Meal Plan February 17 - 23

I think meal planning is incredibly important for many reasons. Knowing what’s for dinner each night, and already having breakfasts and lunches prepped, makes the work week so much easier. It helps to save money, if you plan properly, because you can make sure to use ingredients across recipes or that you already have in your pantry. I also think it helps to have to sit down and look at your calendar, to plan food and eating, but also just to prepare for the week.

However, meal planning only works if you plan meals you have the time and ability to make, and if you select meals you will enjoy! Each week, I will share the meal plan I actually follow (and the recipes). You will notice these plans are designed to fit into my life - I plan quick meals when I know I have an event, light lunches if I know I’m going out to eat, etc. I also plan so that extra produce can be used in “kitchen sink” recipes (where you just throw things together) on the weekend. These meal plans are healthy, but also realistic, yummy, and affordable. I never spend more than $75/week on groceries, and include my grocery list below. The first few weeks of meal planning may be more expensive, because you have to build up your pantry stores, but down the line there will be much less to buy.

 Monday, 2/17

Tuesday, 2/18

Wednesday, 2/19

Thursday, 2/20

Friday, 2/21

Saturday, 2/22

  • Breakfast: Egg scramble with leftovers

  • Lunch: Leftover curry

  • Dinner: Bowling (Out!)

Sunday, 2/23

  • Breakfast: Brunch Delivery

  • Lunch: Leftovers (kitchen sink dish)

  • Dinner: Book Club snacks

Groceries

 

Produce

 

2 sweet potatoes, 2 red potatoes, shallots, bay leaves, 1 lb carrots, 1 bell pepper, 1 zucchini, 9 oz bag spinach, 1 lb green beans, bananas

Grocery

 

Chicken broth, coconut milk, quinoa, cauliflower rice, salsa

Meat/Dairy

 

Boneless skinless chicken thighs, ground turkey, shrimp, ground beef, eggs, plain greek yogurt, shredded cheddar

Next

Meal Plan June 8th