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!
\nSunday, 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.
\nSunday:
\nRoast Pork, Browned Potatoes and Gravy, Carrots, Acorn Squash, Salad, Garlic Cheddar Biscuits, and Gingerbread with Ice Cream.
\nMonday:
\nBroiled Flank Steak, Yellow Wax Beans with Onions, Cauliflower with Bread Crumb topping, Sauteed Mushrooms, Salad
\nTuesday:
\nAntipasto: 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
\nWednesday:
\nBaked Chicken Cordon Bleu, Asparagus, Broccoli, Salad
\nThursday:
\nBeef Chop Suey, Cashew Beef, Egg Foo Yung, Rice
\nFriday:
\nPizza
\nSaturday:
\n(Dear Husband will be on the boat) Tomato Soup, Oyster Crackers, Salad
\nSunday:
\nPot Roast, Browned Potatoes and Carrots, Green Beans, Salad
\nYou 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.
\nWe 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.
\nMy 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading