What I Ate This Week (Meal Plans)

Here you will find links to a series of weekly “recaps” of what I ate over the course of the week.  Use previous weeks as guides to plan a week of healthy, balanced meals.  Adhering to my philosophy, I try to find a balance between eating mostly healthy food, with the odd indulgence along the way.  I hope this makes your meal planning (and grocery shopping) a little less daunting!


  • September 27-October 3 (Miso French Onion Soup, Chicken Pot Pie with Cornbread Crust, Spicy Lentil Nachos with Three Cheese Sauce, Addicting Caramel Apple Crisp Bars)
  • September 20-26 (Spaghetti Squash Lasagna Boats, 5 Ingredient Pesto Chicken Soup, Healthy Mexican Sweet Potato Skins)
  • September 13-19 (Burnt Eggplant with Pomegranate & Tahini, Sweet Potato & Quinoa Lasagna, Orecchiette with Sausage & Broccoli, Sweet Corn Polenta with Eggplant Sauce)
  • September 6-12 (Roasted Chickpea Quinoa Cobb Salad, Pumpkin Scones, White Bean Turkey Chili)
  • August 30-September 5 (Tomato, Corn, Potato & Sausage Fritatta, Rosemary & Olive Focaccia Bread, Eggplant Rollatini)
  • August 23-29 (Vegetarian Grilled Fajitas, Fresh Pesto, Grilled Curried Chicken Breasts with Peach and Green Bean Salad)
  • August 2-8 (Summer Shakshuka, Rosemary White Beans, Pineapple Ginger Beef Stirfry)
  • July 26-August 1 (Chicken Enchiladas, Vietnamese Pho-Style Salad, Blueberry Handpies)
  • July 19-25 (Mushroom Lasagna, Abundance Bowls, Eggplant with Buttermilk Sauce)
  • July 12-18 (Creole Style White Beans, Lemony Ricotta Pasta with Basil, Milk Chocolate Cookies and Cream Cookies)
  • July 5-11 (Leek Fritters, Eggplant Meatballs, Sophisticated Tuna Casserole)
  • June 21-27 (Cheese Puffs, Strawberry French 75, Coconut Rice Chopped Salad)
  • June 14-20 (Miso Corn, Heirloom Tomato Tart, Asian Peanut Noodles with Chicken)
  • June 7-13 (Sweet Potato Crusted Spinach Quiche, Lyonnaise Salad for Two, One Pot Taco Turkey Chili)
  • May 17-23 (Soba Noodle Salad, Roasted Cauliflower with Whipped Goat Cheese, Pasta alla Formiana)
  • May 10-16 (Mujadra, Butternut Squash Fettuccine, Grilled Mexican Street Corn Avocado Toast)
  • May 3-8 (Potato & Omelet Breakfast Bites, Butternut Squash & Spinach Lasagna, Grilled Pork Tenderloin with Rosemary Plum Reduction)
  • April 26-May 2 (Eggplant Parmesan, Cauliflower Rice Lettuce Cups, Grilled Asian Style Chicken)
  • April 19-25 (Warm French Lentils, Zesty Lime Shrimp & Avocado Salad, Roasted Cauliflower & Kale with Spicy Tahini Sauce)
  • April 12-18 (Sweet Corn & Spinach Flautas, Crockpot Salsa Verde Chicken, Bikini Bolognese)
  • April 5-11 (Broccoli Tots with Cheddar Onion Dip, Baked Potato Soup)
  • March 22-28 (Burrito Bowls, Creamy Pesto Chicken Salad, Buffalo Chicken Melts)
  • March 15-21 (Spicy Asian Meatballs with Veggie Fried Rice, Weekend Thai Chicken Pizza)
  • March 8-14 (Spaghetti Squash Lasagna, Quinoa Enchilada Casserole, Spicy Sambal Prawns)
  • March 1-7 (Chicken Pot Pie Bundles, Seattle Asian Salmon Bowl, Risotto Cakes with Lemony Arugula Salad)
  • February 22-28 (Spinach & Feta Pie, Chickpea & Spinach Curry, Straw & Hay Pasta)
  • February 15-21 (30 Minute Broccoli Cheese Soup, Chicken Enchilada Stuffed Zucchini Boats, Abundance Bowls with Almond Butter Lemon Dressing)
  • February 1-7 (Polenta Lasagna, Buffalo Chicken Meatballs, California Cobb Dip, Ahi Tuna, Caramelized Onion Pie, Sweet Potato Coins with Chipotle Crema)
  • January 25-31 (Broccoli & Gorgonzola Pie, Thai Chicken, Roasted Cauliflower with Whipped Goat Cheese)
  • January 18-24 (Southwestern Vegetable Torta, Miso French Onion Soup, Moroccan Yam Burgers)
  • January 11-17 (Wild Mushroom Tart, Tangled Thai Salad, Salmon Burgers, Migas)
  • January 4-10 (Mushroom Risotto, Kung Pao Zoodles, Loaded Cauliflower “Mash” Bake, Roasted Green Pozole with Chicken)


  • December 14-20 (Quinoa Gratin, Fish Tacos, Cheesy Taco Turkey Chili Mac)
  • December 7-13 (Southwest Chowder, Chicken Pot Pie with Cornbread Crust, Kale & Shaved Brussels Sprouts Salad)
  • November 30-December 6  (Slow Cooker Pulled Pork Sliders & Tacos, Asian Peanut Noodles with Chicken, Spanakopita)
  • November 23-29 (Thai Fish Curry, Pasta alla Formiana, Roasted Beet & Candied Pecan Salad, Thanksgiving Menu)
  • November 16-22 (Shrimp & Grits, Vegan Quinoa Chili, Spanakopita)
  • November 9-15 (Soy Maple Glazed Salmon, Roasted Fingerling Potatoes, Slow Cooker Thai Chicken Soup, Spaghetti Squash Lasagna Boats, Asparagus, Pecan & Blue Cheese Salad)

What I Ate This Week

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