This edition of my weekly meal plan brings you some very easy recipes, most of which can be made from ingredients that you probably already have on-hand!
If you’ve been reading my blog, then you probably know that I’m big into meal prep and planning. Now, though, I’ve decided to be a bit more structured about consistently writing down our meal plans and sharing them with my readers on a weekly basis! 🙂
I’m focusing on healthy eating now more than ever before, partly because I’ve recently found out that I have a few health issues that I need to sort out… again. I’m starting to wonder if I can improve my overall state of health and well-being by changing what we eat, even just a little bit. I’ll be doing a daily lemon water experiment, too, so keep an eye out for more details on that in the coming weeks!
As usual, I don’t usually include breakfast or lunch in my meal plans because I like to those meals flexible. I have plenty of make-ahead snacks ready to go in the fridge & freezer, and will grab a soup or salad near my office if I want to have something different.
Monday // Jonathan’s pasta pesto
Tuesday // Oven-fried chicken (shake n bake) w/asparagus and hasselback baked potatoes
Wednesday // Appetizer tomato, bresaola & mozza w/truffle salt & olive oil & balsamic vinegar. Main dish: Butter, garlic & dill baked salmon with tagliatelle.
Thursday // Smoked paprika & lime shrimp w/rice
Friday // Homemade ramen, fried egg & cucumber salad
Breakfasts & Lunch: this week I will be bringing things from home for breakfast & lunch. Lots of copycat bacon & egg mcmuffins, homemade frappaccinos, freezer burritos, and well…leftovers!
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