In a perfect world, I go grocery shopping once a week, on the weekend. Sometimes we are so busy that doesn’t happen and I end up making multiple trips during the week and I buy too much of what I don’t need and not enough of what we actually do need. Yesterday morning all stars were aligned when I had the ability to go grocery shopping right after my WW meeting. As if that weren’t exciting enough, I took time Friday night to make a list so I was prepared.
I love to meal plan when I can. It makes the week easier when I am crazy busy and it’s one less thing that I have to worry about. I also love to make meals that create lunches the next day. It saves money and some meals are even better left over. Thank goodness hubby likes leftovers!
I don’t go quite as far as deciding what to have on a certain day, but I do plan enough for a full week and then decide the day before what to have the next day. That way if I need to take chicken out of the freezer, I can. Our schedules can vary during the week, depending on work, working out, or plans we may have.
I thought first that I would share what I bought at the store this week. It was a pretty big shopping trip and took me a good hour – another reason I love going on a weekend morning before the store gets busy.
When I meal plan, it’s for dinner. Lunches are prepped from those meals or I’ll have a salad with either chicken or tuna. Snacks on hand are always baby carrots and hummus, grapes, bananas, etc… We also always have frozen veggies in the freezer to have with any meal.
I will say that the meals I make during the week are somewhat determined by what is on sale that week. Like this week, boneless skinless chicken breasts are on sale at Publix. I bought 3 packages. Whatever I don’t need for meals, I freeze for future use. Also, I freeze one chicken breast per bag so I can take out whatever I need for one of us or both of us. The pork roast was also on sale.
So, what do I intend to make this week with all this? I’m pretty excited about it….
I made the pulled pork for dinner last night and there is enough to have again for dinner tonight. I am all about things being easy AND trying to eat healthy. For dessert, we are still hooked on pineapple cake. It’s so light and lasts the whole week. I made another one last night! I keep wanting to try it as cupcakes but I haven’t yet.
A great source of recipes is Skinnytaste. The Italian Sloppy Joe’s recipe is from there, although I did modify it and I cook it on a skillet, not a slow cooker. The panko chicken is a WW recipe. The pulled pork recipe I now use has been tweaked several times (I used to make it with BBQ sauce and now I don’t). Here are my recipes for a few of this week’s meals…
Slow-Cooker Pulled Pork
- Boneless Boston Butt Pork Roast (3-4 pounds)
- Fresh garlic, sliced
- 1 can chicken broth
Cut small holes in top of roast and insert garlic slices. Add can of chicken broth. Cook on low for 7 hours. When it’s done, I shred it with a fork and discard the fat. Put in a casserole dish and add a little of the chicken broth to it so it doesn’t dry out when you reheat it. Top with your favorite BBQ dressing if you like. I love Sticky Fingers Carolina BBQ Sauce.
Italian Sloppy Joe’s (my version)
- 1 package Italian Turkey Sausage
- 1 can crushed tomatoes
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3/4 cup chopped onion
- 3 minced garlic cloves
Remove sausage from casing and crumble as it cooks, till brown. Add garlic, onions, and pepper (to taste) and cook for a few more minutes. Add green and red peppers and cook a few more minutes. Add can of crushed tomatoes and simmer on medium heat for about 10 minutes. You can serve on rolls, we skip the bread and enjoy it without.
- Boneless Skinless Chicken Breast
- Olive Oil (I use an olive oil sprayer and do one full spray per chicken breast which is 1 point in WW world)
Drizzle chicken breast with olive oil and sprinkle with basil. Bake at 350 degrees for about 40 minutes (for 2 breasts). This chicken comes out very tender and juicy!
- Boneless Skinless Chicken Breast
- Plain Panko breading
- 1 Egg
- 2 tbsp. grated parmesan cheese
- 1 tbsp. Paprika
In large bowl, mix Panko breading, parmesan cheese, basil, and pepper. In another bowl, put egg to dip chicken in. Coat both sides of chicken with breading mix after you dip in egg. Cover a cookie sheet with foil and coat with oil spray. Bake for about 40 minutes (for 2 breasts).
Not every week is a planned out as this one, so I’ll share when I can!
Do you meal plan? What is your number one reason for meal planning?