Meal plan for the month: 4 Weeks of simple recipes

Breakfast sandwiches (from freezer) 
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Chicken (leftovers from last night’s dinner) with salad
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Spinach and artichoke lasagna bundles (Freeze extras.) 
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Blueberry pancakes
(from freezer) 
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Tuna salad wrap
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Rotisserie chicken from the market, salad and rolls

Oatmeal (from freezer) 
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Chicken quesadillas (Use last night’s rotisserie chicken leftovers.) 
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Scrambled eggs, bacon and toast (Make extra bacon and save in refrigerator.) 
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Banana-split smoothies
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BLT wraps (Use leftover bacon from last night’s dinner.) 
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Spinach and artichoke lasagna bundles (from freezer) 
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Yogurt and fruit parfait
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Ploughman’s lunch
(aka fruit and cheese plate) Get the recipe >>

Mini corn dog muffins, carrot and celery sticks (Freeze extra muffins. Prepare extra veggies and store in fridge.) 
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Crepes with fresh fruit and yogurt (Double the recipe and stack extra crepes between wax paper. Let cool, then store in the refrigerator in an airtight container.) 
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Carrot and celery sticks from last night with hummus and pita bread. Use store-bought hummus or make your own Meyer lemon and pine-nut hummus.
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Barbecue chicken with grilled corn on the cob and salad (Grill extra chicken and corn and save leftovers in the refrigerator.) 
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Bacon-stuffed pancake dippers
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Chicken and corn quesadillas (Use last night’s leftover chicken and corn.)

Oven-baked fish and chips
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