It’s Saturday, which means time for another meal plan. I hope May is off to a great beginning for you!
Every Saturday I share my Weight Watchers Meal Plans here on Simple Nourished Living. It includes what I’m planning to have for breakfast, lunch and dinner, as well a few snack and dessert ideas.
To keep things simple I tend to rotate between the same one or two breakfasts and lunches the days I eat at home. And because we are a family of two most recipes I make result in leftovers that we are happy to eat again. So, I usually only cook from scratch three or four times a week. We like to eat out a couple of times, usually during the weekend.
Taking the time to think about what I’m cooking and eating ahead of time makes meal times all week so much easier. With the shopping done and recipes at the ready I can just walk into the kitchen and get cooking. I don’t stick to it one hundred percent – life happens, but it helps to have a rough guide. And prevents me from reaching into the cookie jar or open bag of chips too often. Whoever said that failing to plan was planning to fail was spot on!
If I end up with more food than we can eat, I portion it out, package it up and pop it in the freezer for future quick and easy lunches and dinners.
I hope these posts make it easier for you to stay on track with your weight loss and/or healthy eating goals too.
And remember, there’s a Weight Watchers Meal Plans Section on the blog so you can get inspiration from all of the previous weekly meal plans too. Enjoy!
Weight Watchers Meal Plan (Week #28)
I’ve got lots of yummy leftovers accumulated in the freezer, so I’ve decided to take it easy this week and depend on them for the bulk of our dinners this week!
This week I’m going to begin the day with a large mug of decaf coffee (0PP) and either:
1. Light + Easy Egg Salad (3PP) on an English Muffin (3PP) with fruit (0PP) (I will hard boil eggs and mix it up Sunday so it’s ready to go.)
I like to keep lunch quick and easy. Limiting my choices makes weight loss/maintenance easier. (Here’s research that supports this idea.) I usually eat lunch out a couple days a week.
1. Leftovers from dinner.
Because we are a family of two most recipes result in leftovers, so, I only cook from scratch three or four times a week. (We eat out once or twice.)
1. Slow Cooker Vegetarian Minestrone (6PP) (from the freezer) with tossed green salad (0PP) and light dressing (1PP) and warm crusty bread (2PP)
4. Skinny Cheese and Black Bean Nachos (5PP) with chopped zucchini (0PP) and corn (2PP) sautéed with olive oil (1 t – 1PP)
1. Apple (0PP) with a little almond butter (3PP)
2. Baby carrots (0PP) with hummus (2PP)
If you make one of our recipes, we would love for you to a picture and share it on Instagram. Use the hashtag #simplenourishedliving. We want to see what you are making and would love for you to follow us on Instagram.
And remember, there’s a Weight Watchers Meal Plans with Points Section on the blog so you can get inspiration from all of the previous weekly meal plans too.
Have a wonderful week!
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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