2018 Monday Meal Plan: Week 19 (April 30 through May 6, 2018)

My planning and prepping is more crucial than usual this week – trying hard to keep myself on track with the kids unexpectedly out of school…we are so proud of and grateful for our teachers who are out fighting for education funding in Arizona!  #RedForEd!

It’s hot already here in Phoenix – as usual for this time of year – so I’m making a transition to cold lunches for the week, and moving away from soups and stews for a while.

PDF PLANNER [JUST KIDDING!  GOOGLE DRIVE HATES ME.  TO COME WHEN IT DECIDES TO LIKE ME AGAIN]

Breakfasts –

I prepped the second version of these for the week.

Just crack an egg….

Lunches –

Layered mason jar salads for the week.  In the following order (made 5 salads):

Lime vinaigrette:

  • 2 TB lime infused olive oil
  • 3 TB red wine vinegar
  • 1/2 tsp dijon mustard
  • Fresh cracked pepper and sea salt

Chopped veggies:

  • carrots
  • celery
  • bell peppers

Chopped romaine lettuce

Chunks of broiled chicken (marinated in greek yogurt, lime juice and salt and pepper before broiling)

Blue cheese crumbles

Dinners –

Monday:

We will use up the last of last week’s leftovers.

Tuesday:

Slow Cooker Italian Beef as sandwiches on whole grain rolls, with a veggie tray.

Wednesday:

Pesto Parmesan Chicken, pasta with marinara, roasted broccoli.

Thursday:

Crab Cakes (except I bake them instead of frying in oil), coleslaw and oven baked fries.

FridayCheeseburger Pasta Bake, veggie tray.

Saturday: Leftovers for the kids, the adults are going out.

Sunday: Leftovers or takeout.

This entry was posted in Baked Pasta, Breakfast, casserole, chicken, Dinner, Easy Breakfast, Easy Lunch, Freezer meals, Italian, Leftovers, Lunch, Make Ahead, Mason Jar Meals, Meal Plans, meal prep, Quick Breakfast, salad, Slow Cooker and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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