Welcome back! I’m here again to share with you my dinner plans for the week. I want to do a little more with these Menu Plans. As I try to be more mindful of the food choices I make, I think it would be beneficial to reflect on my choices from the previous week–what worked, what didn’t, what I’d like to focus on in the future. And I would love to see you do the same in the comments if you’d like. Our community of support can only get stronger if we are honest and share with each other!
In that spirit, I’m going to add two sections to these posts–“Reflecting On Last Week” and “Goals For This Week.” I’m on online-only WW member, so I the only places where I really get to collaborate with other WW members are on Instagram and, hopefully, in the comments here. Please don’t be shy!
Reflecting On Last Week
I still like the idea of big-batch cooking, but I’ll admit I got a little bored with the flavors. I love having leftovers from the night before for lunch, but taking those same ingredients and making them into another dinner that same night got a little redundant. The star of the week was the week was definitely the Asian Chicken Salad with Peanut Dressing. It’s filling and packed full of veggies but so decadent. By Tuesday I was a little sick of the beans, seeing as how I had them for lunches on Monday and Tuesday, but that doesn’t mean they weren’t delicious. I just need to keep in mind that I’m also eating these things for lunch, so that’s why I’m switching it up a little bit for this week.
Goals For This Week
I intentionally switched up the flavors for this week’s menu, utilizing meats that are on sale in my area. I found ground turkey on sale for very cheap, so I figured I could make two very different meals (flavor-wise) out of that–burgers and meatloaf. I also have some ground beef in the freezer, so that made the meatloaf a no-brainer.
I’m also trying to be more conscious of my meat consumption, so we’re going with some Black Bean and Avocado Tostadas for Taco Tuesday instead of my Crunchy Beef Tacos. I know, I know–I have a lot of meat on this week’s plan. But I’m starting slow, with a vegetarian dish each week. I hope to minimize my carbon footprint just a little bit here and there. I think this is a good start!
I hope you have a great week! Here are all of the recipe links:
Sunday: Jalapeno Popper Turkey Burgers (2 SP).
Tuesday: Black Bean and Avocado Tostadas (8 SP for 2)
Wednesday: Creamy Mushroom Parmesan Chicken (3 SP), Barilla Protien Plus pasta (5 SP)
Thursday: Leftovers Buffet
Friday: Chow Mein (4 SP), adding shrimp, snow peas, shredded carrots, and mushrooms