January 21-27 Meal Planning

After two weeks of solid meal planning, the third week got skipped entirely. Katie worked on Saturday and I was home on MLK, which meant that by the time my weekend was over, I was already thrown well off of a schedule. I never made time to do the meal planning and thus it didn't get done. Let that be the lesson for that weekend – whatever isn't made a priority doesn't get done. In order to keep these meal planning sessions going, I need to make it a priority. Even if that means it is prioritized over sleep. But here I am at 20:25, already starting to put together this upcoming week's meal plan.

What's In The Refrigerator

Starting with "what's in the refrigerator", this week; I'm hoping that by listing out the perishables and proteins that I have on hand this week, it will inform me as to what I should cook.

• ½ a bag of broccoli - good for one meal, or two if combined with carrots
• 1½ bags of carrots medley - there are my new favorite way to get variety into vegetables.
• 3 bell peppers (whole)
• 1½ bell peppers (diced) - I diced up three of them, but used half of that for salad tonight
• Brussels sprouts - I have two bags uncut, and four meals worth chopped and in deli containers
• Salad greens - these expire quickly, so I need to used them all by Thursday's dinner
• Tortillas
• Hamburger buns
• English muffins
• Shrimp (in meat drawer)
• Boneless, skinless chicken breasts (frozen)
• Ground beef, 85% lean (frozen, 1 lb. bags)
• Chicken thighs (frozen, 4 thighs per bag)
• Steak (frozen), probably filet mignons, individually wrapped

Day of Week	Breakfast	Lunch	Dinner
Monday	Std. Breakfast	leftover chicken and peas	on your own!
Tuesday *	Katie's Oatmeal	work is providing	Stir-fry Shrimp
Wednesday	Std. Breakfast	leftover stir-fry shrimp	Chicken fajitas
Thursday *	Katie's Oatmeal	English Muffin & Turkey
Friday	Std. Breakfast	Chicken Salad (Dijon, etc.)	M.Y.O. Pizza
Saturday *	Std. Breakfast		Hamburgers and salad
Sunday	Std. Breakfast		Shrimp Florentine with Zoodles

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, ½ serving organic peanut butter

Snack Plans

• HBO Eggs + Carrots - 2 hard-boiled eggs, peeled and quartered; 16 oz. deli container filled with baby carrots
• Yogurt - individual serving-sized portions of lite Greek yogurt

Lunch Plans

• Chicken Salad - chicken breast with celery, Dijon, lemon juice, salt, sour cream, and mayo

Dinner Plans (also, leftovers as lunch)

• Stir-fry chicken breast, bell peppers, onions, celery, shredded carrots with coconut aminos and tahini over cauliflower rice
• Stir-fry shrimp, bell peppers, onions, celery with paprika and cayenne sauce over coconut rice
• Hamburgers
• Make Your Own Pizza (on English muffins)