Check out more Menu Plan Monday entries at I'm an Organizing Junkie.
Now the "real" menu planning comes into action for me. I am now coordinating more meals in which I can enjoy with my family.
I am moving into week 2 of my transition back to regular food. Starting on Wednesday, my daily food intake will include the following:
- 2 OPTIFAST Shakes
- 1 grain/Starch serving
- 1 Fruit
- 2 cups Veggies
- 1 Milk & Alternative
- 4 Meat & Alternative
So, with my daily food requirements, I am working very hard to create healthy, delicious meals with an element of kid-friendliness!
Monday - Salisbury Steak - I found an awesome site called Roni's Weigh. This gal is AMAZING. besides loosing an amazing 70 pounds, and keeping it off, she has multiple blogs regarding healthy eating and living. You should really check her out!!!
Tuesday - I have my weight management class, so Pizza Night for the wee folk and Daddy.
Wednesday - Salmon and Leeks (see recipe below)
Friday - Fish Fillet night with Assorted Veggies - Easy, peasy, I heat lemon juice and garlic and crushed red peppers, throw in some white fish fillets (whatever kind of fish we have in the freezer) and then chuncked up veggies and a splash of hosein sauce.
Saturday - The boys are going to a Ginger Bread Making Party, so I am thinking dinner will be something simple - maybe even take out on our way home!
Sunday - I am going to use my crock pot to make a roast beef - my first ever attempt - will be sure to add a recipe and verdict next week!
I am very excited about my increased amount of real food this week. I am hoping by carefully following my new plan, and exercising, I will continue to loose a minimum of one pound a week. I am now slowly inching towards my goal.
I have based my weekly menu on the above family meals with slight alterations to keep with my plan, but all-in-all they are meshing very well.
Monday - 4:30am Shake, 9am fruit, noon salad with 1 cup salad veggies, 1/4 cup cottage cheese, 1/4 cup flaked tuna, 5pm Shake, 7pm Shake
Tuesday - 4:30am Shake, 9am fruit, noon salad with 1 cup salad veggies, 1grain bread and 1 hard boiled egg, 5pm Shake, 7pm Shake
Wednesday - 4:30am Shake, 9am fruit, noon salad with 1 cup salad veggies, 1grain bread and 1 hard boiled egg, 5pm Shake, 7pm 1 cup salad veggies with 3 ounces salmon and leek dinner.
Thursday - 4:30am Shake, 9am fruit, noon salad with 1 cup salad veggies, 1/4 cup cottage cheese 2 oz modified Salisbury Steak, 5pm Shake, 7pm 1/2 cup salad veggies with 3 baked chicken and acorn squash dinner.
Friday - 4:30am Shake, 9am fruit, noon salad with 1 cup stir fry veggies and 2 oz of ground turkey with onion, 5pm Shake, Fish Fillet dinner with Assorted Veggies.
Saturday - 9am shake, noon 1 cup salad veggies, 1/2 grilled cheese sandwich, 2pm fruit, 5pm grilled veggies and tofu, 8pm Shake.
Sunday - 9am Shake, noon salad with 1 cup salad veggies, 1/4 cup cottage cheese, 1/4 cup flaked tuna, 5pm pot roast and mashed cauliflower/potatoes.Yummy! Yummy! Plan well! Eat well!
SALMON AND LEEKS*
8 Medium Leeks (whites and light green parts only)
2 tsp Olive Oil
1 lbs Salmon Fillets
Pepper to taste, touch of salt
Preheat oven to 450F. Clean leeks well by soaking in a bowl of cool water. Quarter leeks lengthwise and half crosswise. On a large rimmed baking sheet toss leeks with oil, season with touch of salt and pepper. Roast, toasting once, until beginning to soften - about 12-15 minutes.
Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces and season with pepper.
Return to oven, roast until salmon is just opaque throughout, 10-15 minutes. Serve with lemon wedges.
Nutritional Info - 1 salmon fillet = 3 Meat/Alternative Choices
290Kcal, 25g Protein, 10g Fat, 25g Carbs and 85mg sodium* Recipe adapted from Everyday Food. April 2006.