Weekly Meal Plan 11/3/2013

(Disclaimer: I do not eat Vegan, Vegetarian, Paleo, or Low-Carb. I don’t focus on Raw foods & I’m not a once-a-day Smoothie girl. I focus on quality ingredients, REAL FOOD (including butter, bread, & bacon), and desserts that rock. Some of the recipes I link to may fall in any of the above categories and that’s okay. I believe in a balance of ALL foods and appreciate recipes from all types of bloggers.)

If you’re new here, you may want to get caught up on how I do meal planning.  If you are a die-hard reader bordering on stalker, then let’s just get right to it!

We don’t plan lunches because I make double-sized dinners so we can eat leftovers the next day. I save myself time by turning dinner cleanup into packing the next day’s lunch boxes and let’s face it, life is just plain easier when you only have to worry about providing a healthy breakfast & dinner! Real food can be easy! Let’s begin, shall we?

Sunday
Cherry Pie Crock Pot Oatmeal
Leftovers from the weekend, farmer’s market finds, & sandwiches
Roasted Apricot Chicken with Southern-Style Collard Greens

Monday
Pumpkin Waffles
LEFTOVERS from Sunday dinner.
Roasted Chicken Veggie Bake

Tuesday
Cinnamon Toasted Coconut Cereal
LEFTOVERS from Monday dinner.
Sprouted Lentil Soup with Bacon

Wednesday
Baked Eggs
LEFTOVERS from Tuesday dinner.
Sweet Potato, Quinoa, & Black Bean Casserole

Thursday
Soaked Pumpkin Spice Granola
LEFTOVERS from Wednesday dinner.
Pomegranate & Avocado Kale Salad

Friday
Homemade Yogurt with in-season fruit
LEFTOVERS from Thursday dinner.
Homemade Pizza & Homemade Soda

Saturday
Egg Muffins
LEFTOVERS from Friday dinner.
Out-to-eat

Snack choices this week:  Raw cheese, Fruit, Pumpkin Seed Trail Mix
Desserts this week: Raspberry Chocolates, The BEST Pumpkin Nut Bread