Weekly Meal Plan, 2 Weeks

weeklymealplan

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Robert and Ethan will be at Big Bend for 4 out of 7 days next week, so Karis, Levi, and I will be fending for ourselves.  You would think it would be easier to go to the dining hall, but it’s actually easier to stay in and eat easy foods.  So that’s what we’re doing.

Breakfasts

Lunches

  • Sandwich on homemade bread (or a pita), veggies, hummus, and fruit
  • Cottage cheese, boiled egg, veggies, hummus, and Triscuits
  • Leftovers

Snacks

  • Nuts
  • Triscuits
  • Fruit
  • Veggies
  • Crackers
  • Popcorn
  • Apple sauce
  • Homemade Greek yogurt

Dinners 

Week of January 16-22

  • Monday-Wednesday: Dining hall
  • Thursday: Breakfast- Cinnamon biscuits (treat) and scrambled eggs
  • Friday: Hot dogs
  • Saturday: Finger foods (uncured salami, boiled eggs, Gouda, veggies, and fruit)
  • Sunday: Instant pot roast, potatoes, and carrots

Week of January 23-29

  • Monday: Burrito Bowls (pinto beans, brown rice, tomato, avocado, sour cream, and cheese)
  • Tuesday: Instant pot meat loaf, mashed potatoes, and corn
  • Wednesday: Grilled pork chops, steamed broccoli, and salad
  • Thursday: Southwestern Soup (will share this recipe soon)
  • Friday-Sunday: Dining hall

Preparation

  • Bake bread
  • Cut veggies
  • Make green smoothie cakes
  • Make breakfast taco filling

Meal Planning Sunday, December 18th

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From now on, I will share my meal plan on Sundays!  I don’t always have recipes handy (I haven’t blogged about many of them), so I will share the best I can!

Breakfasts:

Lunches:

  • Deli meat or cottage cheese, boiled egg, various veggies (cucumbers, grape tomatoes, bell peppers, broccoli, celery, and carrots) with hummus or ranch, various fruits (grapes, bananas, or oranges), and Triscuits.
  • Sandwiches and veggies/fruit
  • Organic Mac N Cheese (and veggies/fruit)
  • Leftovers (for the days I’m home)

Dinners:

  • Monday: Breakfast for dinner (bacon, eggs, biscuits)
  • Tuesday: Eating out in San Antonio (probably Zoe’s Mediterranean Restaurant) because I have a psychiatrist appointment at 4:00
  • Wednesday: Grilled chicken thighs (we use a seasoning from a restaurant called Perini’s Ranch Steak Rub), baked potatoes, and steamed broccoli (I steam it in the Instant Pot and use lemon pepper and sea salt)
  • Thursday: Grilled Pork Chops, roasted squash and zucchini, and salad
  • Friday: We will be traveling (picnic lunch with sandwiches, veggies and fruit, and crackers).  Lots of snacks!
  • Saturday, Sunday:  We will be out of state at my inlaws (I don’t know what we will be eating)

The next week:

Let me know if you have any questions!

Instant Pot Chuck Roast and Veggies

I’ve read a lot of recipes on how to make a roast in the Instant Pot, but none of them sounded that great.  So, I decided to come up with my own.  And, it turned out fabulous!

The roast is a 2 1/2 pound chuck roast.  Isn’t it beautiful?  It’s just a roast from Walmart… nothing fancy.

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The first thing I did was chop the veggies.

4 carrots

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4 potatoes (with the peel on)

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1 yellow onion

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Splash with some coconut cooking oil

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Sprinkle with each of these (garlic powder, thyme, oregano, basil, coarse sea salt, and onion powder) and toss.

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Sprinkle roast with each of those seasonings as well (on both sides).

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Pour some coconut cooking oil into a skillet (I like cast iron).

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Pan-sear the roast in the oil on all sides.

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Pour a cup of water into the bottom of the Instant Pot.  Place the trivet in the bottom.

Place the roast on top of the trivet.

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Press manual and adjust time to 45 minutes.

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Quick release when finished (release the steam/pressure).

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Add veggies, then re-set for 15 minutes.  This time, NPR (natural pressure release… leave in) for 15 minutes.

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The veggies were tender and the meat fell apart.  It was the best roast I’ve ever had!  We served it with toasted homemade bread with butter!  Yum!

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I can’t wait to see what I will do in my Instant Pot next!!