Hey y’all — What’s For Supper #109 plus Healthy Snack Ideas. See what’s on the menu at Momma’s house this week. Grab a pencil and plan your dinners with a little inspiration to make the week better!
This week my focus is on health. In the midst of chaotic, stressful times, one thing we can control is what we put on our plates. I’m centering recipes and snacks that are simple, nourishing, and family-friendly.
If you love fresh salads, Momma’s 10 Best Salad Recipes are available in a lovely mini cookbook for a limited time. Grab your free copy to get new ideas for crisp, flavorful salads you can make all week.
Five quick healthy snack ideas I’m embracing this week
- Plan your snacks. Avoid single-serve processed items in plastic. Stick to fresh fruit and vegetables, a handful of raw nuts or a spoonful of nut butter, and an occasional square of dark chocolate.
- Prep grab-and-go containers of crunchy veggies: carrot sticks, celery, cucumber, and radish chunks are easy to portion and keep fresh in the fridge.
- Keep easy fruit on hand for sweets: bananas, easy-peel oranges, and apples are great when a sweet craving hits and you want to skip sugary pastries.
- Swap low-nutrition chocolate treats for nutrient-dense bars like KIND or similar brands. Small, satisfying bars can curb cravings without derailing healthy choices.
- Drink water. Sometimes hunger is really dehydration. Ice-cold water can restore energy and reduce unnecessary snacking.
Menu for the Week
Macaroni Meatless Monday – I spotted a pasta recipe with burst tomatoes, zucchini, and arugula. I’ll swap the arugula for fresh basil and use what I have on hand. Simple, fresh summer flavors that are satisfying and meatless.
Tuesday – Pinto beans served simply, with crispy fish in corn tortillas, a simple spicy dressing, shredded cabbage, and fresh nectarine slices for a bright, balanced meal.
Wednesday – Thick-cut boneless pork chops roasted in the oven, served with a Korean-style potato salad, cucumbers, and grapes for the kids. Hearty and family-friendly.
Thursday – TBLT toasted sandwiches with watermelon slices. Sometimes the simple meals are the most delicious.
Friday – New recipe night: extra-crispy fried chicken with Southern smothered green beans and vine-ripe tomato slices. I’m doubling the batch so there’s extra for a Sunday picnic.
Saturday – California-style tuna salad with grapes and almonds, paired with baked French fries to make the kids cheer. A tasty mix of textures and flavors.
Sunday – Backyard picnic! Use leftover extra-crispy fried chicken, deviled eggs, country cucumber potato salad, and sliced fruit. This can be prepped ahead on Saturday for an easy, relaxed family meal.
I’m glad you stopped by. I hope these healthy snack ideas and the weekly menu inspire you to choose nourishing foods for yourself and your family.
If you want more menu-planning inspiration, check out other meal-planning ideas and recipes to keep dinner time stress-free and delicious.
Wishing you a productive week—stay safe and healthy. Thanks for reading What’s For Supper #109.