Updated: April 2026
Oh friends. The past few months, I haven’t been in a good habit of planning out our dinners and it really caught up with me. I had the constant feeling of burnout whenever dinnertime rolled around and I had no clue and no plan. It led to a lot of “pancakes for dinner!” (which is fine and my kids love) or you know, oatmeal bowls.
But I am working on getting back into the groove and restart the habit of meal planning. I don’t meal plan for all meals (too stressful) but planning dinners is very helpful and the sweet spot for me.
So in an effort to help myself (and you), I have documented around 3 months of my very realistic meal plans into this post. There is nothing fancy here, folks. Sometimes it is breakfast for dinner or takeout pizza. But it is a very real look! And still, there are so many ideas here. You can follow it precisely or just pick and choose whatever sounds good to you. I hope that it is helpful and takes one less thing off your plate!
Weekly Meal Plans
Week 1:
Monday: Creamy dill potato and corn chowder, because it feels like a hug in a bowl. Plus, it comes together so quickly. Soup nights are the best. I’ll probably make some garlic bread quickly in the oven to dip. (I always stash away extra end bread pieces in the freezer to use for this!)
Tuesday: Taco night! Tuesdays are almost always a Mexican-inspired dish but tacos have been our go-to lately. I know everyone is going to enjoy it and eat well. I have been making a lentil/impossible meat base the past few times. I don’t have a recipe for it, but honestly I just add some garlic and olive oil into a pan, throw in cooked lentils and 1-2 impossible patties. Add taco seasoning, a little tomato sauce/paste to thin and cook for about 20 minutes. Serve with lettuce, tomato, salsa, guac, vegan cheese shreds, cashew cream… *chefs kiss*
Wednesday: Pesto pasta – this recipe as the base but I have been adding in about 1/2 cup shelled edamame for an extra protein boost. It hardly affects the taste and I appreciate that little extra bit of nutrition.
Thursday: Vegan pot pie – loosely based on this recipe! I use a vegan GF crust from Wholly Wholesome (found at Whole Foods) and I usually add in butter beans for the protein. I also like to make it a little smokier so I use smoked paprika. Sometimes I also add in sweet potatoes. Super delicious and hearty.
Friday: Breakfast sandwiches for dinner! I like to do breakfast for dinner at least once a week, and by Friday I am losing steam so this is usually the day for it. We do either tofu, chickpea egg, or use Just Egg. This week is looking like tofu topped with vegan cheese and avocado. My husband likes spinach on his. Sometimes we like the Beyond breakfast sausage patties but I don’t have this week. Side of frozen tater tots in the air fryer and cara cara orange slices.
Week 2:
Monday: Lemon lentil curry with jasmine rice. This dish comes together very fast and I can never get enough of curry. My oldest loves it, but my youngest is hit or miss. I am just happy that she continues to try it.
Tuesday: Enchiladas and Mexican rice. This is one of my personal favorite dinners, though my kids are iffy with it usually. I don’t let that stop me. They will usually eat most rice and corn, but sometimes will try a little. Exposure is good and I don’t want to shy away from things that my husband and I love.
Also just a side note: On nights that my kids don’t like the dinner served or don’t eat as well, I always let them have a little something before bed. It is pretty plain, like maybe a piece of toast with PB or a PB&J or even dry cereal and a cup of soy milk. I don’t want them to go to bed hungry, so this works for us.
Wednesday: Tomato lentil soup is a family favorite. I’ll serve with a side of garlic bread or grilled cheese, whatever they are in the mood for.
Thursday: Pancakes for dinner. My kids love breakfast for dinner, so I am gonna surprise them with some chocolate chip pancakes. I make them with oat/chickpea flour and soy milk, so they are protein-packed. This is the recipe.
Friday: Fun Friday dinner! We have really been enjoying Daring breaded “chicken” wings. I put out a few sauces, like maple mustard, BBQ, and ketchup (of course). Bake on a sheet pan with some frozen fries and that is a very easy, very fun, very Friday dinner. Just dig in and dip away. Sometimes I make a side salad or another veg on the side but sometimes, we just enjoy the tenders and fries.
