Weekly Meal Plan: November 12 – 18

I’ve had it on my agenda to publish this weekly meal plan: November 12 – 18 since last. Better late than never, right?? When you’re 33 weeks pregnant, you have to pick your battles. 🙂

Even this far into my pregnancy, I’m still following the portion container system…for the most part. I’m sure I could have been more loyal, but I’m rather proud of sticking with it as closely as I have.

If you’ve struggled with portion sizes and knowing what to eat, I highly suggest you try this system. Contact me if you’d like more information.

Simplicity was once again the name of the game for this meal plan. Seriously, if you can get your family on board with at least repeat dinners, DO IT! It will make your life so much easier!

Monday and Tuesday

Breakfast: Overnight Oats (A base of oats and almond milk: 1 yellow, 1 tsp; a base of oats and Greek yogurt: 1 yellow, 1 red. Additional ingredients like fruit, chocolate chips, and coconut will add their appropriate container equivalents.)
Lunch: Sausage, Brown Rice, Asparagus (1 red, 1 yellow, 1 green)
Dinner: Vegetable Rice Soup (1 yellow, 1 green) – Add ground turkey to add 1 red

Wednesday and Thursday

Breakfast: Bell Pepper with Eggs and Toast (1 green, 1 red, 1 yellow, 1 tsp)
Lunch: Chicken Taco Salad (In a mason jar, layer avocado dressing, corn, black beans, shredded chicken, and romaine lettuce) (1 orange, 1 yellow, 1 red, 1 green)
Dinner: Spinach Tomato Pasta Bake (1 yellow, 1 green, 1 blue)

Friday and Saturday

Breakfast: Yogurt with Fruit and Cacao Nibs (1 red, 1 purple, 1 tsp)
Lunch: Buffalo Chicken Dip (1 red, 1 blue) – If eaten with veggies, add 1 green. If eaten with chips, add 1 yellow.
Dinner: Thai Coconut Soup (1 yellow, 1 green, 1 tsp)

Let me know if you had any favorite meals you prepped during the later stages of your pregnancy! I’m always open to suggestions.