2 week dinner meal plan

It’s been awhile since I’ve posted a weekly meal plan so I thought I’d share what I put together today.Normally I plan out one weeks worth of dinners but decided to try planning and shopping for 2 weeks this time (crazy, I know). There will most likely be a few extra stops in those two weeks for produce (mostly bananas – Stella would eat them all day every day if I let her) and milk but I’m interested to see how it goes. I already like knowing what we’ve got planned and that there’s ingredients for a variety of meals in the fridge and freezer. I’m sticking with our clean eating and it’s going really well in our house – my body feels great and my hungry eaters (all 3 of them) aren’t complaining.  All of these recipes I’m trying are new (so no guarantees they are good even though they all sound good) and almost all from the two cookbooks I bought when I started this challenge.I’ve also included two yummy treats to satisfy that sweet tooth!

I planned for 7 meals to get us through the two weeks. Most of these recipes should have leftovers for lunches or other meals to fill in those days and I know there are days we’ll eat out so I didn’t want to plan meals for every night.  I know this looks like a ton of food but I was surprised when I made my grocery list how much I already had on hand and my grocery cart didn’t look that much fuller than compared to a normal one week shopping trip. Decide what works for your family and you’ll have your meals all planned and all the ingredients to give you and your family a healthy, easy dinner that you can feel good about eating and serving.

Because I was hiding out from my family  had nothing better to do tonight I typed up the recipes from my cookbooks to share with you. Please let me know if you try any of them and what you think so I know it wasn’t a wasted effort. 🙂  You can download the recipes and print them out here: Recipes.

Here you go — write it out and stick it on your fridge and your dinners are planned for the next two weeks!

1.  Easy Baked Fish Sticks (make enough so you have leftovers for the Mexican fish tortillas), Sweet Potato Fries & Broccoli**

2. Mexican Fish Tortillas, Brown Rice, Spinach Salad

3.  Turkey Meatballs, Brown Rice, Cauliflower

4.  Swiss Cheese & Spinach Quiche, Broccoli, Fruit

5.  Whole Wheat Pasta w/ Broccoli, Spinach Salad, Fruit

6.  Loaded Black Bean Burritto, Roasted Carrots

7.  Chicken Fajitas, Brown Rice, Broccoli

And the yummy treats:

Pear Oatmeal Crisp & Skinny Monkey Cookies

** I just have to comment on the broccoli since I know it’s on there a ton. I buy the big bag at Costco (it’s like $3.99!!!) and it will last us almost two weeks. I try to change up how I cook it so it’s not just the same steamed broccoli every night. A favorite way is roasting it in the oven with olive oil and then squeezing fresh lemon juice and lemon zest on top when it comes out — delicious! I’ll also stir fry it up with any extra veggies that are in the fridge, or just steam them in the microwave.

How do you plan out your dinners? I’d love to hear!

what’s for dinner?

Here’s “What’s for Dinner” this week:

Beef & Broccoli Stir Fry, Brown Rice & Fruit

Image of Beef  & Broccoli Stir-Fry

Recipe from: weightwatchers.com

  • 2 1/2 Tbsp cornstarch, divided
  • 1/4 tsp table salt
  • 3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
  • 2 tsp canola oil
  • 1 cup(s) reduced-sodium chicken broth, divided
  • 5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
  • 1 Tbsp ginger root, fresh, minced
  • 2 tsp minced garlic
  • 1/4 tsp red pepper flakes, or to taste
  • 1/4 cup(s) low-sodium soy sauce
  • 1/2 cup(s) water

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Split Pea Soup, Bread & Salad

 

 

 

 

 

 

Italian Style Stuffed Red Pepper, Oven Roasted Cauliflower & Fruit

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Bean & Sausage Soup, Roasted Butternut Squash (maybe a weird combination but it sounds delicious), & Bread

Have a great week!