meal planning

It’s taken me years, but I think I’m finally to the point where I’m getting a fruit or vegetable in with every meal. Here’s this week’s meal plan:

Breakfasts

• leftover Cottage Cheese Pancakes from Everyday Food: Fresh Flavor Fast
• cranberry muffins from the freezer with yogurt or cottage cheese
• cereal, oatmeal, bagel, or toast
• all with sides of fruit (blackberries, grapes, apples, grapefruit)

Lunches

• leftovers
• pasta
• soup
• taquitos
• salad

Dinners

• fajitas (meat already sliced and seasoned in the freezer cooked up with some frozen pepper strips) with tortillas, lettuce, cheese, and sour cream
• Spinach and Cheddar Strata from Everyday Food magazine
• Spring Vegetable Couscous with Chicken from Everyday Food magazine

Snacks

• yogurt
• cottage cheese
• fruits & veggies
• beef jerky
• popcorn

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After a few months experimenting with other methods of meal planning, I’ve decided that a weekly meal plan works best for me. I am now incorporating breakfasts, lunches, and snacks on my meal plan as well so that I make sure to get perishables and leftovers used up in a timely manner.

Dinners

• Twice Baked Potatoes
• Stir-fried Honey-ginger Chicken with Peppers from Everyday Food magazine, brown rice
• Fajitas (meat is already sliced and seasoned in the freezer)
• Cottage Cheese Pancakes form Everyday Food: Fresh Flavor Fast, bacon, fresh fruit

Breakfasts

• leftover Cottage Cheese Pancakes
• waffles
• muffins
• yogurt
• standbys: oatmeal, cereal, bagels, toast, eggs

Lunches

• leftover Pastitsio (ground lamb and pasta casserole) from Everyday Food: Fresh Flavor Fast
• leftover Moroccan Style Stuffed Acorn Squash from Martha Stewart Living magazine
• leftover Cream of Chicken soup
• standbys: taquitos, pasta, canned soups

Snacks

• hummus & pitas
• fruit: strawberries, grapes, apples
• veggies: carrots
• yogurt
• standbys: popcorn, crackers & cheese, nuts, granola bars

Disclosure: Some links in the post are affiliate links and I will receive a small compensation if you make a purchase or sign up for a service by clicking through those links. Affiliate links are an easy way for you to support It’s Frugal Being Green at no additional cost to yourself.

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I’m finding myself only to be up for cooking on the alternating weeks between chemo treatments so I’m trying yet another format for this month’s meal plan. This month rather than organizing by week I’ll be organizing by type of dish so it’s easy to pick something I’m in the mood for.

Chicken

• sauteed chicken in mustard cream sauce (recipe from Everyday Food: Great Food Fast)
• chicken parmigiana (recipe from Everyday Food: Great Food Fast)
• spice rubbed chicken with couscous (recipe from Everyday Food magazine)

Beef

• fajitas (meat precut and seasoned in the freezer)
• chili (already cooked and in the freezer)
• meatloaf (recipe from The Pioneer Woman Cooks) served with tater tots or mashed potatoes

Other Meats

• turkey meatballs (from the freezer) with pasta

Vegetarian

• potato and onion frittata (recipe from Everyday Food: Great Food Fast)
• asparagus gruyere tart (recipe from Everyday Food: Great Food Fast)

Disclosure: Some links in the post are affiliate links and I will receive a small compensation if you make a purchase or sign up for a service by clicking through those links. Affiliate links are an easy way for you to support It’s Frugal Being Green at no additional cost to yourself.

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