Meal Planning Monday! What’s Your Plan? Share It!

It’s that time of week again, kids! What’s your plan this week?

Meal Planning Tip Of The Week:
Let your kids in on the fun! Let them pick out one day a week where they get to plan and help prepare the meal for that night! They love to get involved, and it’s good training for later!

This Week’s Plan:

Monday: Spaghetti and Meat Sauce, sauteed zucchini
Tuesday: Bean and Beef Burritos on Whole Wheat Tortillas
Wednesday: Whole Wheat Flax Biscuits with Scrambled Eggs and Bacon
Thursday: Grilled Chicken, grilled veggies
Friday: Cheese and almond crusted Tilapia, green beans, salad
Saturday: Grilled Burgers, corn on the cob
Sunday: Crock Pot Pulled Chicken, Veggie Medly

Recipe Of The Week:

Cheese and Almond Crusted Tilapia – Bariatric Friendly!
This is one of my family’s FAVORITE meals!

4 tilapia fillets, thawed if frozen
1 C almond meal
1/2 C shredded sharp cheddar cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Preheat oven to 375. Place a metal roasting rack or metal cooling rack in the bottom of a baking pan. Prepare with cooking spray or oil of choice. Lay the fish on the rack and brush with egg wash. In a bowl, combine almond meal, cheese, and spices. Divide evenly between the fish fillets and pat down gently. Bake at 375 for 20-25 minutes or until the fish flakes easily (will be completely opaque).

Got any tips? Got a recipe you’d like to share? Or would you like to share your plan for the week? Comment below!

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Meal-Planning Monday! Share Your Plan and Your Tips!

Happy Meal-Plan Monday!
Yep, I’m bringing it back.
Why? Well, two reasons.
1 – I love meal-plan Monday. I thought it was fun.
And 2 – it’s helping me a lot with my OA recovery to plan meals ahead of time (those of you that are struggling with food addiction know exactly what I’m talking about, don’t cha?).
But we’re bringing it back with a twist! I want you guys to post what your plan is for the week!

Meal Planning Tip of the Week:
Taking a weekly inventory is a great way to see what you have on hand! Make a list of all meats, all veggies, and all side items you have on hand.

You can make master lists for shopping later as well!

Recipe of The Week (Bariatric-Friendly!)

Taco-Style Shredded Chicken Lettuce Wraps
4 Servings

12 oz boneless, skinless chicken breast (about 2 medium breasts)
1 can red enchilada sauce
1 box chicken stock (low-sodium)

1 head bibb or Boston lettuce (I like these for wraps because they’re softer and more pliable, but you can use other lettuces as well!)
toppings of choice such as: shredded lettuce, tomato, chopped onion, shredded cheese, guacamole, sour cream/Greek yogurt, etc.

Place chicken breasts in a large cooking pot and cover with enchilada sauce and enough stock to cover by an inch. Bring to a boil over medium high heat, then reduce the heat to low and cook for 20-25 minutes, or until breasts are cooked through (about 160 on a meat thermometer and no longer pink in the middle). Remove from liquid and shred using two forks. Return to cooking liquid and cook for another minute or two to flavor completely. Serve on lettuce leaves with toppings of choice.

Side items we love: refried beans and brown rice.

 

Weekly Meal Plan (Dinners Only)

Monday: Cauliflower Crust Pizza, Caesar Salad with Light Dressing
Tuesday: Taco-Style Chicken Lettuce Wraps with Refried Beans and Brown Rice
Wednesday: Scrambled Eggs w/Cheese, Bacon, and Whole Wheat Mini-Biscuits
Thursday: Grilled Chicken “Arms”, Cheesy Grit Casserole (Miss E’s Request), Grilled Veggie Packets (onions, bell peppers, zucchini)
Friday: Baked Fish with Almond/Cheese Crust (Mr. Boy’s Request), Roasted Fingerling Potatoes (Daddy’s Request), Green beans
Saturday: Cheesy Chicken Skillet, Brown Rice, Broccoli
Sunday: Grilled Burgers with Lettuce “Buns”, Sauteed Veggie Medley

There ya’ go! See a meal that intrigues you and want the recipe? Feel free to comment below and I’ll blog it!

What’s you’re plan for the week? Post below!