As part of my goals for 2015, I listed that I wanted to place a greater effort on meal planning — specifically, when it came to my lunches. I wanted to know what I was bringing for lunch, know that it was helpful and curb my spending. Sure, lunches at the hospital are convenient, easy and, sometimes, nutritious but I wanted to get back to my old ways.
With the razor focus of someone newly committed, I am happy to report that I went to the grocery store on Saturday with a meal plan and extensive list to kick off the new year.
Here's whats on the menu:
Lunch: Black bean soup and hummus + veggie lettuce wraps.
I winged the soup recipe — two cans of black beans, rinsed and drained; 8 ounces salsa (yellow, homemade, canned); garlic and onions; 1.5 teaspoons cumin; 1.5 teaspoons chili powder; one bay leaf; 2 cups chicken broth. The lettuce wraps will probably turn into salad but I have all of the fixings, including cucumbers, red cabbage, red onion and carrots.
Saturday: Thai Chicken Peanut Lettuce Tacos with pan-fried noodles
Sunday: Turkey burgers
Monday: Shredded barbecue chicken (made in the slow cooker) atop baked sweet potatoes
Tuesday: Chicken tortilla soup with cheese quesadillas
Wednesday: We eat at my in-laws :)
Thursday: Mark's birthday! We'll have gnocchi with vodka marinara
Friday: Meatball subs (frozen meatballs, leftover sauce)
What are you cooking this week?