Weekly Meal Plan {Week 16}

By Maria Lichty

Updated May 13, 2020

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It’s a big week! We’ve got Cinco de Mayo and Mother’s Day ideas for you! Happy meal planning and happy eating!

Week 16:

Monday (5/4): Cucumber Noodles with Peanut Sauce-this gluten-free noodle dish is light, fresh, and healthy! Serve a simple fruit salad on the side.

Tuesday (5/5): Happy Cinco de Mayo! We’re having a fiesta today- Mexican Layer Dip with Homemade Baked Tortilla Chips for starters, followed up with Stacked Roasted Vegetable Enchiladas. Plus, Dulce de Leche Brownies served with a scoop of vanilla ice cream for dessert!

Wednesday (5/6): Roasted Mushroom and Gruyere Toasts-crusty bread topped with garlic, roasted mushrooms, thyme and melted Gruyere cheese! Sever a simple green salad on the side!

Thursday (5/7): Roasted Cauliflower and Cheddar Soup-Josh and Caleb claim they don’t like cauliflower, but they both love this soup! It’s a winner! Serve crusty bread with the soup!

Friday (5/8): Kale, Mushroom, and Ricotta Calzones– we love this recipe for Friday pizza night! We’ll be making some Brown Butter Toffee Chocolate Chunk Cookies too! Ok, I will make them and the boys will eat them. I don’t mind though:)

Saturday (5/9): Make a batch of Banana Granola for the week! It tastes just like banana bread! It is a favorite at our house! Eat leftovers or go out for dinner!

Sunday (5/10): Happy Mother’s Day! Spoil mom with Rasberry Almond Scones for breakfast. For dinner, enjoy Roasted Vegetable Stuffed Shells-pasta shells stuffed with roasted vegetables, marinara sauce, and lots of cheese! Make Roasted Lemon Parmesan Green Beans, an easy vegetable side dish to go with. For dessert, serve Chocolate Sour Cream Bundt Cake-the BEST chocolate cake! Mom is sure to love it:)