I am working on another post sharing some simple and fast cooling foods for our last month of summer. But meanwhile, I’d thought I’d share what our menu is looking like this week, using some of the ten tips I shared last week for simplifying your menu.
So far, it has made for a really relaxing week to have everything pre-planned (ingredients all bought) and simple. I’d love to have you share some of your simple menu’s or recipes too! I might put together a pinterest board for simple food too. I just started a “The Nourishing Gourmet” board, to share some of my favorite posts as well.
Here is my menu for the week (though it is likely to be tweaked as the week continues). We have lots of green salad makings, so green salad is going to be served with many of these meals. And I have a bag of peeled carrots ready to be juiced for early morning, late afternoons. Snacks are also not written in, but this gives you an idea of how I am implementing some of my tips.
Breakfast: Sausage and sauteed zucchini
Lunch: Moroccan Wraps (from my Salad Cookbook), make double for lunch on Tuesday
Dinner: Slow Cooker Chicken and Vegetables and soaked brown rice (make a large pot of rice for reheating the rest of the week). (Start chicken stock in slow cooker to go through the night)
Breakfast: Pot of oatmeal (make extra for reheating) and eggs
Lunch: Moroccan Wraps
Dinner: Mexican Quinoa Bowls (Make a large pot of quinoa for reheating later in the week, and extra beef for lunch the next day).
Breakfast: Smoothie and Sausage or eggs
Lunch: Leftovers from Dinner on Tuesday
Dinner: Slow Cooker Pot Roast with Vegetables (reheat quinoa or rice)
Breakfast: Oatmeal (reheat) and eggs
Lunch: Fried Rice or Rice Salad (using pre-cooked rice)
Dinner: Shredded Beef Tacos (made with leftover pot roast meat)
Lunch: Leftovers or fried quinoa or quinoa salad
Dinner: Seafood (buy what looks good at market), reheat rice or quinoa, and steam vegetables (cabbage, carrots, and broccoli) and serve with butter
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