My meals for the week come with pre-made photos!

Each week my parents have been residing at The Grimes Lodge - it is like a dorm for cancer patients while they are getting treatment. There is a little kitchenette where they can warm up foods. Since my mom cannot eat and there is no real cooling facilities, I have been trying to provide as many meals as possible.

So, each weekend I make a few meals for my family is an extra little to pass onto my dad! here is this week's menu:

Monday - Crock-pot steak with mushroom & mushroom sauce and cous cous and squash from our garden!

Tuesday - Tandoori chicken with mixed veggies and cous cous.

Wednesday is pizza night! Mommy has a 5:45 gym class and the boys have Beavers and Daddy has to rush home!

Thursday is yummy salmon loaf with grilled peppers and squash (the last one from our garden!).

Friday is kind of up in the air right now. We might go out for Pho soup?

This weekend is the Canadian Thanksgiving. Gotta finalize my plans...but it will involve turkey and stuffing and a pumpkin pie!!!

As for my other meals, I am tracking religiously. I am keeping within my points the best I can.

My breakfasts are going to include steel cut oats with PB and banana, or eggs with veggies and salsa or toast with apply butter. I am going to try my best to eat the bulk of my breakfast early, and then have a healthy mid-day snack.

My plans for lunch are pretty basic - mainly a salad with some sort of protein - tuna, chicken, tofu...something tasty, a bit of dressing and a fruit with yogurt.

I bought a huge bag of spinach to have afternoon green monsters - and I am loving a low-fat hot chocolate mix I got that is basically a point!

Last week I had a shock at the scales...SEVEN pounds LOST! Crazy, I know...but I think it all had to do with training and running for the half marathon! I am hoping for a loss this week... but if not, I will know that I have eaten healthy and within my points.

Check out more Menu Plan Monday entries at I'm an Organizing Junkie.

I did not get around to posting on Friday, but I cannot wait to tell you all about my new fitness program for October and November!!!!! Stay tuned!

Well, gotta run and get lunches made and kids into bed!

Peace out my dear Bloggy-friend! Sleep well!

Menu Monday - Sept 28

Ok - I am getting back on track with my blogging...and I am getting back on track with my WW point counting. I have been a little lazy - training for the half marathon really impacted my eating habits. That ends today! Today I am planning, organizing and counting points for the week.

I need to get back on track...just look at my running total on the right sidebar...yep, up 6 pounds in 4 weeks!!! YEEK!

Monday
Breakfast - Greek Salad Tuna (4) and a banana (2)
Snack - Baby apple (1)
Lunch - Wrap with cucumber and tomato with lite cheese and chicken soup with crackers (6)
Snack - Homemade rice cookies (4)
Dinner - Indian style chicken with veggies and pita (8)
Total points - 25

Tuesday
Breakfast - Steel cut oats, PB and a banana (5)
Snack - Baby apple (1)
Lunch - Salad with light dressing, and leftover chicken (4) Ryvita cracker with tomato and cream cheese (2)
Snack - Yogurt and granola (3)
Dinner - Shrimp and veggie stir fry with rice (7)
Snack - Hot Chocolate (2)
Total points - 24

Wednesday
Breakfast - Toast with tomato and cheese (5)
Snack - Green Monster (2)
Lunch - Greek salad with olives and left over shrimp (5)
Snack - Apple and almonds (2)
Dinner - Soft tacos with grilled veggies (7)
Snack - Popcorn (1)
Total points - 22

Thursday
Breakfast - Steel cut oats, PB and a banana (5)
Snack - Green Monster (2)
Lunch - Scrambled egg whites with veggies & taco beef and hot sauce and 2 Ryvita crackers (5)Snack - Apple and almonds (2)
Dinner - Dinner - Pineapple chicken in the crock pot with squash and carrots (7) (Recipe stolen from Chubbie Chica)
Snack - Popcorn (1)
Total points - 22

