Hey friends! I hope the New Year is treating you well. While we aren't big on resolutions, I like to reset our eating habits in January since we usually go a little crazy eating cookies in December. When the kids are begging for vegetables, you gotta deliver.

To help regroup after the holiday awesomeness, I thought I'd share our menu for the month. This menu includes one day of leftovers per week, though we keep some spare spaghetti ingredients on hand in the event we manage to not have any leftovers to eat. A few of these recipes are favorites that our family has developed, but most are tried & true recipes that we use frequently.

Want to customize this to your family? Check out our meal planning post here to get our tips and make your own menu.

Here's what we are eating this month:

Garlicky Kale and Ricotta Pizza from Budget Bytes
Bangers & Mash from Bitchy Vegan Kitchen
Southwest Salad
Irish Stew from Connisseurus Veg
Caprese Panini with Avocado Basil Pesto from Aberdeen's Kitchen
Sweet Potato & Black Bean Stew from Healthy Living James
Roasted Tomato Pesto Pizza from Sweet & Savory
Eggplant Meatballs from Pinch Me Good
Pasta with Vodka Sauce from Alexandra's Kitchen
Portobello Philly Cheese 'Steaks' from Domestic Superhero
Yellow Curry Soup with Black Rice from Fitness Blender
Green Goddess Pizza from Blue Bowl
Garden Vegetable Lasagna from Aberdeen's Kitchen
Weeknight Vegan Pho from Will Frolic for Food
Vegan Gumbo from Loving It Vegan
Italian Antipasto Sandwich from Killing Thyme
Easy Tomato Soup with Grilled Cheese from Simply Delicious Food
Easy Bruschetta Pizza from Killing Thyme
Norwegian Vegetarian Meatballs from Pinch of Yum
Spring Roll Bowls from Pinch of Yum
Vegan Slow Cooker Black Bean Soup from Emilie Eats
Buffalo Chickpea Wraps from Mindful Avocado
Vegetarian Burrito Bowls from Chisel & Fork
Veggie Lovers Flatbread Pizza from Cotter Crunch
The Ultimate Vegan Chili from Vegan Huggs