Happy Monday friends! Here is the Gimeno meal plan for the week. I have a couple of links in there. I will be documenting a few of the recipes this week and over time I will have all these recipes on my blog for you to find a lot easier.
The Mexican Vegetable Soup makes enough for 4 dinners so I will have plenty to freeze and enjoy at a later time. The cornbread that I’m serving with the soup, I made a big batch of it. I cut it up and wrapped 2 servings of it individually to pull out of the freezer for when we have soup. This is another time-saver idea to plan ahead.
The Green Bean recipe that I gave a link too is super good, the boys love the green beans prepared this way. I highly recommend this recipe when you are wanting your kids to eat some nutritious green beans.
On Friday night when we are serving eggplant and the mini bell peppers, I prepare them by putting olive oil, salt & pepper on the eggplant and peppers and bake them in the oven at 375 for 20 minutes and I flip the veggies halfway through. When you add some goat cheese on top of the eggplant, it makes it taste creamy and delicious.
Jason and I have a date night on Saturday so we are looking forward to that and a night off of cooking.
Always feel free to reach out to me with any questions you have, I’m happy to help!!Meal-Planning Monday 03-09-20 by Julie Gimeno