I have wanted to set up a meal plan for our family for a very long time. It has been challenging for me because I worried a plan with no flexibility would cause me to feel restrained and rebel, like someone on a diet who craves only the things they can’t have. To be honest, though, nothing else was working, and I knew something had to change. When I decided to set a meal plan based on specific calendar dates, and Hubby Bumpkin’s work schedule, things became so much simpler. I grocery shop once a week to pick up only what we need for those meals, and try to use up what is left over in our cupboards!
Once I am more confident that our plan is working for us, I will focus more on the health aspect. (You may notice I’m a little carb happy!)
Here is one weeks worth of lunches and suppers in the Bumpkin house:
Lunch: Homemade Bread and Chilli. Supper: Quesadillas with chicken, peppers, spinach, and cheese
Lunch: Quiche (with broccoli and spinach) Supper: Left over Chilli
Lunch: Homemade Cream of Tomato soup Supper: Lasagna & garden salad
Lunch: Chicken Ranch Wraps with baby kale Supper: Homemade Pizza with basil pesto, shrimp, spinach and feta
Lunch: Quinoa salad (corn, beans, tomato, cheese) Supper: Chicken Parm with fettucine Alfredo, caesar salad
Lunch: Spinach salad, with hard-boiled egg, bacon, cheese and poppy seed dressing Supper: Tacos with salsa and guacamole
Lunch: Leftovers or bump one of the other meals to here if leftovers made up another meal. French Toast if no leftovers were available.
Supper: Mac n Cheese bake