Meal Plan for the Week of February 11th- 17th

This household is happy with the change of meal planning.  Before meal planning, I stuck to our stable meals. These stable meals included, tacos, spaghetti, beef stroganoff, and so forth. I am embarrassed to say that we had tacos some weeks two to three times a week. Which was easy, quick to throw together, and everybody loved them.  I knew there had to be change for two reasons. The first  is when I prepared tacos again, and my son looked at his dinner and said, “Again?” The second was I started realizing that this was not a healthy lifestyle I wanted to promote for my family.

Since starting meal planning, I have not repeated a meal twice! Our family is getting a nice variety and we are trying delicious recipes. Ones that we will for sure want to try again!

Brycen with the Red Lobster kid’s Menu! We enjoyed our family date night!

This week we were not able to try all the meals. My mother invited us over for some delicious salmon dinner on Thursday night and Friday we went on a family date to Red Lobster! Plans can change and we are ok with that.

We love that we were each other’s valentines!

Monday we made the Easy Cheesy Chicken and Rice Casserole. Everyone loved it. We did not have any left overs of this casserole, because everyone went back for more.  This recipe teaches you how to make your own cream of chicken soup.  You can make this gluten-free. We loved the goey, cheesiness of this casserole.

Our version of Easy Cheesy Chicken Casserole. Bryce decided to add corn flakes on top. This meal reminded him of potato casserole. It is very similar, but has chicken and is rice!

Tuesday we made Pesto Chicken Roll-Ups. These did not disappoint. I truly wished we made more. One mistake I made, was that I did not pound the chicken thin enough on some of the chicken rolls I made. I learned that you really want the chicken thin, not only to make it easier to roll, but also to make the chicken tender and moist. The thinner the chicken was, the more flavorful those bites were. The combination of tomato, pesto, mozzarella, and the chicken was perfect! Each ingredient complimented the other superbly. Although this was one of my favorite meals,  the babies did not care much for it! Isabel and Elijah loved it though!

Our version of pesto chicken roll-ups. I served it with a side of cucumbers and a choice of gluten-free or glutenful cheesy bread! Gluten free can get pretty pricey, so we offer choices!

The win for the week was the Healthy Turkey Tacos. As mentioned, I made tacos often before. Honestly I never did anything fancy with them. Usually I just brown the meat and add taco seasoning for flavor. For these tacos I followed the recipe from Culinary Hill. My family loved these tacos. I talking all four of my kids finished everything off their plates.  Major win for this mom! The best part was that I knew my kids were all enjoying something nutritious for their bodies. I have a hard time getting my babies to eat protein.

Our toddlers and kids gobbled these tacos up!

 

Meal Plan for the Week of February 11th – 17th

Breakfast Choices

  • Gluten free cereal: Cheerios, corn Chex, rice Chex
  • Eggs, gluten-free toast
  • Fresh fruit
  • Gluten-free waffles

Lunch Choices

  • Gluten-free chicken nuggets (found at 99 cent store) and carrots
  • Sandwich – egg and cheese sandwich, ham and avocado sandwich, Tuna Sandwich, salmon patties
  • Cucumbers Sandwich
  • Leftovers from dinner

Dinners Monday – Sunday

Snacks

  • Almonds
  •  Fresh Fruit and Vegetable

    An apple a day keeps the doctor away!
  • String Cheese
  • Hard Boiled Eggs

Grocery List

Protein

  • 6 Bacon Slices
  • 4 pounds of Chicken Breast
  • Salmon
  • 2 pounds ground turkey
  • 1 pound of lean ground beef

Produce

  • Avocado
  • 5 oz Baby spinach, fresh
  • basil
  • 2 zucchini
  • garlic
  • Broccoli
  • Carrots
  • Dill
  • 2 lemon
  • 3 yellow onion
  • potatoes
  • mixed veggies
  • Cabbage
  • Celery

Dairy

  • Mozzarella cheese
  • 1/4 Light cream or half and half
  • Sour Cream
  • Ricotta Cheese
  • Butter
  • Cheddar Cheese
  • 3 tbsp Butter
  • 1 cup Nancy’s organic whole milk yogurt

Other Items

  • 10 ounces Mexican style diced tomatoes with green chilis
  • chilli powder
  • ground cumin
  • onion powder
  • garlic powder
  • thyme
  • onion flakes
  • brown rice
  • beef broth
  • tomato paste
  •  1/4 cup Worcestershire sauce
  • tomato sauce
  • Poultry Seasoning
  • 4 cups Chicken broth
  • 2 12 ounce cans Evaporated milk
    2 1lb. packages Delallo mini potato gnocchi
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