How I Did It? Plus Five More Weeks of Free Meal Plans

by | May 28, 2019 | Food and Kitchen Basics | 0 comments

Did you see my article a few months back about all the food prep I did prior to having our third baby?

Since this month I have been talking with you about meal planning (getting organized and strategies to be successful) I thought I would pop back in and show you how I operationalized a little bit of planning and turned that prep into five weeks worth of meals.


This was my original plan prior to the baby. 

What I made to store in the freezer:

Quick options to consider / prepare in the slow cooker:

  • Whole chicken
  • Fajitas
  • Indian chicken
  • Roast
  • Beef and broccoli


  • Frozen veggies
  • Frozen Trader Joe’s cauliflower gnocchi
  • Gluten free cheddar biscuits (made ahead and froze)
  • Cauliflower corn muffins (made ahead and froze)
  • Rice (I always have these made and froze in individual portions)
  • Fries (store bought)
  • Millet tots (store bought)
  • Hopeful to have bagged salad, fresh veggies and fruit just purchased


Here is how I turned my prep into 5 weeks of meal plans with the help of some pantry staples (and I didn’t even end up using it all).

Week 1 Meal Plan

  • Parents made chili (day baby was born)
  • Chipotle at the hospital
  • (Home) Mom made a whole slow cooker chicken, salad, asparagus and sweet potatoes (pantry staple)
  • Ribs (freezer), brussel sprouts, fries (freezer)
  • Lamb kabobs (freezer), raw veggies and cheddar biscuits (freezer)
  • Hot dog muffins (freezer), salad, apples
  • Falafel (freezer), broccoli (freezer), shasito peppers, boxed rice (pantry staple)


Week 2 Meal Plan

  • Hamburgers (freezer) topped with arugula, red onion (pantry staple), avocado, millet tots (freezer)
  • Takeout
  • Ground chicken (freezer) teriyaki with mushrooms, peas (freezer) and rice (freezer) 
  • Egg (fridge staple) casserole with avocado, salad, sweet potatoes (pantry staple)
  • Canned salmon (pantry staple) with crackers (pantry staple) and dill cucumber salad
  • Meatballs (freezer), asian green beans (freezer) and corn muffins (freezer)
  • Taco salad (freezer meat with fresh toppings)


Week 3 Meal Plan

  • Salmon (freezer), broccoli (freezer), gnocchi (freezer)
  • Chipotle
  • Homemade pizza (freezer crust with fresh toppings) and salad
  • Lemon chicken rice casserole (freezer)
  • Sausage (freezer), sweet potato (pantry staple) and veggie hash
  • Shrimp (freezer), spinach pasta (pantry staple)
  • Chicken (freezer) salad with nuts, apples and salad


Week 4 Meal Plan

  • Leftovers
  • Kale fried rice with cauliflower rice (all freezer with some fresh veggies and sauce added)
  • Pork tenderloin (freezer), asparagus, cheddar biscuits (freezer)
  • Crock pot chicken (freezer) fajitas
  • Salmon (freezer) tostada with arugula, red onion (pantry staple), capers
  • Avocado toast with egg (fridge staple) and spinach
  • Mung bean and rice with bok choy (freezer)


Week 5 Meal Plan

  • Ramen (pantry staple) wth mushrooms, chard, and chicken (freezer)
  • Slow cooker corn beef and cabbage
  • Marinated meat (freezer) with rainbow chard and crispy potatoes (pantry staple)
  • Family brought us dinner
  • Falafel (freezer), sprouts, rice (pantry staple)
  • Nachos with beans (freezer) and fresh veggies
  • Leftovers


I hope this provides you some additional ideas to keep the meal planning momentum going.




your health