Not sure how this happened, but we only have three weeks of summer break left. We are going to pack in as much fun as we can into what is left, but our planning minds are on full alert. Packed lunches, snacking essentials and full meals (instead of the quick make-shift summer ones) are on the mind as we inch our way closer to the start of school. We must be ready. 😉

There are a few things that I find work well for me when planning an ambitious week:

1. Cook large portions over the weekend. Stews, chilis, and soups are all great leftover candidates that you can serve with different go-withs over the course of the week to change it up.
2. Prep vegetables and legumes in advance. Roasting veggies, soaking/cooking beans, & prepping veggies helps a lot. Roasting red peppers extends dinner prep time significantly, but pulling some out of the jar is easy-peasy.
3. Portion leftovers into single servings. This makes grab-n-go lunches a reality in the morning. Stash any that you don’t get to within a few days in the freezer for later.

And with that, this week’s veggie meal plan…

Portioned and ready for the week
Mung Beans and Rice with Spicy Stewed Tomatoes
Potato, Chickpea Stew
Mixed Green Salads with Mustard Vinaigrette

Meals to make
Summer Veggie Burgers | Butternut Squash Fries
Hummus Wraps with Roasted Red Peppers and Fresh Veggies
Roasted Stuffed-Chayotes | Frijoles Colados
Taco Salads with Roasted Corn & Salsa Casera
Zucchini Risotto | Spinach & Pear Salads with Balsamic Vinaigrette

Snacks/Ingredients to make
Empanadas
Roasted Plantains
Mini-Quiches
Peach-Yogurt Popsicles
Brown Rice