Meal Plan 4-25 – 5-1
My personal meal plan 4-25 – 5-1.
Happy Sunday morning friends! I finished my meal plan 4-25 – 5-1 and just finished all the prepping! I always have a fruit protein smoothie as one of my snacks to make sure I get in my fruit. I’m not really drawn to fruit and if I didn’t really think about it, I probably wouldn’t hit my fruit goals every week sooooo, yummy fruity smoothies it is. I tried to tailor the meal plan 4-25 – 5-1 to work for people who have a Monday – Friday, 9 to 5 schedule. The breakfasts are quick and easy and the lunches and snacks can be taken to work in an insulated lunch box.
Robert and I both carry insulated lunch boxes with us to work, on hikes, and really anywhere that we are going to be for longer than 3 hours! This eliminates the need to buy food while we are out and about. It happens to me all the time… I plan on being somewhere for only a few hours and then time gets the best of me and 4 hours later, I’m stuck in Portland traffic and starving. Terrible combination. If I have my lunch box, I can just grab something out of there wherever I am.
Links to the recipes on this weeks plan:
Grape Chicken Salad Lettuce Wraps
Steak and Avocado Salad
Strawberry Mango Smoothie
Bacon Cheddar Breakfast Sandwich
Cilantro Lime Coleslaw
Buffalo Stuffed Chicken
Spaghetti Squash with Meat Sauce
Crockpot Thai Pork with Peanut Sauce
Crockpot Three Bean Chicken Chili
Portobello Pizzas from Skinnymom.com
Slow Cooker Pulled Pork from skinnytaste.com
For my fruit smoothies, I buy a bunch of different kinds of frozen fruits and then make variety bags to store in the freezer. This week I made strawberry mango, blueberry pineapple, mango peach banana and then every day just grab whatever flavor I’m feeling.. easy right? The breakfasts are great, all I had to prep here the bacon cheddar breakfast sandwiches and then rest for the week were quick to make. Since I don’t like fish (yet) I’m doing my best to at least eat more tuna sandwiches during the week until I can change my taste buds… 🙂 For my tuna and cucumber snack, I mixed a can of tuna, cilantro, bell pepper, a little mayo and used half a cucumber sliced to use as crackers. I prepped all of this today and put into tupperware.
For my “adult lunchables” I cut up 1 ounce deli turkey, 1 ounce cheddar cheese, slices of carrots and celery, 2 tbsp of hummus and a serving size of wheat thins. Everything that I prepped on Sunday was able to be put in the refrigerator up through Thursday, and everything else went in the freezer. So… what went in the freezer… crockpot three bean chicken chili, the steaks, extra grape chicken salad, and any extras I may have had like for the big batch of chicken fried rice. I followed the recipe serving sizes and then portioned out what I would eat this week and now everything extra can go on the meal plan for another week! Another example is the grape chicken salad lettuce wraps. That recipe had 6 servings, but I only needed 2 this week. One for Monday goes in the fridge, one for Friday goes in the freezer, to be taken out Thursday night and then the extra 4 servings also go into the freezer and can be a part of my meal plan for next week or the following week. On Sunday, I am always left with some sort of leftovers that we didn’t get to finish.. happen every week.. so I eat the left overs that day, plus snack on all the stuff I’m prepping for the upcoming week!!! 🙂
I want to know from you… what is your biggest challenge when meal planning? I want to help YOU so leave it in the comments below!