weekly meal plan 4/12-4/18

As mentioned in my other blog, I am going to start up with bi-monthly/monthly meal planning again. I have already planned out about three weeks+ worth of meals, but I'll just post them weekly. I prefer not to plan breakfast and lunches- unless we're all home, though we've been having a lot of leftovers for lunch, as Michael isn't taking them to work anymore (his work provides lunch every day).

weekly menu
April 4-April 10
~~~~~~~~~~~~~~~

Monday 4/12-- sweet and sour tofu with pineapple, onion, bell peppers, celery, carrots and walnuts, short-grain brown rice

Tuesday 4/13-- pasta with artichoke hearts, steamed carrots

Wednesday 4/14-- homemade wholewheat pizza with veggies, salad with cucs and peppers, fresh pineapple and strawberries

Thursday 4/15-- grilled kielbasa with hawaiian salsa and sweet potatoes

Friday 4/16-- po'boy sandwiches, peach brown betty

Saturday 4/17-- we'll be at our monthly teams meeting (Mike and I are bringing dessert- still haven't decided what to make)

Sunday 4/18-- roasted ratatouille with crepes, baby greens with pecans and pears


If you'd like any of the recipes, let me know, though I may post some of our favorites here throughout the week anyway.

weekly meal plan 5/18-5/24

Monday-- tacos with lean ground beef, taco sauce, romaine and spinach, onions, cheddar cheese and light sour cream, blue corn chips with bean salsa, rice, grapes

Tuesday-- whole wheat pancakes, scrambled eggs, home fries, the last of the facon, grapes


Wednesday-- tuna buns, tomato soup, oranges

Thursday-- homemade pizza with onions and red and green peppers, salad, carrots and watermelon

Friday-- Some recipe with tilapia, green beans, roasted potatoes, cranberries, whole wheat rolls

Saturday-- Chicken artichoke pasta, salad, garlic bread, watermelon

Sunday-- Grilled cheese sandwiches, homemade minestrone, fried apples

Weekly meal plan- 5/4- 5/10

Monday-- dinner- Pad Thai with Asian Vegetables

Tuesday-- lunch- leftover hotdogs, hamburgers and fried apples
dinner- (made up of stuff we needed to get rid of!) baked potatoes with cheese and light sour cream, green beans, garlic bread, blueberry raspberry salad (Mike's mom's recipe)

Wednedsay-- lunch- pbj on whole wheat, apples and pears, chips and corn and blackbean salsa, carrots
dinner-- Taco salad with lean ground turkey, black bean soup, oranges

Thursday-- lunch- Cheese and onion quesadillas, apples with peanut butter
dinner- pasta with marinara vegetable sauce, salads, garlic bread

Friday-- Baked citrus tilapia, brown rice, sweet potatoes, broccoli

Saturday-- lunch- Chicken salad sandwiches with grapes, tomato soup
dinner- we have our monthly Teams meeting to go to

Sunday-- dinner- Caramalized garlic chicken, brown rice, spinach salads, watermelon

Weekly Menu- 4/27-5/03- Marathon week!

This is the week leading up to my marathon. I have some heavy-duty carbs in store. Not really, but I stuck in extra fruits and veggies and replaced some proteins with carbs later in the week. On Sunday, I juiced a bunch of carrots, celery, tomatoes and apples for the week. I've done some research on what's best to eat the week before the run. I hope this plan passes muster come Sunday.

Monday-- Breakfast- Shredded wheat with skim milk, Cantaloupe
Lunch- Peanut butter and jelly sandwiches on homemade oatmeal bread, blackberries, baked sweet potatoes

Dinner-- Grilled-out hamburgers, hotdogs and veggie burgers (I had the latter two), cantloupe, corn on the cob, grapes

Bedtime snack-- a big strawberry, banana, peach, mango, pineapple, blackberry orange juice smoothie-- it may not sound like all of those things would go together, but trust me. SOOOOO good.


Tuesday-- breakfast- oatmeal with raisins, OJ
dinner- tuna casserole, green beans, cornbread, cranberries

Wednesday-- dinner- homemade pizzas with veggies, fruit

Thursday-- dinner- spaghetti, sauce with veggies, garlic bread, baked apples

Friday- Sunday-- we'll be in Maryland

weekly menu- 4/20-4/26

Monday-- lunch- leftover pizza, bananas and apples
dinner- Roasted chicken oregatano, baked cinnamon apples, whole wheat bread, spinach salads with cucumbers and carrots


Roasted chicken oregatano--

6 chicken breasts, cut-up
four medium russet potatoes, cut into bite-sized pieces
1 large onion, chopped
4 roma tomatoes, quartered
1/4 cup olive oil
1/4 cup oregano
1/2 tsp salt
1/2 tsp pepper

Preheat over to 450. Toss all ingredients together in a large bowl, coating evenly. Put in roasting pan, with chicken on top of vegetables. Roast 1-1/2 hours until juices run clear.

Tuesday-- lunch- peanut butter and jelly sandwiches, blackberries, cheese or yogurt (Mike-- Honey dijon glazed chicken and brown rice leftovers from Saturday night's Teams meeting)
dinner- out for our anniversary, since we won't be able to go out on Wednesday- I've had an Olive Garden gift card in my wallet for a couple of months we've been wanting to use. :)

Wednesday-- lunch- cheese quesadillas, apples, sweet potatoes
The kids and I will be gone from Wednesday afternoon to Saturday, so I'll be leaving Mike with some meals that we've frozen (Honey glazed ham with pineapple and ground turkey loaf- and brown rice)

Sunday-- Pork tenderloin, corn bread, baked sweet potatoes/russet potatoes, salad

What we're having-- every day of the week

lOne thing I've wanted to do is start writing out weekly meal plans. I jot out makeshift plans on the white board on our fridge, but there are usually a lot of arrows or erasures. I'll give it a whirl here.

Monday-- Easter leftovers and cantaloupe

Tuesday-- Chicken vegetable casserole dish that I combined from several different sources (you can easily go vegetarian by not adding chicken and then vegan by not adding cheese. In a crock pot (on low for 4-6 hours), I cooked a little bit of chicken I needed to use up, 1 12 oz. can garbanzo beans, 1 12 oz can cannellini beans (both washed and drained), 1 chopped onion, 4 cloves minced garlic and 2 or so tsps of Italian seasoning. Then I added some fresh spinach, tomatoes and cheese.


For lunches we've been having the crock pot chicken and Easter leftovers plus fruit.


Wednesday-- "Fagetti" with marinara and whole wheat garlic bread and salad with veggies.


Thursday-- Tuna buns (to use up old buns and dyed Easter eggs), tomato soup, grapes

Friday-- Baked lemon pepper tilapia, brown rice, broccoli and cauliflower, blackberries

Saturday-- We're hosting our 13-person teams meeting at our house, so we make the main dish, and other couples bring salad, bread, dessert and drinks. I am planning on making an Italian chicken and tomato dish that my mom used to make-- over brown rice or spaghetti (I'm making both, as I think it's better over spaghetti, but there are diet restrictions- including no flour)

Sunday-- I think we may go out to celebrate. Someone's having a birthday ;)