I thought I’d share one week example of my groceries and family meals. I change it up every week and of course depending on the season. During fall and winter crock pot is a life saver so a lot of the meals are made in the crock pot…spring and summer we fire up the grill for whatever we can. Oh how I love summer. I have posted here before that Sunday is groceries and meal prep day. I dice whatever I can, clean the fruits, and store in fridge for week ahead. Saves me on prep time. I grill chicken to use in other recipes however I NEVER reheat chicken in the microwave, only on stove. Reheated chicken in microwave REAKS! I do not know if its the high temp on short time or what but its gross.
CLICK HERE FOR Grocery ListPDF
We grilled steak garnished with parsley and garlic with side of grilled Zucchini and avocado. I also had my husband grill chicken wings for the boys they prefer it more than steak. I also had him grill the chicken breast for Tuesday….
Made this up lol
Diced onions, diced sweet peppers, diced zucchini, sautéed on a table spoon of olive oil. Season with salt, pepper, paprika. Then add tablespoon of flour stir. Add 1 ½ cup of vegetable stock. Add diced grilled chicken, simmer 5-10 minutes. Serve with brown rice or quinoa. Dinner done in 30 minutes or less 😊
Chicken kielbasa and kale pasta. Recipe posted before here.
Grilled chicken breast and cut into strips. (This is another big package of chicken so half will be saved for Friday) Cut remaining of sweet peppers length wise, whole onion, 1 clove of garlic. Toss on high head for 5 minutes or less, just to sear it. Mix with grilled chicken and season with fajita seasoning mix or any seasonings you like. Serve with rice or Quiona. I totally failed and forgot to snap a picture but I am sure everyone has seen fajitas before 😂.
Salad – cold chicken breast cubed on fresh spinach or whatever lettuce I have hanging around. Cooked and cooled quinoa, boiled egg, mashed avocado, tomatoes and cucumbers. I had some corn and beans in the pantry. Seasoned with rice vinegar. It’s scarp Friday, whatever we have left over toss it together and make it a salad.
Breakfasts we usually have smoothies, pancakes, omelets. Lunches we have left overs from dinner or I make salads, egg salads, tuna salads. Fresh fruits and veggies at lunch as well. My older son gets sandwiches fruits and veggies, cliff bars, baked chips or sometimes he just eats school lunch. Each week changes. I rarely repeat the same food in the same month. I am not a chef by any means, I cook with my heart. I do not know proper chef verbiage so please excuse if there are funny errors. I make up recipes all the time. Hope this helps someone with planning. It saves us a ton money not eating out and we eat wholesome foods. I buy whatever I can organic, I’d rather spend more money for quality foods then eat out and have shortcuts. I buy rice, dry beans, olive oil, healthy snacks for boys (granola bars, baked chips, chocolate (yes they eat chocolate)) seasonings and whatever else household items in bulk at Sam’s so we do not have to restock weekly. Because I prep ahead dinner is ready and severed by 6 or 6:30 pm, we eat together as family and we have the rest of the night to do whatever :-). Boys love it. We eat out or order in on Saturdays but it’s usually Chinese.
I would love to hear your ideas or work week tactics. Tips are always welcome so please share!