Day 1: Chili, Corn muffins
Day 2: Braised chicken with parsnips, Balsamic roasted broccoli
Day 3: Crockpot cauliflower soup (double batch), Tossed salad
Day 4: Homemade pizza, Leftover tossed salad
Day 5: Stuffed peppers, Orange slices
Day 6: Turkey soup (from previously frozen batch), Corn muffins
Day 7: Tuna salad wraps, Carrot sticks, Berry smoothie
Notes: An easy way to fill your weekly meal plan is to double a recipe and either freeze for the future or repurpose for later in the week. This week I will make a double batch of cauliflower soup and freeze half for the future. I also use the salad 2 days in a row to save time and make a double batch of muffins to serve twice in the week. Corn muffins freeze well.
Green tips: These silicone containers are nice to freeze soup and homemade broth in place of Ziploc bags. I have not yet been able to find them in a gallon size, though. They also work well to use at the deli for sliced meat and cheese or to take to the butcher for fish, steak, chicken, pork chops, or ground meat. By swapping out for prepackaged foods you can save a significant amount of single use plastic packaging as well as Styrofoam packaging for meat. I have never been turned away at the deli or butcher for asking to use my own container. The containers are dishwasher safe, which I recommend doing after using for raw meat. They also can be used to store dry goods and snacks.
