I used to menu plan all the time a few years back, so I didn’t think it would take much effort to get back into the swing of things. But life changes, you know? Last time I was menu planning Jacob was home twice as much, we had company half as much, and I wasn’t working at all! I love that life changes, and in that, I realize that the things that factored into my menu before are not at all the same things I have to take into account now! My budget has been harder to keep, given that food prices have gone up in the last couple of years, and I have less time to spend in managing my cooking and prep. I also have found that the number of people I am feeding changes from week to week, and sometimes from day to day! So I am working through a new way to plan through food for us and learning lots as I go.
All that said, I am going to show you a menu that I use sometimes on the weeks that Jacob is on the road and I am home by myself. Should be easy, right? Well, I hope so.
Jacob is the one who eats turkey bacon every morning, so I can skip that this week.
Breakfasts: Coffee and cream, whole wheat toast, fried egg, fruit
Dinners, not in order: Think Thin Protein Bars (the nights that I work late); Pan-Fried Chicken with Sweet Potato and Green Beans; Chicken Stirfry; Rustic Yellow Zucchini Tart;
Honey Whole Wheat Bread (flour, yeast, salt, honey)
For the Peanut Vinaigrette (apple cider vinegar, red pepper flakes, s&p, honey)
For the Tart crust (flour, butter)
chicken (3 breasts)
Think Thin protein bars
Fage 2% yogurt
half and half
frozen stir fry veggies
Bota Box red