We made it through the first week of school!  And I made it through my first week back teaching cooking classes, AKA my real job.  I had to be really organized this week for breakfast (my son needs to eat by 6:30 am!), lunch (school lunch, you know) and dinner.  Yikes!  Follow me on Instagram where I have been doing some live videos during dinner prep, and it’s not too late to sign up for my course on batch cooking that I developed for Clean Eating Magazine.  It starts on Monday!

I’ve had some feedback about posting the dinner planner earlier, on Saturdays.  Seems like many of you prefer that.  Let me know if you’d like this to continue on Saturdays or go back to Sundays.

Here’s your dinner planner for the week:

Meatless Monday: Roasted vegetable and black bean enchiladas

Tuesday: Skillet lemon chicken with olives and herbs from SkinnyTaste, Caulilfower and cherry tomatoes with dill

Wednesday: Mexican chopped salad with spicy cilantro dressing from my cookbook, fish and lime skewers

Thursday: Beef and broccoli, greens with miso-ginger dressing

Friday: Vegan mac and cheese, big green detox salad

Saturday lunch: Tuna salad

Sunday: Turkey meatballs, spaghetti squash with 5-minute cherry tomato sauce (See this recipe for how to roast spaghetti squash)

 

Here’s what you can do ahead if you need:

Sunday

Roast veggies for enchiladas

Make enchilada sauce

Prep cauliflower

Wash herbs and greens

Make spice mixture for fish skewers

Prep broccoli

Make miso-ginger dressing

Tuesday

Make Mexican salad dressing

Prep salad components

Thursday

Make mac and cheese sauce

Make tuna salad

Make spaghetti squash, rake into strands (can be reheated in a skillet with a teaspoon of olive oil)

Meatballs can be baked and frozen any day.

 

Here’s a link to my previous dinner planners.