Oh hey there!
I’m starting a new series in the spirit of meal prep. Why? Because having a plan for the week makes healthy eating way less bumpy.
I hesitate to say “meal planning” because people think of that as a rigid set of meals that they have to eat. Eat whatever you like! But once my menu for the week is set, I can chill out and know that dinner will happen without a last minute trip to the grocery store.
I usually work off of what I have hanging out in my fridge, pantry, and freezer when I design my weekly dinner menus. I can whip up breakfast or lunch from most anything I have in the house. But dinner takes a little more planning.
If that all feels overwhelming, start by reading a peek inside a week of healthy meal planning.
Then if you’re needing a bit of inspiration, check out my menu each week and nab whatever sounds yummy. I try to choose dinners that have a fairly high protein count, are reasonably low in calories, and taste great.
Some meals take a little more prep than others. If I make soup or stew I usually double the batch and freeze one. Then I have some “no cook” nights for when the you-know-what hits the fan.
Meal Plan for November 14, 2016
Monday: Sauteed skillet of chicken apple sausages, cubed butternut squash, and brussels sprouts. (I just cook these together with a little thyme and smoky paprika.)
Tuesday: Leftover Turkey Chili from the freezer with mixed greens.
Wednesday: Lasagna soup with mixed greens.
Thursday: Apple stuffed pork loin with Moroccan spices. Roasted Brussels sprouts and sweet potatoes on the side.
Sunday: Maple glazed baked salmon with pears, Brussels Sprouts, and whipped cauliflower/potato mash.
Have a go to recipe that you’d like to share or even your menu for the week? Lay it on us! Just leave a comment below.