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    Meal Plan Mondays vol. 3

    May 15, 2017

    Happy Monday Everyone!

    This Monday is brought to you by: overspending!

    We are all guilty of it and in my previous Meal Plan Monday, I talked about my overspending on groceries. Well I looked at my freezer and fridge last week, and said I decided to check myself! So for the next 2 – 3 weeks, I will be using our fridge and freezer when planning my meals, instead of going to the grocery store. By shopping from our fridge, freezer, and pantry, I’m going to cut our grocery budget down to $20 a week!

    With one week down, I still have not gone to the grocery. I didn’t realize how much food we actually had in our apartment! Normally as our food stock dwindles, I start getting a little stressed out. Now, I am trying to challenge myself to not spend the extra money, and use the food we have. I know this week will include a trip but I am sticking to my budget and that is it! And with my ibotta app, I should save even more! If you don’t know what ibotta is, check out my post about it here and you can sign up for the app and receive a free $5 here!

    As far as lunches for this week, I cooked some chicken breasts for myself. It is easy for me to throw a few chicken breasts into the crock pot. Add some italian dressing and balsamic vinaigrette, set the temperature to low and cook for 6 hours. Easy lunch! You can shred it up and put it on salad or make chicken salad, or cut it up and serve. That’s one of my favorite things about chicken is that it is so versatile. I will be pairing it up with some garlic brown rice! So yummy! Since I have not been following my diet as closely as I should, and I am a little stagnant at the moment with my weight loss but I have plans to kick it up a notch.  

    Tyler will have eggs and bacon for breakfast. I aim for 2 eggs per day for him. I just scramble it and divide into 5 containers for each day. Lunches will be cut up watermelon, marinated pork chops, and roasted sweet potatoes and carrots!

    This Week’s Recipe

    This week’s recipe will highlight my favorite veggie mix; Roasted Sweet Potato and Carrots. What is amazing about this side dish is that is it SO easy to make! Both veggies do have a sweet taste but when you combine the two and add more savory seasonings to it..I can’t get enough!

    To make this easy side dish (or main, I’m not judging), you would start by simply peeling and chopping 2-3 sweet potatoes and 4-6 carrots.

    Place the veggies on a foil covered cookie sheet.  I usually do this as I cut them.

    In a separate bowl I mix:

    2 garlic cloves

    2 tbsp of Italian Seasoning

    1 tsp onion powder

    Salt and Pepper to taste*

    *I like to have fun and experiment with spices so if you see anything in your spice cabinet and want to add it, go ahead! Have some fun and experiment!

    I then mixed in about ¼ cup olive oil and add that to the veggies.

    I gently stir everything together on the sheet and add it to a 425 degree oven for 25-35 minutes. Taking out every 10-15 minutes and stirring.

    That’s it! Nice and easy! What are you eating this week? Share your favorite go to sides in the comments.

    Have you overspent on your budget recently? How did you overcome?

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  • Meal Plan Mondays vol. 2

      Meal planning while on a semi strict food budget can definitely get tricky. I am trying to grocery shop every two weeks, and on…

    May 1, 2017