Monday, November 16, 2015

Week 339 Menu

Hi everyone!  How was your weekend?  Ours was good.  I got to run in a 5K with my friend's daughter, do some yard work and watch my 4th grader play basketball on Saturday.  Yesterday was busy, busy with church stuff, but it was a good day.

I'm assuming that I'm not the only one that kind of had a rollercoaster week.  I've been stunned wth news of good friends struggling with terminal cancer, divorce, faith, and then the Paris attacks.  I couldn't wait to get to go to the temple last week because I knew I'd come home with a renewed sense of peace and faith.  It worked!  I posted on instagram something that has helped me.

I'm sensing a pattern with myself.  I've found that after I go to the doctor and discuss my cholesterol levels, then I am really motivated to eat much, much better, but then I draw a GIANT blank when it's time to menu plan.  And sometimes I end up eating things that I shouldn't because I can't think of what I should eat.

Last week I ate pretty much the same thing all week for lunch and dinner.  My husband was out of town for travel for some of the week and my kiddos were happy when I made them what they requested for dinner just as long as it was easy.  I had leftover spaghetti squash with spaghetti sauce for lunch and then corn tortillas topped with roasted sweet potatoes, black beans, avocado and fresh tomatoes (that I picked green from my garden that have been ripening in my basement).  It was all yummy, but I struggle with the monatony of eating the same thing every day and finding something that I know is super healthy and is pretty much vegan.  I need to find some vegan/low-cholesterol recipe blogs to follow, I guess.  Any suggestions?

I've found that I eat much, much better when I'm prepared.  Today I pulled out some of my dried apple slices so I have something to munch on when I'm tempted to grab a fudgy brownie bite that my daughter made yesterday.  My lunches are much better when I already have roasted sweet potatoes and cooked quinoa in the fridge.  Then I usually just eat that with some avocado and tomato or peppers, sometimes in a corn tortilla or sometimes not.

I'm going to try planning lunch ideas into my weekly menu plan.  I probably only need one or two ideas so I can eat it all week.  

Enough blah blah blahing, it's menu planning time....

Lunches:
leftover honey lime quinoa and black bean enchiladas
black bean and sweet potato soup

Monday:
mini turkey meatloaves, twice baked potatoes, roasted butternut squash

Tuesday:
honey lime chicken salad with homemade ranch dressing and baked tortilla strips

Wednesday:
Slow Cooker Korean Fire Meat, steamed rice or quinoa, stirfried veggies

Thursday:
leftovers or breakfast for dinner

Friday:
grill burgers and a portabello mushroom for me, homemade corn tortilla chips and salsa

Saturday:
easy night

Sunday:  crockpot ranch pork chops, mashed potatoes, spinach salad, biscuits

All righty...What's on your menu this week?  I'd love to hear what you're making.  Have a great week!


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1 comment:

  1. Hey Jenny! I really have been trying to be better about menu planning I just haven't posted it for a long time. It was a roller coaster week for me as well. Seems like there are a lot of people going through really hard things right now. I sure miss you around here!

    Here's my menu for the week:
    Mon: Pizza pasta, green salad
    Tues: (Girl's Night Out) Pancakes and eggs for the family
    Wed: chicken tacos, black beans, chopped salad
    Thurs: Hamburgers, potato wedges, cottage cheese
    Fri: Easy Night
    Sat: Leftovers
    Sun: Ranch cheddar chicken, Zucchini rice, salad

    ReplyDelete

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