Friday
Breakfast - Green monster with berries, yogurt and protein(5)
Snack - Wrap with cucumber and lite cream cheese (2)
Lunch - Salad with light dressing, and leftover chicken (4) Ryvita cracker with tomato and cream cheese (2)
Snack - Apple and almonds (2)
Dinner - Seafood pasta(7)
Snack - Green monster (2)
Total points - 24

Saturday
Breakfast - Green monster with berries, protein, and yogurt (5)
Snack - apple and cheese (3)
Lunch - Grilled cheese and salad (6)
Snack - Cranberry scone and tea (4)
Dinner - Beef stir fry and rice (6)
Total points: 24

Sunday
Breakfast - Steel cut oats, PB and a banana (5)
Snack/lunch - Post-race breakfast celebration ! (unknown!)
Snack - Apple picking and LOTS of apples!
Dinner - Apple and walnut stuffed pork with potatoes and corn (9)

Check out more September 28th Menu Plan Monday entries at I'm an Organizing Junkie.

Weekly Challenge Success

Amy's 15 Week Challenge has been keeping me motivated. After an initial weight gain the first week, I am happy to announce that I am down for the second straight week. At my last WW weigh in I was -0.5 pounds! Yippeeee!!!

The weekly challenges this week were pretty easy.

First, we had to fit in 20 minutes of running. Well, training for my half marathon allowed me to easily meet this requirement. Actually, Wednesday I participated in the 20 minute challenge at The Running Room. It was great fun and I got a cool running hat too!!!

The healthy eating challenge was also easy. Why? Well, just look at the recent shots of my gardens!!!!! The challenge was to eat "clean". As few processed foods as possible.

This is my second year gardening. I have 5 little plot that each measure about 5 feet by 8 feet. I cannot wait till all the plants are ready to harvest.

For breakfast I used fresh raspberries from my "fruity" garden to make an amazing purple-green monster! YUMMY!


Then I harvested fresh lettuce and spinach and swiss chard from my "greens" garden.

I made simply delish tossed salad. I added a some cottage cheese and left-over ham to make it really yummy good!

For dinner I decided to make a shrimp stir fry. I raided my "climber" garden for snow peas, green peas and a few beans.

Combined with fresh herbs from my "flavour" garden" I made a very tasty dinner!

Yes, it was a very lovely, clean diet all day! For my morning snack I ate an assortment of radishes from the garden and in the afternoon I used spinach from the garden to make another green monster.

This challenge really got me thinking. And I am now committed to decrease my consumption of processed foods and enjoy fresh fruits and veggies.

Thanks Amy!

Cursing Bonnie

Apparently, I have a "thing" for Bonnie! And now, I am cursing Bonnie and her cruel ways!

Sunday morning I met up with my running group. We decided on a nice easy 4km run.

My lovely running partner Lesley read out the route, "Down Merivale to Clyde..blah, blah, blah...turn left onto Bonnie...blah, blah, blah".

About 9 minutes into our route I saw a street sign saying "Bonnie", so we jetted left.

No one else did.

Lesley pulled out the paper and informed me we continue down Clyde, then turn on Bonnie.

Ok. Must be a crescent.

We back track back to Clyde and catch up with the back of the pack.

Down Clyde we go.

I look up and there is a street sign saying "Bonnie". Lesley and I take a left, no one else does.

So, as I am making the turn onto Bonnie, I shout out to the rest of the pack, "This is Bonnie! Turn left!"

No sooner had the words come out of my mouth with there was a painful yelp. I collapsed to the ground. I stepped into a pot hole/crack thingy on the road.

Twisted ankle.

So, apparently, given the fact that I kept trying to turn left onto Bonnie, I have some sort of issue with Bonnie. And now, as I nurse my tender ankle (slight sprain) I am super ticked that I am going to miss my soccer game tomorrow, I am upset I am going to probably miss boot camp and I am royally pissed that I may miss the start of my half marathon clinic that starts on Thursday.

Oh ya, I am mad. So mad that I am cursing Bonnie!

