The 2025 week 9 menu plan is complete. The goal of this week’s menu is to utilize all of the perishables in preparation for our 10 day trip to Spain next week.
Breakfast
By preparing these breakfast meals I will incorporate many of my peppers, eggs, fruit and berries.
Lunch
The lunches I have planned will utilize a host of vegetables and service several meals. If there is not enough to provide for the week the burger is a back up. The left over soup can be frozen to enjoy when we return.
Thai Crunch Salad with Peanut Dressing
Trim Zuppa Toscana page 86 Trim Healthy Mama Cookbook
Dinner
Our evening meals have been planned to utilize as many vegetables as possible. When served with a healthy salad on the side I am hoping nearly all of the perishables are gone.
Mushroom Bourguignon Vegan *New Recipe
Sheet Pan Greek Chicken *New Recipe
Sun Dried Tomatoes, Basil and Balsamic Bucatini
Hits and Misses
This is yet another healthy, satisfying soup. I thought it might be be too spicy, but it was quite mild. In fact the next time I prepare it I will add additional heat. The ‘Ole Buckeye mixed Greek yogurt into his soup bowl to add extra protein. This was the perfect hearty soup on a snowy day.
These Swedish meatballs are outstanding! I have prepared them in the past and simply forgot just how good they are. The first time I made them I browned the meatballs as directed (which I hate to do by the way). This time I baked them in the oven and moved the drippings into the skillet when they finished. This meal is restaurant worthy.
I am not a lasagna lover…however the ‘Ole Buckeye is. I prepared this recipe last month in order to send frozen meal portions back to school with my granddaughter. The remainder has been housed in the freezer. Because I am in need of freezer space, this hit the menu plan. Just a note…after I assembled the lasagna there was enough sauce left over to provide 2 meals of spaghetti with meat sauce. That is a big win for me.
This salad is chuck full of healthy nuts and greens and unlike some super healthy recipes, it is really good and keeps fresh over several days. When trying to include a multitude of different vegetables this salad is perfect.
Food for Thought
New research has determined that if we want a healthy microbiome it is important to have at least 30 different plants per week. Gut health leads to optimal health. Different colors and varieties are vital. The choices include fruits, vegetable, legumes, nuts and seeds, and whole grains. I am on a quest to attain that goal of 30 every week. I have found a Plant Point System to assist with this goal.
Recap
The quest for healthy eating and instating optimal health continues. In fact I successfully included 30 plus diverse plants during last week’s meals. Though It is not as difficult as it appears, it does take careful planning when shopping which makes menu planning even more important. The journey continues. Bon Appetit!
