Meal Planning - Week of March 10

So far, cooking Whole30 dinners have been pretty easy to make for our whole family. I am glad that Whole30 is very similar to what Tommy eats anyway so I don't have to do many adjustments. We all have different foods for breakfast, and Tommy and I tend to have similar lunches. Last week we made a big batch of meatloaf and it was so good as leftovers. It was delicious as is and also with eggs for breakfast. So we're definitely having meatloaf again this week.

Today I finally received my Paderno Spiralizer and Coconut Aminos. Coconut Aminos are made from coconut tree sap and are a soy free alternative to soy sauce. I am so excited about my Paderno Spiralizer. It's sort of like a rotating mandoline. It allows you to cut veggies into noodles and other spiral shapes. I tried it tonight with sweet potatoes and it worked great! I'm so excited for another way to eat sweet potatoes. I'm getting sick of mashed and roasted sweet potatoes. 

Monday - Brittany Angell's Buffalo Chicken Alfredo with Spiralized Sweet Potato Noodles with cauliflower

Tuesday - Pork Lo Mein (Based off of Brittany Angell's Paleo Lo Mein with Spiralized Noodles)

Wednesday - Sweetener Free Meatloaf, Onion Sweet Potatoes and Carrots, and Brussels Sprouts

Thursday - Leftovers 

Friday - Brittany Angell's Paleo Crispy Coconut Mango Chicken, but with fish instead

Saturday - Turkey Pepper Stir Fry

Sunday - BBQ

Meal Planning - Week of March 3 and Last Week in Review - UPDATED

Update: After I originally posted this and did the grocery shopping, I decided to start the Whole30 Challenge yesterday. So I've made some updates to our original meal plan. For instance, I'm not making falafels anymore since the main ingredient is garbanzo beans. Instead tonight we're having leftover meatloaf.

Well, after our first week of meal planning, I've definitely learned a few things. I need more rest days. This last week I got pretty tired of cooking and cleaning by the end. The goal for this week is to make more double meals so we have plenty for a second dinner without any more cooking. It was easier than I thought to only go to the grocery store once a week. I don't think I forgot to buy anything, and since we had leftovers one extra day, we actually have all the food for dinner tonight too.  I'm hoping this trend will continue. I think it will definitely help decrease our food spending.

Wednesday is the beginning of Lent. During Lent, I'm going to try and make a vegetarian entree for dinner on Thursdays so that Ben can have a meatless lunch and some sort of seafood for dinner on Fridays. 

Here's the plan for this week:

Monday - Roasted Carrot and Bacon Soup

Tuesday - Meatloaf, Mashed Potatoes, and Gluten and Dairy Free Green Bean Casserole Pizza

Wednesday - Leftovers  Whole30 Meatloaf, Mashed Sweet Potatoes and Sauteed Green Beans

Thursday - Falafels Leftovers

Friday - Coconut Shrimp

Saturday - Leftovers Carnitas Taco Salads

Sunday - Eat Out Leftovers

Meal Planning - Week of February 24

So here's the first of hopefully many weekly meal planning posts. It took me a little while to decide what to make and write out the shopping list. I *think* I have everything on the list that we need for the week. We'll see how well I did as the week unfolds.

This week we'll be introducing Tommy to shrimp. I've been hesitant to introduce shellfish since he's allergic to so many of the common allergens. Fingers crossed that Tommy will be able to eat them without a reaction. 

Monday - Hamburgers, Onion Sweet Potatoes and Salad
Tuesday - Carnitas Burritos
Wednesday - Turkey Chili and Corn-Free Cornbread
Thursday - Leftovers
Friday - Pork and Tofu Pillows and Simply Gai Lan (Chinese style broccoli)
Saturday - Cilantro and Lime Sweet Potatoes Hasselback Style, Shrimp with Cilantro Pesto and salad
Sunday - Loaded Sweet Potato Soup (It'll be similar to my Lighter Loaded Baked Potato Soup)