Want to get better sleep? Have more energy? Eat better? Get in the habit! As Charlotte Mason homeschoolers, we know the importance of habits! Make getting into those habits even easier with free downloadable habit trackers! These are a collection of 12 printable habit trackers with five small, daily, health-related habits for big results.
I do my grocery shopping on Sundays and these 5-Sunday months are killing my grocery budget. I know I could try and work the math out so I have an entire year’s budget divided up evenly between the months, but the thought of that makes me want to drop into a comatose state. I guess I can hold on to hope that it’ll all work out evenly at the end of the year? A girl can dream….
Without further ado, here’s what we’ll be chowing down on during the month of February….
February 6 – 12
Monday – Irishman’s omelet (ITC), sauteed spinach
Tuesday – out
Wednesday – one pan honey garlic chicken and veggies, sauteed spinach
Thursday – bratwurst, carrots Vichy, kale chips
Friday – baked cod with creamy dill dressing (from the old Nourished Kitchen meal plans), roasted acorn squash, sauteed spinach
Saturday – tacos, peppers and onions
Sunday – potato soup, sweet brown bread rolls, salad
February 13 – 19
Monday – cheesy sausage with spinach baked ramekin eggs (BR),
Tuesday – out
Wednesday – one pan Greek chicken, Greek salad (from the old Nourished Kitchen meal plans)
Thursday – roasted spaghetti squash with sausage and kale, sauteed spinach
Friday – poached salmon with Irish butter sauce (ITC),roasted acorn squash, sauteed spinach
Saturday – beef à la mode, salad
Sunday – out/leftovers
February 20 – 26
Monday – Denver scramble, roasted Brussels sprouts
Tuesday – out
Wednesday – almond flour chicken fingers (from the old Nourished Kitchen meal plans), pan-braised green beans (ATK), salad
Thursday – sausage, peppers, and onions; salad
Friday – twice laid (ITC), roasted beets and carrots, salad
Saturday – lazy stuffed cabbage rolls, sauteed cherry tomatoes (ATK)
Sunday – garlic chicken soup, sweet brown bread rolls, salad
February 27 – March 5
Monday – eggy onion breakfast bread, sauteed spinach
Tuesday – out
Wednesday – roast chicken, rosemary potatoes, salad
Thursday – sausage & potato casserole, sauteed spinach
Friday – salmon cakes (PP), carrots Vichy, salad
Saturday – beef with carmelized onions and mushrooms, roasted herb sweet potato bites, salad
Sunday – out/leftovers
Lunch Ideas
We’re pretty relaxed about lunch and usually rely on leftovers (if there are any). Otherwise, we keep staples in the house to throw something together fast:
Sardines – I know! Sardines! Gross! Right? But they’re a powerhouse of nutrients, the kids LOVE them, and they’re extremely convenient for packed lunches
Tuna – I get skipjack as it’s lower in mercury than other kinds of tuna
Egg salad – Another of B’s favorites
Hard-boiled eggs
Butternut squash soup – The kids especially like this cold so they can drink it with straws
Roasted chicken drumsticks – Preheat oven to 400 degrees, top each drumstick with a pat of butter/ghee, sprinkle with salt or your favorite seasoning, and roast for 40 minutes
Almond butter (NTC) on celery sticks
Raw cheese slices – We get this through our raw milk dairy; if you buy it from the store, be sure it really is raw as some cheese-producers will claim that it’s raw, but they still heat it to 160 (Azure has Organic Pastures which is also widely sold in California)
Lunch sides: cherry tomatoes, Bubbies pickles, red pepper slices, olives, steamed broccoli/cauliflower/carrots (10 minutes with lots of butter/ghee), sauerkraut (NT), fermented yams, fresh fruit
Breakfast Ideas
We have the same thing almost every day of the week for breakfast because trying to come up with variety in this area would probably make my head implode. Sunday through Friday, we have scrambled eggs and the kids each get half of an avocado. They finish that off with a small bowl of frozen mixed berries (and E and I occasionally have bowls of GF oatmeal).
On Saturdays, E breaks out the apron and produces a feast: scrambled eggs, bacon, and either home fries (MIP2) or banana pancakes (EGFB).
Resources
You can see my master list of recipes that are currently in rotation here, a list of places where I buy my food here, and a list of my favorite kitchen equipment here. I also use Plan to Eat to collect recipes, make my meal plan, and generate grocery lists. It’s a fantastic little tool and I think meal planning would be a LOT more work without it. If you’re not sure about paying for something like that, they offer a free 30-day trial which is the perfect amount of time to give it a try.
I’m always looking for new recipes to try…leave some of yours in the comments!
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