My meal planning for the past two months has been pitiful. Downright. A goal for this year was to get back on track with planning our dinners, and finally got it together for this week. For us, meals need to be quick, healthy and able to be made in larger quantities. We are only a family of three, but whenever able, I like to stash an extra in the freezer. Soups are generally good for this and we typically make one soup a week. It also needs to be flexible, meaning that I can simply swap meals during the week.
Here is our meal plan for this week:
Sunday: Beef Barley Soup – Homemade
Monday: Crispy Chicken Salad
Tuesday: Shrimp with rice, onions, broccoli, avocado, black beans
Wednesday: Chef’s salad
Thursday: Homemade waffles, eggs, sauteed mushrooms, berry & greens smoothies
Friday: Family Party
Saturday: Honey Ginger Soy glazed chicken with rice, brussel sprouts, asparagus
I tried roasting all of our veggies on Sunday afternoon to use during the rest of the week, in hopes that it will cut down on prep time and increase our veggie consumption. What are you eating this week?