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Welcome to our 7-day meal plan! Don’t you just love the feeling of knowing what you’re going to have for dinner for the whole week?
We’ve got you covered with delicious and easy-to-follow recipes from Saturday 13 May to Friday 19 May. Enjoy stress-free meal times and create memorable moments with your family.
The benefits of weekly meal planning
Having a weekly meal plan can be hugely beneficial! It can save you time, money and stress – all the while making sure you and your family have healthy meals to enjoy.
Meal planning means that you can choose healthy recipes, shop efficiently, and make sure that everyone has their favourite dishes.
It also means that you don’t have to think of what to cook each night, as it’s all worked out in advance. With a little bit of effort, meal planning can be the key to a hassle-free week.
Creating your own weekly meal plan
In this article, we’ll share our meal plan for the week, but of course you can adapt it to your liking! Here are some tips to get you started on creating your own weekly meal plan.
First, make a list of all the ingredients you have on hand. This will help you determine which meals you can create with what you already have.
Next, create a list of meals that you would like to have throughout the week. Try to include a variety of dishes so that you don’t get bored with eating the same thing every day.
Finally, plan out which days you will be cooking each meal so that you can make sure all the ingredients are ready when it’s time to cook. With these steps, you’ll be able to make a delicious and personalized weekly meal plan!
Seasonal Meal Plan for the Week of May 13-19
Saturday, May 13
- Breakfast: Oatmeal with seasonal fruit
- Lunch: BLT Sandwich with a side salad
- Dinner: Spaghetti Squash Lasagna
Sunday, May 14
- Breakfast: French Toast with Maple Syrup and Berries
- Lunch: Grilled Cheese Sandwiches with Tomato Soup
- Dinner: Sheet Pan Fajitas
Monday, May 15
- Breakfast: Egg Muffins with Spinach and Cheese
- Lunch: Greek Salad with Chickpeas and Feta Cheese
- Dinner: Baked Salmon with Roasted Vegetables
Tuesday, May 16
- Breakfast: Protein Smoothie Bowl with Chia Seeds and Fresh Berries
- Lunch: Turkey Taco Salad with Peppers and Onions
- Dinner: Stuffed Peppers with Quinoa, Mushrooms, and Spinach
Wednesday, May 17
- Breakfast: Yogurt Parfait with Granola and Fresh Fruit
- Lunch: Asian Noodle Salad with Edamame
- Dinner: Grilled Chicken Kabobs with Asparagus
Thursday, May 18
- Breakfast: Avocado Toast on Whole Wheat Bread
- Lunch: Curried Cauliflower Soup
- Dinner: Baked Tilapia with Roasted Potatoes
Friday, May 19
- Breakfast: Omelette with Mushrooms, Onions, and Bell Peppers
- Lunch: Open-Faced Veggie Sandwiches on Rye Bread
- Dinner: Quinoa Bowls with Roasted Vegetables
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