Meal Plan Monday

Except it’s Tuesday.  Yesterday the post didn’t happen.  I’m feeling a bit under the weather and it’s Spring Break for my mini, so “me” time was few and far between.  I didn’t even get my workout in yesterday.  Do you know how long it’s been since I’ve skipped a workout?  But sometimes, when you’re hardcore mommin’ it, something’s gotta give.  

This week’s meals aren’t anything exciting, bu they’ll be yummy.  But first, I have to share the recipe I made for our family dinner on Sunday.  I was craving Mexican food, but wanted to make it somewhat healthier.  I whipped up a batch of refried beans in the crockpot and made these Baked Chimichangas.  I subbed whole wheat tortillas for flour, made my life easy by using organic rotisserie chicken, served with fresh guacamole on the side, and it was a hit with everyone!

Now for the weekly plan:

Breakfasts: Shakeology Shakes.  These have so many great nutrients for you body and are essential in giving me a great natural energy boost.  Have I mentioned that these shakes have helped me kick coffee.  I mean, I have some every now and then, but i don’t NEED it anymore.  Crazy.

Snacks: Fresh fruit, veggies and hummus, trail mix…all easy stuff to grab and go if needed.  Note: half the time I grab a snack, my mini ends up eating half of it.  Every.  Single.  Time.  

Lunches: I’m being super lazy this week.  I’ll use the rest of the rotisserie chicken for salads and such, and probably mostly eat leftovers for lunch.  


Monday: Chicken Picatta + Orzo Pasta (with tomatoes, avacado, green onion and a simple lemon juice and olive oil dressing)

Tuesday: Turkey Meatloaf with sweet potatoes and Caesar salad

Wednesday: Steak with roasted garlic & parmesan potatoes and asparagus

Thursday: Leftovers

Friday: Sheet pan chicken and veggies

Saturday: Take Out night

Sunday: Family Dinner

Sorry for the lack of recipe links this week.  I will just be making it up as I go along this week.  It will either be delicious, or a disaster.  We’ll see.  

What’s on your menu this week? 


Meal Plan Monday

I feel like this week’s plan isn’t as inventive as normal…and that’s okay.  And this week is definitely going on the 80/20 rule and including some of my daughter’s favorites.  Nevertheless, here it is.  

Breakfasts: Shakes.  My go to combo has been chocolate, 1/2 a banana, a handful of spinach, 1 tbsp of PB2, hemp hearts and almond milk.  So good.  If I’m feeling crazy I leave out the PB2 and add a drop of peppermint essential oil so it tastes like thin mints.  If something that is super good for me can taste like a Girl Scout cookie…I’m in!

Snacks: fresh fruit, veggies and yogurt dip (the same one from a few weeks ago), and these Energy Bites.  

(Image via Gimme Some Oven)

Lunches: Taco Salads/Bowls.  If you haven’t made your own taco seasoning, you really should give it a try.  Chances are you have all the ingredients in your cabinets.  It’s so much healthier.  Who knows what’s really in those packets anyways.  I know the salt content is HIGH, and who needs that?  Salt = Bloat…that’s something I for sure don’t need.  


Monday: Chicken and Asparagus Lemon Stir Fry with cauliflower rice.  This is a new recipe to me, but everything I’ve made from Skinnytaste has been so delicious.  I’m sure this will be no different.  Is it weird that my dentist is the one that told me about this recipe and said even her kids love it?!

Tuesday: Stuffed Pepper Casserole.  It’s been forever since I’ve made this so it will be a nice plate of comfort on what is supposed to be a rainy day.  I’m 95% sure that my 4 year old won’t touch this with a 10 foot pole.  Maybe she’ll surprise me.  

Wednesday: Leftovers…because with casseroles, there are always leftovers.  

Thursday: One Pot Skillet Lasagna and salad.  You guys, this is so good.  I figured I’d follow up the meal that my daughter will potentially hate with her FAVORITE meal.  I sub a lot of the things in this recipe.  Ground turkey instead of Italian sausage, whole wheat pasta, and 5 laughing cow wedges garlic and herb flavor instead of cream cheese.  I was hesitant of the cottage cheese, but it’s good, I promise.  And I probably use less shredded cheese on top too.  Don’t tell, but I’m not so much making this dinner on Thursday as I am pulling out some of the leftovers that I had previously frozen from the last time I made it.  

Friday: Crockpot Honey Balsamic Pork Roast with sweet potatoes and roasted Brussels Sprouts.  

