Today as I was thinking about and putting together this week’s menu plan it dawned on me that this week is Thanksgiving. Seriously, I am not lying. Thanksgiving is this Thursday. Well that does changes things up a bit for my menu plan. You see, even though Thanksgiving is only one day during the month of November, in my family it actually lasts all week long.
In the beginning of the week my sisters, little nephew, and brother in law all roll into town. Well that alone means hanging out at my parents every night eating the nightly feast or take out pizza my mommy puts on the table. Mmmmm. Then of course there is the Thanksgiving feast itself, which leads to 3-4 days of leftovers. Add in a couple get togethers with friends and by Sunday I am ready for a cleanse.
I am sure you can relate.
As you can imagine it does not make a whole lot of sense to put full dinners on my menu plan. Therefore, I am not. This week’s menu plan will focus on breakfast and lunch but my dinner selections will be a lot more flexible. Of course, that does not mean I can go hog wild every night on pumpkin pie – that will only be allowed 1 night. I need to keep myself somewhat under control because I know if I don’t my stomach will not be a happy camper come next week. I don’t worry too much about the scale but I know when I eat a lot of foods I don’t typically eat I feel very sluggish and yucky.
Because I know my dinners and some lunches are going to be much less under my control and probably questionable I am going to make sure my breakfasts are clean and filled with lots of fruits and vegetables. That means I will be starting my morning with one of my beloved smoothies.
I love my smoothies. I didn’t always drink smoothies but over the last couple years, as my eating evolved, I have found smoothies to be an important part of my diet. It is a great way to get a huge bulk of my daily vegetables and fruits in without real effort. I am going to write more about smoothies in the future because honestly I have seen some great health benefits drinking smoothies and have become quite the smoothie believer. For now you can check out Paula’s post on smoothies for some great smoothie creation ideas.
Okay lets get to my menu plan.
Strawberry and kale green smoothie. I posted the recipe on facebook last week and will getting it up on the website in the next couple days.
Make ahead tips:
- These smoothies can easily be made into smoothie freezer kits but I will just put them together each morning in my new Ninja blender.
Greek mason jar salads. Recipe will be posted next week.
Make ahead tips:
All my mason jar salads can be made up to 5 days in advance. See my tips here.
Easy meals like chicken quesadillas, salads, or sandwiches if we are home and making dinner. If not then whatever my mommy is making.
Make ahead tips:
I purchase a rotisserie chicken for the quesadillas.
What does your menu plan look like this week?
Skinny Mom’s Kitchen participates in Menu Plan Monday hosted by the Organizing Junkie.
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