Weekly Meal Plan for 1/31/16

By Janelle @ Run With No Regrets | nutrition

Jan 31

We’re already at the start of another week!

It’s the end of January now and the last day of the 21 Day Runner’s Reset.

It’s been a great experience, and I’ll be sharing my recap of the experience in an upcoming post on Wednesday.  The best thing though is that I’m much more inspired to meal plan for the week.  No more excuses!

I’m sharing my meal plan for this week with Laura of Mommy Run Fast.  Check out what we’re all cooking by checking out her linkup with everyone’s blog posts!

First weekly meal plan for February! #mealplanning #whatsfordinner Click To Tweet

Check out my weekly meal planning, including healthy recipes!

Last Week Recap:

Teriyaki Chicken with Brown Rice and Carrots

teriyaki chicken with brown rice and carrots

I made this crockpot meal with a recipe that was provided by my dietitian!  It was really easy to make but of course, I had to make some substitutions:  flour for cornstarch and apple cider vinegar for rice wine vinegar.  It still tasted like teriyaki chicken to me and made a very complete meal overall.  I had enough for 2 nights of dinner and will eat the leftovers for lunch this week!  Here’s the recipe:


  • 2 lbs boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 1/2 cup chopped white onion
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. chopped fresh ginger
  • 1/8 tsp. freshly ground black pepper
  •  1/4 cup cold water
  • 3 Tbsp. cornstarch


Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts.

Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

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Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Tuna Salad Wrap with Veggies

This was an extremely easy lunch to make and lasted for a few days of lunch last week.  I simply used 2 cans of tuna, relish, brown mustard, tomatoes, the juice of half of a lemon, and black pepper.  It was really tasty and fresh, so I’ll definitely be making it again!

Turkey Meatballs

I was really excited to make turkey meatballs, as I’ve made them in the past, but somehow they just didn’t turn out very well.  They were cooked in the oven at 500 degrees but ended up being dry since the meatballs took a long time to completely cook on the outside.  I didn’t even bother taking a photo of this meal…it just wasn’t very good.  Oh well!

Meals for the Week:


Cereal and milk
Banana bread
Eggs and veggies
Green smoothies with yogurt


Tuna salad wrap with veggies and fruit
Butternut squash soup
Dinner leftovers


Crockpot orange chicken – since I didn’t get to make it last week!


Trail mix
Fruit yogurt
Sesame seeds

What’s on your menu this week?

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