Saturday: Take Out/ Dinner Out

Sunday: Family Dinner.  Every week we alternate hosting family dinner with my parents.  It’s my week this week and  haven’t quite figured out what I’ll be making.  I’m sure I’ll figure it out on Saturday night or Sunday morning.  

Meal Plan Monday

Here’s what’s on the calendar for this week. After a more indulgent weekend than normal, I’m ready to get back on track.  The funny thing about eating clean 80% of the time, is that I don’t feel guilty for indulging (hello french fries this weekend, and pasta yesterday).  I also find that because I don’t eat “the bad stuff” that often, when I do, I don’t really eat all that much of it.  Like, I don’t overeat, as we tend to do when things are super delicious.  Plus, my next challenge group officially starts today so I want to start off strong.  I posted my “before” pic on Instagram and can’t wait to see the changes in 21 days.  Interested in making some changes with me, just let me know.  We can become stronger together!

Breakfast: Shakes

Snacks: Yogurt with fruit and almonds, string cheese, hummus and veggies

Lunches: Caprese chicken bowls, roasted veggies & bison burgers (patties only).


Monday- Mushroom, Pancetta & Lentil zucchini pasta with toasted almonds

Tuesday- Salmon and Roasted Cauliflower, Broccoli, Sun Dried tomato and Chickpea Salad

Wednesday- Turkey Tacos

Thursday: Honey Teriyaki Drumsticks (made in my Instant Pot) served with cauliflower rice and sweet potatoes

Friday: Pizzas (cheese for the kiddo, and roasted veg for the adults)

Saturday: Take out night

Sunday: Family Dinner

Meal Plan Monday

It’s that time again, so here’s the plan for the week!  I’m trying something new.  A friend who has seen great results with clean eating (no more IBS for her or flare ups, and overall health improvement) is always saying that she has like 4 “sauces” in the fridge at all times to make meal prep and lunches easier.  She homeschools her 3 kiddos and has a 2 year old, so she’s all about making things easy for her and minimal prep during the day.  So, I thought I’d give it a shot…sort of.  Here’s what I’ll be doing this week:

Breakfasts: Avacado toast.  Seriously, I could eat this every. single. day.

Snacks: Hardboiled eggs, hummus and veggies.  There’s also always string cheese and fruit around the house too.  Prep: I made my hummus today and put it into individual containers.  My cheater method for roasted pepper hummus…using this roasted pepper sauce.  It’s been in the fridge from when I did mediterranean bowls for lunches a few weeks ago.  I need to use it up.  Becauce pics of hummus is just boring…here’s a picture of my ingredients.  Yes, everything from Trader Joes.  Note: they now sell tahini paste in a jar.  This tahini sauce is a great alternative.  Or leave it out altogether and just add a bit of sesame oil.  IMG_7596

Lunches: Rainbow Power Salad with Roasted Chickpeas and Chicken Bruschetta Bowls.  The plan and prep for the bowls: roast the chickpeas, make the sauce, and spiralize the veggies (keep all separate until luchtime).  I may have assembled a small bowl just to taste.  Goodness it’s tasty.  That “sauce” is one of my on hand sauces in the fridge this week.

The plan and prep for the bruschetta chicken: Cook chicken with italian spices, make batch of farro.  To assemble my bowls, I’ll just have greens, farro, chicken, and a spoonful or so of Trader Joe’s Bruschetta mix (you can find it in the refrigerated section by the hummus).  It’s another one of the “sauces” I’ll have on hand this week.


Monday: Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies.  It’s a one pan meal, and I’m all about less dishes!

Tuesday: Grilled (indoor because it’s Idaho, and still cold) sausages and Feta and Parmesan Zucchini Bake.  We’ve made this zucchini before and it’s so yummy!

Wednesday: Crockpot Green Enchilada Soup.  I saw this recipe on Pinterest, and it just sounds good.  I’ll sub out greek yogurt for sour cream (as toppings, if needed), etc. There’s no real sub for cream cheese, so I’ll just go with it.  Healthy changes = healthier choices.

Thursday: Leftovers

Friday: Gyros

Saturday: Take out Night

Sunday: Family Dinner (TBD).

This week doesn’t seem as “healthy” as others, AND I’M OKAY WITH THAT.  It’s all about moderation, right?

What’s on your menu this week?  

Do you keep certain items on hand so you can easily assemble healthy lunches?