Weekly Meal Plan: What to Eat the Week of Jan 19, 2020

Oh hi!

Here are some of my favorite meal ideas to carry you through January — simple, make-ahead-friendly options that keep weeknights easy and satisfying.

Start the week with baked chicken Parmesan meatballs. They’re perfect for meal prep: make them ahead, freeze before or after baking, and use them on pasta, in sandwiches, or even on salads. They’re versatile and a great shortcut for busy nights.

Taco Tuesday calls for crispy shrimp tacos — an older recipe I still love. They’re bright, flavorful, and come together quickly, making them a reliable weeknight favorite.

For soup season, try a spicy sausage, kale, and whole wheat pasta soup. It’s hearty, comforting, and flexible: use pork, chicken, vegetarian sausage, or your favorite variety, and swap in whatever pasta you have on hand.

Throwback Thursday: cheesy double bean quesadillas are an embarrassingly easy, satisfying meal. Pair them with a creamy avocado ranch for a simple dinner that feels special without much fuss.

Another standout is a crispy rice salad — lots of texture and bold flavors. It’s great on its own or topped with leftover chicken, shrimp, or whatever protein you have available. It’s a terrific way to refresh leftovers into a bright, crunchy meal.

For new lunch ideas, marinated beans are a go-to. Marinate a big bowl of chickpeas or white beans and use them on salads, on toast, or straight from the bowl. They pack flavor, protein, and convenience into an easy make-ahead option.

What’s on your menu this week? I’d love to hear your go-to meals.