10/19/2026
I find it way easier to make sure my family is eating healthy when I have a plan ahead of time. It’s nothing fancy, just a list of meals for the week scribbled on some paper that I put on the fridge. But if you don’t have a method, let me share mine with you.
1. Sit down before you grocery shop and make a line for each day of the week until your next grocery trip, I go once a week.
2. Make note of any nights that you know are busy. Sports, working late, a school event. Those are the nights you need to plan the quickest meals, or put something in the crock pot. Don’t set yourself up for failure with a meal you don’t have time to make.
3. Start assigning meals to each night. 80% of my meals are literally just meats and veggies. I ask the kids for ideas of what sounds good too.
4. I also make a quick list of a few breakfast and lunch things for the week. Do they want grain free waffles? Eggs and bacon? Grain free cereal? Soups in their thermos? Chicken and buffalo sauce has been a hit lately.
5. I build my grocery list off this. I go through each meal and write down what I need to pull it off. We buy local healthy raised meat from Cook Farms so the only meat I buy at the store is wild caught salmon and some organic lunch meat. But I add the seasoning, veggies, potatoes, or other items that will set me up for success.
Here is this weeks meal plan:
1. Homemade chicken noodle soup. We had soccer all day in Ga***rd Saturday. And it was cold ❄️ Before we left I took a roasted chicken out of fridge (earlier in the week we made 2 for dinner so I would have a second one ready for soup) I took off the meat and put the bones in a pot of water to simmer on the stove while we were gone all day. When we got home I strained it, added celery, onions, carrots, bay leaves, salt, pepper, and parsley. Those cooked while I did chores. Then I added a small amount of organic noodles and the meat I had taken off earlier. Literally took me 15 min all day total to make this soup. The kids just packed leftovers for lunch today.
2. Roast with carrots and potatoes. This is my moms recipe and my daughter requested it this week. Heavily salt and pepper all sides. Start high in crockpot. Add about 1/3 c balsamic, some coconut aminos, couple T garlic and few T honey. When you take out to shred you can boil sauce to thicken but be sure to put most back with meat. This will take me less than 10 min to put in this am.
3. Brats and veggies in a sheet pan. I cut up
Our brats into 1/3’s and place them on a pan with sweet potatoes, mushrooms, peppers, onions, zucchini, and broccoli. Salt and pepper and bake at 375 for 45 min or so. Again, 10 min of prep.
4. Grouper and cilantro lime rice. My kids fight over this fish. I cook it in a pan with tallow, and then pour a little melted butter and lime juice on top. I cook the fish while the rice is cooking. This is prob a 20 min meal.
5. Enchiladas. I use the Siete sauce and tortillas. Brown ground beef, add seasoning and onions. Fill the wraps and place them in a 9x13 pan. Pour sauce on top, add Mexican cheese, bake at 375 until cheese is nice and melted. Add lettuce and tomato and sour cream on top. I like to add a few Siete chips to the side too. Maybe 20 min to make.
6. I set one day aside for leftovers. Based on this list I know we will have leftover roast, prob a few servings of sheet pan, and some enchiladas, so one night we will just warm stuff up.
7. My nephew had a birthday so we had one night that didn’t require me to cook because my awesome sister in law made wings and homemade sliders.
None of this is expensive or time consuming. It’s just part of my routine each week. The packaged processed crap at the store is not food, and it’s making you sick.
