Meal Planning 3/52

I’m a little late this week and the blog here has been a little sparse lately. I’ve been SWAMPED with work (which is a good thing when you own your own business!) Unfortunately, I’m still figuring out how to balance that increased demand on my time. Workouts, barn, even sleep has taken a bit of a backseat.

But, sometimes, a professional challenge is needed. And the extra income is definitely appreciated.

To that end, this week’s menu focused on easy to make meals. And used up somethings I already had and some recipes I had planned for last week that I didn’t get to for some reason or another.

 

breakfasts

yogurt and berries

eggs

freezer breakfast sandwiches (for the husband)

 

lunches

Egg-Avocado Salad

Turkey Roll Ups

 

dinners

chicken breast, thai ginger caulirice, heirloom tomato salad

acorn squash, leftover pork, and rice

hawaiian pork lettuce wraps

tostados, home made refried beans, leftover pork

enchilada bake

roast with sweet potato and butternut squash mash with roasted green beans

 

PS- I made the hawaiian pork tonight and it is FABULOUS…recipe coming soon.