This new approach to meal planning is a little bit fascinating. It’s not like I never sat down to plan a couple of days before, but this time – being committed to it seems to really be helping. I learned a few things last week. While we did stick to what thing to have on what day, I need to be flexible and allow myself space to change up the days and/or change the plan.
I ended up not cooking Friday or Sunday’s meals because we ate out and/or ate leftovers. We did a pretty good job at eating things up and using what was on hand, but I still need to cut back a little more. So, here’s the plan for this week. No recipes as of yet because I’m also trying to cook from my ridiculous cookbook collection (and that was 2 years ago, it’s worse) and this week a lot of what we’ll be eating is coming from Chef G. Garvin’ Make It Super Simple.
Spinach & goat cheese frittata, roasted sweet potatoes & a green salad (thanks to Chastity for frittata inspo). Also going to make a chicken & broccoli casserole that will be our fill-in, leftover meal for the week.
Parmesan tilapia, sauteed kale & either rice or israeli couscous
Homemade pizza w/ roasted garlic and roasted eggplant, green salad
Teriyaki chicken thighs, veggie lo mein, potstickers
Help yo self!
Some of last week: