Happy Memorial Day y’all! Today might look different depending upon where you are, but I hope you’re enjoying it however you can while honoring those who fought to protect us!
Meal Planning is something I do every week to stay on budget, to not waste food and to stay somewhat healthy. Per many of your requests, here’s a quick video explaining how I meal plan:
I keep a bunch of recipes on my Pinterest – you can follow me HERE – and these are some of my favorite cookbooks:
Additionally, last week I polled my Instagram followers to see if they prefer meal plans or single recipes and it was split pretty much 50/50 so I decided I will alternate on Mondays: one week a meal plan, the next a single recipe. BUT don’t worry if you prefer single recipes bc I always include a few within my meal plans!
Monday: BBQ with the Fam / Pasta Salad
We’re headed down the shore to my dad’s and I’m bringing my pasta salad with me! If you missed it in my last meal plan, I’ll share it again here:
Pasta Salad: Boil rotini pasta per pkg directions and then run under cold water to cool it – I like to use tri-color rotini. Grab some veggies out of your fridge and chop em up: broccoli, cucumbers, peppers, tomatoes, onions. I also add pepperoni, cubed cheddar cheese and some locatelli. Prepare an enveloped of the dry italian seasoning dressing per package directions. Combine all of the ingredients and shake until well combined.
Tuesday: Herbed Pork Tenderloin with Brussel Sprouts
Ingredients
2lb Pork tenderloin
2 cups Barley
1.5 lbs Brussel Sprouts, halved
1 lemon, juiced
2tbs olive oil
1/2 tsp salt
1 cup sliced mushrooms
Marinade:
1 cup cilantro
3 cloves garlic
1/4 cup red wine vinegar
2tbs olive oil
1/2 tsp salt
1 tsp chili powder
1/2 tsp pepper
Heat oven to 400. Cook barley as directed. Blend cilantro, garlic, red wine vinegar, olive oil, salt, chili powder and pepper. Put pork in a ziploc bag and pour marinade over it. Let sit for at least an hour. Toss sprouts in lemon juice, 1tbs olive oil and salt. Spread sprouts out on half of a baking sheet and cook for 10 minutes. Add pork to the other half of the sheet and cook for an additional 25 minutes or until cooked. Heat 1tbs olive oil over medium heat in saute pan. Add mushrooms and saute until cooked, about 5 minutes. Slice pork and serve over barley with sprouts on the side.
Wednesday: Crockpot Beef Carnitas with Cilantro Lime Rice + Salad
Ingredients
3lb beef chuck roast, cut into 1in cubes
14oz can beef broth
2-6oz cans tomato paste
2 garlic cloves, minced
1tsp salt
1tsp pepper
Combine all ingredients in crockpot. Cover and cook on low for 6hrs or until beef is tender. Shred when cooked and serve in tortillas or lettuce wraps.
Cook rice as usual. Mix in some chopped cilantro, fresh lime juice, salt and pepper to taste.
Thursday: Keto Bacon Wrapped Turkey Meatloaf with Mashed Cauliflower + Green Beans
Meatloaf Recipe from Wholesome Yum
Mashed Cauliflower Recipe from Wholesome Yum
Friday: Takeout!
Take the night off from cooking to support a local business!
Saturday: Balsamic Chicken Thighs on the Grill with Baked Potatoes, Grilled Asparagus + Watermelon Caprese
Chicken: Marinate chicken in 2tbs olive oil, 1/3 cup balsamic vinegar, 2 cloves minced garlic, salt, pepper, paprika and italian seasoning. Cook on grill over medium-high heat.
Watermelon Caprese: Sliced watermelon and layer with sliced fresh mozzarella. Garnish with fresh basil and drizzle with balsamic glaze.
I hope you found all of this helpful in developing a meal plan while trying some new recipes in the process! Leave any questions below in the comments and PIN this post if you want to share the love!
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