March 10 - 20 Meal Planning


I just can’t seem to manage consistently planning meals for two weeks in a row. This last week, however, was probably my best non-planned out week of meals. Several of the meals were either leftovers of meals or used the uncooked protein from meals from the prior week. For example, I did a pot roast stew on Tuesday night in the slow cooker using the portion of the beef that I didn’t use from the Beef Stroganoff. Since we will be on vacation half of next week, I am going to be super ambitious and try to plan out 10 whole days of meals. However, considering that I am writing this on Monday morning, I might have already made this a losing proposition.

Day of Week Breakfast Lunch Dinner
Saturday * on your own “Breaded” Paleo Chicken Cutlets dinner at parents’ for March birthdays
Sunday Wishbone on your own “Brinner” - pancakes, bacon, eggs
Monday Eggs & Tortillas Turkey Sandwich  
Tuesday ** M.Y.O. Oatmeal   Slow Cooker Chili
Wednesday Std. Breakfast    
Thursday * M.Y.O. Oatmeal    
Friday IHOP    
Saturday *      

What’s In The Refrigerator

  • Brussels sprouts - three cut containers

  • Tortillas
  • English muffins
  • Naan

  • Boneless, skinless chicken breasts (frozen)
  • Steak (frozen), probably filet mignons, individually wrapped
  • Boneless Pork chops (defrosting)
  • Shrimp (frozen bag)
  • Ground beef (frozen)
  • Chicken Thighs (frozen, 3x packs of 4)

Breakfast Plans

  • Standard Breakfast - 2 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

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)

  • Salmon Foil Packs
  • Chicken Fajitas - bell peppers, onions, sauce, cheese, fajitas
  • Stir-fry shrimp, bell peppers, onions, celery with paprika and cayenne sauce over plain rice
  • Roasted Green Beans - 450°F, preheat oven with oil coated pan, add frozen green beans tossed in olive oil
  • Rosemary Roasted Potatoes