New week, new dinner plan…and, man, it’s time to get back on track! We’ve had lots of meals out lately and I am ready to clean things up a bit around here! Weather is looking more fall-like this week, with temperatures in the 60’s, so I’m looking forward to incorporating some soups and fall-esque dinners into the plan! Here’s what I’m cooking up this week!
Monday: Chicken Chowder from the Whole 30 Meal Plan. This meal includes seasoned chicken thighs (I never opt for chicken thighs, so this is new for me), sweet potatoes, and a base made up of coconut milk, broccoli, and chicken broth. Super excited to try this one out since it’s a pretty low-cost option. I’ll let you know what we think!
Tuesday: Homemade turkey burger patties with sweet potato wedges served over a big green salad. (Turkey burgers are super simple- ground turkey, a punch of seasoning, chopped onion and pepper, egg, and gluten-free bread crumbs. I will try to show the steps to make these on snap-chat so be sure to check it out!)
Wednesday: Veggie Quinoa Soup (I’ll make a big batch of this and freeze some). My goal is to write down the steps for this soup and share with you soon because it’s super easy and always ends up being delicious and satisfying!
Thursday: Organic Chicken sausage served over a huge salad with lots of veggies.
I did a bit of Sunday food prep to make this week’s dinner plan easier! Here’s what I did:
- For Monday’s Chicken Chowder, I cooked chicken thighs, peeled and diced the sweet potatoes, and chopped up the red onion.
- For Tuesday’s turkey burgers, I chopped up onion and peppers.
- For Wednesday’s veggie soup, I peeled and cut carrots, cut celery, and onion.
As you can, see, one hour of prep will make my life MUCH easier the rest of the week. In addition to getting these dinners ready, I also hard boiled some eggs to have on hand as snacks or salad toppers the rest of the week. I made two batches of Pumpkin Toffee overnight oats and I will share that recipe with you this week!
My grocery bill total for the week was about $84.00. This included coffee (something I do not buy weekly), which we needed replenished, and some fun extras such as mini-pumpkins and lots of pumpkin puree for either oat recipes or perhaps a pumpkin muffin in the coming weeks.
This amount will cover: 4 hearty dinners that will provide leftovers to use as 2 lunches for both of us. This also includes all our breakfasts for the week and most likely, all our lunches. The only item I forgot was sliced turkey, which I will probably grab mid-week once our lunch options are dwindling. I would say this grocery total is about average. When I am doing some recipe experimenting (as with the pumpkin puree), the total might be slightly higher. Some of the items I bought will also last for awhile. Example: a bag of sweet potatoes will also cover next week’s sweet potato needs.
Question of the day: What are you cooking up this week? Any fall meals you’re looking forward to trying?