Being that we were sick I had plenty of time to plan our meals for the week. It seems that we have full cabinets and freezers, so this week I focused on what I could make using primarily things we already have. As I do every week, I also checked the store weekly ads to see what was on sale. Then I look at my go-to recipe sources: Pinterest, Food.com and a few different blogs. My rules for week day meals, they must be easy and able to be prepared in 30 minutes or less.
Another consideration is what to eat before running at night and how much. On my running nights I try to plan for lighter meals and meals that I know don’t upset my stomach. No one wants a run ruined by an upset stomach.
After assessing the existing food situation, here’s what I came up with:
Sunday: Grilled Cheese and Tomato Bisque (best for the sickies in the family and easy)
Monday: Grilled chicken with basmati rice and asparagus
Wednesday: Black bean burgers with sweet potato fries and salad
Thursday: Pork Tenderloin with fingerling potatoes and sauteed zucchini and squash
Friday: Quiche with salad
Every week, regardless of what I plan for dinner, I go to the store to stock up on fresh items. Staples in our house include bananas, apples, lettuce, spinach, peppers and carrots. This week in addition to our fresh staples all I needed to purchase were the following:
-zucchini and squash
Everything else was either in our freezer, cabinet or refrigerator. I find having a meal plan for the week helps me avoid excess spending at the store, prevents me from falling back on easy foods like mac and cheese and allows for preparation over the weekends. It’s also helpful for the rare occasion that Josh beats me home, that he can start dinner.
What did you eat this week?