Errrrrrrr!

Ok, back to reality. Another reason I am upset is that I have been struggling with my food plan. I have been snacking, making questionable food choices and worst of all, my BLTs are out of control (Bites, Licks and Tastes).

I am already anticipating a weight gain this week based on my eating patterns and based on my monthly cycle - and now the curse of Bonnie.

It feels like a vicious cycle - I eat when I am upset, I cannot exercise to counter any extra calories and that makes me upset, so, well, I eat. Damn Bonnie!

So, this week my setting my food plan is more important than ever!

Here goes:

Monday

• Steel cut oats, banana, PB
• Apple slices with Allegro cheese and cracker
• Mixed salad with tuna, low fat dressing
• Veggies and hummus dip
• Grilled chicken and veggies with cous cous

Tuesday

• Steel cut oats, apple, cinnamon
• 1 piece WW bread with tomato and Allegro cheese
• Mixed salad with left over chicken and salsa
• Hard boiled egg, pickles and baby carrots
• WW 5 point frozen dinner

Wednesday

• Steel cut oats, blueberries, vanilla yogurt
• Pita bread with salsa and cottage cheese
• Mixed salad with beef strips and crumbled blue cheese
• Beef stir fry with Bulgar

Thursday

• Steel cut oats, banana, PB
• Crackers with tomato and cucumber with cottage cheese
• Carrot and ginger soup with crackers
• Apple
• Mushroom salmon with rice and green beans
• Popcorn

Friday

• Toasted tomato sandwich with a touch of mayo and cheese
• Kashi Go Lean and vanilla yogurt
• Baked tofu stuffed pita with a side salad
• Hamburger on BBQ with grilled veggies
• Popcorn

Here's hoping I can stick to plan this week...already I have been "eating away my ankle pain". And well, that is not good.

Well, off to ice and elevate my ankle in the slim chance I will be able to play soccer tomorrow night!

Feeling tired, looking good and eating well!

Check out more Menu Plan Monday entries at I'm an Organizing Junkie.

I'm tired. I had a great March Break with the kids. I had a fabulous weekend. And I have been lacking in the sleep department! In addition, I am full swing into my training for a 10K race and for a "try-a-thon", each a week apart in May! Top that off with working extra hours and the fact that Madigan's 2 year old molars seem to be taking the friggin' scenic route...late nights, lots of crying and early mornings are a combination for disaster!

When you are dog-tired and have three youngsters at home, how do you cope?

Does Dora or Barney seem to take over babysitting duties? Do you read 4 million books - or, one book 4 million times? Do you make popcorn and pull out the sofa bed and play snuggle-bed movie? Do you make an enormous fort in the front room and claim to be resting? Do you play hide and seek and can always be found under the covers in the bed? Do you bake fool-amounts (especially when considering you are on Weight Watchers) of cookies and goodies? Do you have day-time bath time where all three kids slash and soak the bathroom while you sit in the corner and read a novel? Do you guarantee a long bath by declaring that by exiting the tub fun, each child is agreeing to a haircut? Do you allow wrestling attacks while you "do some blog-work"? Do you try to post a Monday Menu list while three kids are asking for their 15th cookie?

You don't???

Oh...

Um, I do! (and that was just today!)

Is that wrong????

Well, at least I have a cool fort in the front room, the downstairs sofa bed has fresh sheets, there are lots of yummy cookies, the kids are clean and the boys are sporting cute crew cuts!!!! But, alas, my Monday Menu is not done, and I'm tired. (I seriously think I am expelling ALL my energy trying to generate enough motivation to get dressed and out the door to my running clinic!)

So, without further delay, here are the dinners I am planning for this week:

Monday - Tuna casserole with long green beans

Tuesday - Chickpea curry and chicken - I stole this recipe from Feebeez, a Monday Menu participant. I hope it is as good and as easy as it seems!

