Meal Plans

THT Meal Planning Guide #2

Happy Saturday! If you live in the northeast then you’ll understand why, despite it being April 1st, it still feels like wintertime. As a result, I’m still craving some of those warmer, comfort-food style meals. So, this week for dinner we’re having a creamy (yet healthy) chicken casserole,  chili, BBQ sweet potato burritos, roasted vegetables, and meatloaf. But don’t worry: lighter, more spring-inspired meals are on their way 😉 And as always, if you aren’t familiar with how my meal plans work, be sure to check out my earlier post here

Dinner Plan

What You’ll Need

Pantry Items:

  • All-purpose flour
  • Brown sugar
  • Oats
  • Garlic powder
  • Onion powder
  • Dried thyme
  • Chili powder
  • Cayenne pepper
  • Ground cumin
  • Dried oregano
  • Red pepper flakes
  • Salt and pepper
  • Worcestershire sauce
  • BBQ Sauce 
  • Dijon mustard
  • Olive oil



  • 2 large heads broccoli (1 for the chicken casserole and the other to roast)
  • 1 large head cauliflower
  • 1 lb carrots (save 1 large carrot for the chili, the rest are for roasting)
  • 1 lb bag sweet potatoes (use 2 potatoes for the roasted vegetables)
  • 1 green bell pepper
  • 1 yellow onion
  • 1 large summer squash (or zucchini)


  • 1 lb chicken breasts
  • 5 lb ground bison


  • Quinoa
  • Whole wheat wraps (you may have leftover wraps from last week)


  • Unsweetened almond milk
  • Shredded gruyere cheese (if you have leftover mozzarella cheese from last week you can use that instead)
  • Eggs


  • Corn

Center Aisles:

  • 2 cups low-sodium chicken broth
  • 4 cups low-sodium vegetable broth
  • Tomato paste
  • 4 cans beans (2 black beans, 1 white, 1 kidney)
  • 1 28-oz can diced tomatoes
  • 1 4.5-oz can diced green chili pepper
  • Glutino cornbread mix (optional for chili)

Sunday Meal Prep Game Plan

Two options this Sunday:

  1. Prep and cook all your meals for the week (except for the eggs)
  2. Still prep but do the most of the cooking throughout the week.

Some tips for option #2:

  • Roast your vegetables (1 head broccoli, 1 cauliflower, and all but one of the carrots) on Sunday. These will be served with your meatloaf on Monday (and any meatloaf leftovers for lunch). You’ll want to reserve about 2-3 cups of the roasted vegetables for the Farmer’s Egg Hash on Tuesday.
  • Form your meatloaf on Sunday, store in the fridge overnight and cook on Monday.
  • On Sunday prepare and cook the BBQ burritos. Either store the ingredients separately or form the burritos and wrap in foil to store in the fridge until Wednesday.
  • Dice up the vegetables for the chili on Sunday and store in a Tupperware container. Then throw the chili ingredients in a crockpot and either cook on high for 4 hours Wednesday night and store in the fridge to reheat on Thursday; or cook on low for 8 hours during the day Thursday. The cornbread can be made on Wednesday or Thursday night. 

So here’s a toast to getting the last couple bites of comfort food in before grilling season! 

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