Meal Plan Monday: Family Dinners Week of 3/7



I'm back with our weekly meal plan, this week! Last week we took a week to dig into what we had in the fridge and pantry and create pantry meals (check out this podcast episode for more on pantry meals) and this week I did our big monthly stock-up at Trader Joe's so we're all stocked up with groceries for a couple weeks! Here's what's on our meal plan, this week.


Meal 1: Winter Roasted Veggie Chicken Bowls


These HIT the spot-- the recipe is from my upcoming Balance Bowls Cookbook (Yes, I said it!! Make sure you're on my email list to be the first to know when I start pre-orders) but we LOVE creating bowls as easy meals we can mix and match all week long. Here are a few favorites: Autumn Balance Bowl with roasted eggplant, chicken and pomegranate Roasted Chickpea Balance Bowl Garam Masala Roasted Veggie and Lentil Balance Bowl


Meal 2: Weeknight Picadillo

One of my favorite meal planning tricks is to check and see what we have on hand before I plan- and utilize recipes with similar ingredients for easier planning, shopping and prepping. This recipe is quick and easy, and uses similar ingredients to my beef and butternut chili (below), save for the olives- which we already had in the fridge.


Get the recipe:

Weeknight Picadillo Recipe



Meal 3: Taco Night!

We're doing taco night with some close friends- so you better believe I'm bringing my homemade taco seasoning!



Meal 4: Beef and Butternut Squash Chili


This meal is one of our favorites all fall and winter long, and since spring is on the horizon-- we needed to get one last bowl in! Get the recipe: Beef and Butternut Squash Chili



Meal 5: Instant Pot Chicken and Broccoli For weeknight dinners, nothing beats the instant pot (or the slow cooker!). This instant pot chicken and broccoli tastes like takeout- without the added cost (or MSG!).


Get the recipe: Instant Pot Chicken and Broccoli


Don't forget to join me! This week's I'll be making traditional Pad Thai in my weekly Cook with Kris on Thursday at 2pm EST over on my Instagram.


My simple prep this week:

  • Roasted veggies for bowls

  • Chopped veggies for chili

  • Took apart chicken (for bowls + lunches)

  • Cooked bacon (for bowls)

  • Made tahini sauce

Total time: ~50 minutes total

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Kristin Dovbniak

Welcome!

I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.

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© 2020 Kristin Rugg Dovbniak for Healthy Balanced Mama