Sometimes I have to remember to give myself some grace. Last week was full of stuff, and we didn’t end up sticking to the meal plan, however, I did some batch cooking Friday. I made a huge batch of red sauce/gravy, and a huge meatloaf.
Most of the sauce went into the freezer for future meals. We had some of it for dinner on Sunday.
The meatloaf was had for dinner Saturday, with leftovers being used for meatloaf sandwiches for lunch this week. I individually portioned and froze servings of leftovers for weekday lunches.
I grocery shopped Saturday morning and meal prepped on both Saturday and Sunday mornings. We’ve got a lot of fresh fruits and veggies this week.
We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.
For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.
I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste.
I only post our dinner plans for the week, because our other meals are usually the same each day.
Breakfast: Coffee with 1/2 and 1/2 for me, and pancakes or something along those lines for the kids. They are also into fruit and bagels for breakfast. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind.
Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. The big kid brings his lunch from home daily, and the littlest buys her lunch at school about half the time. In California, all public schools provide breakfast and lunch for free.
Dinner: This week is packed as far as appointments, so I’m leaning on stuff that’s easy and tasty. I prepped fruits and veg over the weekend and made up the last Dream Dinner and portioned it into lunch-sized servings.
Monday: The Best Salad Ever, garlic bread, butter noodles (Bitty Bird’s request)
Tuesday: Moosie’s Pot Roast, Roasted Veggies
Wednesday: Nuggets, fruit, crackers, and cheese
Thursday: Breakfast for dinner (I’m hoping for omelets and sourdough toast)
- Friday: Takeout night!
- Saturday: Soup and sammiches, and fruit
- Sunday: Leftovers