Weekly Meal Plan

 

April 24 – April 30

Before diving in, evaluate what you have left in your pantry and don’t need to buy.
For example, I highly doubt you need another bag of rice…
Check out what you need/don’t need first!

Grocery List:

Meats:
3-4 Chicken Breasts*
1 bacon package (regular or turkey)
1-2 Tilapia fillets*

Produce:
2 bell peppers (red & green)
1 yellow onion
1 avocado
1 lemon
1 lime
1 white potato
1 lb.  bag of carrots
Asparagus
Hummus
Cilantro

Dairy:
Eggs
Milk

Canned/Dried:
1 15oz. can Rotel Diced tomatoes & Chilies
1 15oz. can black beans
Rice
Fehttuchini

Pantry Checklist:

Chicken bouillon squares
Chili powder
Onion powder
Garlic powder
Cumin
Salt & pepper
Red pepper flakes
Red wine vinegar
Minced Garlic
Paprika
Oregano
Brown Sugar
Flour
Sugar
Honey

Fridge Checklist:

Butter
Ketchup
Soy Sauce
Parmesan Cheese

*New to the pantry/fridge list!

**Smaller number for one, larger number for two.

 

This week’s meal plan:


 

Lunches: Veggie Burrito Bowl

  • Mexican Rice: Cook 2 cups of chicken broth with your chicken bouillon square (following your specific packets instructions, they are all different) on high. Once cooked, at a cup of rice, another ½ cup of water & the can of Rotel tomatoes & chilies. Sprinkle in chili powder, paprika, onion powder, garlic powder, salt & pepper. Reduce to a simmer and cover, stirring occasionally. Cooks in about 15-20 minutes.
  • Chop up ½ bell pepper each (red and green) and ½ an onion. Cook with some olive oil on a frying pan. Feel free to sprinkle the same spices as the rice, if you wish.
  • Heat up the black beans in a small pot.
  • Split up and combine into containers.

 

Breakfast: Egg Muffins

  • I use the other half of one of the bell peppers and ¼ of the onion diced up as the veggies in this.
  • Instead of breakfast sausage I use bacon.
  • Make sure to divide up the muffins into airtight containers! They last up to days in the fridge.

 

Dinner: Monday
One Pot Chicken Bacon Alfredo Pasta

  • I know it says cream, but you can use milk for an alfredo. If it feels really watery, add in a pinch of flour or cornstarch to thicken it up.
  • Feel free to add in the other ½ bell pepper, diced up, if you wish.
  • I obviously skip the fresh parsley…#budgeting.

 

Dinner: Tuesday
5 Ingredient Garlic Parmesan Tilapia on Rice

  • Grab a fillet per person.
  • This recipe calls for peas…don’t worry about it. Make asparagus instead if you like.
  • Make it on a bed of rice, or if enjoy it with your pasta leftovers from the day before.

 

Dinner: Wednesday
Rice Bowl Fried Egg Avocado

TIPS:

  • If you have Sriracha or any other hot sauce, or salsa, add it!

 

Dinner: Thursday
Skillet Chicken with Creamy Cilantro Lime Sauce

  • Make this with a side of asparagus, and if you have leftover rice, that as well!
  • Use the last ¼ of the onion.

 

Dinner: Friday, Saturday, or Sunday (pick 2!)
Slow Cooker Honey Garlic Chicken and Veggies

TIPS:

  • I substitute the green beans with asparagus.
  • It calls for smaller potatoes – feel free to cut your one white potato into small pieces. Saves money.
  • Cut your carrots into baby size portions! Also saves money.
  • I use 2 chicken breasts instead of thighs. Unless you want to buy thighs, up to you.

 

Weekend Brunch
Brown Sugar Pancakes

  • Recipe: 1 cup flour, 3 tbsp. brown sugar, 1 tsp. baking soda, 4 tbsp. butter (melted), 1 egg, 1/2 cup milk (I kind of guesstimate smoothness with the pancake at that point – if it’s still chunky and doesn’t pour nice, add more milk). Enjoy!

 

Snack
Carrots & Hummus!

 

Remember:
You get one dinner out with this plan.
Use it wisely!

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