I don’t actually meal plan on Mondays… but Mondays are when I start the meal plan I prepared the previous week. If you’ve been following along over the last few days, you’ll realise that we had some unexpected curveballs thrown our way. Between a sick kid and exhaustion, meal plans didn’t quite go, well, according to plan. This is where flexibility is an amazing mindset!
Meal-planning may help me at the grocery store, but if I have to throw something together that’s a bit simpler or quicker to prepare, that’s just fine. If I’m on the verge of a meltdown and text Kevin to bring home takeout and we indulge in Thai basil beef, mango salad, and rice balls – that’s just fine too!
I think plans and lists and order is important. I also think that they should not be burdens and you shouldn’t feel guilty or upset if you veer off course. Food is nourishment and nourishment is health; peace of mind is also vital to our health and if food is stressing you out or your plans are stressing you out, it’s time to rethink your strategy. Just my two (very uneducated) cents… a happy, healthy you is important. Figure out what that means in your individual case.
My meal plan for this week will include some revisitations on last weeks plans, plus some comfort food, and a quick meal or two. I will plan a meal for each day, but I don’t hold myself to the schedule – we may end up eating Monday’s meal on Wednesday. Wednesday’s meal may be subbed for grilled cheese and soup. Flexibility is key.
- Monday – Tomato Lentil Soup
- Tuesday – Italian Sausage & Creamy Spinach Pasta
- Wednesday – Bacon-wrapped tournedos, broccoli, carrots, fresh bread, salad
- Thursday – Boneless Chicken Bites, seasoned rice, and “restaurant veggies” (This is how my kids refer to crudites, I guess because they serve carrots & celery with their chicken wings when we go out to eat!)
- Friday – Spinach & goat cheese omelettes with a peameal, pepper hash
- Saturday – Peameal Spinach Pizza
My tomato lentil soup will be made using a jar of Soup Girl soup mix – packed full of locally sourced, healthy ingredients, and loaded with amazing flavour! They are vegetarian, so you can use your choice of broth or another liquid base, add in meat (we’ve used chicken in some and leftover beef in others), or just add in a handful or can of your favourite veggie.
I usually make my own cream sauce for pasta, but sometimes shortcut with a jar. The boneless bites are a box of frozen convenience food because Wednesdays are a crazy day and I’m exercising my right to make things easy… plus I usually forget to take meat out at least once a week and this gives me something easy on-hand. That last reason is also why I occasionally do breakfast for dinner. Omelettes are easy and can include anything you’ve got hanging out in your fridge. Great for clearing out your drawers and containers!
So this is my plan… and I may or may not stick to it. It’s a starting point for stocking the pantry and the fridge. It’s a foundation so I don’t have to overthink dinner if it’s been a mentally long day. It also helps me make sure we’ve got a good number of veggie servings squeezed in. It keeps me on budget and ensures I don’t rely on freezer food.
What are you eating this week? Anything new or exciting? I always have a few things pinned that I’ve seen in my web travels, but I have enough ingredients on hand that I’m trying to use what I have before stocking for something new. Happy eats this week!