As women, we are constantly being pulled in endless directions. I’m sure men are too but they have this innate ability to compartmentalize their thoughts. How they do this blows my mind, as my brain certainly always looks like a browser page with at least 14 tabs open. It’s only gotten a little crazier since becoming a mom so I am constantly looking at ways to organize, simplify and delegate. The delegate one is a new area of focus for me, so more on that later, but organizing certainly makes a big difference in my sanity. My favorite thing to organize, which probably comes as no surprise, is our weekly meal plan.
I used to share our weekly meal plans (which are archived here), but somewhere along the way I fell off of it. Still, those posts are some of my favorites to revisit when trying to plan meals each week because I’ve added which months the meals were in and have links to most recipes and all that jazz. So for the sake of adding to my collection, I wanted to hop in a share last week’s meal plan.
Also to note, I prefer shopping on Fridays now, as it helps us eat out less over the weekend and culminates with an easy pizza night Friday night, once the week’s new groceries are put away. I get so much joy out of Friday night pizza nights!
Ok, ok, enough, I could chat forever about meal planning, so let’s just jump in!
Here’s where it all starts- at the grocery list! I outline my process for planning the week of meals here, if you’re interested.
Then I hit up Whole Foods (which is my go-to, which supplemental items from Target, as their selection of groceries is quite impressive!).
I mostly stick to the list but occasionally end up tossing a few extra items in (bananas, hearts of palm).
First let me share my breakfast with you. I made this fried egg on sweet potato, onion and spinach hash for breakfast every day last week (well, Monday-Thursday) and will certainly repeating it in the future!
It’s super simple! On Sunday (food prep day) I diced 4 small sweet potatoes and 1 onion. I sauteed them in a little grapeseed oil over medium heat with garlic granules and a pinch of sea salt until soft (about 15 minutes). I let that cool, then stored in the fridge. Each morning, I’d pull out a handful and toss it into my nonstick pan, saute it for about 5 minutes with a little chopped spinach then cooked an egg right in it. It tasted incredible and was a healthy, filling start to the day. I highly recommend it!
Now a look at the dinners:
Brown Sugar and Bourbon Glazed Salmon (with unpictured Brussels and baked sweet potato)
Roasted Tomatoes and Goat Cheese Polenta (which was delicious and easy, but just was enough to feed David and me, though it says it serves four, just FYI)
Paleo Sausage Bake (one of my favorite go-tos. It’s packed with veggies, simple and David loves it)
Buffalo Chicken Piles. Because when you forget to buy romaine… you grill and slice chicken then top it with shredded rainbow carrots, diced celery, blue cheese crumbles, red onion, scallions, ranch and wing sauce.
Pulled Pork BBQ with (unpictured) Roasted Asparagus (which I found is a veggie that Kaitlyn actually devours ::heel click::)
It was a week of good eats! I get an odd satisfaction from meal planning and it’s one of my favorite topics as I’ve really developed a great system for my family over the years. I’ve actually been offered by more than one friend to be paid to meal plan and prep for them. If I had even a minute of free time I totally would accept because meal planning makes me all kinds of happy! Any other meal planning weirdos out there? 😉
Where do you get inspiration for weekly meals?
What requirements are important to you when meal planning?
For me, it must fit the schedule/timing of the day and I like to try and match meals up with the weather (soup/stew/roast for cold and rainy, grilling out for beautiful evenings, etc).