Meal Plan! Beginning…{Plan It – Don't Panic}

I am excited to begin a little meal planning challenge with one of my most favorite websites “Keeper of the Home”.  It’s called “Plan It – Don’t Panic” and it’s for 6 weeks.  I will be sharing my meal plan for the week every Monday.  All of my plans *should* be GAPS friendly (I say should just in case I make a mistake on allowable foods) and therefore mostly Paleo/Primal friendly as well.

We are doing full GAPS right now, but there is still a lot we don’t do.  We are focusing on trying to still have many soups (that we love, of course!) to get that healing broth in us.  

(spaghetti soup)

I am excited about this because I need some accountability and motivation to do the work it takes to plan out our meals.  I know that this will help our family, our budget, and our desire to stick to eating what we know is nourishing, healing, and life-promoting.  I plan our meals as I look at what each day of the week holds, knowing that some days need meals that are ready way before dinner, or meals that are in 1 pot for easy clean up and quick eating, or leftovers so that we can enjoy rest from the intense work that is often required in the kitchen.

So here goes!  I will be sharing some recipes throughout the week from the meal plan (assuming they are hubby and kid-approved!).

Menu:
Monday
Breakfast: Scrambled Eggs and Squash Fries
Lunch:  banana, yogurt, and coconut oil smoothies, leftover chicken and zucchini noodle soup
Tuesday
Breakfast: Egg ‘Nest’ Muffins with Sausage (freeze leftovers for Thursday)
Lunch: leftovers or canned salmon with lime juice, garlic powder, salt, and butter sauce
Dinner: Shredded Beef (frozen) or chicken, fajita style, with sauteed onions, riced cauliflower, with steamed cabbage leaves for wraps, simple green beans in chicken broth ‘soup’
Wednesday
Breakfast: Scrambled Eggs and Chicken broth boiled veggies
Lunch: leftovers
Dinner: Italian seasoned veggies (Italian seasoning, parsley, lemon) with chicken, tomato soup (chicken broth, tomato puree base), and steamed broccoli
Thursday
Breakfast: leftover egg nest muffins!
Lunch: Leftovers!
Dinner: Hamburger Soup and Salad (simple lettuce and cucumbers and olive oil ACV dressing)
Friday
Breakfast: Scrambled Eggs with SK and boiled veggies
Lunch: one of the soups made for the weekend (Friday I am throwing together a couple big pots of soup for the weekend – Spaghetti Soup made with spaghetti squash and Chicken Cilantro Soup – with veggies and meats that I have prepped earlier in the week)
Dinner: Meatballs over spaghetti squash, salad
Saturday
Breakfast: Breakfast Casserole
Lunch: one of the soups/leftovers
Dinner:  Baked Salmon with lemon butter cilantro sauce, vegetable soup, salad and steamed broccoli
Sunday (sabbath…I am trying to plan to keep this day as cooking-free as possible!)
Breakfast: leftover casserole
Lunch: already made soup
Dinner: Crockpot roasted chicken with veggie soup and squashbake (with more cinnamon and nutmeg) (or other soups if enough leftovers)
I also have another planning sheet where I have listed how I am dividing my prep work for veggies, meats, broths, and extras up during the week.  Maybe I can share that another day…if I am able to keep up with all of it :-).  Guess I should leave the computer and get to work…  😉  

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