Healthy Family Meal Plan: 3 Easy Dinners Using Seasonal Ingredients

Planning out our dinners in advance is one of the best ways we stay committed to eating healthy at home. With a busy schedule, it’s easy to fall into the trap of last-minute takeout (and we have been there), but having a simple, seasonal meal plan keeps us on track. Here are three easy, 8-ingredient-or-less dinners that are family-friendly and perfect for meal prepping—meaning lunch for the next day is covered, too!

Enjoy!

• Garlic Herb Chicken Thighs with Roasted Brussels Sprouts & Butternut Squash

  Ingredients:

  • 12 bone-in, skin-on chicken thighs

  • 2 lbs Brussels sprouts, halved

  • 2 small butternut squashes, peeled & cubed

  • 2 tsp maple syrup

  • 6 cloves garlic, minced

  • 4 tbsp olive oil

  • 2 tsp dried thyme

  • Salt & pepper to taste

  Instructions:

  1. Preheat oven to 400°F.

  2. Toss Brussels sprouts and butternut squash separately with 2 tbsp (divided) olive oil, salt, and pepper. Spread on a large sheet pan (or two). Drizzle butternut squash with 2 tsp maple syrup.

  3. In a bowl, mix minced garlic, thyme, remaining olive oil, salt, and pepper. Rub onto chicken thighs.

  4. Place chicken thighs on the sheet pan with veggies. Roast for 35-40 minutes, flipping veggies halfway through, until chicken skin is crispy and internal temp reaches 165°F.

  5. Serve and enjoy leftovers the next day!

• Ground Beef & Sweet Potato Skillet with Avocado

  Ingredients:

  • 3 lbs ground beef

  • 4 medium sweet potatoes, diced

  • 2 small onions, diced

  • 6 cloves garlic, minced

  • 4 cups baby spinach

  • 4 tbsp avocado oil

  • 2 tsp smoked paprika

  • 2 large avocados, sliced

  Instructions:

  1. Heat avocado oil in a large skillet over medium heat.

  2. Add diced sweet potatoes and cook for about 8-10 minutes until slightly tender.

  3. Push potatoes to the side and add ground beef. Cook until browned, breaking it up as it cooks.

  4. Add onions, garlic, smoked paprika, salt, and pepper. Stir everything together and cook for another 8 minutes.

  5. Stir in spinach and let it wilt.

  6. Serve warm and top each bowl with fresh avocado slices. Enjoy leftovers the next day!

• Maple Dijon Salmon with Roasted Carrots & Kale Salad

  Ingredients:

  • 8 salmon fillets

  • 2 lbs carrots, cut into sticks

  • 8 cups chopped kale

  • 4 tbsp Dijon mustard

  • 2 tbsp maple syrup

  • 4 tbsp olive oil

  • Salt & pepper to taste

  • Lemon juice to taste

  Instructions:

  1. Preheat oven to 400°F.

  2. Toss carrots with 2 tbsp olive oil, salt, and pepper. Spread on a large baking sheet and roast for 30 minutes.

  3. In a small bowl, mix Dijon mustard, maple syrup, and 2 tbsp olive oil.

  4. Place salmon fillets on a lined baking sheet and brush with the maple Dijon mixture.

  5. Bake for 12-15 minutes until salmon flakes easily.

  6. Massage kale with a little olive oil, lemon juice, and salt. Serve alongside salmon and roasted carrots.

• *Combined Grocery List

  Protein:

  • 12 bone-in, skin-on chicken thighs

  • 3 lbs ground beef

  • 8 salmon fillets

  Vegetables & Greens:

  • 2 lbs Brussels sprouts

  • 2 small butternut squashes

  • 4 medium sweet potatoes

  • 2 small onions

  • 12 cloves total

  • 4 cups baby spinach

  • 2 lbs carrots

  • 8 cups chopped kale

  Fruits:

  • 2 large avocados

  Pantry Staples & Seasonings:

  • Olive oil

  • Avocado oil

  • Dijon mustard

  • Maple syrup

  • Smoked paprika

  • Dried thyme

  • Salt & pepper