This post contains affiliate links. I have discovered that I’m busiest early in the week–Monday through Wednesday. To compensate for that, I’ve started having larger meal prep sessions on the weekend. Then, I don’t do any cooking Monday through Wednesday. Instead, I pull from leftovers I or my husband have made on the weekends. So far, as long as I’m disciplined to go in the kitchen on Sunday for a few hours to cook, this plan has worked wonderfully.
Meal Prep
Easy Chicken Cacciatore (I made two servings–one for a meal later in the week)
Baked chicken,
Banana muffins,
Paleo Stuffed Peppers (not completely Paleo because I added Daiya cheese and rice for the family’s peppers)
Leftover pepper stuffing for a lunch for the girls)
one pound of ground beef browned
Menu Plan
Saturday
Lunch–Turkey, mashed potatoes, peas (I bought two turkeys at Thanksgiving, so we had the other one this weekend.)
Dinner--Easy Chicken Cacciatore with rice, salad
Sunday
Lunch–BBQ Smoked Sausage and Lima Beans, rice
Dinner–Thanksgiving leftover diner style sandwiches, salad
Monday
Lunch–Trader Joe’s beef tamale, refried beans
Dinner–Easy Chicken Cacciatore, rice
Tuesday
Lunch–leftover Chicken Cacciatore, rice
Dinner–Paleo Stuffed Peppers
Wednesday
Lunch–Split pea soup, tuna melt sandwiches
Dinner–Salmon, Broccoli Potato Soup
Thursday
Lunch–leftover stuffed pepper filling
Dinner–Turkey Pot Pie,
Friday
Lunch–I don’t remember!
Dinner–White Bean Spinach Soup (left out the pasta & added mushrooms)
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