Welcome back! I’m here again to share with you my dinner plans for the week.
Reflecting On Last Week
This was one of my best menus to date. I didn’t get sick of anything, and we had plenty of leftovers for lunches AND our buffet on Thursday. That Creamy Mushroom Parmesan Chicken is just other-worldly, though. There’s a reason it’s my most popular recipe to date. And I have no idea how it’s only 3 SP a serving!
We also really liked having a vegetarian option on Tuesday to break up all of the meat-heavy dishes. I might try to incorporate two meatless days in the future. It’s a little cheaper, too!
Goals For This Week
As far as food for this week goes, I’m trying out recipes with bigger portions. Jeff will have very long days on campus, so he’ll need to take about 2 portions of every leftover. I don’t want to run out! Then, on Friday, we’ll make a big batch of my favorite Chicken Tortilla Soup in the slow cooker. I’ll get all the ingredients together Thursday night, put the whole slow cooker insert, with ingredients mixed up in there, in my refrigerator over night. I’ll get it out in the morning and let it cook while we’re at work. Then we can eat the leftovers throughout the weekend. It’s all about having a good plan when you know you’re in for a crazy week/weekend!
I know it might seem like we’re eating a lot of pasta this week, but two of those options are low-carb. But I really see nothing wrong with eating three pasta dishes in one week anyway. 😉
New goals for this week: exercise. I’m on my spring break, so I have no excuses. I’m going to treat this week as my jump start into getting back into a regular workout routine. I’ve told myself for too long that I’m too busy. No longer.
I want to get 10K steps every day and go to the gym 3 times. I’ll do 20 minutes on the elliptical and at last 20 minutes on the weight machines. The weather is warming up around here, so I hope to get in at least one hike this week as well. I’ll check in with you next week and let you know if I made my goals. I feel like having to check in with you will help me stay on track!
What are your goals for the week? Let me know in the comments!
Here’s the menu:
Sunday: Cheesy Chicken Tamale Bake (7 SP), roasted zucchini
Monday: Mexican Street Corn Pasta Salad (4 SP), roasted broccoli #MeatlessMonday
I’ll use frozen corn for this. Can’t wait for good fresh corn soon!
Tuesday: Turkey Meatballs in Dijon Gravy (3 SP), Carb Nada Egg Fettuccine (3 SP for 1 cup)
Wednesday: Shrimp and Penne in Pink Sauce (4 SP)
Thursday: Leftovers Buffet
Friday: Creamy Chicken Tortilla Soup (2 SP)
I’ll probably serve this with cheese quesadillas
We DEVOURED last week’s menu. 🙂 our favorites were the BBQ meatloaf, the creamy chicken and the tostadas. The last five minutes of cooking the meatloaf were complete torture because the bbq sauce was filling the kitchen with a delicious aroma. Both my fiance and our cat were loitering in the kitchen waiting for the oven to open (sadly for kitty he did not get to taste the meatloaf). Also, we really enjoyed the veggie tostadas! We are veggie-centric in our household so I love that you are incorporating vegetarian meals into your menus. We can’t wait to try this week’s menu! Thanks for sharing!
Hi, Heather! This makes me soooo happy! Poor kitty, though. 😆
That BBQ sauce is something else. So freaking yummy! And it’s nice to hear that you’re appreciating more veggie recipes. I have another one to share this week. 😊