipe. This is an at home copycat from a brewery pizza in Tempe, AZ. It’ll always be slightly inferior as my BBQ sauce isn’t made from their stout.





Meal Plan – Week 3

I’m hoping this last weekend was our last bout of cooler weather here. It’s warmed up again since, and I was able to go for a run outside last night in shorts and a tank. I know this isn’t true for all, but I am such a warm weather girl! I should throw out an over-under on how long it will be before I have a sock tan line…

Here’s what I’m planning for our meals this week (nothing too special as I’m working this weekend):

I’ve been on a thai kick with last week’s peanut butter, but this Thai Cashew Chopped Salad with a Ginger Peanut Sauce looks awesome. Also loving that there’s no fish sauce!


White Bean Vegetable Pizza from The Cookin’ Chemist

Whole-Grain Veggie Burrito Bowls – from April’s Cooking Light. Sounds like an upgrade to our go-to quick dinner burrito bowls

Chicken Shawarma Fries with Mediterranean Salsa with Garlic Sauce from Iowa Girl Eats. Not 100% sure if I’ll make this over fries or over rice, but it looks great! After looking at last week’s Friday Favorites, I seem to be on a fries kick.


Grilled Vegetable Masala Burgers from Trader Joes topped with feta cheese spread and served with grilled veggies. So good. We first tried these burgers topped with the dip around a year ago, and TJs was sold out of the burgers for weeks after that. So glad we’ve been able to get them recently. The burgers are good on their own, but the feta dip makes it.


Meal Plan – Week 2

There’s a couple from a town a few hours away from here that sells their own nut butter blends. We ran into them at a festival here almost 2 years ago and have been fans since. I believe they’re hoping to open a restaurant in Fredericksburg, VA soon selling sandwiches and crepes. You can guarantee that I’ll be heading that way soon after it opens. Check them out! The business name is Sprelly, and they’ll ship their products. The white chocolate almond butter comes highly recommended. It makes English Muffins my favorite breakfast food and is also quite good on spoons 🙂

I tell you that to tell you this. I have a container of Sweet Thai Peanut Butter from Sprelly in my pantry, and it needs to be made into some type of peanut-sauce stir fry. If you have any “must try” recipes, I’d love them! I’m thinking maybe this Chicken and Broccoli Stir Fry with Amazing Peanut Sauce from Skinny Mommy?


Pepperoni, Onion, Pepper, and Black Olive Pizza on Whole Wheat Dough

Reuben’s – Maybe not so Irish, but the corned beef is!

This Baked Rigatoni with Sausage and Spinach by Real Food by Dad looks amazing as well!


Roasted Sweet Potato, Pinto Bean, and Swiss Chard Tacos by The Cookin’ Chemist (although it looks like these photos desperately need updated).