Making a meal plan helps me stay on track for the 30 days of dining out. Ryan and I have decided to start going to the gym after work on Tuesdays and Thursdays as well, so I'll need to plan to make things that are either quick and easy or that I've made ahead so they can be reheated quickly.

With most of these meals, I make enough to have leftovers for lunch the following day.

Here's what we're doing this week:

Sunday: Pork Chops, Rice, Brussel Sprouts, Salad

Monday: Garlic Alfredo Tilapia, pasta, salad

Tuesday: Slow cooker chicken and dumplings, broccoli

Wednesday: (Ryan's night to cook) Steak, Roasted potatoes, spinach

Thursday: Chicken Stir Fry, Rice, salad with ginger dressing

Friday: Veggie Burgers, fries

Saturday: Taco Pie