Week 3:
Monday ~ pasta with a quick olive marinara sauce and Impossible meatballs. To make the marinara, I add olive oil and garlic to a pain and saute until fragrant. Add in a can of crushed tomatoes and sliced black or green olives (whatever I have on hand). Season with salt and pepper… sometimes red pepper flakes for a little kick. I let that simmer for about a half hour. My kids especially enjoy vegan meatballs, so this is always a hit for dinner.
Tuesday ~ Taco Pie Tuesday! I shared this recipe recently because it has been a hit with everyone and I am happy that my kids are enjoying beans thoroughly. One of the best protein, iron, and fiber sources!
Wednesday ~ baked mac and cheese with broccoli and Daring chik’n bits. I don’t have a recipe for this in particular, but I usually make my cashew cream for the sauce and toss with cooked pasta, broccoli, and cooked Daring chik’n. Top with some vegan mozz and panko crumbs and bake at 400 F for 45 minutes.
Thursday ~ broccoli cheddar soup. The forecast shows rain and that means it’s soup day. Yes, sometimes I look at the weather to plan out my weekly meals! This is my favorite recipe and I serve it with a side of homemade garlic bread. Fun tip: I save the end pieces in a loaf of bread! I place in a bag in the freezer so I always have on hand for fast garlic bread.
Friday ~ cinnamon pancakes with a side of vegan sausage. I use my oat and chickpea pancake recipe and add about 1/2 tbsp of cinnamon. It makes them sooo delicious. My kids love the Beyond sausage patties, so I will bake those and serve on the side.
Week 4:
Monday ~ Impossible burgers and fries with a side of my favorite bean salad.
Tuesday ~ Hard shell taco night! I’m planning to make the filling with canned lentils/Impossible ground/and some chopped walnuts. I love this blend so much. I cook it up with just a little tomato paste, water to thin, and a taco seasoning pack. Serving with guac, vegan cashew cream, salsa, and vegan cheddar cheese shreds. Side of corn and Mexican rice (using veggie stock instead of chicken on this recipe).
Wednesday ~ Aglio e olio spaghetti with lots of olives and possibly some Daring chicken to up the protein. I make regular spaghetti for my family but to keep things GF for me, I really love Jovial brown rice spaghetti from Whole Foods.
Thursday ~ Vegan chili and my favorite cornbread recipe on the side. This is top tier comfort food. For the chili recipe, I follow it loosely and have been using Impossible ground instead of tempeh these days (my kids prefer and haven’t come around to tempeh yet).
Friday ~ Breakfast for dinner! We have been enjoying chickpea egg sandwiches lately. We like them with vegan cheddar cheese, Beyond sausage patties, and avocado. Sometimes spinach and tomato. All of us love Frank’s hot sauce, except my oldest. But my youngest… she is obsessed.
Week 5:
Monday ~ Zucchini and summer squash pasta. This is one of my favorite meals because it comes together very quickly and we can use our own homegrown zucchini and squash. Serve with a side salad – more fresh goodness.
Tuesday ~ Taco night! Almost every Tuesday is some sort of taco or Mexican dish. This week I’ll be making a lentil and walnut base for the tacos and I always serve with lots of toppings (corn, red cabbage, salsa, olives, vegan queso, cashew cream, hot sauce, lettuce, etc.)
Wednesday ~ Fried zucchini blossoms and a plethora of veggies. We have lots of zucchini blossoms in our garden right now so I’ll be frying them up! This is one of our summer traditions and my kids always look forward to this dinner. I serve with a platter of fresh veg, hummus, fruit, olives… whatever else I have on hand. It’s always a hodge-podge dinner but so delicious.
Thursday ~ Simple tofu scramble night with a side of toast, Beyond sausage, and fresh fruit. Thursdays are usually breakfast for dinner in our house and we have been on a scramble kick.
Friday ~ Banza chickpea pizza night. I love their frozen chickpea crusts so much. We add our own sauce and toppings and it is a very easy night for me. Served with a side salad and maybe some frozen fries if we want a bit more!
Week 6:
Monday ~ Cold sesame noodles with broccoli and tofu (or shelled edamame!) Sesame noodles are so easy to pull together. All you have to do is prepare a noodle of your choice according to package (we like rice but sometimes I even use spaghetti if that is all I have). Toss with sesame oil, soy sauce, and a bit of salt to taste. Add in broccoli florets, scallions, and baked tofu.