Wednesday - Daddy and kids pizza night since I have boot camp followed by Weight Watchers

Thursday - Pork tenderloin with baby carrots and wilted spinach

Friday - Not sure as we are dropping the kids off at my parents and taking off to Mont Tremblant for a wonderful Saturday of skiing and fun!

Saturday and Sunday - well, honestly, Saturday and Sunday just seem way too far away to even think about...

OK - off to pull the casserole out of the oven, throw on my running gear and walk 1.7km to the running clinic, do my run, walk home, and collapse into bed!

Green Thumb Gifts

Last summer I started a veggie garden. I fell in love with planting, tending to and harvesting my little crop. Oh, some items did not grow, while others basically took over prime real estate! But it was great fun - and hard work...and very rewarding. All summer we had fresh tomatoes (still have 3 frozen bags in the freezer) tons of green & yellow beans, zucchinis and peas. Oh! I cannot forget the enormous squash. The fresh veggies were amazing!

This winter has been long...and finally we are having almost spring-like weather. That got me thinking of my summer gardening plans. My big plan is to almost triple the size of the veggie garden and move my herb garden and then double it in size.

But to do this, I will need the appropriate tools. Thank goodness I have a birthday coming up!!!!

Gift suggestion: New gardening gloves

Gift suggestion: Shiny new wheelbarrow

Gift suggestion: Cool set of gardening tools (with a lock so little hands cannot get hold of them!)

Gift suggestion: Raised bed kit

Do you like to garden? What is your favorite gardening tool? What should I add to my wish list?

Boy! I cannot wait for the snow to go and planting weather to come...well, I guess I can wait another week since we are heading to Mont Tremblant for a day of spring skiing!

Five Exotic Foods to Try!

When visiting foreign or exotic locations, I recommend trying some of the local fare. This has always been my philosophy when traveling.

I remember back in 1999 I was travelling through Africa. What a wonderful trip! (yesterday's post got me thinking of that life-altering adventure!)

Usually we were camping, and would go to the local market and get our food items and our cook would help us cook traditional or regional dishes over the camp fire. When we did go into restaurants, I was amazed at how often the other in my group would order "familiar" foods. Locals knew this and would usually offer a few options that they tried to pass off as British fare, North American inspired, or whatever.

When I ate in a restaurant, I would usually review the menu and then ask the server/cook/guy at the table next to me what they would suggest. I would strike up a conversation and find out what the locals usually ate. I would ask them to make me something - anything - they would make and eat. Well, let me tell you - very rarely was I ever disappointed. Plus, amazing conversations were initiated and I had the time of my life. And while my co-travellers paid top dollar ($3-$5) for their dish, I usually got a huge ethnic meal for $1.00!

One day on Prison Island - just off the coast of Zanzibar - a small group I was with stopped for lunch. It was pouring rain and there was but one building on the island - and it offered a few plates. The three gals with me immediately decided to have the chips and eggs. All three were from the UK and all three were so happy to have some "home-style" food.

I scanned the menu. Then asked the waiter for item # 2 - nope, he had no meat and the water was too rough to go to the main land. I then thought maybe item #4 - nope, all out. He suggested the Chips and Eggs!!!!

I then told the server to have the cook surprise me. He left, a bit confused. I heard him chatting in the kitchen, then he returned, he asked me if I liked fish. I replied yes. So he disappeared again. A very heated discussion went on for a few moments behind the closed door.

The door swung open.

Out came a little boy - no older than 7 or 8. He was carrying a spear and was dressed in a pair of "gauchies". He growled at me and then stomped off into the pouring rain towards the shore line.

Five minutes later he stomped back - waved his spear at me in an angry gester. Three very colourful fish wiggled by my face. The boy huffed off, dripping wet.

About 10 minutes later the server/owner/cook/father came out. My friends had very greasy, soggy potatoes with a scrambled egg on top. They were not impressed with the look, taste or smell.

I, in comparison, had one of the best meals of my life. Oh, my plate was piled high with some sort of rice/grain and vegetables and fruit - and three lovey seared fish. I thanked the man and then invited him and his son to come share my feast.

