Last year I was slack on planning my meals and my grocery bill (and health) suffered. Not having a meal plan for me means that I cook whatever is quick or worse, I pick up fast food. I try to be good but you cannot eat healthy if all you have is meat and carbs in your kitchen.
Not having a meal plan also means wasted food. Even though I did not have a plan, I would still shop. I would buy whatever I thought I would cook that week. Most times, I would go home only to find that I did not have everything I needed to prepare that meal. Sometimes the food was something that could go in the pantry and wait until the following week. Most times, fresh veggies and herbs would go in the crisper, but not come out until they were ready to throw away. “Remember the starving kids in Africa!” Did you parents use that line on you as a child? Mines did! I would remember sitting at the dinner table forcing myself to eat the liver and onions because my mother did not waste anything.
This year I am going to make a plan to create my meal plans out at least 2 weeks in advance. I have already started planning my meals for this month and have come up with a plan for the next two weeks. I want to start saving money so I am using what I currently have in the pantry for the next couple of weeks. I will only purchased fresh veggies and small items needed to make my recipes, but most items will come from my pantry. In an attempt to clean up my eating habits, will also start buying non-processed items and stock my pantry full of whole grains and beans.
Meal Plan :: January 6 – January 11
Lunch:
Tuna wraps, yogurt, carrots
Leftover sweet potato soup
Dinner:
M - African Sweet Potato Soup with Peanut Butter, Black-Eyed Peas & Beans + corn bread
T - Crispy BBQ Chicken, string beans, buttered noodles
W - Homemade Pizza w/ side salad
Th - Pork Fried Rice, Vietnamese spring rolls
F - Baked Tilapia, broccoli, roasted red potatoes
S - Leftovers
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