Breakfasts:

Nothing make ahead this week – just my standard scrambled eggs with veggies, sometimes with a piece of toast.  A couple times, when I had to grab hard boiled eggs and some cut up veggies on the run, I wished I’d had made overnight oats!

Lunches:

Leftovers were in the lunch rotation –

1. Beef Enchilada Stuffed Spaghetti Squash
2. Turkey Taco Chili – I loosely followed this Skinnytaste Recipe, except I did use my own Taco Seasoning blend.
3. Additional leftovers from the dinner meals below.

Dinners:

1. Monday – we ended what felt like months of holiday meals and celebrations with grilled beef tenderloin steaks, roasted asparagus and homemade lobster macaroni and cheese.  The kids also had a chocolate ice cream concoction, but I passed!
2. Tuesday – Leftover Carnitas and Cowboy Caviar from New Year’s Day!
3. Wednesday – Skinny Taste Korean Beef Rice Bowls, stir-fried veggies.
4. Thursday – Leftover night (to finish off the carnitas and Korean Beef Rice bowls).
5. Friday – Date Night, so dinner out – wooo!
6. Saturday – White Bean and Chicken Chili.
7. Sunday – at FIT4MOM we just revamped our Body Back program and released a ton of new recipes.  I made one called a Fiesta Turkey Skillet.  But you’ll have to try Body Back if you want the recipe.  If it sounds intriguing, it’s similar to THIS (but with leaner, more healthful ingredients).