Hello again! I haven’t posted a weekly menu plan in a couple of weeks, mainly because my work schedule was pretty crazy. The end of the semester means lots of conferencing with students, grading, commenting on papers, regrading… the list goes on. I turned in final grades this week, which means I can refocus on my health and fitness.
We are going to see friends on Monday for Memorial Day, but I didn’t want to be cooking all day. I ended up making Mexican Street Corn Pasta Salad today so that I wouldn’t have to worry about it tomorrow (and it gets better after a few hours in the fridge anyway). Then, I’ll just throw the BBQ Chicken ingredients into the slow cooker tomorrow morning, put together my coleslaw in about 5 minutes, and I’ll be party ready. So easy!
For the rest of the week, I tried to keep it simple but exciting. I haven’t been keeping on track lately, so I needed a doable plan that would still make me look forward to every meal. Here’s to a successful week!
My Plan:
Sunday: Marinated Steak Fajitas (3 SP), Easy Refried Black Beans (0 SP), low-carb tortillas (1 SP each)
Monday: BBQ Chicken Sandwiches using my 0 SP BBQ Pulled Chicken, 1 SP Easy Coleslaw, and brioche buns (5 SP), along with my Mexican Street Corn Pasta Salad (4 SP)
Tuesday: Black Bean and Avocado Tostadas (4 SP each; I plan on having 2)
Wednesday: Lemon Garlic Shrimp Pasta (7 SP), side salad (2 SP)
Thursday: Leftover Buffet
Friday: Pizza Night, using my Best Lightened-Up Pizza Crust
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