See all weekly meal plans here.
I’m a little late with this post today, as we were finishing up our weekend RV rental getaway! We packed up and I’m currently writing from the road as we head four hours back home to turn in the rental. I am looking forward to sharing the experience with you, but first, let’s take a look at meals from the last week!
Sunday
Packaged Barramundi was on sale at Whole Foods and an easy fish option fit the bill for Sunday. I got two kinds- the lemon herb and the breaded. For both options, you just bake for about 15 minutes on a baking sheet. I liked the lemon herb; the kids were so so about the breaded. I served it over herbed rice and roasted brussels sprouts with parmesan.
Monday
I marinated Butcher Box chicken tenders in our favorite marinade, then grilled them, boiled the marinade, and served it over noodles for the kids and Palmini for David and me.
Tuesday
The easiest meal of all time; frozen meatballs (again, I love Butcher Box because it’s a 2 lb package and all real, recognizable, food ingredients). I now use 2 jars of Rao’s sauce because my kids like saucy spaghetti. Meatballs and sauce in the slow cooker for 4-6 hours and serve over pasta; so good!
Wednesday
This was a throw together meal that turned out pretty good! I cooked chicken breast in the slow cooker from frozen, then shredded it in the mixture. I served it over cauliflower rice with kraut and refrigerator pickles. Everyone picked their favorite sauce to pull it together; mine was a mustardy BBQ.
Thursday
Our first night at the campsite we realized we didn’t have charcoal or propane or a skillet (whoops!), so I cooked our burgers in a pot on the tiny RV stove. It all worked out though! Served over lettuce with kraut, mustard and ketchup.
Friday
This slow cooker baked ziti was a great RV camping option! I put it together and when we arrived after our afternoon activities, a warm and tasty dinner was waiting for us.
Saturday
Though I brought food for Saturday, I decided to take it off and try the food at the resort. It was nice to have an option available and not to have to do dishes! The shrimp was well cooked, but that was the highlight of this dish.
Breakfasts & Lunches
It was salad a soup week for lunches. Greens with chicken, avocado, herbs, and whatever else was in the fridge. Plus leftover black bean soup frozen in souper cubes, heated up and mixed with a can of chicken for added protein. Camp lunch of hotdogs, so good! And Hailey’s salad from the resort.
