So here we are again, a whole week gone by. Sometimes half of the frustration of meal planning is that things throughout the week may not always go as planned. No matter how well you plan for yourself, there is always a wrench or two thrown into the equation, that’s life. Check out my weekly meal planning goals here.
That being said, here is how my week panned out:
Monday – We had Vegetable Quinoa Soup with Garlic Crostini. Will wanted a grilled sandwich to go with his soup so I used some leftover bread, mozzarella cheese, bacon, and eggs to make one.
Tuesday – I brought soup for lunch and Will baked the Chicken Pesto Pizza for dinner since I worked late that night. I pulled the meatballs out of the freezer Tuesday night so that they would be ready for Wednesday.
Wednesday – I brought more soup leftovers for lunch and Will baked the Spaghetti Squash while I drove home from work. I heated up the meatballs and sauce for us when I got home.
Thursday – I had the day off. I ate leftover spaghetti squash for lunch and ventured out to buy my forgotten can of black beans to make Veggie Burgers for dinner. We had burgers with frozen sweet potato fries this night.
Friday – Lunch was provided for me at work. I had brought a burger along to eat, but never got around to it. For dinner we decided to go out to Panera to grab salads after crossfit.
Saturday – We had leftover burgers for lunch. I went over to a friends for dinner and drinks. I hadn’t planned on this earlier this week, but I brought Bacon Wrapped Stuffed Dates and Shiitake Mushroom and Bitter Green Phyllo Wraps for appetizers and it worked out perfectly! I also had purchased a bottle of wine and a few beers at the grocery store last week so I took those along for drinks!
All throughout the week we munched on the Ginger Molasses Cookies and Coconut Cranberry Pecan Balls for snacks. They are both completely gone!
So what’s left? Let’s refer back to last week’s grocery list. Note that the items that are crossed off are gone. The items that are not crossed off were used this week in cooking, but I have a bit of them leftover.
- 1 package pine nuts
¼ cup dried coconut
- 1 cup dried cranberries
- 1 ½ cup pecans
1 cup quinoa
4 Greek yogurts (they are 2 for $3 this week)
1 package goat cheese
1 ball fresh mozzarella
1 lb grass-fed ground beef
1 chicken breast
- 1 lb mahi mahi (on sale this week for $12.99 lb)
Bacon (coupon for $1.00 off)
1 box almond milk (coupon for $1.00 off)
Vegetable broth (coupon for $1.00 off)
- Brown rice flour (coupon for $1.00 off)
1 jar tomato sauce
1 bag sweet potato chips (coupon for $1.00 off)
1 bag popcorn (coupon for $1.00 off)
Loaf bread (coupon for $0.50 off ciabatta)
White wine (will look for sales)
Coffee (freshly ground – enough for at least 1 week)
- Phyllo dough
Sweet potato fries (coupon for $0.55 cents off)
As you can see, I haven’t cooked the Mahi Mahi with Roasted Kabocha Squash, so we will probably have this for lunch or dinner today. Like I said, not everything always goes as planned, but you should always anticipate the need for a little wiggle room.
All in all I think I did pretty well this week. With the exception of the forgotten black beans, I never once had to buy lunch at work, order take-out for dinner, or make a second trip to the grocery store. All of these successes reflect a sound weekly meal plan. Now on to the next week! Time to take a new kitchen inventory!
In case you missed it:
Meal Planning 101
Meal Planning 101 – Preparation Day