Weekly Menu: 1/18/2016

Because I am participating in the Whole Life Challenge for the next eight weeks, all of my menus will be compliant with their Lifestyle nutrition level.  Any ingredients in the recipes I link to that are not compliant with be omitted or substituted.  

Monday:  Balsamic Braised Pork Chops (didn’t happen last week so I’ll try again this week), Roasted Cauliflower

Tuesday:  Dinner Out (my oldest is turning 15…..ohmyword!!!)

Wednesday:  Spaghetti (squash) and Meatballs (a version of these and double the recipe), Salad

Thursday:  Chicken Tortilla Soup (double the recipe)

Friday:  Breakfast for Dinner (eggs, bacon, sausage, hash browns)

Prep Work:  (about an hour, not counting cook time for the frittata and chicken)

I’ll be making a frittata on Sunday for breakfasts all week, so I’ll go ahead and prep some extra veggies:

  1. Chop enough onion for the week
  2. Chop the cauliflower for Monday
  3. Grate all the veggies for the meatballs on Wednesday, as well as extra veggies for the soup on Thursday.
  4. Slice up some carrots for my kids’ lunches and snacks.

I’ll also roast a chicken in the slow-cooker and shred…..this will be used in my lunches and/or snacks throughout the week.

One more note:  you may have noticed I’ll be doubling the recipes on Wednesday and Thursday. I’m a big fan of leftovers for both lunch and breakfast, so I try to double recipes when I can to ensure I have enough for the next day or two.  My husband works from home, and we try to have lunch at home most days…..having leftovers readily available makes that easier.

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