I’ve been sharing my weekly menu plans on this blog for almost two years! I enjoy sharing with you, but having to list what we’re having for all three meals is also good accountability to make sure I’m planning thoroughly for our week. Another benefit of sharing my weekly meal plans is that you give me feedback on what I’m serving. Sometimes I get comments like, “I forgot about that recipe! I’m going to make it this week!” or “I have never tried _____, but it sounds great.”
Recently I’ve gotten several comments about how delicious my “comfort food” menu sounded (or something like that). I know the comments weren’t intended to make me re-think my meal planning, but they did! It made me realize that I was planning too many carbs into my weekly menus. I default to carbs because they are delicious (amIright?) and they are inexpensive. I decided to be intentional about how many or how few carbs we eat each day. I’m certainly not cutting them out or even eating “low carb,” but I am watching what I put on the table.
Here’s how I did that – for the lunches I take to work, I choose carrots and hummus instead of chips or granola bars. I packed extra fresh fruit instead of crackers for my afternoon snack. For our suppers, I thought through what I would normally serve, took away a potato or bread and added a fruit or vegetable. I know fruit has carbs – we aren’t cutting them out, just choosing different ones.
Below is last week’s menu – I didn’t share this last week, and it will show you what I served with my new meal planning strategy.
On The Menu
- Cinnamon Raisin Toast with Fruit
- Peanut Butter Toast with Fruit
- Eggs & Bacon
- Egg Salad
- Roasted Chicken, Hummus & Carrots, Fruit
- Roast Chicken/Rice & Gravy/Green Beans/Watermelon
- BBQ Beef Sandwiches/Corn on the Cob/Salad
- Burgers/Garlic Oven Fries/Salad
- Bacon Cheeseburger Wraps/Garlic Green Beans/Fruit Salad
- Chicken Quesadillas/Corn on the Cob
- Date Night
Thanks for your feedback – it keeps me from getting stuck in a menu planning rut! 🙂