8/10-8/16 On the Menu

Meal planning . . . it's one of those things that feels like a full-time job on top of your actual full-time job. Between figuring out what sounds good, checking what you already have, making the grocery list, and actually getting to the store, it can feel like a lot before you've even turned on the stove. But then you think about your family gathered around the table, a hot meal in front of them, everyone talking about their day, and it's worth every bit of the effort it took to get there.

There is something so grounding about feeding the people you love. It doesn't have to be fancy or complicated, it just has to be real. Real food, real ingredients, and real time spent together. The dinner table is where your family connects, where the little ones tell you the things they've been holding onto all day, and where the busyness of life slows down for just a little while. This week's meal plan is designed to make that happen without the stress, with a full grocery list and prep-ahead tips so that when dinner time comes, you can actually be present for it.

And if you can do one thing for your family this week, make it this.

Sit down together, put the phones away, and come prepared with some sweet reflection questions to get the conversation going. We started doing this at our dinner table and it has brought so much joy and laughter and even some really meaningful moments that I didn't expect. This little box of fun questions has honestly been one of the best things we've added to our routine, and I think your family will love it too.

Here is your weekly menu, tips for prepping ahead, and grocery list!

Monday	Teriyaki Chicken + Fried Rice
Tuesday	Roasted chicken, scalloped potatoes, brussel sprouts & crescent rolls
Wednesday	One Pot Spaghetti + Garlic Bread
Thursday	Sheet pan chicken quesadilla
Friday	Homemade Pizzas
Saturday	Leftovers / Restaurant Night
Sunday	Creamy parmesan chicken, mash potato, green beans

Here are some ways you can prep ahead of time to make your weeknight smoother-

-Teriyaki Chicken + Fried Rice Whisk together the teriyaki sauce up to 3 days ahead and store it in a jar in the fridge. You can also add the chicken to a portion of the sauce the night before to marinate. Cook your rice 1–2 days ahead and store it uncovered in the fridge. Day-old rice is actually ideal for fried rice! Dice the onion and mince the garlic ahead of time and store them in the fridge.

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