Meal Planning


These days everyone is busy. Who wants to think about what is for dinner at 6 pm? Often time take out, frozen meal or dining out becomes the dinner plan. I have decided to add a new feature to my website. Each month I will provide meal ideas with recipes and a shopping list. They can be printed right from the site. Here are a few things that I use when planning meals:

  1. Cook extra meat so that you can use it for another meal. This could be a quick skillet meal or a stir fry.
  2. Make a big pot of chili or soup to freeze the extra portion for another meal.
  3. As you make a crock pot meal put those same ingredients in a Ziploc bag to freeze.
  4. Take a few minutes to pre-­‐prep for the next day.

With a little planning, meals can get on the table in a flash!


Spring Meal Planning

Meal One: Download PDF
Mustard Crusted Pork Tenderloin, brown rice with mango salsa, and steamed broccoli
Plan Ahead Tip: Make extra pork and rice for Meal 2 Put ingredients for sauce in a small bowl for Meal 2.

Meal Two: Download PDF
Chinese Pork and Rice with veggies
Plan Ahead Tips: Put ingredients for crab cakes in a bowl the night before and peel the potatoes and leave covered in water for the next day.

Meal Three: Download PDF
Crab Cakes with roasted potatoes and carrots

Meal Four: Download PDF
Baked Chicken with Black Bean Salad on a bed of Spinach
Plan Ahead Tip: Make extra chicken for the next day.

Meal Five: Download PDF
Spinach Pesto Soup

SHOPPING LIST – Shopping List PDF

Produce:
Mango
Red Onion
Cilantro
Broccoli
2 potatoes
2 Onions
1 large Carrot
1 small Carrot
2 Red Peppers
Kale
Spinach
Asparagus
Lime Juice

Meat
Canned crab
Chicken
Pork Tenderloin

Other
Pesto

Pantry
Dijon mustard
Mayo
Mrs. Dash
Brown Rice
Soy Sauce, low sodium
Brown Sugar
Rice Vinegar
Red Wine Vinegar
Red Pepper Flakes
Ground Ginger
Bread Crumbs
Old Bay Seasoning
Black Beans
Olive Oil
Vinegar
Canned Tomatoes
Low Sodium Broth
Sesame Oil

 

 

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