Another week and it’s another family meal plan! I’m pretty sure that coming up with what we’re eating each week, based on my Runna schedule for the week, is one of my favorite Sunday (or in this case, Monday) traditions. They keep me organized, make grocery shopping so much easier, and help me stay on track with both marathon training and our family’s busy schedule.
This week has a little bit of everything. We finished up camping on Monday, I’m easing into another week of marathon training, we’re processing our first batch of meat chickens, and the garden is finally producing enough that we’re eating from it.
Meal planning around all of that definitely takes some thought, but it’s worth it.
What’s Happening Around the Backyard
Wednesday is a big day around here. We’ll be processing our first batch of Cornish Cross meat chickens. We started with 25, and will be finishing up with 23 of them. Unfortunately, we lost 2 on the very first day of the heat wave that hit us on Wednesday/Thursday. Anyway, Wednesday will start with a run and then move on to be a long day outside, so you’ll notice that dinner is very simple that night. Sometimes the best meal plan is one that recognizes you’ll be exhausted by dinnertime and plans for that.
This Week’s Menu
Monday
Breakfast: Steak & Eggs
Lunch: Chick-fil-A (sometimes life happens and I’ll never complain about a #2 Deluxe with Chick-fil-A sauce!)
Dinner: Protein Pasta with Homemade Meat Sauce (can’t wait for the day that I’m using spaghetti sauce made from the garden and canned in my new canner)
Tuesday
Breakfast: Greek Yogurt Parfait
Lunch: Leftover Protein Pasta or a salad with lettuce from the garden
Dinner: Ta-ta-taco Tuesday
Wednesday
Breakfast: Egg & Cheese English Muffin Sandwiches
Lunch: Sandwiches or leftover Tacos after processing chickens
Dinner: Grilled Chicken, Baked Potatoes & Salad from the garden
Thursday
Breakfast: Protein Oatmeal
Lunch: Leftover Grilled Chicken turned into Chicken Salad
Dinner: Blackstone Smash Burgers with Roasted Potatoes
Friday
Breakfast: Overnight Oats
Lunch: Salad from the garden
Dinner: Smoked Pulled Pork with Coleslaw, Corn on the Cob & Baked Beans
Saturday
Breakfast: Protein Pancakes
Lunch: Leftover Pulled Pork
Dinner: Pulled Pork Leftovers (Sandwiches, Tacos, Salads, or Loaded Potatoes, whatever we are feeling that night)
Sunday
Before the Run: Banana & Peanut Butter Bagel
Post-Run: Protein Shake or Eggs & Toast
Lunch: Loaded BBQ Pulled Pork Baked Potato
Dinner: Creamy Tuscan Chicken Pasta with Salad from the garden
Snacks We’re Eating This Week
I always keep a few easy options on hand because marathon training has definitely increased my appetite, and I’m feeling a little boy, a medium sized boy, and a large boy (husband).
- Higher Protein Greek Yogurt
- Cottage Cheese
- Hard-Boiled Eggs
- Apples & Peanut Butter
- Bananas
- Grapes
- Watermelon
- Cheese Sticks
- Beef Jerky
- Protein Bars
- Garden Cucumbers with Ranch
Looking Ahead
I’m still working on being more flexible with the meal plan and not feeling bad about it. Today (Monday) definitely didn’t go according to plan. We packed up camp and headed home. While I tried to maniacally play catch up on the weeding in the garden, the hubby made steak and eggs. For lunch, I had to run to school to pick up something and ended up grabbing Chick-fil-A. I’ll never be mad about a #2 Deluxe with Chick-fil-A sauce, so I just enjoyed it and moved on.
I’m excited for cooler temperatures and this week’s training, even if I know it’ll be challenging, and I’m also looking forward to filling the freezer with our home-raised chicken after weeks of raising these birds. It’s a bittersweet milestone, but one that’s part of our homesteading journey.
Here’s to another week of training, good food, and a little backyard chaos.
What’s on your menu this week?
Are you grilling, smoking, or trying any new recipes? I’d love to hear what you’re making in the comments!
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