Share your meal plans

My best advice to you is to go buy a cookbook that you will use most or all of the recipes in and base your menu around that. That is what I have done, and I have the rest of this month plus all of next month planned with no repeats.

Jillian Michaels has some free 30 day online meal plans. I recently got some recipes off her Ripped in 30 here is the link : )
http://images.agoramedia.com/jillianmichaels/cms/jillian-michaels-ripped-in-30-meal-plan-v.pdf

I need help with this too...

But I usually make a meal, eat leftovers the next day. Make another meal, leftovers the next day. So I really only make about 3 or 4 meals a week, and have an easy lunch. Mostly because when I tried to do something different each day, i'd end up throwing away leftovers, or not using all the groceries I bought and throwing that away. Its a little harder when you're single and you're the only one eating the food!

You could do it more like this, if you really need 14 different days of unique dinners. Have a three lists of "bases", "meat" and "flavors" and then mix and match in a chart/grid/excel spreadsheet. Like this:

#1 "Base/foundation"
Rice
Lentils
Pasta
Salad
Potato
Pizza
Sandwich
etc.

#2 "Meat" - not really meat, just basically the "main" ingredient or protein
Steak
Pork
Chicken
Tofu
Tempeh
Seitan
Beans
Salmon
etc.

#3 "Flavor"
Thai
Mexican
Terriyake
Korean
Italian
Curry
Miso
etc.

Then pick one from each group, and rotate. So...

Day 1: Thai tofu noodles
Day 2: Mexican steak pizza
Day 3: Terriyake chicken rice
Day 4: Italian beans pasta
Day 5: Korean pork sandwich
Day 6: Curry tempeh potatoes
Day 7: Miso seitan lentils
Day 8: Thai chicken pizza
Day 9: Italian salmon rice
etc.

Sometimes they're winners you would never have thought of making before, and you make them again. Sometimes they're hilarious disasters.

I meal plan every week for about two weeks in advance and cook fresh every night (except Saturdays or Fridays usually - just to give myself a break and so my husband and I can finish up any leftovers - usually not too much). My meals use fresh ingredients, are for the most part gluten free (my husband eats gluten, so sometimes I will eat it as well if I make a quiche with a whole wheat crust or something like that) and I don't use canned foods or other processed foods. I also incorporate quite a few international foods, but mainly Asian since my family has Asian roots, so I know how to cook that way, but I also do Indian quite a bit. If you still would like me to get you my meal plans, let me know, and I can give you the recipes/meal plan.
Good luck!

I keep a list of different meals we like (and we always are adding to it) & plan it out weekly. We try to eat mostly vegan at home, but you could always sub in meat. Here's our big list:

Breakfast:
Oatmeal- dried or frozen fruit, nuts, peanut butter, protein powder
Cereal with fruit
Pancakes- banana or pumpkin
Muffins- banana, pumpkin, chocolate, etc
Toast- avocado & veggies, peanut butter & banana
Breakfast burritos- beans, rice, quinoa, veggies, soyrizo
Smoothie or Juice
Lunch/ Snacks:
Leftovers
Sandwiches/ wraps/ pitas- pb&j, hummus & veggie, etc
Salad- grains, lentils, beans, greens – veg, nuts, avocado, etc
Burrito- beans, rice, quinoa, lentils, veg
Fresh fruit , with nut butters
Veggies with hummus
Nuts & fruit
Soup & salad
Dinner:
Soba noodles with peanut sauce & stir fry veggies
Stir fry noodles with rice or quinoa
Fried rice with veggies
Homemade veggie pizza
Shepherd’s pie
Soup- bean, chili, mushroom, barley, tomato, veggie, leek & potato
Pasta- pesto, alfredo, spinach & tomato & veggies
Veggie or mushroom burgers with oven fries, etc
Grilled veggies- squash, zucchini, mushrooms, onion, garlic, pineapple, etc
Red beans & rice
Enchiladas
Lasagna or lasagna roll ups
Lentil Loaf
Stuffed Bell Peppers
Sushi or spring rolls, with cabbage or cuc salad, miso soup
Panini’s
Roasted Veg- squash, Brussels, s.potatoes, carrots, onion, etc
Tacos &/or burritos- beans, rice, quinoa, veggies
Sauteed greens- kale, spinach, chard
Salad: green, kale, cabbage, etc

This week is:
W: Udon with peanut sauce & snow peas, sautéed kale
Th: Basil pesto quinoa with kale & veggies
F: Udon with bokchoy & edamame, sautéed kale
Sat: Balsamic grilled veggies with basil cous cous & fresh salad
Sun: Shepherd’s pie w/ s.potatoes & fresh salad
Breakfasts: Juice, smoothies, cereal
Lunches: Leftovers or sweet potaotes & brussels sprouts, salad, fruit, nuts

Hope that helps!

http://www.waitrose.com/content/waitrose/en/home/inspiration/health_and_nutrition/weight_loss/14dayhealthyeatingplan.html

boom!

http://www.waitrose.com/content/waitrose/en/home/inspiration/health_and_nutrition/weight_loss/14dayhealthyeatingplan.html

for those who don't see the full link