Meal Planning Monday

I think my husband could eat these everyday and be happy.

Here’s this week’s delicious (hopefully) line-up:


  • Lunch: eggs, toast, chopped tomato, baby carrots
  • Supper: beef tenderloin; spinach salad with feta, tomato, and vinaigrette; baked potato with chives, artificial bacon bits, margarine (my husband requested this meal)



  • Lunch: leftover chicken cacciatore and spaghetti; sliced cucumbers and baby carrots
  • Supper: Five Layer Dinner (double the recipe); mixed greens with Craisin, feta, and raspberry vinaigrette


  • Lunch: leftover Five Layer Dinner; spinach salad with raisins, sunflower seeds, and vinaigrette
  • Supper: Cheesy Tomato Barley Bake (quadruple recipe, freeze half); pan-seared chicken thighs; steamed green beans



  • Lunch: leftover Marmalade Pork Tenderloin, leftover Ginger Infused Mushroom Quinoa, steamed broccoli
  • Supper: The Loaded Bowl (a quinoa recipe from Clean Eating magazine, pg 58 of the September/October 2010 issue) with chopped chicken (from Friday); spinach salad with feta, Craisins, and vinaigrette


  • Lunch: eggs, toast, chopped tomatoes, sliced cucumbers
  • Supper: Piquant Meatloaf (my grandma’s recipe – I’ll post sometime!), mashed potatoes, cooked carrots and celery

3 thoughts on “Meal Planning Monday

  1. Jen says:

    A well planned out week of meals helps keep me on track too. I checked out the Ginger Infused Mushroom Quinoa recipe and taa-daah, on the menu for tonights dinner with grilled trout! Thanks for the inspiration-and I gave you a shout out on my blog today for Tuesday’s Dish 🙂


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