Happy Monday, everyone! Well, it’s time for another Meal Plan Monday! For us, this week is starting off to a sunshiny start here in Dixie. This past weekend was very easy and laid back. We finished our tackling a new weekend warrior project, and this past weekend we cleared off the last of fall and winter debris from our tired garden.
This week’s menu again reflects our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, though we did purchase several items food and home consumables, each of which garnered us back online app rebates, which will give us groceries as part of our family of three as part of a minimalist meal plan. Luckily, I estimate we only have three weeks worth of meals left to consume in our deep freeze. Thankfully.
Also, I wanted to mention that since the holiday’s I have been using my new favorite menu planning resource, Plan to Eat, and I really think you all might benefit from it as well. It allowed me to better digitize my home recipe binders. In fact, I’ve gone from thirteen binders to just one and a handful of physical cookbooks with the help of Plan to Eat. I just can’t say enough about this service. Friends, I really encourage you to check it out! So that’s my meal planning journey from this past week, and now this week’s meal plan!
Monday
Breakfast: Cereal with almond milk and bananas.
Lunch: Hummus, walnuts and carrot sticks with lemonade.
Snack: Grapes and String Cheese.
Dinner: Meatless Monday Vegan Black Bean Tacos, with steamed corn and lemonade.
Dessert: Frozen Greek yogurt, granola, and blueberries.
Tuesday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with iced tea (with stevia)
Snack: Grapes and String Cheese.
Dinner: Taco Tuesday Slow Cooker Spicy Beef Flatbread Tacos with lemonade.
Dessert: Frozen Greek yogurt, granola, and blueberries.
Wednesday
Breakfast: Cereal with almond milk and Bananas.
Lunch: Turkey and cheese sliders, with iced tea (with stevia).
Snack: Grapes and String Cheese.
Dinner: Easy Paleo Chicken and Broccoli Stir Fry, with lemonade.
Dessert: Greek yogurt, granola, and blueberries.
Thursday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Pumpkin Mac and Cheese, steamed broccoli, and Crystal Light.
Snack: Grapes and String Cheese.
Dinner: Lasagna Roll-Ups, green beans, and tomato and cucumber salad.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Friday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Grilled cheese sliders with grapes and almond milk.
Snack: Strawberries and String Cheese.
Dinner: Crosant Veggie Pizza and crystal light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Saturday
Breakfast: Granola Cereal with strawberries and Almond milk.
Lunch: Grilled cheese and almond milk.
Snacks: Strawberries and String Cheese.
Dinner: Chicken mole, served with steamed rice, corn, and Crystal Light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Sunday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Grilled cheese and granny smith apple sliders, with iced tea (with stevia).
Snack: Grapes and Fat-Free Feta Cheese.
Dinner: Crockpot Paleo Thai Green Curry and lemonade.
Dessert: Greek yogurt, granola, and blueberries.
This week’s meal plan cost: $34.95
So, that’s what we will be having this week. I’d love to hear what’s on your menu as well!
Here’s to Monday meal plans,
