This week I actually finished my meal plan BEFORE I did my grocery shopping. Smart, huh? Usually I have a general idea in my head of what I’m having but when I actually get my meal plan finalized, it seems like I’m always missing something! That shouldn’t be an issue this week!
If you want to save or print the meal plan for reference, just click the photo for the PDF version!
Every breakfast this week (except Saturday) is already made and in the freezer! This is why I take the time to do meal planning and meal prep. When I make things in big batches, I can go weeks without having to make them again! To save time, I purchased hard boiled eggs already cooked and cherry tomatoes that don’t need cut! The blackberries are frozen and stored in individual portions. The walnuts and craisins for my oatmeal are already measured out as well. I measure out many servings at one time and store them in my cupboard until I’m ready for them!
My breakfast on Saturday probably sounds a little weird, but it is planned around my long run. I’ll have my PB Banana wrap before the run, Sport Beans during the run (a couple every mile), beef jerky immediately after the run, and the protein shake when I get home. It’s important to keep fueling your body when training for an endurance event.
I was getting bored with my lunches, so I’m changing things up a bit. The chef salads are a recipe from The Hungry Girl Diet book that I have tweaked just a bit. It is HUGE and delicious and under 350 calories. I will make the salads Sunday and store them in quart size mason jars to keep them fresh for the week. The turkey sandwich was also from the Hungry Girl Diet Book. This is a super-sized sandwich with 4 oz of turkey and lettuce and tomato. I will separate the turkey into servings on Sunday and then assemble the sandwich just before lunch. I purchased baby carrots and sugar snap peas so there’s no chopping needed for my veggies & dip. The dip is a tangy tomato veggie dip from HG also. I’ll make up several servings of this on Sunday for the week. The bruschetta chicken will be baked with my dinner the night before and just reheated for lunch. The tuna melt will be made just before lunch in the toaster oven.
The fish was purchased already frozen and will be baked just before dinner while I’m cooking mac & cheese for the hubs. The cornbread muffins are a Hungry Girl recipe that I baked into mini muffins. They were made in advance and frozen! The cornflake chicken was breaded and frozen in advance and will be baked just before dinner. The rest of our dinners will also be made just before dinner, but I have a lot of the prep work done in advance. The side salads will be made on Sunday and stored in pint size mason jars to keep them fresh. We have bread and buns in the freezer for the grilled cheese and garlic bread. The bruschetta chicken and ravioli were purchased already frozen. I made a few batches of pancakes last weekend, so those are in the freezer as well.
My snacks are the same as always: banana, apple & string cheese, and caramel mini bar for dessert at night. I know it sounds boring, but it works for me. I struggle with extra snacking at night no matter what I plan, so I try to plan something small just in case I end up having something extra.
|Day||Points+ Used||Weekly Points+ Used|
My plan this week has me using 15 of my weekly points+ allowance. This leaves me with 34 weekly points for last minute changes/additions/splurges and for use on Monday/Tuesday of next week. (My weekly points run Wednesday through Tuesday since I weigh in on Tuesday nights.) I didn’t realize until after the plan was done that I only have 23 points planned for Monday, so I’ll be sure to have some cornbread or a latte to get to my 26 for the day. I never have to worry about not eating enough. 😉
Are you ready for the week? What have you done to set yourself up for success? You don’t have to have a full meal plan to be successful, but try to think ahead a day or two. It will save you so much stress in the long run!
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