Yesterday I shared why I prepare meals in advance (you’re welcome) and today I will share the what. The menu, in all its wrinkled-up olive oil-dripped scratched-out revised-to-death glory was the smartest thing I have done since taking on this role as domestic, um, engineer? HOUSEWIFE AND MOM. There. I said it. If you work full time (or part time or hell, even if you’re lucky enough to stay home) creating a meal plan will save your life. How many times have you come home from work, unloaded the kids in front of the TV and stared blankly at the contents of your refrigerator? I would do this every single day; it was as if I was waiting for inspiration to hit or a can of beans to come flying at me screaming COOK ME!! I WANT TO DIEEEEE!! And of course neither scenario would happen. My family eats a lot of stir fried vegetables and udon noodles because of my lack of preparation. That is the easiest and fastest meal ever (not to mention cheap!) but it gets boring. Eating the same thing, even your favorite thing, five nights a week gets monotonous and will have you reaching for the phone to order pizza.
For our foray into meal planning Jacob and I opted to do two weeks’ worth of meals. We are still in week one so I don’t know if this was a good idea or not. I’ll let you know how that tenth meal tastes at the end of next week.
The following is our meal plan for the first week (this week); what we did was pair a protein with two vegetables. You will notice that there are no meals with pasta or rice (except for the stir fried noodles in week two). We are trying to reduce our intake of simple carbs. Anyway, I have kept you waiting long enough:
You probably noticed that there are a lot of fish in our menu and WAIT A DAMN MINUTE! LAUREN, AREN’T YOU A VEGETARIAN? I want to address this. Absolutely. Just not in this already way-too-long post.
Friday evening I will be uploading and posting this week’s meals’ photos with recipes, tips and tricks. Hopefully it will inspire you to give extreme meal planning a try!