Despite my best efforts to keep things a little more calm around here, life has been hectic! My menu plan has revolved around quick-prep, prep-ahead, slow-cooker or meals out of the freezer. Thank goodness all four types exist!
Breakfasts rarely change (mostly oatmeal or cereal + fruit + greek yogurt) and lunches are a lot of sandwiches & leftovers. So those things rarely get planned. But dinners are ALWAYS planned and have been as long as I’ve lived not at home or in a dorm. I can never understand how people just don’t meal plan. A night off or two a week with a fully-stocked pantry, okay. But never? I don’t get it!
We have been making an effort to eat a bit lighter. It’s been a challenge for me as I have some issues with a lot of cooked vegetables (a story for another day…). But a bit less beef, a bit more chicken & lean pork, backing off the carbs a bit and making sure there is salad each night (kids get fruit, too). It’s a work in progress.
So…here’s my two-week menu plan for our busy winter nights.
Crockpot barbecue chicken + baked potatoes + fruit + green beans + salad + baked hush puppies
Bourbon chicken + rice + sugar snap peas
Sticky rotisserie-style chicken + baked hush puppies + baked potatoes + green beans + salad
Taco Night (x 2)–turkey tacos, Mexican rice, pineapple, refried beans
Stovetop garlic chicken + sauteed onions & peppers + salad + fruit
Crock-pot General Tso + brown rice + sugar snap peas
Grilled chicken sandwiches on pretzel buns + salad + fruit + potato wedges
Maple-chili pork medallions + biscuits + garlic green beans + salad + fruit
Stovetop chicken with red peppers, onion & fire-roasted tomatoes + pesto pasta + salad + fruit
Brisket + buttered leeks + cornbread + roasted potatoes, onions & peppers
Chimichurri steak + poblano rice + shredded sweet potato hashbrowns + salad
Out to eat x 2
Linking up to Menu Plan Monday.