Happy Monday! Here is the weekly meal plan, with links to the recipes. It was another busy week with the school and kid’s activities, so finding recipes that made plenty of leftovers was a priority for us. Enjoy!

Monday: Summer Squash Vegetable Soup with Shredded Chicken

I used the recipe as a base, and modified according to what we had on hand, and added chicken for protein. It was AMAZING. It makes a good amount, so if you have plenty of leftovers, you can freeze them for a quick meal later. Here are my modifications:

I used all yellow squash and left out the zucchini, used 2 celery stalks instead of 1, added 1 lb. of baby potatoes, and about 2 cups of cauliflower. I left out the white wine, and used chicken broth. I didn’t have any fresh herbs on hand, so I substituted with dried herbs and used 3 tsp of each. I omitted the rosemary completely. The salt and pepper are to taste – I recommend 1-1.5 tsp of sea salt and a few good dashes of pepper. For the shredded chicken, I used about 1 lb. of chicken thighs and put them in the slow cooker for 4 hours, then shredded and topped the soup with a handful.

This recipe is wonderful because you really can do so much with it. Don’t be afraid to play around with ingredients you have on hand!

Tuesday: Leftovers

Wednesday: Creamy Tomato Ground Beef Orzo

Thursday: Leftovers

Friday: Tzatziki Chicken Bowls with Cucumber Salad

I hope you find a recipe you and your family will enjoy. Have a great week!