This week adds new, flavorful dishes to your routine while keeping things easy and family-approved. From hearty casseroles to customizable taco bowls, these meals are perfect for busy days. To cut down on cooking time, focus on batch-cooking key recipes like chili or rice and get creative with leftovers. Let’s make Week 2 both convenient and delicious.

Tips for Success:

• Batch Prep Proteins: Cook beans or lentils in bulk to use in soups, wraps, or bowls.

• Repurpose Leftovers: Turn last night’s dinner into today’s lunch by adding fresh veggies or toppings.

• Keep Breakfast Simple: Prep smoothie packs or overnight oats to grab and go.

Week 2 Meal Plan

• Monday

  • Breakfast: Greek yogurt parfait with granola and sliced bananas.

  • Lunch: Leftover chili from Week 1 with a side of tortilla chips.

  • Dinner: Vegetarian enchiladas with black beans, spinach, and cheese.

• Tuesday

  • Breakfast: Scrambled eggs with diced tomatoes and avocado toast.

  • Lunch: Mediterranean grain bowl with quinoa (or rice), chickpeas, cucumber, and tzatziki.

  • Dinner: Spaghetti squash with marinara and sautéed mushrooms.

• Wednesday

  • Breakfast: Smoothie with almond milk, frozen berries, spinach, and almond butter.

  • Lunch: Caprese salad with a side of whole-grain crackers.

  • Dinner: Veggie-stuffed quesadillas with black beans, peppers, and shredded cheese.

• Thursday

  • Breakfast: Whole-grain toast with almond butter and a drizzle of honey.

  • Lunch: Leftover enchiladas with a small salad.

  • Dinner: Veggie stir-fry with rice noodles and sesame sauce.

• Friday

  • Breakfast: Oatmeal with almond milk, cinnamon, and walnuts.

  • Lunch: Chickpea salad sandwich with spinach and cucumber.

  • Dinner: Baked vegetable lasagna with marinara and ricotta.

• Saturday

  • Breakfast: Breakfast burrito with scrambled eggs, black beans, and salsa.

  • Lunch: Leftover lasagna with a side of roasted green beans.

  • Dinner: Lentil loaf with mashed potatoes and steamed broccoli.

• Sunday

  • Breakfast: Sweet potato hash with bell peppers and onions.

  • Lunch: Veggie tacos with lettuce, avocado, and shredded cheese.

  • Dinner: Tomato and basil risotto with a side of garlic bread