What's new this week? I've lost another 2 pounds! That makes a total of 28 poundss this time last year. Not fast but livable. It's all about cooking good food at home, avoiding drive thru's and chemicals/preservatives/etc as much as possible and watching portions, not at all about saying "I'll never eat such and such again", making fake substitute foods, or depriving myself. It's about LIVING, EATING, MOVING and ENJOYING life!
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: Cheerios, Scrambled Eggs and Toast
Snacks: Veggies & Homemade Ranch Dressing, Bananas
Lunches: Soup, dinner leftovers, Salad
Breads: Mashed Potato Dinner Rolls
Sweets: Girl Scout Cookies Lemonades (What? It's a great cause! Only 2 per day max)
Spinach Salad w/Bleu Cheese, Walnuts, Dried Cranberries, and Red Wine Vinaigrette
Grilled Pork Chops
Grilled Chicken Breasts
Dole Bagged Salad (on sale this week) with light dressing
Bagged Dole Caesar Salad w/light dressing (on sale this week)
Baked Sweet Potatoes
Broccoli or Spinach Salad