This week’s meal plan is a little different. I’ve partnered with The Fresh 20 on their fall campaign to #getfresh, empowering children to take charge of their health. Making the right food choices for your family, and especially children, is so beneficial to long-term health.
Here’s a little more info on the #getfresh campaign:
The Fresh 20 supports healthy eating habits as kids head back to school this year. They’re on a mission to find The Freshest Kids in America by asking kids the question, “How do you #getfresh?” Utilizing any social platform, parents can submit either a video or a photo of how their children #getfresh on health. The campaign offers children and their parents a unique opportunity to get creative with their fresh and healthy habits and to get kids involved in their own health decisions. Check out their site for #getfresh back to school ideas.
This week’s meal plan features some of the menu options from The Fresh 20’s meal planning service. I was given a complimentary membership so I could get a sense of the variety in their dinner plans each week. There is a classic menu, gluten-free and vegetarian options. Newly added menus are For One, Kosher and Dairy Free. (I remember nursing baby #2 and having to go Dairy Free…this menu would have been a lifesaver!) My favorite part of the menu plan is that there is usually one bigger meal made that is then re-made into a new dinner later that week. We usually just eat leftovers but I’m inspired to reuse my leftover and be a little more creative with them go forward.
Sunday~ Hubby’s BBQ Birthday bash (Hence the late post today!) We had amazing grass-fed rib eye steaks, local corn, potato salad, salad with roasted golden beets, apple pie with apples from Smolak Farms, and peanut butter brownies. I haven’t been so full in a long time!
Monday~ BBQ Chicken Thighs. New recipe I’m testing out from The Healthy Lunchbox ebook. I want to see if the kids like it for dinner before I send it along for lunch. Always a good idea to test out new foods at home before sending them along to school. There will be broccoli and some pasta on the side. I’ll be sharing more about the ebook in the coming weeks as it’s a great resource for any parent in charge of making lunches every day.
Tuesday~ Cumin Rubbed Pork Tenderloin with Peach Chutney. (Fresh 20 menu item). These will be used again for a later meal. We will have salad on the side with our garden tomatoes that are ripening fast and furiously.
Wednesday~ Whole Chicken in slow cooker. I love one pot meals like this where I can throw in the potatoes and carrots too. The kids love egg noodles so I’ll serve the dinner over some yummy noodles.
Thursday~ Chopped Asian Slaw. (Fresh 20 menu) Uses the leftover pork tenderloin and a little of the peach chutney to create an entirely new meal. I’m already excited about having nearly all of dinner ready ahead of time. There are also tips in each week’s meal plan on what you can prep ahead of time. (cutting veggies, spice mixes, etc.)
Friday~ Pizza night with our homemade dough. I have found the dough a little stickier when making it on warmer days. I think I need to increase the amount of flour in it by a little.
If you want to learn more about The Fresh 20, you can learn more at their newly redesigned website. With a membership, you get 5 dinners planned out for you using only 20 ingredients. I think it’s a great option if you really want to start meal planning, but need a little structure to get going. There’s also a really cool Pin 2 Win event happening with the Fresh 20’s Pinterest board. Check out the details here.
Other big news on the cooking front this week here…we just signed up with 4 families for 1/2 a cow!! Can’t wait to see what we get.
What are you making this week?
About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.