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Meal Plan Monday – Part 1

Vegetables background

Going off of the post I made previously about this, I’m going to start posting, once a week, about my meal plan for the next few days. It’ll hold me accountable to actually do things, and hopefully it’ll help give you some ideas too. We’re all learning together, right? And figuring out how to plan easy, cheap meals, when you’re ridiculously busy and don’t have a lot of time to cook, is a challenge for everyone.

Keep in mind that while I am a vegetarian, most meals can be adapted to have meat as well.

This week, of course, I’m trying to use up ingredients that we have in the house already, just to keep costs down a little. I’m also trying to keep things relatively simple, as I don’t want to dedicate my whole life to cooking food, and we can get more complicated as we go along.

First and foremost, I’ve broken down the meals I’m going to need for the next week. Because I mostly work at home at the moment, I want to give myself enough to snack on during the day as well, since I’d rather do that than have large, sit down meals. Here’s my list:

  • I need 7 dinners
  • 7 Lunches
  • 7 Breakfasts
  • Extra Snacks

I also like to break things down into the following categories, and try to hit all of them every week so I have a bit of a variety in what I’m eating:

  • Pastas
  • Salads
  • Soups / stews
  • Snacks
  • Sandwich items

Those are pretty broad categories, and I’ll explain those more as we go along.

For this week, this is what I’ve started out with.

  • For breakfast I’m going to try this matcha smoothie, and have apple bread from an old cookbook we have. It’s simple and light, and I can snack on it while I start up on my work in the mornings.
  • As for soup, I’ll make minestrone from an old recipe. I have all the ingredients already, it’ll be easy to do, and it’ll take up 3-4 lunches or dinners.
  • For my pasta category, I’ll make this really simple zucchini pasta recipe. Should be healthier than traditional pasta, super easy, and also cover 3-4 lunches or dinners.
  • For salads – which I mostly used for lunches or snacks – I’ll be looking at this quinoa and my own chickpea goat cheese salad recipe.
  • I’m thinking of making this edaname dip, and using this recipe for soft pretzels to fill in a few of the snacks. I also have the ingredients at home to make a bunch of mini quiches, if I happen to need something extra.
  • Lastly, for a sandwich like item, I can have breakfast for dinner one night. Make easy waffles found here, and homemade hashbrowns. The leftover waffles can also be eaten plain, as snacks for later on.

Worst comes to worst, I always have leftovers from some of the things I made last week – potato soup and cauliflower rice.

I’ll follow up with some of my favorite recipes out of this, as well as how my plan went and what improvements I can make for next time. Let me know what you guys think! Any suggestions for me?


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