This is Downright Scary!

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I’ve been talking about meal planning lately. I’ve always planned a week at a time, until recently. Now I plan half a week at a time, and shop more often, because we’re eating more vegetables. I thought I woud post what this week’s meals have been, and seeing it in print is scary! I’ve been struggling with my weight, and I can see why!
Sunday, we had visitors at our table, so we probably went a little out of our way to prepare a large meal, and Tuesday nights my niece and her sons come to us for dinner. Otherwise, there were four of us at dinner, each night, covering three generations.
Sunday:
Roast Pork, Browned Potatoes and Gravy, Carrots, Acorn Squash, Salad, Garlic Cheddar Biscuits, and Gingerbread with Ice Cream.
Monday:
Broiled Flank Steak, Yellow Wax Beans with Onions, Cauliflower with Bread Crumb topping, Sauteed Mushrooms, Salad
Tuesday:
Antipasto: Turkey, Ham, Chicken, Tuna, Hard Boiled Eggs, Swiss, Cheddar, Colby Jack, Feta, Olives, Sweet Pickles, Cherry Peppers, Pepperoncini, Dill Pickles, Cucumber, Plum tomatoes, Cauliflower, Green Onions, Romaine, cheesy garlic bread, Canteloupe, Applesauce, Lemon Meringue Pie and Peach Crisp
Wednesday:
Baked Chicken Cordon Bleu, Asparagus, Broccoli, Salad
Thursday:
Beef Chop Suey, Cashew Beef, Egg Foo Yung, Rice
Friday:
Pizza
Saturday:
(Dear Husband will be on the boat) Tomato Soup, Oyster Crackers, Salad
Sunday:
Pot Roast, Browned Potatoes and Carrots, Green Beans, Salad
You can see that the meals got simpler as the week went on. We normally don’t do things that require so many ingredients as the Antipasto, but were were trying to cover the tastes of four generations with that meal.
We have made the shift away from fried foods. We grill, broil, roast or bake, and when something needs to be sauteed, we use broth, Worchestershire sauce, or juice in place of butter. We offer bread and desserts when we have guests, otherwise, we have cut those carbs and sugars out of our diet. Our veggies are generally steamed and served without butter, but the topping on the cauliflower was a combination of bread crumbs browned in butter, and green onions, so you can see that I have places I can still refine the diet.
My plan is to cut back a bit, still having two veggies and a salad, but I want to get to simpler preparations, and less time consuming meals. Still….you won’t see any frozen dinners at our house.

9 thoughts on “This is Downright Scary!”

  1. Just dropping in to let you know I’m safe and sound after hurricane Ivan…with water and electricity as well…..woo hoo! Thanks for your concerns Buffy.

  2. I don’t plan meals anymore, they just kind of happen. Unfortunately, a lot of time that means popping some frozen fish, chicken or poppers into the toaster oven since they only take about 20 minutes to cook.
    Once the pet-sitting craze is over, I’m hoping that we can get back to better eating but it is tough when we get home from work only a couple of hours before bedtime!

  3. Good grief, Buffy, this is how you eat all week??? I am aghast, not only at the prospect of my gaining another 50 pounds due to lack of self control on my part, but at the time that you must spend thinking/shopping/preparing/cleaning up after all of this. Oh my gawd!!!
    Our last real meal (Thursday): braized beef liver smothered in onions (probably the first liver I’ve fixed in 10-15 years), broiled portobella caps (with purchased seasoned feta and home canned salsa), and ham-seasoned green beans. This was getting pretty fancy, for us! Oh, yes, later in the evening HH had some of our home-grown cantaloupe as dessert.

  4. Dr. D! I’m SO glad to see you posting. I’ll be over to visit, to see how you’ve fared.
    Bogie, I understand about not wanting to eat right on top of bed time. We usually eat at 6:00, and I think I’m going to have to move our dinner hour up to 5:00. I find that Dear Husband is going to bed between 8:30 and 9:00 on some nights….and that’s too early after a big dinner.
    Cop Car….you’re absolutely right. Until I actually wrote down what I had served, I didn’t realize how bad it is. You could NEVER get me to eat liver, but I certainly agree….we need to streamline our dinners.
    Part of the problem is that I have been trying to cater to my mother, and to DH’s son, and still meet our needs. I’m going to make one healthy meal, and let everyone take it or leave it.
    Tell HH that I think canteloupe is a fine dessert!

  6. NO MEAT?? Not even…..CHICKEN??
    Wait….you’re also doing no wine. BW…are you on the way to becoming an abstaining vegetarian?
    Early in my blog I posted a recipe for a Farmer’s Tomato Pie that is to die for…..lots of warm summer tomatoes and fresh basil, and cheese baked into a pie crust. If you’re interested, I’ll find the post and send it to you.

  7. Don’t know about BW, but I had printed out your recipe for Farmer’s Tomato Pie (which I ran into in scrounging through recipes yesterday). Unfortunately, I just haven’t made it, yet. Procrastination is my middle name!

  8. This is the perfect time of the year to make Farmer’s Tomato Pie, Cop Car. Soon all the fresh tomatoes will be gone, and I won’t make it with the plastic tomatoes you find at the grocery store.

  9. OK, OK, Buffy. I’ll try it before our trip. I’m not much on plastic tomatoes, either. (You’re right, we have a lot of the same tastes–you are just the one who actually DOES things!)

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