Menu Plan: January 14-20


Menu Plan

I’m back on the bandwagon for meal planning this week! I made Food and Wine‘s Tomato Bisque on New Year’s Eve and it was to die for; so it’s on tap again this week. Add a little hot sauce to kick it up a notch, if you want.

I’m also trying out two new recipes: Lemon-Braised Chicken with Almonds (because I love anything lemon!) and Avocado Basil Pasta (because it’s one of Polly‘s favorites). I plan to double the Tomato Bisque and chicken recipe to freeze more for later, which is one of my time-saving strategies for cooking homemade food the majority of the time.

Here’s what I’m shopping for today…

Dinners:

Monday: Tomato Bisque, whole wheat grilled cheese sandwiches, clementine slices

Tuesday: Cobb Salad, pear slices

Wednesday: leftovers

Thursday: Kid-tastic Pizzadillas with marinara dipping sauce, green peas, mango

Friday:  Lemon-Braised Chicken with Almonds, quinoa (cooked with water/lemon juice mixture), steamed broccoli

Saturday: Whole Wheat Avocado Basil Pasta with Bacon, Roasted Vegetables, fruit salad

Sunday: Tuna Melts, Wilted Lettuce Salad, apple slices

Lunch Ideas:

Roll-ups

Instant Breakfast Sandwich

Almond butter and honey sandwiches on wheat

Cream cheese crackers

Breakfast Ideas:

Baked Egg Cups

Tropical Smoothie

Brownie Baked Oatmeal

organic plain yogurt with fruit, honey, and flaxseed

Snacks:

Homemade Popcorn

Chocolate Banana Muffins

trail mix (dried fruit, nuts, and dark chocolate chips)

chips and hummus


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Comments

  1. Devin says

    Speaking of lemon…have you tried the Lemon Horseradish Fish Cake recipe from the Freezer Club down here? They are a.maze.ing!!

  2. Rachel says

    Devin, Can I get that recipe? It sounds amazing!