Meal Planning Week #1

Well it’s about that time! The Mr. and I are getting ready to go on our (delayed) honeymoon to the Dominican Republic! We are staying at the Excellence in Punta Cana. And let me tell you, it will be nice to go to some 80 degree weather and get away from the single digits here in Kansas City recently!But… is it just me, or does anyone else start planning their meals for the week following a long trip before even going on the trip? …only me?? I hope not. Because that is not something that I want to deal with when I have TONS of laundry and organizing to do after a long trip.

Every week I sit down to plan out my meals and grocery list for the upcoming week. I usually plan from Sunday to Saturday. The day I plan out our meals varies, but it is always finished at least one day before I head to the grocery store (or do my awesome online shopping with Hy-Vee – yeah!). So I decided to share some of my weekly meal plans with you along with the grocery lists that go along with them for a bit of inspiration. Life gets busy, and sometimes time is limited for meal planning (which can sometimes take me 1-2 hours!).

Here is week #1 of meal plans!

Sunday (Our current favorite meal): Turkey Pizza Mini Meatloaf (with a few of my own modifications) with Emily Bite’s Garlic Knots and steamed broccoli

For my version of the turkey pizza meatloaves I combine 2 pounds of 93% lean ground turkey, 1 cup of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~2 tablespoons of reduced fat mozzarella cheese, ~2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later). I use my Wilton 8-Cavity Loaf Pan to form the mini meatloaves. I cook at the same time and temperature as used in the recipe linked above.

Monday: Black and Blue Salad Bowl

(Recipe coming soon) I plan to season the flank steak with blackening seasoning and grill in the skillet until it is cooked to medium-well (or whatever you prefer your steak to be cooked to). Then I will cut the steak into thin strips and serve over a bed of arugula and top with sliced cherry tomatoes, black beans, pumpkin seeds, and sliced avocado. I will either use the Bolthouse Classic Balsamic (my fave – low calorie and only 150 mg sodium per serving! Or I will make my own vinaigrette using a combination of 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon Dijon mustard,  and a dash of garlic powder, salt and pepper.

Tuesday: Skinnytaste Turkey Taco Chili Soup with mini bell peppers

I like to top this with reduced fat cheddar cheese and non-fat plain Greek yogurt (my sour cream!). I use Mrs. Dash Taco Seasoning in this recipe.

Wednesday: Skinnytaste Sloppy Joes with a mixed green salad (I add shredded carrots and cherry tomatoes to my salads)

I follow the Skinnytaste sloppy joe casserole pretty close, but I do increase the amount of meat and use 1 pound of 93% lean ground beef and 1 pound of 93% lean ground turkey. I alsoy add 1/4 cup of brown sugar and 1/4 cup of ketchup, but that is up to you if you want to add or not. I LOVE this recipe as it sneaks in a lot of vegetables which actually adds in some good texture to this dish!

Thursday: Taco meat on salad with multigrain tortilla chips or leftovers

When we make tacos, I usually use 1 pound of 90%+ lean ground turkey or beef with 1 can of drained no salt added black or kidney beans, 1 packet of Mrs. Dash Taco Seasoning, and 1 can of no salt added Rotel tomatoes. I then use the Bolthouse Classic Ranch, or just a low sodium salsa on top of my salads. If you have leftover mini bell peppers from Tuesday night, that is also something great to add to your salad for a crunch…and some extra vitamin C!

Friday: Salmon with pesto and orzo with roasted asparagus

This is my new recipe I am trying this week. My goal is to always try to make one new recipe each week to keep the weekly menu from getting repetitive!

Saturday: Out to dinner

Grocery List

Meat/poultry/seafood:

  • 1.5 lb flank steak
  • 1 lb salmon
  • 1.25 lb package of ground turkey (at least 90% lean)
  • 4 1 lb package of ground turkey (at least 90% lean)
  • 1 lb ground beef (at least 90% lean)
  • Turkey pepperoni

Produce section:

  • Mixed greens
  • Shredded carrots (for salad)
  • Fresh basil leaves
  • Bundle of asparagus
  • Cherry tomatoes (for salad)
  • 2 white onions
  • 2 red bell peppers
  • Mini sweet bell peppers (2 bags)

Dairy:

  • 12 ct eggs (for meatloaf and breakfast)
  • 2 small cups of fat free plain Greek yogurt (to use as sour cream for taco chili soup)
  • Blue cheese (for black and blue salad)
  • Reduced fat shredded cheddar cheese (for soup and tacos/taco salad)
  • Fresh Parmesan (for orzo)
  • Pillsburry Classic Pizza Crush (for garlic knots)

Pantry items:

  • Pizza sauce
  • Whole wheat breadcrumbs (for meatloaf)
  • Grated Parmesan
  • Blackening seasoning (for black and blue salad bowls)
  • Pumpkin seeds (for black and blue salad)
  • Pine nuts
  • Multigrain chips or whole wheat tortillas for taco meat
  • Whole wheat buns (for sloppy joes)
  • Whole wheat orzo (you can find in the pasta aisle)
  • Pesto (for salmon)
  • No salt added can of corn
  • 2 cans of no salt added Rotel tomatoes
  • Fat free refried beans
  • Low sodium kidney beans
  • Low sodium black beans
  • 8 ounce no salt added tomato sauce
  • Two 14 ounce cans of no salt added tomato sauce
  • 1 8 ounce can of tomato sauce
  • 1 can of reduced sodium chicken broth
  • 2 Mrs. Dash taco seasoning
  • Ingredients for black and blue salad dressing (olive oil, balsamic vinegar, garlic powder) – if you do not have already
  • Italian seasoning
  • Crushed red pepper flakes
  • Salt and pepper

 Frozen section:

  • Frozen broccoli (to have with Pizza Mini Meatloaf)

Here is the template I use for my meal planning and grocery list!

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