It’s time for the last part of this meal planning series. Today is all about stretching your meals.
When I’m planning my meals for the week, I usually make sure that I cook a few extra servings at each meal so I have a nice selection of leftovers in the fridge to create snacks and meals for the rest of my day.
For example, this week, I am making Slow Cooker Pot Roast with Potatoes and Carrots on Tuesday. When I pack up my leftovers, I’ll go ahead and portion out lunch sized meals for Jeff and myself, and then I’ll save the rest of the meat for my Shredded Beef Stuffed Baked Potatoes on Friday night.
On Wednesday, I’m cooking grilled chicken with zucchini noodles in basil and walnut pesto. I’ll grill a couple extra chicken breasts while I’m cooking to use for lunches the next day. For Jeff, I’ll cut up the chicken breast and toss it in buffalo sauce to make a buffalo chicken sandwich for his lunch. For my lunch, I’ll slice the chicken and toss it in a salad with spinach, apples, grapes, dried cranberries, and walnuts.
For breakfast, I like to keep things that we can eat on the go, because Jeff and I are not morning people and we both have to be at work really early. Some good options are overnight oats, hard boiled eggs, fruit, and Larabars or RX bars.
I’ll be updating the blog later this week to show you how my plan worked out. I’d love to hear what you’ve planned for your week and how it’s going!