Tuesday, May 14, 2013

Meal Plan

by Meghann on May 14, 2013

I’m trying something new this week: a meal plan.

You see, the last few weeks have been sort of crazy in the food department. I’ve never been much of a food planner and my idea of grocery shopping is just randomly throwing whatever looks good in the shopping cart. That’s all good and grand, but when I’m arriving home after a long day at 8:00pm, my creative juices aren’t exactly flowing like they used to in the kitchen.

So Sunday night I took to Pinterest for inspiration and put together a semi-meal plan for the week. Another thing I’ve noticed, I’m more into recipes lately. In the past I would get inspired just by opening the fridge and seeing what’s for dinner, now I feel like I need an actual recipe in front me to make something.

Look, I even put together a grocery list and everything!


And I stuck to it at the grocery store! I’ve found that shopping when you’re tired with a get-in-get-out attitude helps when trying to stick with a list.

Sunday night I did a little prep work for snacks this week:

NO-Bake Oat and Nut Granola Balls


I used raisins instead of chocolate chips and am obsessed with the way they came out. I stored half of the balls at work for snacks during the week and plan to take the rest with me to Atlanta this weekend. They’re surprisingly filling and easy to munch on. I’m a fan.


Cranberry Walnut Paleo Granola


Again, easy to make and highly addicting. I couldn’t stop eating it after I made it Sunday night and I’ve brought little containers for snacks this week. It’s nut based instead of oat and is low in sugar and high in healthy fats and protein.

The granola was also great with some ricotta cheese, blueberries, and strawberries for breakfast on Monday.


Monday lunch:

  • Leftover chicken and dumpling soup
  • wasa cracker w/ roast beef and horserasish cheddar
  • 1/2 avocado


Monday dinner:

I wouldn’t be able to make it through the week without this guy:


The crock pot is still new to me (I didn’t grow up with one in the house and only received my first one as a wedding gift last September), but I’m already hooked. I’m constantly looking on Pinterest for new Crock Pot recipes to spice it up. I had pinned one for Slow Cooker Cabbage Stew a while ago and thanks to my nifty grocery list, actually remember to pick up the ingredients I needed to make it for dinner Monday night.

I prepped the meal before work (only I ignored the directions and instead just threw everything in the pot ‘as is’ and cooked it on low for 10 hours). I had swim practice after work, which meant I wouldn’t be getting home until after 8:00. The stew was a complete meal where all I had to do is get a spoon, bowl, and serve when I walked in the door.


I’m not going to lie, the meal was ugly. It was brown, red, and didn’t look very appetizing. However, you shouldn’t judge a book by its cover. This stew was good. It reminded me of a deconstructed version of stuffed cabbages my dad made when I was younger. I’ve tried making stuffed cabbages on my own in the past, but have failed. The stew version in the crock pot was a no-fail meal. I loved it.


Told you it was ugly. 😉

Tuesday breakfast:

Something I’d been meaning to make with my 5Lbs of blueberries…. a smoothie!


Derek and i have a rule: no one is allowed to make a smoothie while the other person is still sleeping. I think it’s a good rule. So I filled the blender with blueberries, ice, Lemon Chobani, spinach, vanilla whey protein, and milk and waited until I heard the shower going in the next room. As soon as I was sure Derek was up, I pressed the blend button and was finally able to fill my smoothie craving. I’ll probably have another one tomorrow, too. It was good.


Tuesday lunch:

  • cucumbers and tomatoes
  • hummus
  • wasa crackers with turkey and horseradish cheddar
  • homemade granola


Ate at my desk while working hard.

Tuesday dinner:

Cilantro lime chicken tacos with avocado and pan fried brussels sprouted with roasted hazelnut.


I used the recipe linked above as inspiration, but instead of making the chicken in the crock pot I made it on the stove top after work.


The plan for the rest of the week:


  • Breakfast: fruit, yogurt, and granola (or maybe another smoothies? 😉
  • Lunch: Leftover Cabbage Stew
  • Dinner: Leftover chicken and broccoli frittata


  • Breakfast: Apple, almond butter, granola
  • Lunch: wasa crackers, turkey, cheese, pickled tomatoes and cucumber slices
  • Dinner: Out – family visiting


  • Breakfast: Smoothie w/ granola
  • Lunch: Atlanta!
  • Dinner: Atlanta

And that’s it.

Any ideas of what to add to the menu for next week?! I hate eating the same thing over and over again, so I’m always open to suggestions.

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