This week I have put together a sample of how I plan my healthy menu each week. The basic process is the same every Friday or Saturday and it helps keep me organized and from overbuying!
The Starting Point
I look through my recipe organizing app ( I use one called Paprika) and select 1 breakfast, 1 lunch and 3 dinners. This may not be enough if you eat breakfasts or lunches as a family, but my husband doesn’t eat breakfast and my son generally eats fruit and yogurt every morning (no recipe required).
This Week’s Meals:
Breakfast: Slow Cooker Breakfast Casserole
Lunch: Healthy Taco Bowls
Below is a sample schedule that suits my family’s lifestyle. We are always running around on the weekends, so we eat out a lot.
I also like to get a total of out all of the macros that these planned meals will consume of my daily goal. After that, I know how much room I have for snacks, meals out and extras.
The Shopping List
The shopping list below was made for the serving quantities of the original recipes. However, if you would like to increase or decrease the number of servings each recipe makes, you can do that on the recipe page underneath the list of ingredients at the bottom.
I do all my shopping (or I utilize grocery curbside pickup – an amazing option to avoid overbuying) on Friday or Saturday. That way I can do any prepping for the week on Sunday. Once you download this, you should just have to fill in snacks and treats.
Pro Tip: Most grocery stores and Walmart have curbside grocery pickup. You order your grocery list online and pick it up at the store without even getting out of your car. While this does not increase your daily calorie expenditure, it does save a ton of money on impulse buys. It’s also pretty awesome if you have toddler that hasn’t had a nap…just saying.
Here’s the lowdown on how I will prep for these recipes to give myself some more time throughout the week. I am a big fan of getting all raw meat cooked within 2-3 days of purchasing it. Often times, that means I cook all three dinners at the beginning of the week and we feast on leftovers at the end of the week. This whole prep should take about 60-90 minutes. Set your stopwatches and comment results below!
- Fill a large pot large 2/3 full with water and bring to a boil.
- Preheat the oven to 350 for Homemade Tortilla Chips.
- While the water warms, cut 1 1/2 lbs. of the chicken into 2″ strips and cut the remainder into 1″ pieces.
- Place the 1″ pieces in a sealed bag and refrigerate. Put the 2″ strips in the boiling water and cook about 10-12 minutes or until fully cooked.
- While the chicken cooks, sauté ingredients for the Slow Cooker Breakfast Casserole and arrange ingredients in the slow cooker and start the slow cooker.
- Remove chicken from the water and allow to cool.
- Cut up tortilla pieces and get chips for the Nacho Bowl Cooking.
- Cook cauliflower rice, onions, peppers for Nacho Bowls.
- Shred the chicken once it has cooled and pull the chips from the oven.
- Store all of your prepped ingredients and enjoy the rest of your Sunday!
Cook and Share the Love!
I hope that this saves you some time next week! Comment below if I can include any additional materials in this posts in the future to help you all even more. If you know of anyone else is too busy to think about making a healthy menu for the week and could get use of this, please share on any social media platform and tag me!