This week’s post is going up a bit early since I’m starting the Whole Life Challenge on Saturday. I’ve planned my menu, made my shopping list, and am all set to do some cooking this weekend to prep for next week.
If you’re participating as well, be sure to read through to the bottom of the post for more info about what I’m prepping this weekend.
Monday: Chipotle (It’s my daughter’s birthday and this is her birthday dinner pick. I’ll be having a salad bowl with carnitas, fajita veggies, pico de gallo and guacamole)
Tuesday: Meatballs, spaghetti squash, tomato sauce, big salad
Wednesday: Balsamic Chicken (like these pork chops), roasted cauliflower, steamed broccoli
Thursday: Steak Tacos, salad
Friday: Herb-marinated Pork Tenderloin*, roasted brussels sprouts, carrots
Sunday: Pot Roast (from this book), mashed cauliflower, roasted green beans
*for the tenderloin recipe, I’ll be omitting the Dijon mustard. It contains added sugar, which is off-limits during the challenge. Instead I’ll mix up about 1 tsp regular yellow mustard with a 1/2 tsp of white wine and 1/2 tsp vinegar.
Breakfast: I’ll be making a frittata for have on-hand for breakfast all week. (You can’t go wrong with any of these recipes.)
Lunch: I will make the meatballs over the weekend, at least a double batch, that way I’ll have them ready for dinner Tuesday night, but also on-hand for lunches throughout the week. I will also roast a chicken and make a big salad. And I always plan on leftovers for lunches.
Snacks: I’m not much of a snacker, but I always have nuts and raw veggies (like carrots, sugar snap peas and cauliflower) in the fridge ready to go.
Linking up with a recipe round here here.