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