I am trying to get back on track with meal planning. With all the kids’ activities, we have been eating out way more than we should. At $40+ a pop, it quickly eats away at our budget.
Anyway, here’s our weekly meal plan:
Sunday: Roasted Chicken, Quinoa with Avocado dressing, Leftover veggies
Whenever I make roasted chicken, I throw a second one in at the same time. Then I freeze all the leftover chicken to use in recipes later. It’s a huge timesaver to have 4-6 cups of cooked chicken in the freezer for future recipes. Then I throw the bones in the crockpot to make homemade chicken broth overnight that I will use later in the week.
The quinoa is basically my quinoa salad minus the cheese and eggs. I am trying to eat vegan until dinner each day so I wanted the leftovers for a quick and easy lunch.
We had leftover Kale chips and sliced cucumbers with dinner, trying to use up what we already had in the fridge. I am making a huge effort to reduce the amount of food we throw out.
Monday: Ham and Cheese Calzones, Steamed Broccoli, Watermelon
Prep work the night before: Soak bread dough.
Tuesday: Turkey Roast, Make Ahead Potatoes, Honey Roasted Carrots
Prep work the night before: Make mashed potatoes
Prep work the night before: Soak rice. Make a double portion to use for Thursday’s dinner. Thaw cooked chicken.
Prep work that morning: Cook rice, then assemble casserole so it is ready to go at dinnertime.
Thursday: Porcupine Meatballs, Rice, Brussels Sprouts.
Friday: Homemade Pizza, Broccoli Slaw Salad, Fruit Salad
Prep work the night before: Soak pizza dough
Prep work that morning: Cut up veggies
Saturday: Mexican Pizzas, Roasted Cauliflower, Cantaloupe
Prep work the night before: Thaw refried beans
Hopefully I stay on track with our weekly meal plan. I am so tired of eating out! Visit Organizing Junkie for even more great meal plan ideas. So tell me… What is your biggest meal planning challenge?