Clean Eating,  Meal Planning

Weekly Meal Plan – May Week 4

There may be hope for me yet! Two weeks in a row with planned meals – it’s almost like I’m in a dream. Though, speaking of which, the girls have been going through a huge growth spurt, getting their first teeth AND figuring out how to crawl which has meant that I only wish this could be a dream. We’ve been running on very, very little sleep for about a month now and honestly, we’re a bit exhausted. Even E has been up multiple times a night which means, quite literally, no rest for the weary.

Anyway. Food. Back to that. It always makes me feel good to have a plan going into a week. It’s like setting the week’s intention before the week begins. If food is planned, other things just fall into place. Things seem manageable. We’re happy. We’re properly taking care of ourselves. It’s amazing.

There were a few things on last week’s plan that we didn’t get to and that’s normal. I plan all meals but if we have leftovers, of course we won’t let them go to waste. I monitor our fridge and very often make adjustments for what we have planned to be sure we’re using our food as smartly as possible. Food is expensive and with four kids, I want to start being mindful now of our food waste so we don’t end up throwing up or composting a lot of it. My point, though, is that you’ll see a few things on this week’s plan that were technically scheduled for last week. Hey, it happens!

Monday – B: Pepper and Spinach Frittata

L: Swiss Tuna Melts with carrots and hummus

D: Steak with Baked Potato (for me: red beans and rice – it’s simple but one of my favorites!)

Tuesday – B: Blueberry Baked Oatmeal, Hardboiled eggs

L: Chicken Caesar Wraps, 5 Bean Salad

D: Italian Stuffed Shells, Roasted Broccoli, Spinach Salad

Wednesday – B: Mini Sausage Quiche, Fresh Fruit

L: Guacamole Veggie Pitas, Green Salad

D: Creamy Lemon-Dill Catfish, Sauteed Potatoes, Asparagus

Thursday – B: Huevos Rancheros, Fruit Smoothies

L: Chicken with Asparagus Pasta Salad

D: Loaded Black Bean Sweet Potatoes, Collards, Mexican Rice

Friday – B: Blueberry Oat Muffins, Smoothies

L: Grilled Cheese Sandwiches w/ Creamy Tomato Soup

D: Provolone-Wrapped Chicken Tenders, Peas, Dinner Rolls

Saturday – B: Peach Raspberry Parfaits

L: Dining Out w/ friends

D: Mushroom Risotto with roasted vegetables

Sunday – B: Cream-Cheese Stuffed French Toast, Hardboiled Eggs

L: Crunchy Baked Chimichangas, Mexican Rice (Leftovers)

D: Egg and Tomato Open-Faced Sandwiches, Cheddar and Chive “Squachos”

What’s on your meal plan this week? Please share your ideas and inspiration with me!

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