Weekly Menu

(Courtesy of Org. Junkie)

Here’s our weekly menu from the past week (1/18-1/24) and what we really had in red:

  • Monday
    • Lunch & snacks – Tuna sandwich with mustard and fresh spinach on wheat, small orange, carrots w/ almond butter, one low fat cheese stick
    • Dinner – We are having guests over and they are bringing dinner.
  • Tuesday
    • Lunch – Tuna sandwich with mustard and fresh spinach on wheat, veggies, orange, yogurt w/ apples and granola, nuts (Crab & shrimp melt with fruit salad courtesy of work, carrots & almond butter, orange, banana, granola bar)
    • Dinner – Large pot of ribollita
  • Wednesday
    • Lunch – Leftover ribollita, strawberry greek yogurt, low fat cheese stick, carrots, banana
    • Dinner – Leftover ribollita
  • Thursday
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Leftover butternut squash dish (Lean turkey chili w/ leftover sour cream)
  • Saturday
    • Dinner – Leftover butternut squash dish or odds & ends (Game night! Homemade pizza w/ pepperoni & veggies, chocolate chip cookies from scratch)
  • Sunday
    • Dinner – Leftover chili

Weekly Menu for the week of 1/25-1/31

  • Monday
    • Lunch & snacks – Salmon salad w/ mutli-grain Wasa crackers, orange, zucchini spears, one low fat cheese stick, diced apple & yogurt w/ granola
    • Dinner – Farro and Roasted Butternut Squash (Again!  I have leftover squash and cheese and another onion, and finally found farro!  It was delicious the first time so I have no problem doing this again.)
  • Tuesday
    • Lunch – Leftover salmon salad, veggies, orange, yogurt w/ apples and granola
    • Dinner – Leftover butternut squash dish
  • Wednesday
  • Thursday
    • Lunch – Some sort of sandwich, yogurt with apples & granola, zucchini spears, orange
    • Dinner – Leftover broccoli dish
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Poached eggs, multi-grain pancakes, and fruit
  • Saturday
    • Dinner – Odds and ends
  • Sunday
    • Dinner – Super Bowl Sunday – pizza with friends (reminder to self: soak beans overnight for eight bean soup on Monday)

Weekly Menu

(Courtesy of Org. Junkie)

Confession:  For the first time in my life, I am really enjoying having a weekly menu plan.  It has not only made my life easier during the week and saved me from almost-daily dinner waffling with D (“What should we have for dinner?”  “I don’t know, whatever you want.” “I dunno, what do you want?”  “I don’t know.” “Aghhh, I hate this!”), but it has also saved me money and trips to the grocery store.  The small block of time on Sundays spent planning our meals for the week provides much more payback than flying by the seat of my pants.

Because I’ve had leftovers for lunch and “planned” how we would use the produce and refrigerated foods in our house, there has been less food wasted.  I’ve also spent less money on food this month than normal, yet I feel as if we are eating better than ever.  Once again, allowing myself the flexibility to swap meals among different days has been key.

Here’s our weekly menu from the past week (1/11-1/17) and what we really had in red:

Week of 1/11-1/17

  • Monday
    • Lunch & snacks – Already packed: tuna sandwich with mustard and fresh spinach on wheat, small orange, carrots w/ almond butter, one low fat cheese stick, banana
    • Dinner – Pounded walnut strozzapreti
  • Tuesday
    • Lunch – Leftover strozzapreti with veggies, orange, banana, low fat cheese stick
    • Dinner – Mushroom casserole
  • Wednesday
    • Lunch – Leftover mushroom casserole, strawberry greek yogurt, low fat cheese stick, carrots, banana (hamburger with cheddar, lettuce, tomato, mustard, fries courtesy of work; yogurt/apples/granola for snack)
    • Dinner – Veggie lasagna
  • Thursday
    • Lunch – Salmon salad, yogurt with apples & granola, zucchini spears (leftover mushroom casserole with yogurt/apples/granola and veggies)
    • Dinner – Girls’ Night for me; leftover veggie lasagna for D
  • Friday
    • Lunch – Standing Friday lunch with friends (no Friday lunch this week so I had leftover veggie lasagna, raw veggies, a low fat cheese stick, apples/yogurt/granola, and a banana spread throughout the day)
    • Dinner – Easy mushroom sauce on whole grain pasta with veggies on the side (breakfast for dinner – hash browns cooked in olive oil, veggie scrambled eggs w/ a sprinkle of cheese, and donut holes with guests as a treat 🙂 )
  • Saturday
    • Dinner – Breakfast for dinner (whole grain pancakes, hash browns cooked in olive oil, scrambled eggs w/ cheese and veggies) (leftover veggie lasagna & veggie scrambled egg sandwiches on sandwich thins)
  • Sunday
    • Dinner – Lean turkey burgers with thick slices of fresh mozzarella, spinach, mustard, and any leftover mushrooms

