Last weekend I spent more time than usual on my meal planning and prepping. I really wanted to have enough food to make it through the week without ending up throwing things away. As a result I think we ended up spending more than we would have liked on groceries- however, I think we bought just the right amount of everything. Anything we have extra of will still be good going forward into next week.
I even planned out more specific breakfasts and lunches this week, although I knew I wouldn’t stick to them specifically. It did help with estimating leftovers and how much other stuff to buy for lunches. This is how my meal planning worksheet looked:
Monday: One pot chicken thighs with green beans added
Tuesday: Salmon, roasted red potatoes, broccoli
Wednesday: Paleo stuffed peppers
Thursday: Paleo steak fajitas
Friday: Bison bacon sweet potato sliders** and green beans
Saturday: Spaghetti squash with paleo meatballs** and salad or spinach
Breakfasts: Twice baked potatoes**, Sausage frittata, eggs with bacon and veggies
Lunches: Salads with grilled chicken or steak, leftovers
While everything this week was good, the recipes with ** are ones that I recommend trying and personally will definitely be making again!
1. Washed, cut, and stored broccoli for Tuesdays’ dinner
2. Peeled garlic and stored in airtight ziplock bag for recipes throughout the week (so many of my meals this week had garlic in them!)
3. Cooked steak for salad
4. Stored other steaks in ziplock bag in freezer for Thursdays’ dinner
5. Washed, trimmed, stored green beans
6. Peeled and cut carrots for Monday’s dinner
7. Washed and sliced peppers for salads
8. Washed and chopped mushrooms for stuffed peppers
9. Roasted sweet potatoes for lunches
10. Washed and sliced cucumber for lunches
11. Made plantain chips
12. Made zucchini poppers
13. Roasted broccoli for lunches
14. Made apple chips
15. Made twice baked potatoes
16. Made sausage, veggie and egg frittata (I didn’t follow a recipe….I used Fresh Market Southwest sausage, onions and peppers, kale, spinach, tomatoes, and eggs)
17. Rob grilled chicken for lunches on indoor grill
Whew! That makes me tired all over again just typing it out! Goals for this week are to spend less money and spend less time in the kitchen. However, since its the last full week of Whole30 I also want it to be a good one, so we’ll see. Last weekend I spent about 3 hours food prepping, plus 45 minutes meal planning and maybe an hour or so grocery shopping. That just seems like way too much time out of a weekend to put towards this stuff!
If you meal plan and/or prep, how much time do you spend on it?
Do you have any Whole30 meals that we should try during our last full week?
Do you plan your meals by day or just pick a bunch or meals you will make each week?
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