I didn’t stick to my plan 100% last week, but I did pretty well. I tracked everything and that is most important. I had to juggle a few things around, but it’s really easy to do when you have the whole week planned out. Once again lasagna was skipped, so we are DEFINITELY having it this week. 🙂
My plan this week is pretty basic. I didn’t do any meal prep, so I’m trying to eat things mostly from my pantry and freezer. I am also feeling like I need to start trying new recipes because I am getting bored. I feel like I rotate the same meals every other week, and I want a little more variety! This plan has us eating at home every night. Let’s hope we can stick to that!
If you want to save or print the meal plan for reference, just click the photo for the PDF version!
BREAKFAST: The pumpkin pie oatmeal, apple cinnamon oatmeal, and breakfast sandwiches were made in advance and frozen. The cranberry almond oatmeal is a homemade instant packet that was made weeks ago. The smoothie pancakes will be made fresh on the weekend.
LUNCH: As you can see, I’m going simple with lunches this week with canned soup and frozen meals. The chili was made in advance (by a friend) and frozen. The bruschetta chicken will be baked for dinner Thursday night, so I’ll bake an extra one for Friday’s lunch. The tuna slaw will be mixed up just before lunch on Sunday. The side salads were made in advance and stored in mason jars to keep them fresh.
DINNER: The smoky maple salmon, bruschetta chicken, broccoli, and brussels sprouts were purchased already frozen. The bacon ranch chicken will be baked just before dinner. While it is baking, I will prepare the cornflake chicken and put it in the freezer until Saturday.
The cheeseburgers will be cooked just before dinner, but I have the burgers and the buns already in the freezer. The homemade pizza will be assembled and baked just before we eat, using a pre-made crust from the store (usually Boboli). I already have 0 point pizza sauce and Italian ground beef in the freezer. I plan to make pizza kits in the near future to make this even easier. The four cheese lasagna will be made just before we eat. (We were supposed to have it last week and didn’t.) The Italian ground beef for the lasagna was made in advance and frozen. The buns we use for garlic bread are frozen and will be thawed the morning we need them.
SNACKS: I’m having the same snacks as always! It seems boring but it works for me. The evening snacks are the hardest for me to stick to, but I am very content with my snacks throughout the day!
Day | Points+ Used | Weekly Points+ Used |
---|---|---|
Monday | 26 | 0 |
Tuesday | 29 | 3 |
Wednesday | 30 | 4 |
Thursday | 32 | 6 |
Friday | 34 | 8 |
Saturday | 34 | 8 |
Sunday | 34 | 8 |
TOTAL (Wednesday-Sunday): | 34 |
My plan this week has me using 34 of my weekly points+ allowance Wednesday through Sunday. This leaves me with 15 weekly points for changes, unexpected additions, or for use on Monday or Tuesday of next week. (My weekly points with WW run Wednesday through Tuesday.)
It is SO helpful to me to have a plan. It is easy to shuffle things around when I have my whole week laid out in this way. It also makes it much easier to remember what needs thawed out the night before and what to pack for my lunch!
Have you tried it yet? It doesn’t have to be overwhelming. You can use one my of templates or try the 30 day trial at Plan to Eat.