We love the meals and traditions that the holidays often bring. Creating a meal and sharing it with those we love in celebration of a special event has always been important to us, and in light of the 4th of July holiday weekend, you’ll find a lot of barbecue and fun summer food in this week’s meal plan!
If you find yourself wanting even more dinner inspiration, you can check the archives of past meal plans HERE – we hope to help you incorporate balanced meals into your weekly planning!
Here’s what we ate for dinner this week:
Monday: Crab Balls with Tartar Sauce on Salad
—> Crab Balls recipe from Real Life Paleo
—> Tartar Sauce made with Chosen Foods Mayo, recipe from Real Life Paleo
—> Salad is whatever veg we have in the fridge, but you can find inspiration —> Here
Whether we make them ourselves, or buy the pre-made gluten-free ones from our favorite local butcher, crab balls are one of our favorite ways to get in more nutrient-rich seafood! Paired with a simple side salad and dinner was quick and delicious!
We’ve made this stroganoff recipe a couple times now, and each time the boys have gobbled it up (and it’s loaded with mushrooms and kale!!). And cauli-gnocchi was the perfect vehicle to soak up the extra sauce on our plates.
Wednesday: Less-Lasagna with Zucchini Noodles, Side Salad
—> Less-Lasagna recipe (made with zucchini noodles) is from our blog
—> Side Salad of greens, cucumber, carrot, and black olives
We usually make our lasagna with Capello’s Lasagna Noodles, but figured that this would also be a great way to use up some extra produce we had- and it was! As always, our lasagna is nightshade-free thanks to our (incredibly delicious) fauxmato sauce!
Thursday: Instant Pot Pulled Pork with Carrots, Apples & Onions, and Corny Bread Muffins with Apple Butter
—> Instant Pot Pulled Pork with Carrots, Apples & Onions is a new recipe we’re working on!
—> Corny Bread Muffins recipe from Down South Paleo
—> Apple Butter recipe from our blog
With Stacy working into the evening and friends staying for dinner, we decided to order in from our favorite take out restaurant and share some chicken and yuca with everyone!
We often plan a “leftovers day” right into our meal plan when we think we might need one, or when we plan to make extras. And with the unpredictable nature of three growing boys’ appetites… if it turns out we don’t have leftovers on that day, we’ll whip up a super quick meal or go out to dinner.
No dinner at home tonight, we’re heading out to a 4th of July party!
Monday: Molasses Horseradish Mustard Ribs, Brisket, Corn on the Cob, Broccoli Raisin Salad
—> Molasses Horseradish Mustard Ribs recipe from our blog
—> Smoked Brisket recipe from our blog
—> Corn on the cob boiled and served with butter
—> Broccoli Raisin Salad is an upcoming new recipe!
Our holiday feast! We had a pretty classic summer barbecue meal, which everyone loved and devoured! The boys will have corn on the cobb for special occasions (Stacy can’t partake in that one) and we made a new broccoli salad – and it turned out great! Hope you had a fun and safe 4th of July!