Nicole

Happy Monday, savvy savers! This week is starting off to a sunny and quiet start here in Dixie. This week’s menu will again reflect our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, we did not purchase anything new this week. This menu will feed a family of three. 

Monday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham salad spread, with crackers, grapes, and almond milk. 
Snack: Strawberries and String Cheese.
Dinner: Spiral Honey Crockpot Ham, macaroni and cheese, green beans, and rolls leftovers. 
Dessert: Gluten-free dark chocolate brownies.

Tuesday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Ham salad spread, with crackers, grapes, and almond milk.
Snack: Grapes and String Cheese.
Dinner: Taco Salad and Crystal Light.
Dessert: Gluten-Free Brownie ice-cream sandwiches.

Wednesday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham and cheese sliders, with Crystal light lemonade.
Snack: Strawberries and String Cheese.
Dinner: Quick & Easy Weeknight Chili and Crystal Light.
Dessert:  Gluten-Free brownie ice cream sandwiches.

Thursday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Crockpot Chicken Curry; steamed peas, steamed rice, and crystal light leftovers.
Snack: Grapes and String Cheese.
Dinner: Chicken meatballs, green beans, and quinoa.
Dessert: Brownie flurries with leftover brownies.

Friday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham, egg, and cheese sliders, with almond milk.
Snack: Strawberries and String Cheese.
Dinner: Paleo Pizza and crystal light.
Dessert: Brownie flurries with leftover brownies.

Saturday
Breakfast: Granola Cereal, with 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: Brownie flurries with leftover brownies.

Sunday
Breakfast: Granola Cereal, with Almond milk.
Lunch: Paleo Zucchini Pasta with Spicy Shrimp Marinara and Crystal Light.
Snack: Strawberries and String Cheese.
Dinner: Smoked chicken, macaroni and cheese, green beans, and rolls.
Dessert: Neapolitan Strawberry Trifle.

Happy Monday, everyone! This week is starting off to another sunny, and finally, chilly start here in Dixie. Well friends, what a weekend our nation has had! While my opinions on the matter are obviously not needed in a Meal Plan Monday post, it’s still worth noting that no matter what changes our nation will face in the days to come, there are still things that we can all do as families to help offset these changes, including meal planning and easy, simple shopping and recipe creation. I’m a firm believer that when things change I cling to consistency, especially my weekly meal plans! 

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, we did not purchase anything new this week with the exception of fresh salad greens, cilantro, coconut oil, and organic nut milk. So in lieu of making individual meals, we are again using up pre-made freezer meals and frozen blanched veggies this week, which is enough to feed a family of three. I mean if it ain’t broke, right? 

So here is what we will be having this week, friends!

Monday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Olive spread, with crackers, grapes, and almond milk. 
Snack: Strawberries and String Cheese.
Dinner: Pioneer Woman Veggie Stir Fry, served with brown rice. 
Dessert: Strawberry, stevia, and almond milk smoothies.

Tuesday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Olive spread, with crackers, grapes, and almond milk.
Snack: Grapes and String Cheese.
Dinner: Taco Salad and Crystal Light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.

Wednesday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Grilled cheese sliders, grapes, and Crystal light lemonade.
Snack: Strawberries and String Cheese.
Dinner: Easy Instapot Chili with brown rice, corn on the cob, and Crystal Light.
Dessert: Strawberry, stevia, banana, and almond milk smoothies.

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: Banana pancakes, strawberries, and almond milk.
Lunch: Grilled Spaghetti, green beans, and Crystal Light.
Snack: Strawberries and String Cheese.
Dinner: Grilled Spaghetti leftovers, green beans, and Crystal Light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.

Happy Monday, everyone! This week is starting off to another sunny, humid, and unseasonably warm start here in Dixie. Though we are coming off of both my birthday and a three-day holiday, there’s no better way to start a week off then a well-thought out meal plan!

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, we did not purchase anything new this week, but in lieu of making individual meals we are using up pre-made freezer meals and frozen blanched veggies this week, which is enough to feed a family of three. 

Monday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Olive spread, with crackers, grapes, and almond milk. 
Snack: Strawberries and String Cheese.
Dinner: Pioneer Woman Veggie Stir Fry, served with brown rice. 
Dessert: Strawberry, stevia, and almond milk smoothies.

Tuesday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Olive spread, with crackers, grapes, and almond milk.
Snack: Grapes and String Cheese.
Dinner: Taco Salad and Crystal Light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.

Wednesday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Grilled cheese sliders, grapes, and Crystal light lemonade.
Snack: Strawberries and String Cheese.
Dinner: Easy Instapot Chili with brown rice, corn on the cob, and Crystal Light.
Dessert: Strawberry, stevia, banana, and almond milk smoothies.

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: Banana pancakes, strawberries, and almond milk.
Lunch: Grilled Spaghetti, green beans, and Crystal Light.
Snack: Strawberries and String Cheese.
Dinner: Grilled Spaghetti leftovers, green beans, and Crystal Light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.