Weekly Menu for the week of 1/18-1/24

  • Monday
    • Lunch & snacks – Tuna sandwich with mustard and fresh spinach on wheat, small orange, carrots w/ almond butter, one low fat cheese stick
    • Dinner – We are having guests over and they are bringing dinner.
  • Tuesday
    • Lunch – Tuna sandwich with mustard and fresh spinach on wheat, veggies, orange, yogurt w/ apples and granola, nuts
    • Dinner – Large pot of ribollita
  • Wednesday
    • Lunch – Leftover ribollita, strawberry greek yogurt, low fat cheese stick, carrots, banana
    • Dinner – Leftover ribollita
  • Thursday
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Leftover butternut squash dish
  • Saturday
    • Dinner – Leftover butternut squash dish or odds & ends
  • Sunday

Weekly Menu

(Courtesy of Org. Junkie)

Week of 1/11-1/17

  • Monday
    • Lunch & snacks – Already packed: tuna sandwich with mustard and fresh spinach on wheat, small orange, carrots w/ almond butter, one low fat cheese stick, banana
    • Dinner – Pounded walnut strozzapreti
  • Tuesday
    • Lunch – Leftover strozzapreti or salmon salad with veggies, orange, yogurt w/ apples and granola, nuts
    • Dinner – Mushroom casserole
  • Wednesday
    • Lunch – Leftover mushroom casserole, strawberry greek yogurt, low fat cheese stick, carrots, banana
    • Dinner – Veggie lasagna
  • Thursday
    • Lunch – Salmon salad, yogurt with apples & granola, zucchini spears
    • Dinner – Girls’ Night for me; leftover veggie lasagna for D
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Easy mushroom sauce on whole grain pasta with veggies on the side
  • Saturday
    • Dinner – Breakfast for dinner (whole grain pancakes, hash browns cooked in olive oil, scrambled eggs w/ cheese and veggies)
  • Sunday
    • Dinner – Lean turkey burgers with thick slices of fresh mozzarella, spinach, mustard, and any leftover mushrooms

I almost always have the same breakfast 🙂 – a toasted sprouted grain english muffin (I have to visit 3 or 4 stores to find them these days, not sure what’s up with that) with natural apple butter or natural peanut butter (sometimes both) and coffee.  These days I’ve been trying to reduce my caffeine consumption so I make half-caf coffee.

Last week’s menu plan and what I really had in red

  • Monday
    • Lunch – Leftover ham/bean/veggie soup and one leftover slice of spinach/mushroom/olive pizza; raw veggies for snackiness
    • Dinner – Leftover turkey & veggie chili
  • Tuesday
    • Lunch – Natural peanut butter & apple butter sandwich, hard-boiled egg, veggies (tuna, Laughing Cow cheese, and spinach sandwich)
    • Dinner – Hamburger ‘n beans, veggies
  • Wednesday
    • Lunch – Egg salad sandwich, blueberry greek yogurt, veggies
    • Dinner – Leftover hamburger ‘n beans, veggies
  • Thursday
    • Lunch – Egg salad sandwich, blueberry greek yogurt, veggies (tuna, Laughing Cow cheese, and spinach sandwich – the egg salad turned out pretty poorly and I couldn’t take another day of it, ha)
    • Dinner – Open-faced scrambled egg & veggie sandwiches, or black bean burgers (Wendy’s spicy chicken sandwich w/ honey mustard, fries)
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Shrimp & veggie stir fry (lentil, brown rice, veggie soup)

Snack

One of the snacks I put together with various bits of things in the kitchen before I left for my race this weekend.  I didn’t eat much this weekend so I’ve been snacking on it at work.  Yumyumyum.

granola mix

Includes:

– leftover coconut shavings

– leftover farmer’s market granola with grains and seeds

– pecans

– granola from a local bakery (includes craisins, sliced almonds, and white raisins)

– chocolate chips