M The Meeker Family TableGood food · Shared work · More time together

Weekly Family Plan

Week of August 31, 2026 · Nathan Traveling • Gymnastics Tuesday • Family Favorites and Carryover

Weekly goals

  • Move Chicken & Wild Rice Soup from August 30 to Monday.
  • Keep Tuesday manageable around gymnastics while Tahlia cooks.
  • Serve Onion Turkey Meatballs with Gravy on Wednesday as requested.
  • Include Cheeseburger Soup as a family favorite.
  • Use Friday for leftovers.
  • Keep the plan practical for Karen and the girls while Nathan travels.

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Chicken & Wild Rice Soup

5:30 PM

Primary cook

Karen

Helpers
  • Noelle — Measure the herbs and wild rice.
  • Banjo — Wash the carrots and celery.
Prep ahead
  • Use the ingredients carried over from the meal originally planned for August 30.
  • Dice the onion, carrots, and celery ahead of time.
  • Cook the wild rice separately for the best texture.

Chicken Tortilla Soup

After Gymnastics

Primary cook

Tahlia

Helpers
  • Noelle — Drain and rinse the beans and prepare the toppings.
  • Banjo — Measure the corn and set out the tortilla strips.
Prep ahead
  • Dice the onion and mince the garlic before cooking.
  • Drain and rinse the beans.
  • Prepare the toppings before the family returns from gymnastics.

Onion Turkey Meatballs with Gravy

5:30 PM

Primary cook

Karen

Helpers
  • Noelle — Measure the bread crumbs and onion soup mix.
  • Banjo — Measure the flour and set out the noodles or rice.
Prep ahead
  • Shape the meatballs earlier in the day and refrigerate them.
  • Measure the soup mix and flour before cooking.
  • Prepare noodles or rice while the meatballs simmer.

Cheeseburger Soup

5:30 PM

Primary cook

Tahlia

Helpers
  • Noelle — Shred the cheddar with supervision.
  • Banjo — Measure the seasonings and wash the potatoes.
Prep ahead
  • Dice the potatoes and chop the onion and celery ahead of time.
  • Shred the cheddar before beginning.
  • Measure the seasonings before cooking.

Leftovers

5:30 PM

Primary cook

Karen

Helpers
  • Everyone — Choose and reheat leftovers.
Prep ahead
  • Use the oldest refrigerated food first.
  • Reheat each dish until hot throughout.

Sloppy Joes with Sweet Potato Purée

5:30 PM

Primary cook

Karen

Helpers
  • Noelle — Measure the sauce ingredients.
  • Banjo — Wash the celery and carrots and set out the buns.
Prep ahead
  • Prepare the sweet potato and butternut squash purées in advance.
  • Dice the onion, celery, garlic, and carrots.
  • Measure the remaining sauce ingredients before cooking.

Sun-Dried Tomato Pasta

5:30 PM

Primary cook

Karen

Helpers
  • Noelle — Measure the broth, tomato paste, and seasonings.
  • Banjo — Wash the spinach and set out the Parmesan.
Prep ahead
  • Slice the chicken and dice the onion ahead of time.
  • Mince the garlic and measure the seasonings.
  • Reserve the sun-dried tomato oil for cooking.

Task Risk Key

Prep Safe

No heat or sharp work; washing, measuring, mixing, setting the table.

Supervised

Oven access, grating, basic knife work, or stirring with an adult nearby.

Experienced Cook

Frying, moving heavy pots, boiling liquids, and high-heat browning.