Last week was my first foray into meal planning accountability in this space. It made such a difference for me! I loved having the How Sweet Eats snack bites prepped ahead. I wrapped them individually in aluminum foil and had them in a bowl in the fridge ready to pop in my purse on the way out the door. My apricot chicken from Shutterbean was so, so, so good and the leftovers were even better. All in all, it was a great week of meal planning and I’m excited to continue the momentum.
Here’s this week’s plan:
Breakfast:
- I’m going to make up a breakfast frittata, loaded with onions, feta, kale, mushrooms and perhaps some turkey sausage. I like my boiled eggs, but I think I’ll shake it up this week with something a bit different.
Snacks:
- Cheese sticks (leftover from last week)
- Hummus + crackers (leftover from last week)
- Salami
- Mandarin Oranges
- Dried Chickpeas
Monday:
- Lunch: Provided by work
- Dinner: Work happy hour, so I will probably not be hungry after eating lots of apps 🙂
Tuesday:
- Lunch: Work Lunch
- Dinner: Taco Tuesday. Simple ground turkey + black beans + cheese + tortillas + sour cream + salsa. Maybe a little kale sauteed to go on top for health. 🙂
Wednesday:
- Lunch: Taco leftovers
- Dinner: Keith’s making spaghetti 🙂
Thursday:
- Brunch: Spaghetti leftovers
- Dinner: grilled cheese + tomato soup
Friday:
- Lunch: Work Lunch
- Dinner: Keith’s homemade Turkey Burgers + kale salad
It’s going to be an intense week because it’s my last week at my current job. Keith graciously stepped up to make most of the dinners this week so that I can concentrate my energy on work and getting my blog posts up. Thanks Keith!
What are you guys cooking this week? I’m dying to know!
No Comments