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

I'll admit it- I've been terrible about following my meal plan. I've ordered pizza, Chinese, and made McDonald's runs. This isn't only bad for our budget, it's not good for out health either. I'm making a vow to stick with my meal plan this week, and I'm going to try to spend as little out of pocket as possible (I already have a majority of the ingredients for most of these meals).

Tuesday: Fettuccine Alfredo, salad

Wednesday: Pot Roast, noodles, salad

Thursday: Gyros, greek salad

Friday: Free Day- (going to Howl-o-Scream at Busch Gardens)

Saturday: Shredded Beef Enchiladas (made with leftover pot roast)

Sunday: Pork Tenderloin (sides TBD)

Monday: BBQ Chicken, corn, & Mac & Cheese

I plan on assembling these meals ahead of time (starting tonight) so I can just pop them in the oven (or slow cooker) when I'm ready to make them. Hopefully I'll be much better at sticking to my plan this week!