If you’ve joined me for the last two sessions (here’s the first), then you have gotten this weekly meal planning down pretty good. Well at least I know I have.
It’s always been one of my main goals to 1: reduce food waste, 2. eat out less, 3. save money as much as possible. For all of these, (and more!) meal planning is key!
On the menu for our family this week is:
Saturday: Baked Pork Tenderloin & Roasted Brussels Sprouts
A simple, oven-baked option that once the veggies are chopped, everything goes into the oven and it does all the work.
As tired as we are from a hectic week, it’s nice to eat out every once in while, but working low key, easy and delicious dinners will always be more nutritious.
Sunday: Homemade Chicken & Vegetable Soup
Throw some chicken breast, chopped veggies, in a large pot with water. Add rosemary, garlic, celery, etc (whatever you have on hand will work) and let the chicken create it’s own yummy stock as it simmers in the water. I added a good tablespoon of tumeric for a nice golden, rich color + antioxidants.
In the end you have a nutritious soup. I top mine with fresh spinach and serve it with a whole grain grilled cheese croutons! Yum yum! These are perfect to save in small batches and freeze when someone gets sick or you need a reheatable meal one night of the week (post vacation anybody?).
Mondays can be tough. Enough said. So why come home and make dinner? Eat some of those leftovers from the weekend! We had enough from those two dinners (there’s 3 in our family) to eat off of for lunch and dinner plus have extras to save for later!
Tuesday: Slow Cooker Chicken Fajitas
Throw in some chicken, slice onions and bell peppers, toss in slow cooker. Sprinkle on fajitas seasoning, set on low for 6 hours. Just shred the chicken with two forks when you get home and dinner’s done. Pair it with some guac and a corn tortilla.
Wednesday: Shrimp Stir Fry
Chinese-style is not crave-worthy for me, (now that I say that though, I could use eat some sushi soon!) but when I can throw together dinner in like 20 minutes with no recipe, I’ll like stir fry during the week as often as I need! I used frozen shrimp (it’s a staple we have on hand nonstop for nights like these), with frozen veggies like snow peas, broccoli florets, and riced cauliflower.
Thursday: Chicken Sausage, Pesto, Pasta, and Snap Bean Saute
The name really says it all. It’s a 4 ingredient dinner that comes together in one pan. Slice and brown chicken sausage (lower saturated fat but full of flavor), drop in some snap beans and when it’s done toss everything together with a heaping spoon of pesto. If you can skip the pasta, fine, but if you need the pasta, you do want to cook it separately and combine when throwing in the pesto at the end. Save a bit of the pasta water in case you need the liquid.
Friday: Take out or Homemade Pizza
It’s good Friday tomorrow and I’m craving a family night out at a local Tex Mex place up the street from our house. The babe can play outside in the courtyard with their games and we can enjoy the weather and Friday night vibes. It’s also crawfish season and I could go for some crawfish and Abita Strawberry beer (I know that’s not an Abita below- it’s a margarita mocktail!). So we’ll see. It’s the one night that is up in the air with a few different options.
Hope you have a wonderful holiday weekend! Don’t forget to take some time to make our meal plans for next week!