Need ideas for your weekly meal plan? It’s time for another weekly menu. I enjoy menu planning because of the simplicity it provides for my life. It enables me to decrease my grocery shopping excursions to twice a month and it allows me to have more free time to focus on my family and home. For ideas in the weekly meal plan, we’ll be focusing on a variety of family meals. You’ll find the recipes on the weekly meal plan also available on my Recipe Index page with a grocery list included.
My Weekly Meal Plan
I am absolutely loving all these fresh produce sales! With all the sales at the grocery store and the local Grower’s Market, we are getting our fill of fresh veggies all week. Plus I will make things out of the leftovers throughout the week to keep from cooking every single night! Lastly, I like to use a little help from my homemade bottled sauces, to keep things super simple. I’ll talk about some of those later in the week.
My weekly meal plan and shopping list is completed and posted on our fridge:
Breakfasts Will continue this week to include our Healthy Eating and Living for Families meals. Getting off to a good start with high-quality, low-fat breakfasts. If you’re in a time crunch and you’re morning is a rush, plan your breakfast the night before. These recipe ideas will be posted throughout the week (some of them I didn’t get to post last week): Hash-Brown Potatoes with Rosemary, Individual Fruit Hotcakes, Orange-Current Scones, Whole-grain toast or a bagel with jam and a piece of fresh fruit, Brown Rice Pudding with Fruit, maybe some Whole-Wheat Buttermilk biscuits with nonfat yogurt, low-fat cottage cheese, or skim milk with fresh fruit.
Lunches are usually a bit more flexible, but this week we’ll start off with a Thai Cucumber Salad, Crispy Steamed Vegetable Salad, BBQ Chicken Sandwiches and Black Bean Taco Salad.
In addition to our weekly menu, we have a baking day on a weekly basis. Every Sunday afternoon, we will rotate through restocking some nutritious snacks and baked goods, such as granola, protein bars, granola bars, muffins, and/or biscuits for various meals.
Dinner (recipes will post throughout the week)
Monday: Smothered Burritos with rice
* I double the rice I’m putting inside the burritos and save half to pour Roasted Vegetables over tomorrow night!
Tuesday: Roasted Veggies with Chicken over Rice
* Perfectly marinated, broccoli, zucchini, squash, carrots, onion, red and green bell pepper tossed with a splash of olive and canola oil and garnished with shredded Parmesan cheese (optional).
Wednesday: Crock Pot Spaghetti Sauce over Spaghetti and Meatballs served with a fresh green garden salad with a Balsamic Vinaigrette
Thursday: Chili Cheese Pie served with Easy Black Beans and Veggie Platter
Friday: Stuffed Pizza, Light Caesar Salad
* Two crusts, three cheeses, and a harvest of tasty vegetables – what could be better?
Saturday: Grilled Chicken with Corn on the Cob