farro salad

Are you coming out of the hazy, lazy days of summer and starting to feel the urge to get organized again? Need some routine back in your day? Here’s a new meal plan after taking a summer break to enjoy gorgeous weather as much as possible. I read lots of books, magazines and blog recipes and I spent the good part of Sunday morning trying to organize them. The good ones get saved and shared here in my meal plans, and they also get added to my recipe binder.

A little nutrition lesson about farro, which is included in this week’s meal plan in two recipes. Farro, an ancient wheat grain, is a high fiber food. It has a nutty taste and is a great source of protein, magnesium, B vitamins, zinc and iron. It does contain the gluten protein so swapping it for amaranth is an alternative for those following a gluten free plan.

As you write out your grocery list for the upcoming week check out these healthy family friendly recipes from this weeks menu plan.

Our peach and zucchini summer pizza.

Our peach and zucchini summer pizza.

Dinner {GF= Gluten Free, P=Paleo, DF=Dairy Free, NF= Nut Free}

Monday: Roasted Chickens (2) paired with roasted broccoli and red potatoes. (GF)  Leftover chicken will be used for lunches the rest of the week.

Tuesday: Summer Minestrone Soup, vegetarian. My longtime favorite recipe is this one, but I also have made this Paleo version too in the crock pot. For anyone needing more protein in the soup, the leftover roasted chicken is a quick add.

Wednesday: Garlic-Lime Pork with Farro and Kale. (recipe) I don’t often find precooked farro so here are the simple directions: Bring 6 cups water to a boil in a large saucepan. Stir in 2 cups farro and 1 teaspoon salt; cover and simmer 15 minutes or until just tender, stirring occasionally. Drain; transfer farro to a large bowl. Use half for tonight’s recipe and the rest for the Lunch option.

Thursday: Kid’s request night is Chicken Tenders, steamed Green Beans and rice.

Friday: Summer burgers on the grill, local peaches and cream corn and heirloom tomato salad.

Weekend: Peaches are in season and we made a peach and zucchini pizza from Love and Lemons cookbook this past weekend. Check out your local farmer’s market to find some new combinations to put on your pizza. This summer squash and corn recipe is perfect for this time of year.  Try making your own pizza dough with this recipe.

Lunch

Farro salad with peas, pancetta and radishes. Use the farro made on Wednesday for this salad.

Breakfast

Protein pumped up in this week’s oatmeal recipe from Chatelaine. We made the carrot cake oatmeal and increase the oats by a 1/2 cup. It was a winner!

Snacks

Too  many apples sitting on the counter so we are making a round of dehydrated apple chips with cinnamon. (NF)

Bonus

French 75 cocktail…a minty version is also in the cookbook I mentioned. Why haven’t I tried this before?

Healthy weekly meal plan

Pin this to save for later!

 

For more inspiration, see years of past dinner plans here, my Pinterest collection here, or OrgJunkie for a link-up of weekly meal plans.

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