It’s time for our final week of the January meal planning series and it just might be the best one yet! I’ve got a little something for everyone this week including some yummy soups, meatless options, and make ahead recipes for breakfast and lunch! I have loved the response from this meal planning series and have enjoyed seeing how you all have mixed and matched and picked recipes that work for your family! You are doing exactly what I hoped you would do with these recipes and I hope it has made your life a little easier too!

In addition to this final week #4 meal plan, I have also created “The Essentials” Shopping List that I use to keep my fridge and pantry stocked for success every week! You can get the list sent right into your inbox to print off and use as your wish! Once you have your kitchen stocked, you will see how easy it can be to create a meal any night of the week using what you have on hand!

MONDAY:

Breakfast: Zucchini Tahini Bread + Yogurt and Fruit— You can also bake this bread into muffins for lunch boxes and more!

Lunch: Chickpea and Sweet Potato Curry Soup—Such an easy soup to make during meal prep and is so healthy and delicious too!

Dinner: Butternut Squash, Apple, and Kale Salad with Spiced Pecans—This salad is so filling and hearty and can be prepped in advance for an easy Monday night meal!

TUESDAY:

Breakfast: Make Ahead Herby Tomato and Goat Cheese Egg Muffins— I love making these egg muffins at the beginning of the week with whatever herbs I have on hand to eat for an easy ready to go breakfast or lunch!

Lunch: Leftover Chickpea and Sweet Potato Curry Soup

Dinner: Slow Cooker Bahn Mi Tacos—I took one of my favorite sandwiches and turned it into a taco! Make it the morning off in your slow cooker and dinner will be ready when you get home!

WEDNESDAY:

Breakfast: Leftover Zucchini Tahini Bread —top it with Nut Butter for extra protein and staying power + Fruit

Lunch: Cereal Crusted Chicken Tenders + a Salad—These are great for adults and kiddos alike! Feel free to swap the cereal with a plain corn flake, or any other cereal you might have in your pantry!

Dinner: Sheet Pan Chicken Sausage and Veggies—The easiest dinner you will ever make! Throw the ingredients on the pan and into the oven and voila…dinner is done!

THURSDAY:

Breakfast: Persimmon Ricotta Toast—If you haven’t ever put ricotta on your toast with some fruit, now is the time to do it! It’s so delish and you can swap the persimmon for berries or any other fruit you have on hand!

Lunch: Egg Muffins + a Salad

Dinner: Leftover Bahn Mi Taco Bowl—Turn your tacos into a bahn mi bowl by making up some rice and eating as a bowl instead of tacos!

FRIDAY:

Breakfast: Choose a breakfast from the week

Lunch: Leftovers from any of the dinners

Dinner: Easy Homemade Beef Chili—The best kind of Friday night in, and then best part is, you can eat leftovers all weekend long!