Meal Plan Monday

I have been MIA lately, I know.  I’m still cooking healthy and clean, just haven’t sat down to really meal plan.  Just going with my trusty stand by’ and being okay with the preggo cravings (Thai food ALL THE TIME).  But back to it for the week.  It’s starting to get hot here, and when that happens, we grill and use a lot of fresh flavors.  This week I’ll add a few grilling recipes, which is fitting since my fellow coaches are putting on a FREE clean eating BBQ recipe group this week (let me know if you want to be added.  It’s on facebook.  There will be 2 recipes a day, with a recipe for clean BBQ sauce already being posted).  So, here’s the plan…for dinners at least.  Breakfast lately has been avocado toast with a sprinkle of Trader Joe’s Everything but the bagel seasoning (<——–GO BUY THIS IMMEDIATELY, it’s so good).  Lunches are usually leftovers, or I throw together a quick salad and side of fruit.  Yep, I’m still loving all the fruit.  Watermelon is the current favorite around here.  Oh, and Cotton Candy grapes.  We go through like 5 pounds of those bad boys each week.  There is no sign of stopping with that trend any time soon.  Anyway, rambling over…here’s the plan for dinners this week:

Monday: Pioneer Woman’s Beef and Broccoli served with either cauliflower rice or brown rice.  This will be attempt #43,579 of trying to get my daughter to eat broccoli.  Why doesn’t she love it as much as I do?  

 (Picture via Pioneer Woman)
Tuesday: Turkey Tacos (hubby’s request for tacos).  I use my own taco seasoning to avoid all that sodium and questionable other ingredients of store bought).  Hubby also requested a batch of my crockpot “refried” beans.  

Wednesday: Grilled Garlic Shrimp Skewers with a Grilled Veggie Salad.  Salad will consist of grilled zuchini, squash, peppers and tossed with romaine and a simple lemon juice and olive oil dressing).  I know that those grilled veggie leftovers will make their way into a wrap for lunch the next day!

Thursday: These Greek Chicken Gyros.  I’ll use whole wheat pita or Ezekiel wraps.  Love the freshness of cucumbers and tomatoes and lemon!  

 (Picture via Recipe Tin Eats)

Friday: Repurposing leftovers–Chopped Greek Salad.  Taking the leftovers from yesterday and maybe even the grilled veggies.  Chop it all up with some crispy romaine and top with a lemon oregano vinaigrette.  Sounds like the perfect summer meal.

Saturday: Take out night aka “this momma isn’t cooking”.  Wonder if we will make it Thai take out for the 3rd week in a row.

Now, off to the store and to come home and relax.  My mini says she so tired and just wants to relax today.  Maybe I can get in some more work on the nursery–in other words, start another DIY project.  I have big ideas in my head.  Totally nesting over here!

What’s on your menu this week?

What’s your favorite grilling recipe?

Are you a DIY person or buy everything to match kind of person?  

Shredded Carrot and Chicken Salad

So, I’ve totally been lagging on my meal planning for the past few weeks.  The day after preschool ended for the year, we packed up our bags and surprised our 4 year old with a week long trip to Disney World!  We had the best time and it was so fun seeing Disney through her eyes.  We all agree though, Florida humidity is not our thing.  Our endless energy girlie was begging for a stroller about an hour in to the first day.  And I drank so much water and Gatorade (I never drink Gatorade, but wanted extra electrolytes) in an effort to keep hydrated.  Anyway, we got back and the week after was a little chaotic.  Getting a kiddo back to Mountain time was trickier than we thought.  But we powered through.  And this week…well, I just forgot to post.  So here’s a recipe instead.  

This recipe has a ridiculously LOONG name, but it’s delicious.  I saw it in Clean Eating Magazine and knew it would be great for lunches.  My only swaps…regular cabbage instead of red.  I’m just not a huge fan of red cabbage.  This is an amazingly refreshing salad.  I think it would be great at barbecues–omit the chicken and it’s like a mayo free slaw (greek yogurt is used in the dressing).  You can find the recipe here:

Chicken and Shredded Carrot Salad with Raisins, Jicama, and Citrus Yogurt Dressing (That’s seriously the name of it).  I packed it into Tupperware, and put the dressing into my little condiment cups and salads were ready for the week.  Hope you enjoy.  Disclaimer: Clean Eating Magazine pictures is way prettier than mine with the red cabbage.  But you get the idea.  :).