Sunday, October 26, 2014

Menu Plan: Fall (Oct. 26 - Nov. 1)

     I'm in a cozy comfort foods mood for this week's menu. I'm still working in plenty of greens though! The menu is also a little meat-heavy. We typically try to do half meat and half meatless meals, but during pregnancy I tend to plan many more meat meals. Mama needs the extra protein! haha. I've yet to figure out how to cook nutrient-dense meals without such a high grocery bill. Suggestions welcome ;)

Strategies this week:
- Now that we're expecting baby #2, I'm going to try to create more nutritious breakfasts and snacks for myself. Eating a little snack every two hours really helps keep down sickness. 
 - Planned leftovers has become a favorite of mine. I enjoy not having to make a big cooking fuss in the middle of the day
- Theme options: slow cooker, sandwich, salad, soup, pasta, pizza, quesadilla, potato, fish/seafood

Breakfasts
- Pear and grains cereal (quinoa, pear, dried cranberries, pecans, honey, cinnamon)
- Eggs, bacon, toast, orange
- Green smoothie
- Parfait (yogurt, mixed berries, honey, almonds)


Lunches
- (Salad) Club (greens, toasted almonds, bacon crumbles, tomatoes, cucumber, shredded chicken, avocado with homemade honey mustard mustard dressing or choice)
- (potato) Idaho sunrise
- (soup & slow cooker) Chili with Fritos and cheddar cheese
- leftover chili
- (sandwich) ABC (apple, bacon, cheddar) sandwiches, carrots and celery sticks with hummus

Dinners
- Hot dogs, kale chips
- Pork chops with spiced apples, green beans, sweet potato
-

Snacks
- apple and peanut butter
- granola/protein bar
- whole wheat crackers with cheddar cheese slices
- popcorn
- carrots with hummus
- cottage cheese and pineapple
- hardboiled egg

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