March 4 - 11 Meal Planning

Mise-en-Place

What’s In The Refrigerator

  • 1/4 bag of carrots medley
  • 4 bell peppers (whole)
  • Brussels sprouts - I have two bags uncut

  • Tortillas (running low)
  • Hamburger bun
  • English muffin
  • Naan

  • Boneless, skinless chicken breasts (frozen)
  • Chicken thighs (frozen, 4 thighs per bag)
  • Steak (frozen), probably filet mignons, individually wrapped
Day of Week Breakfast Lunch Dinner
Sunday Std. Breakfast sandwiches and leftovers Shrimp Stir-fry and veggies
Monday Std. Breakfast Chicken Pot Pie Beef Stroganoff & Roasted Green Beans
Tuesday ** All Day Frittata Lasagna Leftovers Slow Cooker Chili
Wednesday Std. Breakfast Turkey Sandwich Everything-but-the-Bagel Salmon
Thursday * Katie’s Oatmeal Lasagna Leftovers O’Shaughnessy’s Public House
Friday IHOP Slow Cooker Chili Chicken Fajitas & Bang Bang Broccoli
Saturday * Overnight Oatmeal Culver’s party at friends’ house
Sunday Std. Breakfast sandwiches and leftovers Shrimp Stir-fry and veggies

Breakfast Plans

  • Standard Breakfast - 3 eggs, 2 pieces of bacon, 75 grams potatoes, 64 grams Brussels sprouts
  • Katie’s Oatmeal - 1 serving oatmeal, 1 serving almond milk, 1/2 serving organic peanut butter
  • Overnight Oatmeal - 2 cups oats, 1 can coconut milk, 1 scoop protean powder; leave in fridge overnight
  • Instant Pot Oatmeal - 1 cup oats, 3 cups milk, 1 tbsp butter, pinch salt, 4 minutes on Low Pressure

Lunch Plans

  • Turkey and English Muffin sandwich, with shredded cheese and mustard
  • Chicken Salad - chicken breast with celery, Dijon, lemon juice, salt, sour cream, and mayo

Dinner Plans (also, leftovers as lunch)