THE SEPTEMBER SPREAD (MEAL PLAN FOR THE MONTH)

Hello September! I am not even remotely ready for you or the end of summer, but this meal plan is! So let’s get into the September spread. Spicing things up by making a big batch of meat at the beginning of the first three weeks that can be used in 2 or 3 other recipes later (usually Monday, Wednesday, and Saturday) and hopefully leaves a little to spare in the freezer too. I highly recommend making sure the initial meat recipe looks like enough for your family, and also freezing the meat you plan to use on Saturday. It might just be me, but refrigerated meats tends to lose it’s appeal after a few days in the fridge.

On another note, I’ve been dealing with some annoying rashes that don’t respond to any creams or external changes. However, I’ve noticed that they seem to flare up when my diet isn’t the best (sigh). So for the next month I will be cutting sugar and gluten from my diet (double sigh). This isn’t reflected much in the recipes below because I don’t plan on making my whole family eat gluten and sugar free (that may change slightly in later months), but I will definitely be opting for simple swaps like almond flour for all-purpose flour and GF tortillas for traditional ones. Otherwise I’ll just be reserving portions before the pasta (or ?) is added. Basically keeping it simple and so far no one has even noticed!

Don’t forget to grab a meal plan note pad or download the digital option. Hope you enjoy some or all of the recipes below!

FIRST WEEK

Monday: Slow Cooker Shredded Chicken (add a couple more chicken breasts and use to make 3 dinners! Freeze 1/3 for dinner Saturday)- use first 1/3 to make White Bean Chicken Chili
Tuesday: California Club Sandwiches with Sweet Potato Fries
Wednesday: Use next 1/3 of Monday Night’s Shredded Chicken to make Burrito Bowls (here’s a grain free option and a classic one)
Thursday: Thai Turkey Lettuce Cups and Cilantro Lime Rice
Friday: Pizza and Salad
Saturday: Use last 1/3 of Chicken to make Chicken Tortillas Soup!
Sunday: Your Favorite Burgers, sliced Fruit, and Potato Chips or Zucchini Chips

SECOND WEEK

Monday: Carnitas Mexican Slow Cooker Pulled Pork – use some to make these Tacos
Tuesday: Breakfast for Dinner
Wednesday: Use Monday’s Carnitas to make Mexican Pork Sliders
Thursday: Grilled Teriyaki Chicken, Pot Stickers, and Edamame
Friday: Pizza and Salad
Saturday: Use Monday’s Carnitas over Baked Potatoes and top with Cilantro, Cheese, Etc.
Sunday: Sheet Pan Chicken Fajitas

THIRD WEEK

Monday: Slow Cooker Shredded Beef served with Mashed Potatoes and a Salad or Roasted Veggies
Tuesday: Arugula Quinoa Salad with Grilled Cheeses or Chicken Nuggets/Strips
Wednesday: Use Monday’s Shredded Beef over Nachos, Noodles, or with Rice and Broccoli
Thursday: Moroccan Chicken Couscous Bowls
Friday: Pizza and Salad
Saturday: Use Monday’s Shredded Beef to make Tacos, Quesadillas, or Enchiladas.
Sunday: Chicken Parmesan Meatballs (double the recipe if you have a lot of meat eaters :)

FOURTH WEEK

Monday: Homemade Mac and Cheese (serve with leftover meat from previous weeks or a Rotisserie Chicken)
Tuesday: 25 minute Fajita Shrimp Rice Bowls
Wednesday: Roasted Veggies and Sweet Potato Meat Bowls
Thursday: Beef Enchiladas
Friday: Pizza and Salad
Saturday: Slow Cooker Tortellini Veggie Soup (I like to add ground sausage to this dish and if you’re GF, take a serving of soup out before adding tortellinis)
Sunday: Sheet Pan Balsamic Pork Tenderloins with Fall Veggies

*We had our favorite chicken parmesan meatballs for dinner (with pasta for the rest of the fam) and was successful in making them gluten free using GF bread crumbs and oat flour instead of AP flour.

SEPTEMBER BREAKFAST & LUNCH

LUNCH: Kids are packing their own lunches again this year, although I will sometimes volunteer to make their sandwiches and let them do the rest. Shared ideas to keep stocked in this post and our favorite packed lunch supplies here… Don’t forget the Lunchbox Notes!
DIY BREAKFAST M/T/W/TH/SA: Johan and I are going to prep some breakkie taquitos, and breakfast sandwiches (English muffins, cheese, sausage, and eggs) for the month, and energy bites, granola, and overnight oats for the week. Will also keep smoothie and protein shake supplies, avocado toast, yogurt and granola (or banana splits), and eggs (thanks to the chicks) on hand as easy options.
FUN BREAKFAST FRIDAY & SUNDAY: Keeping the bigger breakfast productions to a couple mornings a week this month! Our favorites are Omelets, Waffles, Crepes and Scones.