Weekly Meal Plan 4/8/24 – 4/12/24

Back with another meal plan, a little early this week because I’m going on a small road trip.  Take a look at each recipe, select your favorites, get your grocery list and you can head right to the store!  I hope this post gives you some inspiration and helps make your week run a bit more smoothly.

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Notes from this week’s meal plan:

Zucchini waffles

• A great recipe to make and freeze leftovers
• You can make these waffles gluten free by simply substituting the flour in the recipe for gluten free flour.  The ratio is 1 to 1.  Just be sure to use a good baking gluten free flour like this one.
• Let the mixture sit while the waffle maker warms up.  This helps ensure the waffles will be nice and fluffy.
• A great way to sneak vegetables into a meal!

Quick pickled eggs

• Quick pickling is refrigerator pickling
• This recipe is very vinegar forward
• Marinate for 1-2 days or eat them as soon as one hour after putting them in

One Pan Vegetarian Dumpling Stir Fry

• I love using a pot like this to make this meal!

5 Ingredient Overnight Vanilla Oats

• This is a great no-cook breakfast!  The oats simple absorb the liquid and that’s it!
• Top with brown sugar and walnuts (you could maple syrup instead of brown sugar as a sweetener and pecans or almonds instead of walnuts).
• Customize this grab and go breakfast for everyone in the house

Pizza Burgers Recipe

• You can use gluten free buns to make this meal gluten free!

Anything Goes Big Batch Granola

• If you choose to use coconut oil, like I did, you can choose to melt it first.  That makes it easier to mix in.  I would suggest microwaving for 30 seconds until a bit liquidy.
• My two favorite toppings combinations:
  • Pepita coconut (adjust amounts) –  1/2 cup pepitas – pumpkin seeds, ½ cup raisins, 1 cup unsweetened coconut flakes, 1 cup chopped pecans
  • Chocolate cherry – 1 cup dried cherries, 1 cup chocolate chunks, 1 cup unsweetened coconut flakes  *if using chocolate, add at the end with 5 minutes left of baking time.
  • If you’re adding chocolate as one of your toppings, add it when there is only 5 minutes left in the oven otherwise the chocolate will burn (<- game changing tip for making chocolate granola).
  • Make a large batch and store in an airtight container for up to one month.  Or freeze it to extend shelf life even longer.