Weekly Meal Plan April 14-17

The last few weeks have been incredibly busy and I have done very little cooking. While we were in Nashville we ate out (and not very healthy I might add…) and while we were in Banff I indulged in a few too many lattes and ate my fair share of food as well.
Back to reality this next week….at least until Easter. (Oh man, I have got to get things under control or my pants will never fit again!)

I am going to try to keep the meals this week easy and as healthy as possible.

Here is what I am thinking:
Monday- Pineapple Meatballs and Salad
Tuesday- Chicken Noodle Soup
Wednesday- Broccoli Salad
Thursday- Leftover soup and salad
Friday- Frozen pizza

Grocery List:

  • bread crumbs
  • milk
  • eggs
  • onions (red and white)
  • garlic
  • ground ginger
  • ground beef
  • canned crushed pineapple
  • brown sugar
  • white vinegar
  • soy sauce
  • cornstarch
  • bagged salad
  • chicken breast
  • chicken broth
  • carrots
  • celery
  • thyme
  • bay leaves
  • egg noodles
  • plain Greek yogurt
  • pecans
  • red grapes
  • 1 head of broccoli
  • bacon
  • farfalle pasta

This is a good standby recipe. It will be ready when I get home from school and, instead of serving it over rice (which tastes so good…) I am going to just make a salad to go with these.



I love soup and I especially love this chicken noodle soup recipe.



Ok this SOUNDS healthy….as long as I limit the bacon. I must limit the bacon…

Broccoli Salad - A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a "skinny" Greek yogurt dressing!
Courtesy of Damn Delicious


I made soup last week too, so between the chicken noodle soup this week and the vegetable soup last week, we should be covered


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