Weekly Meal Plan: 10/15-10/20

For my own breakfasts, I’ll have smoothies (fruit, kale and spinach, oat milk, and protein powder) and/or raisin bran muffins my mom made us. On Monday, I’ll roast a sheet pan of veggies that I can have along with leftovers for lunch through the week.

This week, Jon will be in his office on Monday and Tuesday and has a conference that runs from Wednesday through Friday. It’s in town, but it means he’ll have super long days. I’m off on Monday and then have my own conference - out of town - from Thursday through Saturday. My mom, Omi, is stepping in to help with the kids while I’m away. (Thanks, Omi!)

Sunday:

gyros (beef and lamb slices from Trader Joe’s; chicken breast marinated and sautéed) with mini naan, tzatziki and hummus, cucumbers, and peppers

Monday:

meatloaf with mashed potatoes and green beans

Tuesday:

frozen pizza and sliced raw veggies
(note: I’d planned to make Dami-yeh Gojeh Nokhod Farangi (Tomato-Egg Rice) but had a weird day and didn’t feel like cooking)

Wednesday:

me: garlic mushroom pasta with pancetta
kids: pasta with pesto (homemade kale pesto for Claire; Kirkland brand for Robbie), pancetta, and frozen broccoli florets

Thursday:

Omi and kids: rice, meatballs, and green beans

Friday:

TBD by Jon