Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. Note: We’ll include tips for picky eaters and easy food swaps if you don’t have an ingredient on-hand.
Most of the country has been in a deep freeze, so we’ve pulled out some comfort food favorites and hearty soups to warm up this week’s meals. Let’s get started!
Lunch: You can use this Cream of Celery Soup as a base for creating your own creamy veggie soup. Swap in the veggies of your choice – carrots, zucchini, and broccoli are all good options – for the celery if you’d like.
Dinner: Broccoli and Cauliflower Gratin Mac ‘N Cheese is an easy dinner to kick off the week. Make it the day before and refrigerate until you are ready to bake.
Dessert: Cranberry Walnut Oatmeal Cookies are healthy and delicious. Bonus: They freeze well.
Lunch: Spinach, Artichoke and Tuna Tortellini Salad is a tasty pantry salad that you can make all year. It’s a terrific lunch for brown-bagging, too!
Dinner: Crispy Bacon Breadcrumb Chicken and Smoky Roasted Green Beans and Potatoes is destined to be a family favorite. The entire meal is roasted in the oven, so prep couldn’t be easier!
Snack: Mini Muffin Jelly Doughnut Bites make a great after-school snack. Refrigerated biscuit dough is repurposed into hot doughnuts sprinkled with powdered sugar. Watch them disappear before your very eyes!
Lunch: Chunky Roasted Tomato, Potato and Garlic Soup is light and satisfying. You’ll never reach for a can of tomato soup again. The secret is roasting the tomatoes, which brings out their summer sweetness even when they are not in season.
Dinner: Chicken and Broccolini Shepherd’s Pie is a comfort food favorite. If you can’t find broccolini, broccoli is a good substitution. For a lighter twist, you can also swap out half of the potatoes for cauliflower.
Dessert: Peanut Butter Caramel Swirled Brownies are fudgy and decadent. They’re best when served cold – and in small portions!
Lunch: You’ll never miss the mayo with this bright and zesty Chicken Salad with Yogurt-Ranch Dressing.
Dinner: Put together a quick and easy taco bar with these Flank Steak Tacos. You can prepare them with chicken or fish, or some of each.
Snack: Homemade Pickle Chips are so good, you’ll never go back to store-bought again. They keep for up to two weeks in the refrigerator.
Lunch: Cobb Pasta Toss takes a classic salad and transforms it to a pasta dish!
Dinner: Make Friday Burger Night with these healthy and delicious Broccoli and Cheese Turkey Burgers. No need to make a side veggie – the broccoli is cooked right in the burger! For the spice-averse, skip the jalapeño and hot sauce.
Dessert: Pies on Sticks are super fun for kids to make. Nutella and banana is also a favorite filling combo.
Brunch: Monte Cristo Waffle-Wiches put your waffle iron to work. Ham and cheese sandwiches are dipped in an egg batter and fried in the waffle iron. Delish.
Dinner: Garlic-Chili Shrimp with Greek Spaghetti and Feta is a snap to prepare and will impress your guests.
Cocktail: Save the cocktail for after dinner and serve a grown up milkshake: Root Beer Russian Float.
Brunch: The Oven-Puff Pancake will be a hit with kids. Set out your favorite toppings like fresh berries, syrup, and powdered sugar.
Dinner: Meaty Baked Ziti is the perfect Sunday supper – it feeds a crowd and can be made ahead.
Dessert: Apple Pie Sundaes are a deluxe combination of store-bought pastry cookies and caramel sauce, sautéed apples, and vanilla ice cream. Replace the brandy with apple juice, or even water, for the little ones.