Tuesday ~ Loaded nacho night. Yes, you need to use the stove for 20 mins to bake them but most of the prep is a bunch of opening cans/bags and layering everything up. Here’s my favorite loaded nacho recipe.
Wednesday ~ Summer rolls. My kids love fresh rolls for lunch or dinner and if you’ve been here a while, you know how I am obsessed with them. They take a bit of prep in terms of cutting veg but no stove required and I appreciate that so much. Also, if you have a fresh garden, this is a great way to enjoy your bounty!
You can add honestly whatever veggies you like or some tofu or rice noodles, avocado… you name it. But my favorite combination ever is: cucumbers, carrots, mango, avocado, lettuce, rice noodles. UGHHHH so good!!
Thursday ~ Macaroni salad with sides! This week I am thinking a large salad with our lettuce/cukes from the garden and more corn on the cob (we can’t get enough). If you are GF, I find Jovial pasta to be the best for cold mac salads.
Friday ~ Impossible burgers on the grill with a side of corn on the cob, watermelon, bean salad, and chips/salsa. This is always a win in many ways because
Week 7:
Monday ~ Kale caesar salads with crispy tofu. This is a meal that me and my husband especially love, but my kids are a little more picky. However, they do enjoy the tofu and I will probably make a side of baked potatoes on the side so they have options and don’t go hungry.
Tuesday ~ Mashed black bean tostadas. This is a very easy and filling dinner that everyone loves. I simply crisp up the corn tortillas in the oven on 350 for maybe 6 mins or until crunchy and then top with mashed black beans and everyone loads up with whatever they want. Usual toppings I add to the table: vegan cheese shreds, guac, corn, pickled red onions, cashew sour cream, salsa, hot sauce.
Wednesday ~ Portobello burgers with potato & green bean salad. If my kids don’t want a Portobello burgers, I usually have vegan hot dogs on hand and they enjoy that instead. But my husband and I are mushroom lovers so this always hits the spot.
Thursday ~ Tomato basil pasta. This is always a great dinner choice because we use our homegrown tomatoes and basil. Sauté the tomatoes and basil with lots of minced garlic and olive oil, season with salt and pepper, and toss in the pasta. Quick, easy, and tastes like a dish from a fancy Italian restaurant.
Friday ~ Beyond brats with sauerkraut and mustard. Fridays are for grilling in this house in the summer and we all love the Beyond brats. Usually a garden salad on the side and some chips or something similar. Fruit, pickles… whatever we have!
Week 8:
Monday ~ Zucchini pasta because we have a few left until our plant has pretty much kicked it. It gave us many zucchinis since June though, so we are grateful!!
Tuesday ~ Loaded nacho night because it is really easy and minimal time in the kitchen.
Wednesday ~Grilled tempeh BLTs! I have been loving the Lightlife smoky bacon tempeh for this. My kids are not as big of a fan, so I might make a few chickpea egg patties for their sandwiches. Side of steamed green beans with tahini drizzle and chips.
Thursday ~ I really love a pot ‘ol pot of lentil stew. I have been craving it like you wouldn’t believe. I’ll probably make grilled cheese sammies to serve alongside.
Friday ~ Impossible burger night with sides like corn on the cob, fresh cherries, tomato and cucumber salad, and chips/salsa.
Week 9:
Monday ~ Hearty and creamy portobello mushroom pasta, which is just this recipe but I am subbing in nice big chunks of portobello instead of the usual sliced button mushrooms.
Tuesday ~ Taco pie it is because it’s been a while since we’ve had it and it’s one of those dinners that everyone gobbles up. Here’s my recipe.
Wednesday ~ A nice light yet hearty chickpea noodle soup.
Thursday ~ I’m making a giant pot of my favorite lentil stew and serving with bread (that my partner made!) I love making this because I always have leftovers for lunch all week.
