Why not get started plugging away at March goals straight away, right? I know when I put a weekly meal plan in place, it helps me tremendously to stay on track and to spend less money eating out. I actually went grocery shopping on Saturday this past weekend since my fridge was so bare after my Philly trip, and then spent a little time on Sunday preparing some things for the week. Breaking these tasks up definitely made it feel less daunting and only took a little time out of each day of the weekend.
Prep on Sunday involved making Pulled Salsa Chicken in the crockpot:
1 medium chopped onion, 1.5 lbs boneless skinless chicken thighs, and 1 cup of salsa on high for 3 hours. After 3 hours is up, take the chicken out, shred it with two forks, and then throw it back into the crockpot with the lid off for 30 minutes or so until the liquid dissolves. This made 5 servings that were just under a cup each for 4 PP per serving. I ate one serving on Sunday and then 4 left to use throughout the week. I made this at least every month, sometimes more.
I also sautéed up some fajita veggies:
1 red onion, 1 yellow pepper, and 1 orange pepper.
And then I made a batch of plain steel cut oatmeal for the week. I use the heat and eat method, where you put the oats with a 1:4 ratio oats:water, bring them to a boil for 2 minutes, and then remove the pot from the heat, cover it, and leave it on the stove overnight. In the morning just mix it up and all the water will be dissolved and the oats are ready to heat and eat. I do that almost every single Sunday and it’s a lifesaver. And now I’ve managed to make myself unable to cook steel cut oats any other way because I always burn them to the bottom of the pan otherwise!
That little bit of prep went a long way for this week’s menu plan since the only active thing was the fajita veggies, and those took about 20 minutes.
|Monday||savory oatmeal w/spinach + cheese||Fajita Salad w/Salsa Chicken, fajita veggies, corn, w/salsa + greek yogurt dressing||Soft boiled eggs w/english muffin + smashed avocado||red peppers + cottage cheese|
|Tuesday||oatmeal w/banana + peanut butter||Chicken soft tacos w/fajita veggies||Big salad w/black beans, corn, avocado, cilantro, tortilla strips||vanilla greek yogurt w/frozen cherries|
|Wednesday||savory oatmeal w/spinach + cheese||Fajita Salad w/Salsa Chicken, fajita veggies, corn, w/salsa + greek yogurt dressing||Dinner out at Thai Xing (!!)||string cheese + grapes|
|Thursday||Egg sandwich w/cheese + avocado||Chicken burrito w/fajita veggies, black beans, corn, and guac||Roasted Chickpeas and sweet potato fries||green smoothie|
|Friday||Egg white omelet w/veggies + cheese||Leftover Roasted Chickpeas and sweet potatoes over greens||Takeout with my sister!||cottage cheese w/frozen mango|
Can we just talk about last night’s dinner for a second? I tend to hate cooking extravagant meals during weeknights (read: anything that takes over 20 minutes to prepare), so eggs are one of my go-to weeknight dinners when it’s just me. This one was so simple, but SO delicious and satisfying.
2 soft boiled eggs (using this method), a toasted english muffin, and 30 grams of avocado mashed with a little sea salt for 8 PP total. The eggs were peeeeerfectly runny.
Yum. And the second best part was I threw together my breakfast and lunch for today while the eggs were cooking and the english muffin toasting, which took no time at all since everything was prepped! Two birds.
Are you a fan of eggs? Do you like the yolks runny or cooked through?
Also, random throwback, here’s what I was doing one year ago today!