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
Saturday lunch: Tuna salad
Here’s what you can do ahead if you need:
Roast veggies for enchiladas
Make enchilada sauce
Wash herbs and greens
Make spice mixture for fish skewers
Make miso-ginger dressing
Make Mexican salad dressing
Prep salad components
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.