Meal Planning 2/52
Things are heading back to normal after the holidays: school and work are back on the calendar, the days are busier, and dinner requires a little more planning. This week’s menu is aimed to comfort because our temps will be dropping and provide plenty of leftovers for lunch!
Breakfast
hard boiled egg + fruit
cereal (for my husband)
scrambled eggs
Lunches
paleo chili smothered sweet potatoes
creamy roasted vegetable soup (from the freezer) + grilled cheese
wings + sweet potato wedges
burrito bowls
leftover quesadillas
Dinners
steak + oven roasted potatoes + green salad
spaghetti and meatballs
slow cooker roast with vegetable gravy and mashed potatoes
fried cauliflower + herbed rice + Moroccan carrots
slow cooker roast pork with onion apple gravy + oven roasted potatoes + leftover vegetables
slow cooker lemon rosemary chicken + green salad
Sunday Meal Prep
This week will be another step back into a more structured routine as my son returns to school – earlier, busier mornings for everyone. My husband is still on leave, which means that lunches are more substantial than when its just me. I’m going to be making full use of my slow cooker, which is a great way to make sure that I’m getting healthy dinners on the table without running myself ragged.
Salad-In-A-Jar
I eat a big green salad with at least one meal a day and my husband has been doing the same. With Salad-In-A-Jar, the salads take no time at all and I can eat them on the go.
Butternut Squash Soup
I made a big batch of soup last week so my freezer is fully stocked! I’ll be able to pull it out the night before to thaw and have an easy and delicious lunch in just the time it takes to heat up.
Pot Roast
Like most weeks, I’m planning a pot roast this week. It’s a family favorite and especially appreciated when the temperatures dip. I’ll prep the veggies and seasonings on Sunday so that all I have to do is dump the ingredients in the slow cooker and get on with my day.
Breakfast and snack prep
Again, healthy choices for me all about being easy – like hard boiled eggs and fruit. This is a simple thing to prep on Sundays. I have my dozen eggs hard boiled and ready to go. My berries are washed and portioned. Snacks, in the form of cut veggies, are also prepped and ready to go – cauliflower, broccoli, celery, grape tomatoes, and carrots. Ready to grab and go whenever the munchies strike.
