Mixing it up this week with these meal plans – Hello Monday:) I have grand plans to succeed in follow through with these meals – breakfast and lunch isn’t the issue, it is always dinner that gets me. I’m fully prepared to make it, but the energy to do it isn’t always the greatest at the end of the day. Thankfully I planned meals that I can make ahead relatively easy, and also -thank you to the hubby for always willing to help in the kitchen .. and if push comes to shove, being okay with cereal for dinner.
Salads are on my radar this pregnancy (just as they were with Parker and Jolie), so I’m taking advantage of that. I am lucky (and often impressed) that my girls absolutely love salad!
Recipes and links below! Enjoy!
Chocolate Chip Waffles (Van’s Brand frozen waffles)
Maple Chicken Sausage (Trader Joe’s)
Mac & Cheese (Annie’s Whole Grain)
Mixed Berry Yogurt Pouches (Market Pantry Low Fat Yogurt)
Avocado Chicken Salad
2 cups cooked & shredded chicken breast
2 small avocados, pitted and peeled
1 tablespoon plain Greek yogurt (0% Chobani)
1 tablespoon lemon juice
2 tablespoons chopped green onion
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Combine all ingredients in a large mixing bowl. Cover and chill before serving.
Overnight Crock Pot Apple Cinnamon Oats
non-stick cooking spray
2 large tart apples, chopped
1 1/2 cups skim milk
1 1/2 cups water
1 cup STEEL CUT oats
3 tablespoons dark brown sugar
2 tablespoons butter
1 tablespoon cinnamon
2 tablespoons milled flaxseed
1/4 teaspoon kosher salt
- optional: 1/4 cup dried fruit and/or 1/4 cup walnuts or almonds
- Spray a non-stick crock pot with cooking spray. Layer apples, milk, water, oats, sugar, butter, cinnamon, and flax. Do not stir. Set your crock pot to LOW for 7-8 hours, or overnight. Stir in the salt just before serving.