Happy Friday, my friends!! I’ve been in New York for the past week and am so happy to be back home this morning. Routine is everything to me when it comes to eating well and staying organized, so I’m always a bit thrown off by traveling. Thankfully, I’ve got my meal plan together for the upcoming week, and I get to share it with you! If you’re in need of some organization and inspiration, you’re in the right place.
This week’s plan is full of realistic meals I come back to again and again when I’m short on time or energy. We have a fun mix (if you ask me!), including two new recipes!
All the meals lean on the essentials: produce, protein, and pantry staples. If it’s accessible, I encourage you to shop at a local farm store for the produce this week. Brian and I have been doing this since early spring, and it feels so good to give to a local biz! As always, these dinners use flexible ingredients so you can make them work with what you have on hand, or take a shortcut to save yourself time and energy.
Let’s talk about the new recipes
Taco Stuffed Sweet Potatoes. I make a variation of this recipe for myself and Brian nearly every week, but I never wrote it down as a formal recipe… until now. It’s one of those meals where anything goes—use it as a base for any of your fave toppings! We love guac, shredded cheese, and a big squeeze of lime.
Honey Sriracha Salmon Bites with Cucumber-Radish Salad. These bowls are a little sweet, a little spicy (adjust to your preference as always), and balanced with a refreshing, crunchy salad. Simple components with some pantry staple-based sauces will have you feeling like a chef on a Monday night!! I can’t wait to make this one all spring and summer with fresh produce ☀️
Shop → Prep → Eat
Print or download this week’s grocery list (It’s color-coded in case you’re making just a few meals!). Then follow the prep day plan to get ahead on component prep. Throughout the week you’ll enjoy each dinner without decision fatigue! Follow the recipes in the order of the plan to make the most of your prep and keep things fresh.
The plan is designed to serve a family of 4 for each weeknight. If you’re cooking for one or two, I recommend making the stuffed sweet potatoes, salmon bowls, and spicy edamame peanut noodles. Or just use your leftovers for lunches!
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