Now that Valentine's Day is over, and it was lovely, and the candy has disappeared AND I even lost 2 lbs this week which is the real treat, it's time to get back on the straight and narrow. Oatmeal for breakfast, crisp veggies and Greek yogurt for snacks, a cabbage salad for the week, fluffy angel biscuits for bread, hearty split pea soup as the soup of the week (still cold out there!), and some straight forward entrees: steaks, spice rubbed country ribs, chicken cacciatore, and a quick healthy pasta thrown into the mix. Let's do this!
THE WAY IT WORKS:
The way I work my plans is the opposite of most meal plans. This is not a concrete day by day, meal by meal, snack by snack down to the minute food plan. What works for me is to prepare for the week a pot of soup, bread from scratch, a sweet of some kind, and have readily and easily available the ingredients for a specific salad, breakfast, snack foods, and six dinner menus for the week. I add the salad and/or soup to many meals each night to add veggies to our day. I have shopped for the groceries and prepared any veggies I need to like washing and cutting up carrots and celery for snacks, greens washed for the salad and its components in baggies in the crisper so that grabbing and throwing these items together is a snap. My meal plans for dinner can be made on any night of the upcoming week as we want them and have time to prepare them. Having soup, salad, homemade bread, and a sweet made in advance round out nightly dinners, make great lunches, and don't leave me scratching my head wondering what to pull together each day and ordering a pizza instead of eating in. My goal is to have a variety of from scratch "clean" foods easily fixable so we don’t get bored, and also to make the most of nutrients, without specific calorie counts, but including good oils, quality protein, and plenty of fiber from complex carbs.
Because of my job, I work 12 hour overnights and those are usually clustered around the weekend so I look at the grocery ads on Wednesday, shop Wednesday or Thursday, and prep Thursday or Friday. But that's just because of the way my work days fall. Anyone else following this idea would want to shop/prep/cook more heavily around their days off, whether that's mid-week or the weekend.
(Recipes that are here on my blog that I will be using have links.)
Breakfasts: Bananas Foster Oatmeal
Soup: Split Pea Soup with Ham
Snacks: Carrot & celery sticks w/peanut butter, oranges, & apples, Greek Yogurt
Lunches: Leftovers, Cottage Cheese, Salad of the Week, Soup of the Week
Breads: Butter and Honey Angel Biscuits
Sweets: No sweets after eating chocolate last week for Valentine's Day! :-)
w/Steven Raichlan Rub
Steamed Snow Peas
Traditional Pasta Carbonara (Healthy--no Alfredo sauce!)
Bagged Dole Caesar Salad Mix w/light dressing
Steamed Green Beans