Friday ~ Buffalo wing night! My kids have recently been introduced to Frank’s buffalo sauce and they can’t get enough of it. I am going to grab some plain Daring wings (because their buffalo ones are way too spicy for even me) and coat them in Franks. I’ll serve with celery and carrots sticks, homemade cashew ranch dressing, and fries. We’ll probably have a movie night alongside this. *Memories*
Week 10:
Monday ~ Tempeh bacon BLTs because my youngest has been requesting this dinner. It’s such an easy one for a Friday night. I buy the tempeh already seasoned as bacon (by lightlife) and simply cook it up pile up the bread with all the fixin’s. I will probably serve with a side of brussel’s sprouts and chips.
Tuesday ~ Classic taco Tuesday night again! This time with pinto bean filling!
Wednesday ~ We’ll be having ramen night (rice noodles for me to make it gf). I need to share this recipe on here soon. I will work on that, if you guys want it!
Thursday ~ Lemon lentil curry with jasmine rice. I love a good curry when the temps dip and my oldest really loves this recipe.
Friday ~ Easy peasy blueberry pancakes for dinner on this Friday night.
Week 11:
Monday ~ My faaaavorite vegan pumpkin mac and cheese recipe!
Tuesday ~ Black bean enchilada night. This is one of my and my husband’s favorite dishes but the kids are meh on it. They will probably eat mostly rice that I make on the side and I’ll be sure to have some guac, too.
Wednesday ~ Sausage and peppers! We have a lot of green peppers from our garden this week so I’ll be making a variation of this recipe using Beyond italian sausage. I like mine over rice and everyone else usually enjoys on a bulky roll. Salad on the side for something fresh.
Thursday ~ I am on my escarole and beans kick lately so that’s what we’re having for dinner. I serve my family nice chunky bread to dunk – I opt for my gf bread.
Friday ~Takeout pizza night! We found a great local spot that has gf crust and vegan cheese. Super pumped on that.
Week 12:
Monday ~ This is one of our favorite soups at the moment – creamy tomato lentil soup by PlantYou. It comes together so quickly and there’s always leftovers for lunch. I serve with either grilled cheese or garlic bread.
Tuesday ~ My homemade enchilada recipe is one of my faaavorites ever.
Wednesday ~ Vegan pot pie is the most comforting and hearty meal that is always a hit. I like Nora Cooks’ recipe.
Thursday ~ It’s butternut squash soup season – time to celebrate!! This recipe by Love and Lemons is delicious.
Friday ~ TREAT YO SELF. We are going out to eat and you should, too.
Week 13:
Monday ~ Creamy pumpkin pasta using a modified version of this recipe. I found leaf and pumpkin shaped pasta from Aldi, so I know my kids will get a kick out of this dinner.
Tuesday ~ Loaded nacho night because I have a ton of corn tortillas to use up before they go to waste. This is such an easy and hearty dinner, too.
Wednesday ~ Our usual lentil stew with homemade garlic bread on the side. I may have said this before but I always save the ends of bread loaves and pop them in the freezer. Once I have enough, I use for garlic bread. Nice way to save!!
Thursday ~ Rice noodle soup night. I don’t have a recipe for this but it is essentially just a simple ramen broth made with edamame, mushrooms, bok choy, tofu and rice noodles. Lots of slurping!
Friday ~ Sheet pan vegan chik’n fingers and fries. I discussed this in my stories recently but we love a good fun Friday night dinner while we watch the Great British Bake Off together. I use Daring breaded chik’n tenders and make a batch of frozen fries on a sheet pan. I make put out a few dips – think honey mustard, ketchup/mayo, BBQ, sweet chili, etc and then we enjoy with a side of veg or fruit.
Week 14:
Monday ~ Vegan chik’n cacciatore. I make this in the slow cooker and shared the recipe a while back. I serve with rice and it is super delicious.
Tuesday ~ Beyond meatball subs because my kids are little meatball fanatics. I don’t follow a recipe but cook from my Italian heart on this one. But my gravy recipe is here.
Wednesday ~ Baked pumpkin mac and cheese because it is so comforting. I plan to try a new recipe this time around.
Thursday ~ Lentil tomato soup and grilled cheese. Another favorite with my kids and it all comes together very quickly.
Friday ~ Frozen Daiya pizza night! Maybe some frozen fries on the side. Fridays are our fun eats night and we either watch a movie or play on the Nintendo Switch. This week we will be playing Mario Party Jamboree per the kids’ request. So much fun.
