short week

Hi friends!

I’m popping in really quickly to share my meal plan and groceries for the week. A lot of people seemed to really like the post I put up last week, so I’m going to try sharing more of these type of posts with y’all.

This week I didn’t get to meal plan or shop until Tuesday, which is not normal at all. I was out of town in San Antonio Sunday and Monday, so yesterday was my first opportunity! It ended up working out well, as school starts for me TODAY!

meal plan 1/17/12

This week I looked for recipes that suited my schedule and my cravings. I had really been craving veggies – specifically butternut squash, kale and brussel sprouts. I’ve also been thinking about some delicious healthier baked ziti and of course, beans. Here’s what I came up with:

Breakfasts/Lunches:

Honestly, it’s looking the same as last week here! I made the maple almond quinoa muffins last week and froze half, so I’ll be eating those for breakfast this week. I also have cereal and oatmeal I can heat up and take with me. Matt will stick to his usual oatmeal at work.

This weekend I’m planning to make the apple muffins I hoped to make last week and possibly test another batch of whole wheat cinnamon raisin swirl bread in my machine!

For lunches, I’m rolling mostly with sandwiches and wraps. I’ve got a hummus wrap for today and can make a peanut butter and jelly for other days if I want to switch it up. Matt will most likely be taking leftovers again, but I did make him a vegetable casserole he can take on the side with turkey sandwiches if he wants something different.

Tuesday

Last night I made a smoky almond chicken from a cookbook I have. The premise was dipping chicken breasts in a mixture of sour cream greek yogurt mixed with barbeque sauce and rolling in a almond and bread mixture then baking.

On the side I made roasted vegetables for myself, and Matt had his vegetable casserole on the side.

In theory, this was a good chicken recipe. In practice, it needed some definite tweaking for next time. Oh well.

Wednesday

First day of school and I’m not getting home until 5, so I’m making the SparkPeople cookbook White Bean Chicken Chili in my crockpot. I’ve had this recipe before and it’s REALLY good!

Thursday

Trying a weight watchers recipe for quinoa stuffed bell peppers. I plan to swap the olives for artichokes, and swap the feta for an italian blend. We’ll have the Alexa potato wedges I bought last week on the side (they are actually really good!)

Friday

My baked ziti recipe with chicken sausage instead of turkey and added zucchini.

Saturday

Out for Date Night

And here’s our groceries:

I feel like this week is probably a better representation of our normal groceries. I went to both Target and Sprouts this week (at two different times during the day.) It’s always a much cheaper trip when I go to Target and pick up some of the basics and veggies I know that Sprouts won’t have (they are generally very seasonal, so things may not look good or be in the store.) There are definitely things I buy at Target that are only for Matt, but I’ll let you figure out for yourself which ones those are

I had stopped at the store last week to pick up more milk and eggs, so we didn’t need those yet.

Meats for the week from Sprouts: value pack of chicken breasts (3 pounds for $7) and a pound of hot italian chicken sausage (made in house)

Dairy/Refrigerated from Target: sugar free jello chocolate pudding, part skim ricotta cheese, turkey deli meat, shredded cheddar and italian blend cheese, babybels and string cheese

Pantry items from target: Whole wheat penne, unsweetened applesauce, no salt added tomato sauce and v8 fusion light juice

Pantry items from Sprouts: whole wheat bread, organic maple syrup, canned artichokes, two clif Z bars, bulk quinoa, bulk smoke almonds, bulk almond slices, bulk dry white beans

Fruits/veggies from Target: frozen steamer bags, bananas, kale, squash, potatoes, skinny baby carrots (for me), cantaloupe, frozen peas and corn

Fruits/Veg from Sprouts: Baby carrots (for the dogs), red bell peppers, apples, lemon, celery, baby spinach, zucchini, ginger and broccoli

The rest of the ingredients for everything I already have in the house. Fresh items we have in the house to use: brussel sprouts, butternut squash (used last night though), grapefruits, kiwis, tortillas, eggs and milk.

What’s on y’alls meal plan this week?