So, after week 1 of meal planning, I'd say it was a rousing success. Getting lunches together for work and having a plan for my late tutoring nights was a huge help!
So let's get to week 2!
I still have quite a few waffles in the freezer from last week's batch, so I'm planning on using those for breakfasts, along with an egg sandwich on alternating days (side note - I have to do a post on my breakfast sandwich maker because it is literally the best thing ever!)
I'm doing my Protein Packed Mason Jar salad twice this week, just changing it up a tad. I ran out of quinoa and I'm in no mood to brave the grocery store the day before an ice storm, so I'm subbing an extra 1/4 cup of chickpeas for the quinoa. Other lunches will be leftovers!
And as for those leftovers, my two recipes I'm trying out this week:
Italian Escarole and White Bean Soup from the Skinnytaste cookbook (I'm actually using baby kale instead of escarole)
Skinny Chicken and Broccoli Alfredo from Celebrations
I also stocked up on some berries, pineapple, and sugar snap peas for snacks, as well as some more greek yogurt and granola, and some Vermont 10 grain bread for mini banana / peanut butter paninis. I also have some Vegan Chocolate Shakeology that I'm using as snacks!
What are you planning for this week?