I thought I’d be posting a new menu plan every week for you, and now I realize that may have been just a tad bit ambitious for me. Even though I do create one each week for my family, converting that piece of paper (yes paper) onto my blog with links and recipes is a whole other story.
Plus, I’ve had time to think about other things I’d like write about here that may be of value to you, and slightly more interesting than a menu plan.
So my new goal is to post a 7 day menu plan every 3 to 4 weeks or so. They will still be menus from consecutive weeks of dining at my home. That way you’ll get my notes of how we deal with any bumps & blips in the plan, as you’ll see below, and so you can see that they are in fact my family’s actual plans. In between those weeks, I’ll be posting other tips and info about healthy eating and lifestyle habits to help feel and look your best.
So here is Menu Plan #2: (Click here for the first plan I posted back in February.)
As often happens, the latter part of last week’s plan shifted a bit after we ended up going out to dinner on Saturday evening. AND… I forgot to take the shrimp out of the freezer. ):
So last Sunday’s dinner plan became this Tuesday’s menu. Flexibility is key when it comes to menu planning. No doubt plans will change in your day-to-day busy-ness as well. This is just one example of how having a plan doesn’t mean you have to stick to it word for word, and can actually give you a jump on next week!
Monday – Roast Chicken, Zucchini & Squash, FRO Brussels Sprouts
Tuesday – Stir Fried Shrimp & Vegetables, Brown Rice
# We often use different vegetables. This week I’ll be using you red & green bell peppers, carrots & snow peas, since we already had zucchini & squash last night.
Wednesday – Quinoa w/Roasted Jalapenos & Grapes*, Sautéed Swiss Chard
*We love this recipe!
Thursday – Turkey Marinara w/ Spaghetti Squash, Green Beans
#I saute chopped veggies (green pepper, onion, carrots, whatever you like), then add ground turkey and cook until no longer pink; add a jar or 2 (depending on the size of your family) of organic pasta or spaghetti sauce, and heat til warm. So simple!
Friday – Rockfish Chimichurri, Roasted Asparagus, Succotash
# This recipe is good with salmon or any flaky white fish
Saturday – Hamburgers, Broccoli, Sweet Potato Fries
# Whole Foods has the best, pre-made, uncooked burgers… usually around $6 to $7 for 4 burgers. We top with sliced tomato, avocado and Dijon mustard and eat w/ a knife & fork. It’s so delicious, no one misses the bun! Also, cook just enough fries for everyone to have a small portion.
Sunday – Chick Pea Vegetable Soup, Salad
# I’ll post the soup recipe separately… It’s another one from a magazine.