I did a live video in my group on Facebook (Be Unapologetically Yourself), but not many people watched! So, I decided to just write about how I meal plan.
A couple of things makes this super easy: 1) Notes on my phone, and 2) My favorite cookbooks. I’m not a fan of Pinterest most of the time (it can be overwhelming to me), but I do use it on occasion.
I keep a running grocery list in the notes of my phone, then I add to it as I make a list of meals.
I make a list of meals in the notes of my phone as I go through recipe books.
It all comes together when I use my list to order groceries for Walmart Pick Up! I love that I know how much I am spending before I spend it! I keep our grocery budget between $400-500 for the month!
After I make a list of meals, I transfer that onto this blog and organize it based on the dates. Then I transfer it to a document, print it, and hang it in our kitchen to follow!
Now for the meal plan:
Breakfasts
- Pumpkin pancakes and eggs
- Green smoothies and whole wheat toast
- “Annie’s Oats” (pumpkin version)
- Greek yogurt and homemade granola
Lunches
- Bean and cheese burritos and veggies
- Quesadillas and veggies
- Cottage cheese, veggies, and Triscuits
- Leftover soup
- Tuna salad wraps
Dinners
- Sunday, October 7- Egg roll in a bowl
- Monday, October 8- IP Venison roast
- Tuesday, October 9- Taco salad
- Wednesday, October 10- Leftovers or sandwich (church night)
- Thursday, October 11- IP Enchilada casserole (pg 47)
- Friday, October 12- Homemade pizza
- Saturday, October 13- Brinner (blueberry muffins, eggs, bacon, and fruit)
- Sunday, October 14- Stir fry
- Monday, October 15- Chicken noodle soup
- Tuesday, October 16- IP Stroganoff (pg 54)
- Wednesday, October 17- Leftovers or sandwich (church night)
- Thursday, October 18- IP Meatloaf (of 49)
- Friday, October 19- Finger foods
- Saturday, October 20- IP chicken legs (pg 72), steamed broccoli, and homemade bread
Prep
- Tear and bag lettuce
- Cut veggies for salads
- Veggie tray
- Cut up cabbage
Wild + Free Mama 