{Meal Plan III}
When I conquered day 30 I wasn't sure what my plan would be but I knew I wanted to keep going for as long as I could. I felt great. I liked the way I was beginning to look and the way my clothes were fitting. I had energy and my workouts were feeling strong. Now guess what?! Tomorrow is day 50 and I am still going!
I survived our first camping weekend of the season without straying off program. I tried to keep things simple by making sure I had plenty of fruits and nuts for our time on the trails. For breakfast I stuck with eggs, fruit, and compliant chicken/apple sausage. I buy these at our neighborhood Walmart. For dinner I made chicken kabobs with mushrooms, zucchini, squash, and onions. They were yummy and super simple!
Now looking ahead to this week's meal plan... Since we were camping we didn't make it to the Farmer's Market this weekend. All of our shopping will be done at Sprouts.
Breakfast: Like I've said previously I really like to pick a recipe I can make ahead of time and dish it out for the entire week. Neither one of the boys in my life are morning people, so getting up and getting out of the house on time in the morning is quite the feat. My go-to "recipe" while on program is a breakfast dump casserole with yummy breakfast sausage (we buy ground sausage from a local farm and season it with sage, thyme, salt, pepper, rosemary, nutmeg, and red pepper flakes) and whatever veggies I either have left over from the previous week or whatever we find on sale. Cook all the veggies in whatever manner you prefer and then combine the veggies, sausage,and a dozen eggs in a casserole dish. Bake for about 30 minutes at 425 degrees. It's so yummy and makes breakfast for Ty and me for the entire week.
Lunch: Beef Stew with Tomatoes & Zucchini- combine 2 pounds beef stew meat, 2 cans of unsalted diced tomatoes, 2 diced yellow onions, 6 chopped zucchinis, and 2 cans of tomato sauce in the crockpot and cook on low for 6 hours. Season to your preference. We use salt, pepper, and garlic.
Dinner:
Monday- Grilled Chicken and Crispy Barbecue Spiced Brussels Sprouts
Tuesday- It's mom and dad date night...what?! I know. We are heading to the Kauffman Center for a free orchestra performance.
Wednesday- Apple Onion Pulled Pork*. Wednesday is our crockpot night. There is absolutely no way to eat before heading to karate and if we try to cook something when we get home we won't eat until after 7, so the crockpot is the way to go!
Thursday- Taco Bowls. We made these a few weeks back and they were delicious!
Friday- It's burger night*. I've used this recipe several times but sometimes substitute finely diced jalapeno for the garlic...depending on what we are craving.
*When you shop be sure to pick up a variety of vegetables to pair with the burgers and pulled pork. You really want at least half your plate to be veggies.
What are you eating this week?
I survived our first camping weekend of the season without straying off program. I tried to keep things simple by making sure I had plenty of fruits and nuts for our time on the trails. For breakfast I stuck with eggs, fruit, and compliant chicken/apple sausage. I buy these at our neighborhood Walmart. For dinner I made chicken kabobs with mushrooms, zucchini, squash, and onions. They were yummy and super simple!
Now looking ahead to this week's meal plan... Since we were camping we didn't make it to the Farmer's Market this weekend. All of our shopping will be done at Sprouts.
Breakfast: Like I've said previously I really like to pick a recipe I can make ahead of time and dish it out for the entire week. Neither one of the boys in my life are morning people, so getting up and getting out of the house on time in the morning is quite the feat. My go-to "recipe" while on program is a breakfast dump casserole with yummy breakfast sausage (we buy ground sausage from a local farm and season it with sage, thyme, salt, pepper, rosemary, nutmeg, and red pepper flakes) and whatever veggies I either have left over from the previous week or whatever we find on sale. Cook all the veggies in whatever manner you prefer and then combine the veggies, sausage,and a dozen eggs in a casserole dish. Bake for about 30 minutes at 425 degrees. It's so yummy and makes breakfast for Ty and me for the entire week.
Lunch: Beef Stew with Tomatoes & Zucchini- combine 2 pounds beef stew meat, 2 cans of unsalted diced tomatoes, 2 diced yellow onions, 6 chopped zucchinis, and 2 cans of tomato sauce in the crockpot and cook on low for 6 hours. Season to your preference. We use salt, pepper, and garlic.
Dinner:
Monday- Grilled Chicken and Crispy Barbecue Spiced Brussels Sprouts
Tuesday- It's mom and dad date night...what?! I know. We are heading to the Kauffman Center for a free orchestra performance.
Wednesday- Apple Onion Pulled Pork*. Wednesday is our crockpot night. There is absolutely no way to eat before heading to karate and if we try to cook something when we get home we won't eat until after 7, so the crockpot is the way to go!
Thursday- Taco Bowls. We made these a few weeks back and they were delicious!
Friday- It's burger night*. I've used this recipe several times but sometimes substitute finely diced jalapeno for the garlic...depending on what we are craving.
*When you shop be sure to pick up a variety of vegetables to pair with the burgers and pulled pork. You really want at least half your plate to be veggies.
What are you eating this week?
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