Someone recently suggested I post our weekly meal plans so they could get some ideas. That sounded like a good idea to me, because it would help me be motivated to put them together consistently! So I’m going to try publishing our weekly meal plan along with a recipe you might like to try.
I was also asked to explain how I do my meal planning. I’ll do that in another post! For now, here’s what’s at our house for this week. Not everything is as healthy as I want it to be … we’re working on it. 🙂
- Breakfast: Cereal
- Lunch: Costco hot dogs
- Dinner: Natural cod filet fish sticks for the kids (date night for Dad and Mom!)
- Notes: Thaw chicken for the week. Cut up veggies for snacks. Thaw rolls for Tuesday.
- Breakfast: Waffles and eggs
- Lunch: Chicken salad sandwiches with grapes and cucumbers
- Dinner: Potato chowder with green salad and rolls.
- Notes: Make double batch of waffles for freezing. Make double batch of chicken salad and potato soup for family with new baby.
- Breakfast: Breakfast muffins with green smoothies
- Lunch: Egg salad sandwiches with apples and veggie sticks
- Dinner: Creamy tomato soup with mini cheese sandwiches
- Notes: Make double batch of muffins for freezing.
- Breakfast: Oatmeal with flax and bananas
- Lunch: Turkey wraps with organs and peas
- Dinner: Beef stew (recipe below) with rolls and green salad
- Breakfast: Cereal
- Lunch: PB&J sandwiches with apples and cucumbers
- Dinner: Chicken enchiladas verde and beans for burritos with broccoli
- Breakfast: Waffles and yogurt with pb
- Lunch: Fruit, cracker and cheese platter
- Dinner: Leftovers
Snacks for the Week
- Celery and carrot sticks
- Breakfast muffins
- Green smoothies
- Whole wheat fish crackers
- Protein snack balls
I’ll talk about this more in my meal planning post coming up, but generally, once I have a meal plan like this set up, I change things around as needed as the week progresses. It’s not set in stone. 🙂
Crock Pot Beef Stew
- 1 lb stew beef, cut into 1-inch pieces
- 1/4 c flour
- 1/2 cup olive oil
- 1 large onion, diced or minced
- 1 6 oz can of tomato paste
- 1 cup red wine
- 4 medium potatoes cut into 1-inch pieces
- 4 large carrots, cut into 1-inch pieces
- 1 green bell pepper, cut into i-inch pieces
- 1 1/2 cups frozen peas
- 3 cups beef broth
- 2 tsp dried thyme leaves
- 1 tbsp sea salt
- 1 tsp ground black pepper
- Toss the beef with the flour in a zipped bag until the beef is well coated.Pour the oil into a skillet heated over medium heat and brown on all sides. Scoop beef into crock pot.
- Add onions to skillet and brown until tender. Add the tomato paste to the skillet and coat the onions. Scoop the onion mixture into the crock pot.
- Add the wine to the skillet and scrape off the brown bits from the pan, then pour the wine into the crock pot. If you don’t have wine, you can use an extra cup of beef broth.
- Add the remaining ingredients to the crock pot. Cook on high for four hours or on low for 7-8 hours.