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…


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:


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


Homemade Popcorn

Chocolate Banana Muffins

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

chips and hummus

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Rachel says

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

  2. Devin says

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