Meal Plan Monday March 12-18

I’m running an experiment with my meal planning process. I’ve been noticing a substantial amount of waste coming out of my produce drawers and bins in my pantry and I don’t like it. Because of that, I’m going to try shopping one week at a time for the rest of the month. My goals are this: to see if we reduce the amount of wasted food, to see if we save money by not bulking up on what I think we might want the second week, and if doing a smaller haul every week is actually easier.

When the closest Aldi was a solid 35 minutes away, shopping every week was impossible. Now that we have a beautiful (whoever would have thought I’d use that adjective) Aldi 10 minutes away, going once a week seems doable. Especially since we usually pop in over the weekend in between our two weeks to grab another milk and a few things anyway. We’ll see how this goes!

After trying quite a few recipes the last few weeks, we’re back to the basics around here. We’ve also decided to start another round of the 21 day fix. We completed it over a year ago and we loved the healthy changes we made to our eating habits. We’ve let some old habits creep back in, so we thought it was a good time to get back on track.

Here’s what we’re eating this week!

Sunday  – Leftovers for lunch & Sunday Night Supper at Church

Monday  – Crock Pot Pork chops + sweet potatoes + steamed veggies

Ingredients: 1 small onion, 4 small sweet potatoes, 4 pork chops, 1 cup chicken broth


  1. Quarter the onion. Peel and cube sweet potatoes.
  2. Place onion and sweet potatoes in the bottom of the crock pot and poor chicken broth over top.
  3. Season the pork chops with sea salt and pepper and lay on top of veggies.
  4. Cook on low 6-8 hours until done.
  5. Serve with steamed veggies

TuesdaySausage Bean Burrito Bowls + applesauce

Wednesday – Oriental Chicken Stir-fry + brown rice + apple sauce

Ingredients: 1 bag frozen oriental stir fry veggies (I buy mine from Aldi), 1-2 lbs meat (chicken, venison, or beef), brown rice


  1. Prepare brown rice according to package instructions
  2. Brown meat, set aside.
  3. Stir fry frozen veggies (follow instructions on the bag)
  4. Add sauce and meat to the veggies and cook until warm.
  5. Serve over brown rice

Thursday – Baked Chicken + Sweet Potatoes + Steamed Veggies

Friday – Taco Salad + Corn Chips + Salsa

Saturday – White Chicken Chili + Salad

Ingredients: 2 cans Northern Beans, 2 frozen chicken breasts, 1 jar salsa (choose your temp),  1 cup frozen corn (1 can works also),  1 cup onion, chopped, 1 tsp cumin,  ½ tsp chili powder, 2 cups chicken broth, 1 cup shredded cheese (optional)


  1. Dump all the ingredients in a crockpot (except cheese).
  2. Cook on low, 7-8 hours.
  3. Shred chicken with a fork.
  4. Serve with cheese if desired.

Have you ever tried the 21 day fix?

Do you prefer shopping once a week or every two weeks? 

Happy meal planning.



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