Meal planning is crucial to maintaining a healthy lifestyle. The food you eat matters! You don’t even necessarily have to prep SUPER healthy meals, but home cooked meals are important! Generally speaking, home cooked meals will use better ingredients than frozen meals or fast food. Obviously, there are exceptions but, for the most part, a home cooked meal will be healthier (and cheaper) for you than a restaurant alternative. I meal plan our dinners every week so I wanted to start a series that shares some of the meals we eat!
I usually only plan Monday through Thursday’s dinners. On Fridays, we go out to eat or we order food. During the weekend, we either get food to cook the day of, go out with friends or family if they’re in town, or we eat out if we’re downtown or running errands. Lately, I’ve been using a combination of meals from Pinterest and meals that I’ve made in the past that we’ve enjoyed. We usually have a protein and a vegetable, but I’ve been adding more bread and pasta lately because I’m moving away from obsessing over “clean” eating and moving towards intuitive eating and enjoying the food I eat. I’m not saying protein and veggies doesn’t taste good, but I also like pasta and I allow myself to enjoy it!
Anyways, here are the meals we ate this week!
Monday we had pesto chicken, sauteed asparagus, and sauteed tomatoes. Monday’s are days where I need a meal with a quicker prep time since I go to the gym on Monday nights. In addition to the time constraint, I usually don’t want something super heavy so these are generally the days we do a lighter dinner. This meal was super easy to make. I just made some chicken and topped it with pesto sauce. For the veggies, I sauteed the asparagus in a little butter and then sauteed the tomatoes just to blister them a bit. It was quick and easy and so delicious!
Tuesday we had Lasagna Soup. I used this recipe from Pinterest and it was SO good. It also made a good amount of food so we had leftovers for lunch! It took about an hour to make, which is a bit longer than the meals I usually make, but it was definitely worth it.
Wednesday I had planned to make enchilada casserole but Mike serves at church Wednesday nights and was running late so he wasn’t home for dinner. I ordered pizza instead. Hashtag real life. I ordered a green olive and feta cheese pizza from Marcos and it was DELICIOUS.
Thursday I made the enchilada casserole that was planned for Wednesday! It’s a super easy recipe that I made a while back. Here’s the recipe, if you want it!
Amount per serving: 309 calories– 23g carbs– 16g fat (kinda high in fat, but the protein makes up for it!)– 35g protein
- 1/2 lb ground turkey (97/3)
- 1/2 onion diced
- 1 cup salsa
- 1/2 of a 16 oz container fat-free refried beans
- 1 tablespoon taco seasoning
- 1 teaspoon cayenne pepper (optional, but it adds a lot of flavor!)
- 2 soft taco sized tortillas (I used La Banderita)
- 1/2 cup plain Greek yogurt
- 1 cup 2% shredded cheddar cheese
- 2 tablespoons dried cilantro
- 1/4 cup black olives (optional)
- Preheat the oven for 400 degrees.
- On the stovetop, cook the ground turkey and onion. Mix in the taco seasoning and cayenne.
- In a large bowl, mix the turkey/onion mixture with the beans, Greek Yogurt, and salsa.
- Scoop half of the mixture into a 9″ pie dish. Top with 1/2 cup cheese, then put the tortillas on top of the cheese.
- Scoop the remaining mixture on top of the tortillas, then add the rest of the cheese.
- Bake for 15 minutes, add cilantro, and bake for another 5.
- Split into 4 and enjoy!
Next week, I plan on making a yummy sun dried tomato gnocchi that I wanted to try this week but never got around to making. I can’t wait!
As far as breakfast and lunch go, I usually buy a couple of salads to take or I bring leftovers for lunch. Breakfasts really depend on the day, but my go-to lately has been cinnamon raisin Ezekial bread!
Questions for you:
- What’s on your menu this week?
- What’s your favorite breakfast food?