I know it’s already Wednesday, but I want to write about this week’s meal plan. For the last 6 months or so, I’ve been in the habit of planning a week’s worth of meals every weekend. Many weeks I actually cook most of the meals on Saturday or Sunday so they’re ready to go throughout the week. This practice not only helps with my weight loss, but it helps our budget and we avoid food waste.
I need to come up with a breakfast I can eat in the car or at my desk, a lunch for each day, and meals that will meet my needs and satisfy my husband’s appetite, while providing leftovers for his lunches.
Here’s what we’re eating this week:
Breakfast: Vanilla chia pudding topped with cinnamon and a sliced banana. I made a 5-serving batch on Sunday night.
Snack: .75 oz almonds
Lunch: Confetti bean bowl (I totally just made up that name) – 1/2 cup brown rice, 1/2 cup black beans, 1/2 cup pickled corn relish. I throw all this in a bowl and microwave it for lunch. I also have an apple and a stick of string cheese
Snack: 1/2 cup fat free greek yogurt & 1/2 cup berries
Dinners: Sunday: Beef & wheat berry soup. Monday: Cheeseburger casserole & kale. Tuesday: Beer-soaked beef, whole wheat pasta, sautéed mushrooms. Wednesday: Leftover three-bean chili, mini cornbread muffin Thursday: Pulled pork, mini cornbread muffin, apple & carrot slaw. Friday: Leftovers of some sort.
Next week’s meal planning should be interesting…I’m pretty sure I’m going to try out the Weight Watchers Simply Filling plan.