This months’ meal plan was all based around minimizing grocery store trips and really utilizing what I already had on hand. I have not been to a grocery store in over a week and I have to say that the situation we are in now is really teaching me some valuable lessons, even ones that I can apply to my normal monthly shopping routine.
I have been prioritizing produce that keeps for weeks (apples, sweet potatoes, carrots – to name a few), buying our soda packs 12 and 16 at a time (bad habit, I know) and even taking this opportunity to try out some new products like shelf stable almond milk to stretch our grocery store trips as far in between as possible. I have even made the difficult for me -but actually super convenient- switch to buying a lot of our staples online, opting for delivery or pickup.
At this point, I have made the decision to go ahead and plan to prepare our Easter meal at home. It seems that this one holiday, we’ll be grounded and not having to run our typical food marathon. Can’t say that I’m super thrilled about missing the holiday with our families, but I am looking forward to having a super chill Easter. I have actually left out our Easter menu on the meal plan, so look forward to a separate post on that coming very soon! 🙂
I technically only meal plan for a family breakfast on Sundays – the rest of the week is leftovers or other regular breakfast food (ie: bagels, cereal, pop tarts, etc.) We do weekly meal prep for lunches on Sundays – enough for five weekday lunches for two adults. Recipes marked with an asterik are recipes that I have made before and my family has deemed delicious! 🙂
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