Last week gave me the flexibility and planning ahead I need to have a successful eating week. This week, I’m going to continue on with the same.
Breakfast options ~ Steel Cut Oats, Strawberry Banana Smoothie, Kashi Cereal w/ Almond Milk, or ½ Grapefruit with Whole Wheat Toast & Almond Butter
Snack Options ~ Pumpkin seeds, Almonds, Larabars, Apple Slices, Oranges, Greek Yogurt, Pecans, grapes, dried cranberries or other dried fruit
Lunch options ~ Salads with spinach as a base and the world is my oyster from there – Cucumbers, tomatoes, red onion, pomegranate, eggs, mozzarella, chickpeas, mushrooms, etc; sandwiches on Flat out Bread wraps with Boars head lunch meats, leftovers from the previous nights dinner – All good options
Monday – Lamb Shoulder roasted with Garlic & Rosemary, mashed cauliflower, spinach salad
Tuesday – Brinner – Veggie omelets (YUM!) and fresh fruit
Wednesday – FIFI – (i.e. Find it Fix it – an idea I’m
stealing borrowing from the wonderful Heather over at Not A DIY Life. This is a school night, so hubby’s on his own. I’ll pack a sandwich or salad or stop at SUBWAY!)
Friday – Chicken “Pot Pies” with roasted chicken, found this healthier version I’m looking forward to trying – YES this was on last week’s meal plan, but things got shuffled and I STILL haven’t tried it!
Sat – Turkey Burgers, Sweet Potato Fries, & Fruit Mix (making a fruit salad with whatever fruit is leftover from the week)
Sunday – Subway Sunday – This has become a tradition that I enjoy – it tends to go against the grain of a traditional “Sunday Dinner” but we get to focus on closing out our week with quality time instead of me slaving away in the kitchen. (And, by getting a ‘footlong’ I can have ½ for dinner and the other ½ for Monday’s Lunch) – Win/ Win!
What are your plans for this week?