Meal Planning with Freedom and Flexibility

Here is this weeks meal plan.

When it comes to meal planning, one of the biggest lessons I’ve learned is to hold the plan with open hands. It’s important to plan for the week, shop for the week, and be prepared—but it’s equally important to give yourself grace to pivot when needed.

Just last week I had tortilla soup on the menu, but my daughter was making homemade chicken noodle soup. Since I’ve been fighting off a terrible cold, her soup sounded so much more nourishing and comforting than something spicy. So, I happily swapped my plan for hers that night. That’s the beauty of a meal plan—it’s not meant to tie you down, but to give you structure so you can use what you already have and still have freedom when life shifts.

Another key piece that helps in our home is getting everyone on the same page. I’ve made the declaration that we are going to do our best not to waste food. That means leftovers get eaten for lunch. It may not always be the exact thing we’re craving in the moment, but having that mindset makes it easier to feel good about heating up last night’s dinner and putting it to good use.

And leftovers don’t have to be boring! I love finding ways to give them a fresh twist. Burrito bowls with rice one night can become nachos or quesadillas the next. Pulled pork BBQ sandwiches make a delicious dinner, but the leftover meat is also amazing served over a baked potato for lunch. A little creativity goes a long way in keeping meals fun while stretching your grocery budget and reducing waste.

Meal planning doesn’t have to be rigid—it’s a tool to bless your home, simplify your days, and help you steward well what you’ve been given.

Chicken Noodle Soup Recipe

Ingredients:

Cooked and shredded/chopped chicken-about 1.5 cups

4 cups chicken bone broth or stock

1/2 cup heavy cream

1 cup of chopped carrots

1 cup of chopped onions

1 cup of chopped celery

A few TBS oil

1 tsp salt

1/2 tsp pepper

1/2 tsp basil

1/2 tsp thyme

1/2 tsp parsley

1/2 tsp garlic powder

2 bay leaves

1 cup dried noodles of choice (I used organic rotini)

• In a cast iron dutch oven heat oil until hot and add chopped veggies. Cook until tender.

• Add broth and bring to a boil.

• Add seasonings and turn down to low/medium heat.

• Add noodles and cook until tender.

• Stir in cream and remove from heat and put lid on pot until ready to serve.

• Serve with fresh bread or crackers and cheese of choice.

• Good food follows a good plan.

Ok sweet friends! Thank you for being here in this space. We appreciate each one of you! Share your favorite leftover remix in the comments! (To comment you must become a site member first)