Healthy Seasonal Meal Plan Week 4
I’m in a bit of shock because it’s my kids’ last week of school this week. It’s the earliest they’ve ever gotten out, but they go back by mid-August. I have no idea what happened to kids getting out mid-June and going back after Labor Day and you’d think I’d be used to it by now.
My youngest graduates from 8th grade and will join his brother in high school next year, which leaves me feeling amazed, proud, excited, and sad. Whenever their teenage antics start to drive me crazy, I remind myself that they only have a few short years left here at home before they’re off to college and that I need to savor these years.
Everyone always says that kids grow up fast, and it’s completely true.
I chose a lot of comfort food for this week’s meal plan…I guess I really need it? I hope you enjoy it and have a great weekend!
Shrimp Scampi Fra Diavolo by The View from the Great Island
Prep ahead: Prep the shrimp and produce in advance.
Prep ahead: All veggies may be prepped ahead of time. Serve as is or with grilled chicken. This salad makes incredible leftovers to enjoy for lunch!
Skillet Stuffed Shells with Zucchini and Mushrooms by Hip Foodie Mom
Prep ahead: The veggies may be prepped in advance. The dish may be assembled ahead of time and baked off before serving.
Taco Stuffed Zucchini Boats by My Sequined Life
Prep ahead: Prep everything ahead, assemble, and bake just before serving. Serve with rice or quinoa to make more substantial if desired.
Green Chile and Sweet Potato Veggie Burgers by She Likes Food
Prep ahead: Roast the sweet potatoes and cooke the brown rice in advance. Burgers may be made ahead and stored in the fridge until ready to cook.
3 Greek Yogurt Fruit Dips by Sweet Peas and Saffron
Prep-ahead: The dips may be made in advance and stored in containers with fruit for a great grab ‘n go snack!
Blender Peanut Butter Banana Oatmeal Waffles Gluten-Free by JoyFoodSunshine
Prep ahead: The waffles may be made in advance and stored in the freezer. Toast and serve!