Weekly Meal Planning
Weekly meal planning is different once we’re deep into the busy school year – swim, homework, and drop off lines.
I love Fall for a lot of reasons – crisp air, warm sunshine, constantly changing colors and delicious seasonal flavors. But it also comes with an increasingly busy schedule. This year, we’re even busier than normal because we’re preparing for an Army move to Fort Knox, Kentucky.
Frankly, I’m too busy to spend a lot of time on dinner during the week and tired enough to need a good meal.
This means a slight twist to normal meal rotation. On Tuesday, Thursday and Friday, we eat dinner before my son’s swim practice. Monday’s are always a long day for me work wise. My weekly meal planning has to take into account my schedule on each of those days. Earlier this year, I was having a lot of success with my meal planning by prepping a good bit of dinner on Sundays. That’s just not do-able right now since Saturday and Sunday are my primary opportunities to spend time at the barn!
Each of these meals will generate enough leftovers for at least one lunch (and most will leave something for a “leftovers” dinner on Thursday). Several, I can start earlier in the day so I’m just putting things together in the evening. My lunches are usually a green salad + leftover protein or hard boiled eggs.
Weekly Meal Planning
Sunday – Cuban Pulled Pork with lime cilantro rice & salad
Monday – One Pot Thanksgiving Chicken chicken thighs, sweet potato, apple & brussels sprouts roasted together
Tuesday – Cauliflower Curry Soup light, dairy free and surprisingly creamy soup
Wednesday – Grilled Pork Tenderloin with Parmesan CousCous and some vegetable to be determined
Thursday – leftovers
Friday – Spaghetti (salad for me, then out for appetizers with friends)
Saturday – Stir Fry
What’s on your menu this week?
Meal planning, such an essential staple to life!! Your menu has much more variety than mine, simply because I have zero time! I usually eat the same breakfast everyday (literally, hasn’t changed in 8 months) and lunch and dinner are basically the same for a whole week. I make them Sundays and pack in tupperware for the week.
This week:
Breakfast- strawberry overnight oats (1 cup strawberries, 1/3 oats, 1/3 cup almond milk), 3 eggs and 9 almonds
Lunch- 5oz. Strip steak, cut into chunks, 4 cups lettuce/spinach, 2TB salad dressing with half an avocado
Dinner- 4oz chicken, 3 cups green beans, 1 cup of rice
Snack- 3oz tuna, 1/2 TBSP mayo, cup of applesauce
Sometimes on Fridays I will get Chipotle for lunch or dinner and Saturdays are free for all days, my favorite!!