It’s Spring Break for the kids this week and we are enjoying much needed time off from the routine. The biggest bonus for me is not packing school lunches (woohoo!). Lunch is one of my least favorite meals. I don’t know what to eat!
This week I’m making the lunch decision easy. Each of these meals makes enough for a hearty dinner, plus leftovers to be enjoyed by myself and my hungry boys when lunchtime comes around.
I hope this week’s meal plan makes your life easier as it did for me!
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Sous Vide French Dip Sandwiches
I love learning new techniques to get dinner on the table. With tender beef piled between a toasted hoagie as the reward, I’m all in! Serve with Oven Baked Sweet Potato Fries.
New to sous vide? We've got you covered!
Penne with Ricotta and Asparagus
This pasta uses only a few ingredients, is customizable and makes plenty for lunch the next day. The dish can handle even more asparagus (or other vegetables) or even Italian sausage if so desired.
Miso Glazed Salmon
Miso brings Asian flavors to this quick cooking dish. I love that the salmon can be prepped the night before to make dinner time even easier. Leftovers are lovely mixed into a salad for lunch the next day. Serve with Stir Fried Green Beans with Ginger and Onions and rice for a delicious meal.
Chicken Tortilla Soup
Soup is easy to double and holds up to a couple days in the refrigerator. If eating the next day, wait to fry the tortillas or adding any toppings until ready to serve.Continue to 5 of 5 below.
Potato Spinach Sausage Casserole
To ensure leftovers with this tasty casserole, I recommend doubling the recipe since it is such a crowd pleaser. The combination of mashed potatoes, spinach and sausage hits all the right notes. Feel free to swap out the spinach for kale or swiss chard if preferred.