Menu Plan: 5/18-5/23

It’s Monday again, and you know what that means. Not only is it the beginning of the week (a week before a holiday!), but it’s also time for a menu plan.

Summertime arrives early in North Carolina, and that means fresh fruits and vegetables are not only delicious, but cheap! So we’re cooking with more veggies, eating fruit for snacks, and enjoying big salads.

I’m also trying to cut carbs again — not drastically, but we’re cutting back on pastas and potatoes in our meals. Since I’m avoiding heavy breads, our weekly Friday standby of homemade pizza is also out for the time being. :( Pasta and pizza are staples for us, so it’s a challenge for us to plan meals without them. I would love some suggestions for low-fat, low-carb recipes.

This week pork tenderloin was on sale, so we’re using it in three meals. Our total at the grocery store was $57. I’ll be eating salad for lunch at work when leftovers aren’t possible.

Here’s our menu for the week:

Sunday: Rosemary roasted pork tenderloin and green beans
Monday: Pork stir fry
Tuesday: Chef’s salad
Wednesday: Pork fajitas
Thursday: Grilled chicken breasts with vegetable succotash (we substitute the butter with a little olive oil in this succotash recipe)
Friday: Chicken Caesar wraps and steamed edamame

For more menu plans, visit OrgJunkie.

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