I had a pretty uneventful weekend, but I didn’t do any meal prep because I was just too tired! Thankfully I still have things in the freezer to feed us this week!
If you want to save or print the meal plan for reference, just click the photo for the PDF version!
BREAKFAST: All of my breakfasts (except Saturday) were made in advance and already in the freezer. I don’t have all the recipes posted yet, but you can check out recipes for the spinach feta egg muffins and the salted caramel oatmeal. Saturday is my long run, so my food looks way different than normal as I’m trying to plan for fuel and recovery.
LUNCH: The sloppy joe meatloaf, mom’s meatloaf, and white veggie lasagna meals were made in advance and already in the freezer. The broccoli slaw parmesan pasta will be made just before lunch and served with precooked chicken sausage. The pasta and chicken on Saturday will be leftover from dinner the night before.
DINNER: The four cheese wonton lasagna will be made just before dinner. The meat is already cooked, so I just have to measure out the toppings and assemble the lasagna. We were supposed to have this yesterday, but I was just too tired to cook anything! The taco salad/burritos will be assembled just before dinner, but the Mexican shredded chicken and the taco meat are both already cooked and in the freezer. The rice for the burritos will be cooked Monday night, with leftovers for the freezer!
The bacon ranch chicken will be baked just before dinner. The chicken is pre-portioned and pre-seasoned in the freezer, so it will be quick to pull it out to bake! The couscous will be made fresh while the chicken is baking, with leftovers for the freezer. The burgers and fries will be cooked just before dinner, but we have burger patties and hamburger buns in the freezer. I thaw them overnight so there is less to do at mealtime.
The pasta and garlic bread, homemade pizza, and subs will all be made just before dinner. To make the meal quicker, the frozen ravioli and penne pasta is pre-portioned. The shredded chicken and Italian beef we use for pizzas were both cooked in advance and is already in the freezer. I have meal kits in the freezer for the chicken philly sub and the steak and bacon sub. The fries are frozen but are also pre-portioned to save time.
SNACKS: It’s the same old thing this week for my snacks! I don’t know why I get bored so easily with my meals, but I’ve been having the same snacks for months. It seems to work, so I’m sticking with it. I have my banana in the car on my way to work so that I can have breakfast a bit later in the morning. I have my apple and string cheese in the car on my way home from work so that I’m not starving when I get home. This allows us to have dinner around 6:30, which makes it easier not to snack in the evenings as much. My evening snack is usually a treat. This week it is nuts and chocolate caramel mini bars from WW.
|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.)
The past few weeks I have planned not to use many of my weekly points but then ended up using all of them. I am going to try really hard to actually stick to my plan this week. We are wrapping up this round of the the weight loss contest at work, and I need a good number if I hope to make third place!
What’s for dinner tonight? Do you have a plan to help you make the best choices? If not, what keeps you from making a plan? Share in the comments so we can help each other!