How would you like to have an extra 3 hours a week? I will show you how simple it is- All you have to do is plan your weekly menu. Seriously- it is that easy!!
Let’s say you plan dinner every day- you will spend 15-30 minutes each day figuring out what to make. That’s 210 minutes each week spent towards planning dinners vs doing it 1 time for 30 minutes. Holy Moly!! Talk about a time saver. So let me show you how to plan a weekly menu in 30 minutes.
How to plan a weekly menu in 30 minutes:
- Do a quick survey of your fridge, freezer, pantry (10 minutes)
- Have a list of dinners and pick from that each week (10 minutes). See my printable below for an easy reference!
- Make your grocery list (10 minutes).
Monday:
Home chef Lemon Creme Pork chops with Brussel Sprouts
Tuesday:
Home chef Hoisin-Ginger Chicken
Wednesday:
Chicken Enchilada Casserole by Fed and Fit
Thursday:
Sweet Potato, Egg and Spinach Breakfast Casserole
This Breakfast casserole is Whole30 compliant, Paleo and Vegetarian. It's so yummy you won't even miss the dairy or gluten! Get ready to have a new favorite recipe for breakfast!!
- 3 Sweet Potatoes (peeled and cubed)
- 2 cloves garlic (diced)
- 2 TBL olive oil
- 12 eggs
- 2 cups Spinach (torn)
- 1/2 cup almond or cashew milk (plain, unsweetened)
- 2 tsp salt (separated)
- 2 tsp pepper (separated)
- 1 tsp garlic powder
Preheat oven to 400 degrees
Place cubed sweet potatoes and diced garlic on a prepared baking sheet
Drizzle olive oil over the top- sprinkle with 1 tsp of salt and 1 tsp of pepper
Cook for 20 minutes, or until soft
While sweet potatoes are cooking, whisk eggs and add the milk
Add the rest of the salt and pepper and garlic powder
In a prepared 9 x 13 pan add egg mixture, spinach, and sweet potatoes- mix until well combined
Bake uncovered for about 25-30 minutes
Enjoy!
Friday:
Leftovers
Saturday:
Out to eat
Sunday:
Slow cooker Chicken tacos
- Slow cooker
- 2 lbs Chicken breasts or thighs (chopped)
- 1 TBL Chili powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Red pepper flakes
- 1/2 tsp Paprika
- 1/2 TBL Cumin
- 1 tsp Salt
- 1 tsp Pepper
- 2 TBL Olive Oil
Add all ingredients to the slow cooker
Cook on low 8-10 hours
Shred chicken
Serve with tortillas, chips, or over lettuce
Add desired toppings- black beans, shredded cheese, sour cream, salsa, avocado
If you are wondering how to make your menu even easier- try these tips:
- Simplify your meal planning- Try Home Chef – here is a $35 off credit! If you decide to give them a try, I would love to hear your experience! We use them for 2 meals a week! Those are 2 meals I do not have to plan OR grocery shop for.
- Cook in batches- cook up a bunch of taco meat- divide it out and freeze. Each week you have a meal already made- just heat up in the crockpot during the day!
- Sit down to meal plan each week- then you only have to make the decision 1 time what you are having for dinner, instead of 7 times.
- Use my handy dinner planner and grocery list!
If you are ready to get organized I have some great posts for you:
Don’t miss out!
To see my daily workouts & other fun things going on- watch my stories on Instagram!
If you love Pinterest- come pin with me– check out my boards for my favorite meal planning ideas and more!
Don’t forget about Facebook– find me there for even more social fun! Want to be a part of my Facebook group? Just click on the links below~
- Real Life Real Book club a virtual monthly book club. For April, we are reading “Everything Inside” stories by Edwidge Danticat
For even more meal planning ideas see Organizing Junkie’s Website!
Thanks,
Faith ♥
***Some of the links in my posts contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. I pinky promise I will always give my honest opinion of any product and would never recommend something if I did not use it and love it!!
