{"id":63694,"date":"2023-02-05T06:54:06","date_gmt":"2023-02-05T11:54:06","guid":{"rendered":"https:\/\/www.ahealthysliceoflife.com\/?p=63694"},"modified":"2023-02-05T06:54:09","modified_gmt":"2023-02-05T11:54:09","slug":"january-weekly-meal-plan-5","status":"publish","type":"post","link":"https:\/\/www.ahealthysliceoflife.com\/january-weekly-meal-plan-5\/","title":{"rendered":"January Weekly Meal Plan #5"},"content":{"rendered":"\n

See all weekly meal plans here.<\/a><\/em><\/p>\n\n\n\n

Happy Sunday, friends! The girls and I are on the road heading back to NC after a fun weekend in Georgia. More on that tomorrow, but for now, let’s dive into the meals from this past week. I’m starting to get into a rhythm with compiling these posts and I sure hope they are helpful for you as you plan your week. <\/p>\n\n\n\n

Sunday<\/h2>\n\n\n\n

A friend recommended this slow cooker BBQ chicken<\/a>. It was good! However, I think I prefer BBQ pork; chicken just tends to get so dry when cooked too long, even in a good sauce. The bread machine buns<\/a> were so simple to make that I’m convinced I won’t be buying store buns again for a long time unless in a pinch. The slaw was easy- just red and green cabbage, carrot, a little red onion, and parsley in a dressing made of mayo, ACV, honey, mustard, celery seeds, and salt.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Monday<\/h2>\n\n\n\n

Carnitas! I cooked a 5 lb pork butt rubbed with olive oil, salt, oregano, and cumin for 10 hours on slow cook and it still was easily falling apart so I kicked it up to “braise” for 30 minutes and that did the trick. I transfer the meat onto a baking sheet so to crisp it up under broil, then served it with cauliflower rice, pico, guacamole, sour cream, and tortilla chips.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Tuesday<\/h2>\n\n\n\n

One of my personal favorites- buffalo chicken salads! I set it up like a make your own salad bar so everyone can customize it to their liking. Mine: iceberg, chopped chicken tenders, tomatoes, cucumber, purple cabbage, red onion, blue cheese, cilantro, buffalo sauce, and Primal Kitchen’s ranch (that I’m currently obsessed with).<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Wednesday<\/h2>\n\n\n\n

As a last minute pivot because I did not feel like cooking, I quickly defrosted two pounds of ground beef in a bowl of tepid water to double mom’s homemade spaghetti and meat sauce<\/a>, a family favorite. It’s music to a mom’s ears when their child who is not always excited about meals gets home from all the activities and exclaims- YAY, I LOVE THIS DINNER and proceeds to eat 4 bowls worth. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Thursday<\/h2>\n\n\n\n

Fish taco bowls! It was Thursday and I didn’t have it in me to dredge the fish in egg, flour, and seasoning, so I took a short cut. I diced the fish then seasoned them all over with a random Caribbean blend I found in the pantry before pan frying them in oil until cooked through. Then I set it up as a “make your own” meal with rice, black beans, a quick cabbage slaw, cucumbers, pico, and guacamole. Served with chips. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Friday<\/h2>\n\n\n\n

The girls and I drove down to Georgia and Nana treated us to dinner out. I had the filet tips salad.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Saturday<\/h2>\n\n\n\n

Family time is the best time! After my Nannie’s 90th birthday lunch, Kris, Cara, and my nieces met us back at mom’s house. The kids enjoyed a cozy evening at home while the adults got to have an adult dinner at the club house. I had a Caesar salad and the salmon which was stuffed with spinach with roasted Brussels sprouts. So good!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Breakfast, Lunches, Odds and Ends<\/h2>\n\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Resources<\/h2>\n\n\n\n