grocery budget is low, so we're trying to eat through our pantry/freezer + clean out leftovers. so I rearranged a few nights of the menu plan - aka we're not following the dinner themes some nights and THAT'S OKAY.
sunday:
grill and chill
monday:
grill and chill
- brett works - let's just grab a rotisserie chicken?
- mashed potatoes + gravy
- roasted green beans
- see this instagram post for an explanation of our weekly grill and chill tradition
- see our other weekly routines here and our yearly traditions here
monday:
quesadillas with leftover fajita stuff
- big bowl of mashed avocado
- sometimes I add in cotija and pepitas, as shown here
- I use my favorite avocado tool when dealing with avocados
- brett cooks his quesadillas in the cast iron, but I love my quesadilla maker
tuesday:
best ground beef tacos (freeze half...or double recipe and freeze half -- see my favorite freezer things here)
(use ground beef and/or turkey + add in riced cauliflower when sauteeing onion + puree spinach into tomato sauce - see my Instagram post here-- might just do riced cauliflower this time)
crunchy tacos + mashed avocado + pico + diced tomatoes + shredded lettuce + quesadilla cheese + crema
club sandwiches (or BLTs) + chips + leftover fruit
thursday:
creamy garlic alfredo pasta with leftover grilled chicken + roasted broccoli + roasted brussel sprouts
- I double the sauce because we like it saucier for the chicken/veggies
- add leftover grilled chicken from sunday
- I used veggie penne pasta
- sometimes I add in some riced cauliflower when sauteeing garlic (saute cauliflower until very soft) or I'll steam some frozen riced cauliflower (again, until it's very soft) and it's perfect
- freezer notes: I doubled the sauce, mixed in pasta, froze - last time I froze in muffin pans, but let’s try in containers like this or this - reheat slowlyyyy on stovetop or in crockpot with a little liquid
- steamed or roasted broccoli: coat in olive oil + garlic salt, 400 degree oven, upper rack, until crispy (clearly I wing this recipe, so you do you)
- roasted brussel sprouts (I kinda wing this recipe, so take these directions with a huge grain of salt)
- i buy shredded brussel sprouts from HEB or Trader Joe's (or! or! I'll buy whole brussel sprouts, slice off the stem thingy, and cut the brussel sprout in half so that it falls apart deliciously in layers on the cookie sheet), I toss them in olive oil and generously sprinkle with garlic salt. I cook in an oven at 400 degrees (move the rack to the top third of the oven) and I cook until browned and crispy (like 30ish minutes? I DON'T KNOW). Then I drizzle them with TJ's Balsamic Glaze and put back in the oven for 2-3 minutes. thank you for coming to my ted talk.
friday:
fajita friday or f it friday
- grab fajita family pack from chuy's
- orrrr eat leftovers, depending on fridge situation + our mood
- shop my favorite leftover containers here
- shop my pantry + kitchen here
saturday:
chicken spaghetti (from freezer - I love to double this recipe and make one 8x8" pan for dinner and stick three or four of these containers with unbaked chicken spaghetti in the freezer -- but right now it's just two of us eating, so take this plan with a grain of salt)
roasted broccoli: coat in olive oil + garlic salt, 400 degree oven, upper rack, until crispy (clearly I wing this recipe, so you do you)
sliced peaches + toasted leftover bread
my favorite posts/pages to help you:
- meal planning 101
- my favorite things
- visit my amazon store
- see my instagram stories and pinterest boards for more ideas
- things to do at home, haley wynn style
- my pregnancy so far + how I'm prepping for baby
- see my favorite postpartum things here
- click here for my postpartum meal plan + what I froze for postpartum
- See this Instagram post for more on my freezer cooking.
- (Also peek at the "freezer" highlight on my Instagram.)
- See this document for a list of alllll the linked recipes - and notes - of what I froze for postpartum.
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