Ina's Winter Minestrone
Easy Paleo Baked Chicken
Shrimp Pad Thai

Meal Plan: September 16th

September 16, 2019 |

For me, meal planning is like getting up early to workout, it’s not my favorite, but I’m always so proud when I do! The more I do it, the easier it becomes, and the less time it takes. Honestly, if I don’t meal plan, I run the risk of making less healthy options, increasing my snacking, and even spending more money. Meal planning has also been so a helpful way to get dinner on the table in a timely fashion. The boys are ravenous after school, and it’s nice to know I can limit their snacking because I won’t spend forever rummaging through the kitchen trying to figure out what to make for dinner.

If you follow along on @joyinthemeantime I have talked about how I write (on old school paper) the meal plan on super cute paper (this one) and post it in the kitchen. Not only is it helpful for me if I have to remember to defrost something, everyone can see what we’re having and not nag … errrrrr ask … me a thousand times! Also, I include what actives are happening that day, just in case I need to prepare accordingly. Feel free to check out the meal prep highlight on my Instagram for more!

Also, cook once, eat twice! Leftovers are usually where my lunches come from, as well as if I’m totally not in the mood to cook (hey, it happens). Anywho, on to this week’s meal plan.

Monday: Ina’s Winter Minestrone I will adjust to make Whole30 by cooking the pasta separately so that, one: it doesn’t get soggy, and two: I can serve for those who want it. I will also make a salad and serve dinner rolls. Please note, this recipe calls for store bought pesto, I plan to make a Whole30 version, and use the rest for tomorrow’s recipe.

Tuesday: Easy Paleo Baked Chicken served with zoodles to keep Whole30, and Banza pasta for the boys, and garlic bread. I use this one. You can usually find at your local grocer, Target, or Whole Foods.

Wednesday: Oven baked salmon, roasted Brussels sprouts, and whole grain brown rice. The kid’s aren’t the biggest fans of sprouts, but I keep serving them, as well as will offer raw baby carrots and cucumbers.

Thursday: We have swim on Thursdays, and have made it our Chick-fil-A night. It’s easy, and because we eat healthy the the majority of the time, I’m just fine with it (and so are the kids :)).

Friday: Fridays are usually some play on “take out”. Shrimp Pad Thai by the amazing No Crumbs Left.

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