Hope everyone had a fantastic week! I’ve been running off the “high” of completed my yoga teacher training all week. I think taking 5 yoga classes over the weekend put me in a really good mood. Especially since I hadn’t been able to practice as much as I would have liked since I threw my back out.
I finally had a “normal” week this week so I actually have sufficient time to plan and prep meals for the week. I am loving all of the salad and spring recipes that I’m seeing in magazines, on blogs and on Pinterest. Now we just need the Minnesota weather to act like spring to make me want to eat salads all day (although was super nice today)!
Since the weather is still in flux here with 60’s one day and like 40 degrees the next day, I decided on a soup, salad and grilled fish for recipes this week.
Here is my busy mom meal plan:
Sunday:
- Lunch: leftover pork with easy sides (i.e. raw veggies & fruit)
- Dinner: Roasted Garlic and Mushroom Barley Soup
Monday:
- Lunch: Black Bean Mango Quinoa Salad
- Dinner: Leftover Soup
Tuesday:
- Lunch: Black Bean Mango Quinoa Salad
- Dinner: Fish Foil Packets (I am going to use cod, peppers and zucchini to go in mine!) with corn on the cob on the side.
Wednesday:
- Lunch: Black Bean Mango Quinoa Salad
- Dinner: Leftover Soup
Thursday:
- Lunch: leftovers or go out
- Dinner: Leftover Fish
Friday:
- Lunch: left overs or go out
- Dinner: grill burgers at home or go out
I am going to make the black bean quinoa salad on Sunday to eat throughout the week for lunches and also make the soup on Sunday. That will leave us only with one evening of cooking, which helps keep us on track for healthy eating. I can even prep the fish packets the day before to marinate so that when we get home from work, we can just throw them on the grill. As I’ve said before, we are usually a hangry group when we get home so fast is necessary!
What are you making next week?
