Good morning. Here’s the new week’s three-meals-a-day meal plan for our week. Hope it gives you a starting point and inspiration for your weekly menu.
Breakfast: oranges and cream smoothie
Lunch: egg salad, veggie tray + dip (baby carrots, baby cucumbers), cubed cheese
Dinner: chicken fajitas: avocado, peppers, and all the fix-ins, homemade creamy tomatillo dressing + salad, and homemade tortillas
Breakfast: breakfast cookies (my modified version, see below)
Lunch: ham + muenster broiled roll-up skewers, peanut muffins, yogurt + orange slices
Dinner: cheese soufflé (mom’s recipe), sweet potatoes and cinnamon butter, broccoli
Breakfast: scrambled eggs + bacon
Breakfast: grain-free dutch babies (with powdered Swerve and fruit)
Lunch: kids at Grandma’s
Dinner: leftovers (Relief Society birthday dinner at church for me and Caroline)
Lunch: ham and cheese quesadilla (with leftover homemade tortillas from the fridge), apples, pecan brittle (recipe to come)
Dinner: Bobby cooks!
Breakfast: grab-and-go (leftover freezer) peanut muffins + with milk, banana
Lunch: pack a lunch for D.C.
Dinner: dinner in D.C. with family
Breakfast: yogurt parfaits
Lunch: turkey and cream cheese pinwheels, sides
Dinner: dinner at Tracy’s (bring a side)
(In case you’re wondering, I usually eat a different lunch from the kids. Anywhere from a loaded salad, to a “lettuce” meat and cheese sandwich, to leftovers, loaded protein shake, or breakfast for lunch since I intermittent fast.)
Week’s “baking prep” items:
Rolls (make day of)*
Tortillas (to freeze)*
Frozen strawberry treat (for company coming over)*
*Make day of
If you’re interested in making breakfast cookies, they’re great to grab and go, freeze, and for something fun for breakfast. I modified the breakfast cookie recipe by using 1/3 cup applesauce, dried blueberries and cherries instead of currants, and topping each cookie with chopped peanuts before baking. Try it out!
What’s on your menu this week? Do share!
the sleepy time gal