This week’s meal plan included some incredibly delicious meals! I focused on easy meals that would create lots of leftovers and they turned out amazing.
Sunday: Zucchini Lasagna
Monday: Chicken Foil Packets
Tuesday: Potato Salad and Hard Boiled Eggs
Wednesday: Chicken Caesar Pasta Salad
Thursday: Chicken Sausage with Sweet Potatoes and Brussels Sprouts
Cauliflower Sweet Potato Burgers with roasted broccoli Leftovers
Sunday– this was one of the few meals that took a bit of preparation. Alex was home and helped me slice the zucchini and brown the meat so I could make the tofu ricotta. Once all the components were prepped I assembled this lasagna by layering sliced zucchini, pasta sauce, ground beef and tofu ricotta in layers. This recipe would work, only I used store bought sauce and tofu ricotta instead of cashew ricotta.
Monday– This was probably one of the easiest meals I have made in a long time. I threw the chicken in the foil packet with artichokes and Italian dressing and prepared brown rice on the side. Let it all cook and voila! Foil Packets for the win.
Tuesday– I felt like a cheater not making a “main dish” to accompany the potato salad but then I decided I didn’t care and served everyone some of our Perfect Hard Boiled Eggs with the salad. We all loved the pickles in this recipe!
Wednesday– This recipe took a little work to make the dressing but it was totally worth it. Homemade Caesar dressing > store bought! At the last minute I decided not to toss in the Romaine lettuce and added roasted broccoli instead. Because roasted broccoli is > Romaine! We had tons of leftovers of this meal which is awesome for lunches. And both the girls totally chowed down. Given they haven’t had pasta in months I am not surprised!
Thursday– Our go to week night meal. I worked an extra shift Thursday night so Alex was on his own to make dinner and feed the girls. Chicken sausage with sweet potatoes and Brussels sprouts is one of our favorite 30 minute or less meals and the girls love it! We use Aidell’s Chicken Sausage in this meal. The apple flavor is especially good with sweet potatoes.
Friday– I really didn’t want to cook at all but resisted the urge to go out to eat. This is why having a meal plan is so key. Having everything I need in the fridge ready to go helps motivate me to stick to the plan. I pulled myself off the couch and tossed in all the veggies to roast in preparation for these veggie burgers and then my oven malfunctioned. I still have no idea what happened although the landlord claims it is fixed. In 10 minutes in the oven my vegetables looked like this. Not burned so much as smoked with toxic gas and fumes. Dinner fail. So instead we ate all the leftovers and carrots and guac and some pickles on the side. I was upset we wasted food, but even more upset that I wasted the energy to wash, peel and chop all the veggies!
Here is my weekly grocery list for the week including everything I needed to make these meals plus all the extras we use for breakfasts, lunches and snacks.
- 1 lb Organic grass-fed ground beef
- 2 packages Aidell’s Smoked Apple Chicken Sausage
- 4 lbs Organic chicken breast (split between two meals)
- 2 18 pack eggs
- 2 lbs baby red potatoes
- 6 lbs sweet potatoes
- 2 ears of corn
- Brussels sprouts
- ~4 lbs broccoli
- 6 lbs bananas (we eat a ton of bananas!)
- extra virgin olive oil
- extra light tasting olive oil (for mayo/Caesar dressing)
- 1 head cauliflower
- baby carrots (2 lbs)
- red bell pepper
- 3 avocado
- 1 lime
- bread and butter pickles
- dill pickle spears
- artichoke hearts quartered
- Italian dressing
- gluten free pasta
- frozen sweet peas
- frozen fruit (for smoothies)
- cashew milk
- dishwasher soap
Our shopping total this week through Walmart online was $144. I am proud to say that we only ventured into Publix once this week and that was for a box of cereal, more milk, and a bottle of wine. I think staying out of the grocery store is going to be my number one way to stick to the budget in the coming weeks! Especially with fall approaching and all the pumpkin flavored everything!