It’s hard to believe that 1/2 way through this week it will be 2020! There are some changes that I want to make in regard to meal planning/prepping coming in the new year. The fact is that my schedule is weird. I work most evenings during the week and because of that dinner is hard. I don’t usually feel like cooking when I get home between 8-9 and honestly sometimes I am not even feeling like eating an actual dinner. I am still working on exactly what my meal planning will be like. It may be more like my bigger dinner meal at lunch time, I’m not exactly sure. Sometimes the only that sounds good when I get home from work is a bowl of cereal and a glass of wine 🙂
For this week our menu looks like:
Monday:
Beef and Bacon Casserole from PaleOMG’s first Cookbook The Paleo Kitchen (click here to see/order) *side note this was my first Paleo cookbook. When I went Paleo for a year, it saved me!! Even though I am not eating strict Paleo (or even close) I use many of these recipes on a regular basis!
Tuesday:
- Grilled Steak
- we keep it simple with the seasoning- just olive oil, salt and pepper)
- Green Beans
- again simple- I get the green beans in a frozen bag, but then add butter, salt and pepper
- Baked Potato
Wednesday:
Soup and Sandwiches
Tomato Basil soup (from my sweet friend Ginger)
- 4 cups canned whole tomatoes crushed
- 2 cups tomato juice
- 2 cups chicken stock
- 12-14 fresh basil leaves
- 1 cup heavy cream
- 1/2 c (1 stick) unsalted butter, softened
- salt to taste
- 1/4 tsp cracked black pepper
- Combine tomatoes and juice in a large saucepan over medium heat. Simmer 30 minutes. In a blender of food processor, combine tomato mixture and basil leaves. Do this in several small batches. Process until smooth. Return mixture to saucepan and place over low heat. Stir in cream and butter, then season with salt and pepper. Continue stirring over low heat until heated through.
Thursday:
- Burgers ( I usually go bunless)
- Sweet Potato hash~
- *Dice 2 sweet potatoes
- *Add olive oil or coconut oil to a skillet, heat and then add sweet potatoes.
- *Put in some diced garlic, salt and pepper.
- *Stir frequently and cook until potatoes are tender (easily poked with a fork, is the rule I use)
- Salad
Friday:
Leftovers
Saturday:
Breakfast bowls
[ultimate-recipe id=”1436″ template=”default”]
Sunday:
Pan Seared Peppered Salmon from Fed and Fit
My Favorite Kitchen tools:
Thanks for stopping by! Happy Meal planning to you! I would love to hear what is cooking in your kitchen this week.
Faith ♥
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