Putting together a weekly meal plan for the house is one of the hardest things for me in terms of homemaking. I don’t want to fall back on the same recipes every single week, and I also don’t want to make my job harder than it needs to be by picking out these over the top meals each week. I’ve got to try and maintain some variety, nutritional balance, keep mine and my husband’s dietary needs in mind, and stay under budget for our grocery bill. It can be a real challenge sometimes. Which is why I wanted to start sharing my weekly menu here; not only to share my methods with everyone else, but to hold myself accountable.
Right now I’m trying to keep our diet pretty low carb. My husband is cutting (reducing excess body fat to increase muscle definition), and I’m wanting to drop a few extra pounds that got put on when I was staying with my in-laws, so our nutritional goals align pretty well in that regard. Sometimes, it’s not that easy. But, right now, it luckily is.
I tend to do make ahead breakfast bites for myself, and my husband usually grabs bacon and eggs from the DFAC after physical training each morning, so breakfast for the week is pretty simple. I tend to look at keto fat-bombs for my breakfast recipes during the week. They’re easy enough to make, don’t take much time, and are sitting in the fridge ready to go after my morning yoga. This week, breakfast is a lemon-almond cheesecake bite, inspired by other keto fat bomb recipes I’ve tried before. I did this one myself though, and it’s pretty tasty if I do say so myself.
- 1 8oz. package of cream cheese, softened
- 1/2 cup diced almonds
- 1/4 cup coconut oil
- zest of one lemon
- lemon juice to taste
- 2 teaspoons vanilla
Separate out your almonds into two 1/4 cup servings. Set aside one 1/4 cup of almonds. Combine cream cheese, remaining 1/4 cup of almonds, coconut oil, lemon zest, lemon juice, and vanilla in a bowl. Stir until combined. Chill for at least one hour, this makes them easier to portion out. Once chilled, separate into 5 equal portions. If you like smaller sizes, try separating it into 10 portions and then just have 2 for a serving. Form each portion into a ball, and then roll in diced almonds. I like to wrap them in parchment paper, and then stick them in the fridge until ready to eat.
Saturday and Sunday breakfasts are usually sausage patties or bacon, with eggs. Last week I used some andouille sausage that was left over from a tomato-free caulirice jambalaya. Either way, a meat of our choice and some eggs make for a hearty protein packed breakfast on the weekends.
My lunches are pretty simple too, and my husband get’s lunch at work. I keep offering to make him salads, but he insists. I’m just going to keep offering though, if I’m being completely honest. Anyway, lunch this week is a single yogurt cup, a babybel mini cheese wheel, and half an avocado, sprinkled with salt, pepper, and paprika. I keep some salami or pepperoni in the fridge in case I’m craving some extra protein, but for the most part, this is plenty for me on a normal day. I’f I’ve been out gardening I’ll want something more, but that’s when I pull out the salami and make my lunch into a little charcuterie board!
On the weekends we actually tend to skip lunch, as we’ll eat breakfast later. When we do have lunch on the weekends, a good salad loaded up with veggies is the go-to.
Dinner is what gets challenging. I need a nice variety each week, without breaking the bank or picking elaborate dishes for each day that will take hours of work. I find that marinades are an easy route that takes a small amount of prep time but packs a big flavor punch. I also try to mix up the side dish, that way we aren’t just having a side salad every night.
Chipotle Beef with lime cilantro sauce paired with crispy roasted brussel sprouts! I actually haven’t tried this beef recipe before, but looking at it, I can’t wait to give it a go! I’m just planning on brussel sprouts tossed in a little olive oil, salted and then oven roasted until crispy and delicious, but you can also check out my post on brussel sprout recipes for more ideas on how to fix the tasty little mustards.
My husband specifically requested beef stroganoff. It’s a family favorite, and one of the first things I cooked for him. Not exactly low carb with the egg noodles that we like to pair with the stroganoff, but those can always be swapped out for cauliflower rice or a homemade keto pasta, if you’ve got the time to try your hand at it.
Now, I’ll tell you right now, the reason I’m doing two beef dinners in a row is because I like to get a slightly larger package of beef and split it between the two days. I usually end up spending less money on it this way because a single package is portioned better to be split up like this than just getting two smaller packages. The smaller packages are never as small as I’d actually like them for just the two of us, which means instead of getting a single 1.25lb package of beef for 2 days I’d end up with two separate packages that add up closer to 1.75lb. That’s a lot more than I need, especially if I’m not packing leftovers for lunches, and ends up being a waste of money. Better in my opinion to grab one larger package, save the money, and you can always freeze the other half if you don’t want to use it right away.
Keto bougie pizza. So, I found this recipe for keto cheesy “bread” sticks that’s amazing! And, I’ve been wanting to use it in place of a pizza crust for a while now. Just mix that up per the recipe, then top with all our favorite pizza fixings. For us, that’s usually some pear slices, ricotta, walnuts, arugula, some red pepper flake, and a drizzle of balsamic vinegar. Technically a flatbread instead of a pizza, but close enough. For those of you who are pizza purists, a little tomato sauce and some pepperoni should go great with it too!
Want a little something on the side as well? I’m going to try these jalapeno popper crisps!
These garlic butter chicken bites with asparagus have been sitting in my pins for a while, and I’m finally going to try them! I mean, I like chicken, I like butter, I like lemon, I like asparagus. What could possibly be less than delicious about this? My only adjustment, is that it might be a little light of a dinner, so I’m planning on adding mashed cauliflower as well. It’s one of my husband’s favorites, and it’s pretty easy to make.
Avocado is a household favorite here, especially since we’re doing keto right now. The tasty fruit contains a ton of healthy fats, and is super satisfying. That’s why I’m looking forward to making this Grilled Avocado Chicken, with a side of cilantro lime cauliflower rice. You really can’t go wrong with this combo. And, if you’re like me and can’t do tomato, I’ve found that the guacamole recipe works great with a mango or some strawberries instead of tomato.
If you take one thing away from this post, check out these cheesy open faced mushroom sandwiches. I have been craving this delicious staple from my short-lived ventures into vegetarianism for a while now, but…with the original recipe having 47grams of carbs, it just wasn’t going to work with this whole keto thing. Then I found this keto bread recipe, and I knew I had to give it a try! And if you really want to dress up the dish, add some bacon too. Since a sandwich alone is not enough for dinner, I’m pairing it with garlic parmesan roasted radishes too.
Saturday is our date night. Once a week we take a night to go out and do something romantic. We’ll go explore a small town nearby, get dinner together, and then enjoy coffee and dessert before heading home. It let’s us learn more about the local culture, explore the areas close to our home, and make time to be romantic with each other.
Well, that’s my menu for this upcoming week. Look for my next weekly menu post to follow along with how a real housewife feeds her family each week!