Meal Plan! Beginning...{Plan It - Don't Panic}

I am excited to begin a little meal planning challenge with one of my most favorite websites "Keeper of the Home".  It's called "Plan It - Don't Panic" and it's for 6 weeks.  I will be sharing my meal plan for the week every Monday.  All of my plans *should* be GAPS friendly (I say should just in case I make a mistake on allowable foods) and therefore mostly Paleo/Primal friendly as well.

We are doing full GAPS right now, but there is still a lot we don't do.  We are focusing on trying to still have many soups (that we love, of course!) to get that healing broth in us.  

(spaghetti soup)

I am excited about this because I need some accountability and motivation to do the work it takes to plan out our meals.  I know that this will help our family, our budget, and our desire to stick to eating what we know is nourishing, healing, and life-promoting.  I plan our meals as I look at what each day of the week holds, knowing that some days need meals that are ready way before dinner, or meals that are in 1 pot for easy clean up and quick eating, or leftovers so that we can enjoy rest from the intense work that is often required in the kitchen.

So here goes!  I will be sharing some recipes throughout the week from the meal plan (assuming they are hubby and kid-approved!).

Menu:

Monday

Breakfast: Scrambled Eggs and Squash Fries

Lunch:  banana, yogurt, and coconut oil smoothies, leftover chicken and zucchini noodle soup

Dinner: Pot Roast in Crock Pot

Tuesday

Breakfast: Egg ‘Nest’ Muffins with Sausage (freeze leftovers for Thursday)

Lunch: leftovers or canned salmon with lime juice, garlic powder, salt, and butter sauce

Dinner: Shredded Beef (frozen) or chicken, fajita style, with sauteed onions, riced cauliflower, with steamed cabbage leaves for wraps, simple green beans in chicken broth ‘soup’

Wednesday

Breakfast: Scrambled Eggs and Chicken broth boiled veggies

Lunch: leftovers

Dinner: Italian seasoned veggies (Italian seasoning, parsley, lemon) with chicken, tomato soup (chicken broth, tomato puree base), and steamed broccoli

Thursday

Breakfast: leftover egg nest muffins!

Lunch: Leftovers!

Dinner: Hamburger Soup and Salad (simple lettuce and cucumbers and olive oil ACV dressing)

Friday

Breakfast: Scrambled Eggs with SK and boiled veggies

Lunch: one of the soups made for the weekend (Friday I am throwing together a couple big pots of soup for the weekend - Spaghetti Soup made with spaghetti squash and Chicken Cilantro Soup - with veggies and meats that I have prepped earlier in the week)

Dinner: Meatballs over spaghetti squash, salad

Saturday

Breakfast: Breakfast Casserole

Lunch: one of the soups/leftovers

Dinner:  Baked Salmon with lemon butter cilantro sauce, vegetable soup, salad and steamed broccoli

Sunday (sabbath...I am trying to plan to keep this day as cooking-free as possible!)

Breakfast: leftover casserole

Lunch: already made soup

Dinner: Crockpot roasted chicken with veggie soup and squashbake (with more cinnamon and nutmeg) (or other soups if enough leftovers)

I also have another planning sheet where I have listed how I am dividing my prep work for veggies, meats, broths, and extras up during the week.  Maybe I can share that another day...if I am able to keep up with all of it :-).  Guess I should leave the computer and get to work...  ;-)