Last week was a whirlwind of prepping for a trip to Denver, eating out, and finishing off the week with some not so pleasant after effects of altitude adjustment. Let’s just say there were lots of tears (due to the pressure on the plane), pain (ear and headaches), and some electrolyte replacement that had to happen (while I didn’t need a barf bag, I did not make it home without getting sick). Today I’m feeling better, but still a bit weak, so meal planning took a back seat until this afternoon.
Last week’s meal recap isn’t too in depth. I stuck to our plan for Monday-Wednesday and we ate out at a variety of Denver restaurants throughout our time there (Delectable Egg, Marlowe’s, The Kitchen, Vesta Grill, and many of the dozens of Starbucks we saw). Between that and the conference meals we had some amazing food. Usually conference food stinks, but both the Grand Hyatt in Denver and the FinCon staff made some awesome choices. There were gluten free options at every meal, and lots of great meals, snacks, and drinks.
This week’s menu is going to be pretty simple as usual especially considering the sheer number of fall activities we have in the evenings (soccer, more soccer, field hockey, and robotics).
Fall is the perfect time to start meal planning. Create your own rotating menu plan by downloading my menu plan templates which includes a handy grocery list template.
Week 36 Menu Plan: Week of September 10th
Monday: Perfect roasted chicken, sliced oranges, fries, and carrots.
Tuesday: Sandwiches with fresh fruit and salad on the side.
Thursday: Brinner! French toast, fresh strawberries, smoothies, and coffee (of course).
Friday: Pizza night. Homemade pizza dough and top your own pizzas for everyone else, and gluten-free crust from Udi’s with my favorite toppings.
Saturday: Clean out the fridge night. Every week we use this day to eat all the various leftovers we accumulate throughout the week. It makes for a hodge podge of a meal and saves us a ton of waste and money.
Sunday: Pot roast cooked in the slow cooker, roasted potatoes, green beans, and side of salad.
What’s on your menu this week?