Weekly Meal Plan 5/1/23 – 5/7/23

This week’s meal plan is heavy on all of our favorite taco and Mexican-inspired recipes. Cinco de Mayo is next week and we want to make sure you have plenty of meal options!

Notes from this week’s meal plan:

Homemade Muesli

You can store this muesli in the refrigerator for up to 6 months.
A great gluten free recipe option

Quick and Easy Chicken Tacos with Pineapple Salsa

You could grill the chicken, if grilling the chicken, I would recommend leaving the chicken breasts whole and not slicing the chicken into small pieces.

Vegetarian Sheet Pan Dinner (Mexican Kale Salad)

This recipe makes two big salad bowls, or four small ones if you’re eating something else on the side.

Whole Wheat Banana Chocolate Chip Waffles

This is my favorite waffle maker!
To keep the waffles warm while the others are cooking, preheat oven to 250° and when the waffles are done in the waffle iron, transfer them to a baking sheet and keep warm in the oven.
I froze the waffles we didn’t eat, I let them cool to room temperature and then put them in a zip lock bag and froze them.
To reheat remove from freezer and microwave in 30 second intervals until warm (mine usually take a minute and a half)

5 Ingredient Breakfast Tacos Recipe

I used a mild chorizo (no picante) and a sharp cheddar for this recipe, but you could choose a pepper jack cheese or spicer chorizo if you want more kick to the recipe.
You can also use any kind of breakfast sausage you would like. Bacon would be great! Or even a plant based sausage.

5-Ingredient Vegetarian Black Bean Freezer Burritos

After you make your burritos, you wrap them in plastic wrap and store them in a ziplock bag in the freezer. Then when you need lunch, you just take it out of the freezer and microwave it!