In an effort to organize my life and eliminate unnecessary stress, I’ve decided to meal plan. Usually I would wing it when it came to meals, which often led to sky-high grocery bills, fresh produce and money going in the garbage and unhealthy processed meals. I love to cook and try new things as you can tell from my recipes, but trying out new meals means I need the ingredients before-hand.
(Hopefully) you’ll be seeing “Meal Plan Sunday” every week where I plan my dinners for the days ahead and do my grocery shopping.
Tuesday: Bang Bang Shrimp with Un-fried rice and asparagus.
Thursday: Slow Cooker Baked Potato Soup (w/homemade chicken stock)
Friday: Veggie Omelets with Hashbrowns
Snack Ideas: Grapes, Apples with peanut butter, carrots and ranch, applesauce, yogurt, homemade chocolate chip cookies, spinach and berry smoothies, and low-fat popcorn.
Update: The rotisserie chicken and it’s leftovers lasted well through the week for lunches. We didn’t really like the Bang Bang Shrimp, the sauce seemed a little heavy. The Thai Chicken Pizza and Cinnamon Streusel Dessert pizza were amazing and I devoured the leftovers for the days after. The homemade chicken stock recipe made the exact amount of stock called for in the Baked Potato Soup later in the week. The soup was good, but I’ve made better.