Happy weekend, friends! On Saturday mornings, one of my favourite things to do while drinking my coffee is to flip through my fave cookbooks or peruse my go-to food blogs to roughly plan our meals for the week. I usually plan to make four large meals per week and the two of us eat leftovers the rest of the time. I find this helps to avoid those "what's for dinner" moments when you come home hangry and exhausted after work.

One of my favourite food bloggers, Hummusapien, shares her weekly meal plans on her blog. I love this idea and thought I'd share mine as well! I'm an avid meal planner (but not a meal prepper... who wants to eat brussel sprouts roasted four days ago? Not me!)

On a side note, we booked two nights at The Buffalo Farm for our two-year anniversary! Can't wait to have a fire in the wood stove, cozy up with board games and wine, and rent snow shoes to explore the trails in Northern Ontario. Fingers crossed for snow when we head there mid-December!

On to the meals...

MONDAY

RecipeSpinach Mushroom Feta Frittata from Love Grows Wild

Make Ahead: Recipe comes together in 10 minutes, no prep required. Keep in fridge for up to three days.

TUESDAY

Recipe: Black Beans and Rice with Roasted Poblano and Garlic from The First Mess

Make Ahead: Preps very well! I love this recipe - you roast poblanos, garlic, tomatoes & spices on a tray, blend it up, and cook it in with the brown rice and beans. Your house will smell incredible. This recipe makes for amazing work-lunch leftovers, too.

WEDNESDAY

Recipe: My sister's homemade ramen! My genius sister invented a to-die-for homemade ramen broth with ingredients you can actually find at your grocery store - then add noodles, fresh carrots, cabbage, green onion, and a hard-boiled egg... so delicious.

Make Ahead: Peruse these recipes to find your preferred choice, then cook your broth in your slow cooker all day. When you come home from work, simply add in your noodles, veg, and egg!

 

THURSDAY

Recipe: Turkey Bolognese with Zucchini Noodles from Inspiralized

Make Ahead: Make the sauce ahead and keep for up to three days. Pre-spiralize your noodles, store in ziplock bag with paper towel for up to five days.

And for Friday? I suggest pizza... Thanks for reading! Happy weekend,

Paige