Here's What's Cookin {No. 3}

Have you ever planned out a weekly menu? Once you start, it will totally change your life. Okay, that may be an exaggeration, but seriously...it's a game changer. It takes some time, and you have to be willing to stick to it to save money (you don't want to end up wasting food if you change your mind last minute), but it takes away so much stress!

Last week I kind of over planned. By a lot. But it worked out rather wonderfully.

Forrest made dinner on Monday night, and on Tuesday I baked a Chicken & Broccoli Casserole which took us through Thursday night. Thursday I was itching to bake something so I made molasses cookies. I was feeling it in the kitchen, so I went ahead and made the curry I had planned on making that night anyway. Forrest surprised me with a date night Friday evening, so we enjoyed the curry Saturday and Sunday instead. So "Whatever happened to the Sweet Potato & Ground Turkey Shepard's Pie?" you ask...well I am making it tomorrow night. So here is the menu I have planed to take us through the week of 1.23 - 1.30:

Monday / Tuesday:
Sweet Potato & Ground Turkey Shepard's Pie

Source: oxygenmag.com via Megan on Pinterest

Wednesday / Thursday:
Mexican Lasagna

Source: google.com via Megan on Pinterest

Friday / Saturday:
Low Calorie Baked Potato Soup

Source: skinnytaste.com via Megan on Pinterest

Breakfast:
I'm sticking with the cocoa, peanut butter and banana smoothies and hard boiled eggs (1 whole & 1 w/out the yolk).

Morning Snack:
1 grapefruit

Lunch:
I'm going to simplify a bit this week and take leftovers.

Pre-Workout Snack:
1 chocolate crunch rice cake w/ 1 tbsp peanut butter
 

Grocery List:
rosemary
2 lbs ground chicken or turkey
1 can black beans
frozen corn
1 package spinach tortillas
2 packages shredded cheddar
scallions
1 small head of cauliflower
1 box of chicken broth
1 package turkey bacon

Substitutions:
Lasagna -- yellow onion instead of red
Soup -- scallions for chives, almond milk for low-fat milk

Already in my kitchen:
sweet potatoes
1 lb ground turkey
Greek yogurt
salt, pepper, olive oil
onions
celery
1 bag frozen mixed veggies
russet potatoes
fat free sour cream
chili powder, cumin
taco sauce


I get so excited every week about the recipes I find! Be looking for my take on Vegetable Curry coming up on Tasty Tuesday, and tomorrow you will find out a few other ways you can be following the Casita Cory Blog! Stay tuned!