I made a meal plan last week, and actually stuck to it. Seems like I usually end up switching my days up, or failing to plan part of the week and ending up in a scramble, or stretching the leftovers in odd ways. Not this week!
This was my plan; just dinners, as breakfast is smoothies, eggs, yogurt, or muffins and lunch is leftovers, veggie chicken bone soup, or Applegate Farms excellent organic grassfed sugar free uncured hot dogs.
M: herb roasted pastured chicken, celery sticks and herb yogurt dip, cantaloupe
T: spinach bacon mushroom quiche and kale salad
W: chicken divan (meat from Monday’s bird, a bag of frozen organic broccoli, mock hollandaise sauce with some added nutmeg and curry powder, topped with quatro formaggio cheese and baked at 350)
T: greek salad alongside mock chicken parmesan (4 jumbo chicken breasts in the crockpot layered with a jar of marinara, a package of sliced havarti or provolone, 1/2 cup almond flour, and 1 cup of Parmesan, cooked on high for 6 hours; cut up chicken and leave lid off for last two hours)
F: hamburgers in SCD buns with bacon and all the fixings, spiced pear tart for birthday dessert
S: grilled sirloin steak, grilled summer veggies, cantaloupe: gorgeous weather and we ate out on the patio
S: Leftovers, mainly lunch soup and chicken marinara
I planned an oven dinner for Wednesday so the oven would be warm when I began the yogurt that night, and a crockpot meal for Thursday so I wouldn’t need to use the oven while the yogurt was still in there. I soaked walnuts and almonds on Tuesday to have them ready to dry in the warming drawer while the yogurt was going in the oven. This worked so well, I’m going to do it weekly.
Also, instead of drying all the almonds, I reserved 1.5 cups of soaked almonds to make almond milk, and used the leftover meal from making the milk to make pancakes on Friday morning.
The kids were delighted to have pancakes (with blackberry syrup) and “peach tea lattes” made with almond milk and honey on Hudson’s birthday this week. 🙂