Catching up!  Third meal plan post in a row – I hope these help you plan and prep in the upcoming weeks.

Breakfasts:

I did a mix of make ahead and cooking this week.  Some mornings I had eggs scrambled with pico de gallo and spinach, and some mornings I had savory oatmeal mixed with spinach and a fried egg on top.  When I make the oatmeal, I make enough for 2-3 breakfasts so that I just have to reheat quickly and fry the egg.  A lot of people don’t think of oats as savory, but try it, you may be surprised!  I only eat them savory when I have them hot, saving my sweet varieties for the refrigerator oats days.

Lunches:

Each day this week, I just had leftovers from the night before for lunch – I intentionally cooked at least one extra serving of each, making for a quick reheat and eat meal.

Dinners:

Monday – Skinnytaste Sweet Potato Turkey Shepherd’s Pie.  I leave the mushrooms out of this because, well, kids, but follow the recipe otherwise.  I’ve made it in individual servings and as one big pan in a glass baking dish. Works either way!

Tuesday – Balsamic Pork Chops, wild and brown rice blend (I buy this at Trader Joe’s and bake it in the oven so I can pretend I’m Alton Brown) and steamed green beans.

Wednesday – Healthy Baked Chicken Nuggets from Skinnytaste, my Twice Baked Potatoes, and a veggie tray.

Thursday – Potato and Cauliflower Soup, grilled cheese sandwiches, veggie tray.

Friday – Date night/dinner out.

Saturday – Leftover clean out night!

Sunday– Spaghetti and meatballs in red sauce (I also had the spaghetti squash option).