Welp, the holidays and wintery weather have descended upon us (read: my entire house has come down with some terrible, no good, very bad cold). My recovery game plan? A whole week of hearty soups. I'm making their benefits twofold by making double batches of each and freezing extras for the crazy weeks ahead.

Welcome to This Week's Meal Plan

Planning my weekly meals is a habit I enjoy. Since I'm frequently asked by friends and family what I'm cooking for dinner each week, I thought it'd be useful to share my weekly meal plan here. Whether you're just learning to meal plan and looking for a real-life example of how this works or you're an old pro on the hunt for inspiration, here's a peek at how I'm feeding my family this week.

Hot broth and ginger is just the salve for our wintery throats. I'm partnering this soup with some frozen potstickers for my two little eaters who don't love a runny egg as much as my husband and I do. I'll be loading their bowls with lots of steamed broccoli too.

There's just a bit of turkey leftover from Thanksgiving that needs to be eaten up. This turkey soup would work equally well with chicken, but it's full of a rich broth and tons of vegetables. I'm serving this soup with garlic bread for dipping.

Forgive me in advance for planning a vegan chowder and grilled cheese on the same night, but the combo of creamy sweet potatoes and crispy cheddar and Gruyère grilled cheeses was too good to resist.

The cure for what ails us this week is chicken soup. This one uses spiralized vegetables in place of the noodles, but we'll still have biscuits on side for those of us who feel a carb is a mandatory component of sickness recovery (my husband).

We're skipping pizza Friday this week for one last batch of soup, although this one is about as close to pizza as you can get. I've got Jersey salad planned as a side.