Every week I try to make a weekly plan for what I’m going to eat, and then shop accordingly for those ingredients. Most weeks I make it until Wednesday before my plan fails utterly. If I’m really lucky, I am able to use up what’s in the fridge before it goes bad. Once in a while I get upset at the amount of food in the fridge/freezer/pantry and try to plan most of my meals around it.

Here’s this week’s attempt:

Sunday
26
Breakfast: Egg sandwich with bacon, lettuce & mayo
Lunch: Chicken grilled cheese sandwich & cup of tomato soup
Dinner: Out
Monday
27
Breakfast: Whole wheat bagel, peanut butter, skim milk
Snacks: 2 Apples, Yogurt
Lunch: Chicken soup with raman noodles and mixed vegetables
Dinner: Pasta with sausage and vodka rose sauce
Tuesday
28
Breakfast: Whole wheat bagel, peanut butter, skim milk
Lunch: Mixed green salad with crab, tomatoes, spinach, romaine, chicken & cheese; Italian herb dressing,
Snacks: yogurt, apple, celery
Dinner: BBQ salmon, chicken rice and steamed green beans
Make: Protein bars
Wednesday
29
Breakfast: Yogurt with granola & blueberries
Snacks: Crackers & goat cheese, apple, celery
Lunch: BBQ salmon over chicken rice with edamame
Dinner: Chicken Gyros
Make: Ice cream!
Thursday
30
Breakfast: Yogurt with granola & blueberries
Lunch: Chicken Gyros, side of edamame & broccoli, apple
Snacks: Crackers & goat cheese, apple, celery
Dinner: Bean chili with beef over rice or hamburgers
Friday
31
Breakfast: Cereal, skim milk, blueberries
Lunch: Gnocchi with vodka sauce & chicken, side of broccoli
Dinner: Chicken salad & crackers, apple, protein bar
Saturday
1
Breakfast: Egg on toast
Lunch: Fridge-fixings
Dinner: TBD

Snacks:

  • Apples.
  • Crackers & cheese (goat, emmental or cheddar).
  • Yogurt (with flax, or granola, or blueberries).
  • Celery, Carrots, Bell pepper (with Labneh & spices, peanut butter, sour cream onion dip).
  • Tinned tuna, mayo & crackers.
  • Diced chicken, mayo & crackers.
  • Dill pickles.
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