This is truly one of my favorite days of the month. It’s new meal plan day!!
Call me a nerd, but it’s always exciting to have a new meal plan, ready for the month ahead. To think of the time it frees up, the stress it eliminates, being able to check off all the boxes from my fridge and freezer inventory?!
Have I confessed my love for checking boxes? It’ll be the demise of me for sure, lol.
We’re knee deep in winter months so we’re enjoying the bounty of the season with produce like squash, hearty greens, apples and pears. There’s meals that will warm you cold toes (like classic chili and enchiladas) and seasonal salads that will carry you through to spring.
Most importantly, there’s plenty of frugal meals strewn throughout so you can eat well without going broke!
Whole Foods Meal Plan: January 2015
Notes on these whole foods meal plan:
- This meal plan is for the average family of four, costing approximately $330. You might need to change portion sizes according to your own family size and budget.
- Meals are based around 2 whole chickens, 2 1/2 lbs pork roast, 2lbs bacon, 1lb ground beef and ham shanks.
- The meals within this plan were designed to build off of each other, using leftovers when possible and allowing opportunities for batch cooking (i.e. making one big batch of tortillas instead of making “just enough” on two separate days.) Take advantage of this to really lower your budget and reduce time spent in the kitchen.
Whole Foods Meal Plan: Week 1
(S) Slow Cooker Mexican Carnitas with Homemade Corn Tortillas
(M) Winter Wedge Salad with Biscuits
(T) Mexican Shredded Pork Bowl with Homemade Salsa
(W) Winter Squash Pasta Bake
(T) Garlic White Bean Soup with Kale with Soaked Whole Wheat Bread
(F) Baked Potatoes
(S) Mediterranean Grilled Sandwiches
Whole Foods Meal Plan: Week 2
(S) Northern Beans & Ham Soup
(M) Baked Greek Chicken, Couscous, Hummus and Homemade Pita Bread
(T) Buffalo Chicken Pita Pockets with Homemade Blue Cheese Dressing
(W) Cheesy Mexican Lentil Macaroni
(T) Vegetable and Barley Minestrone Soup with Biscuits
(F) Asian Pork Taco Wraps with Homemade Tortillas
(S) Barley Veggie Sliders on Homemade Buns
Whole Foods Meal Plan: Week 3
(S) Classic Hearty Chili
(M) Orange Chicken
(T) Chopped Asian Salad with Fluffy Dinner Rolls
(W) Vegetable Fried Rice
(T) Tomato Basil Soup with Soaked Whole Wheat Bread
(F) Homemade Hot Pockets
(S) Pulled BBQ Chicken Sandwiches on Homemade Buns
Whole Foods Meal Plan: Week 4
(S) Pasta e Fagioli with Soaked Whole Wheat Bread
(M) Fajita-style Quesadillas on Homemade Tortillas
(T) Chicken and Spinach Enchiladas
(W) Most Requested Salad with Biscuits
(T) Tortellini with Alfredo Sauce
(F) Kung Pao Chicken with Vegetables
(S) Veggie Panini’s with Roasted Vegetables
Breakfasts are usually a variety of meals, based largely on what we have in the kitchen and almost always served with fresh fruit. These are a few basic meal ideas, plus some recommended recipes that should align with the ingredients being purchased for the dinners above. Simple meals like breakfast porridge and baked oatmeal can be flavored based on what you have in your own kitchen.
Similar to breakfast, lunches are usually a variety of meals based on what’s in the fridge and pantry and come with a side of fresh fruit. My first suggestion for lunch is always leftovers (unless the leftovers are already slated for another meal), but here are a few additional lunch ideas that are simple and easy to prepare. As a bonus, all of them can be tailored according to what you currently have on hand, and packed either for school or a picnic lunch on the go.
Since the goal is to not consume too much sugar, let’s keep the options minimal. Still, you’ll be able to enjoy delicious fall flavors in either one of these treats.
Looking for more delicious and frugal inspiration? Get more real food meal plans here.