We all became fast friends - even the little guy warmed up to me! (perhaps my peace off of my baseball cap coaed him a bit!) Through broken English, gestures, grunts and pointing, we had a wonderful conversation. And the food was amazing!

Anyways - I just thought today's topic would be the joys of trying new food!

So, that said, if you ever come to The Fringe, be sure to ask to have our own domestic fare.

Here are a few Fringe domestic favorites:

1) Anway Ice Ilk

Translation: Anderson's Rice Milk

This is a new favorite for Madigan and she seems to prefer it to regular cow's milk an can tell the difference when you try to fool her!

2) Long S'getti

Translation: Spaghetti
DJ would eat this dish every day if he could. He especially likes it when meat balls form happy faces or if there is about a pound of shrimp mixed into the sauce!

3) Crappy Dinner

Translation: Kraft Dinner
All three kids love this staple. To get fancy we sometimes add cut up hot dogs or chopped up spinach and frozen veggies or even a can of tuna or a can of baked beans. It is best received when a huge happy face made out of ketchup is present!


4) Naked Bagels
Translation: Blueberry bagel with nothing on it
This is Anderson's breakfast food of choice. Some mornings, he does ask to have it "cooked". Other mornings he wants a "Daddy Bagel" which is a blueberry bagel toasted with Strawberry Lite Cream Cheese or a "Kid's bagel" which is a raisin and cinnamon bagel toasted with regular cream cheese.

5) Raisin Brown

Translation: Raisin Bran Cereal
Every morning DJ and Daddy sit down to a heaping bowl of Raisin Brown - there are two scoops of raisins in every box, don't cha know!

So, what foods do you eat in your neck of the woods??????

Quick Weight Update: At my weigh in last night I was down another 2.5 pounds. So, on Weight Watchers I have lost 5.5 pounds - bringing my total loss to 72.5 pounds. YIPPEEE!

I am really enjoying WW. The short, informative meetings are so much better than the Weight Management Program meetings. And what is more, I find the program easier to follow - and a lot more "guilt-free".

With my old program there was no where to indulge - and as an emotional eater, I would feel guilty when I did not follow the calorie count exactly and that would lead to emotional eating which would lead to more emotional eating. Now, I seem to be having a few more treats, but I am careful to work them into my eating pattern and there is no long-lingering guilt. What's more, is that I continue to loose weight. And in the end, feeling good physically, emotionally and mentally while loosing weight is the best way to keep committed and focused.

OK - enough talk of food, yummy, sinful or exotic...it is now lunch time and I have three hungry little people to feed!!!

Monday Menu Planning and Video Options

Check out more Menu Plan Monday entries at I'm an Organizing Junkie.

I cannot seem to get my head around my menu plan for this week. On top of this struggle, I am not having a very good Weight Watchers day. I probably have eaten over my daily points...I have done the biggest no-no - I ate off the kids plates. But actually, my issues started way before lunch. Today I did not bring my pre-made steel cut oats to work - therefore no breakfast in the early hours. I got home from work at 8:30am and just started grazing. I even made rice crispy squares...though to by credit, I used 1/2 the butter and marshmallows and then used a mix of rice crispies and Kashi Go Lean and All-Bran. They are yummy!

So, even though I am sore tonight, I am going to go for a light jog. I figured I would job up to The Running Room and talk to someone about my up coming 10k clinic and then buy the socks I want for my birthday - and then jog down the road to the electronics store and look for the head set I want. No, do not roll your eyes or snicker at me. I must of checked the mail box a million times and these items have not yet arrived! So, yes, I am taking matters into my own hands!

OK - let's put an end to this food-failure day and come up with some yummy, good meals for the week:

Monday - Salmon Pin Wheels with noodles and long beans

Tuesday - Grilled Steaks with Chile, Cumin, Lime, and Scallions - a good site for diabetic food plan options

Wednesday - Daddy and Kids Pizza night as I have boot camp then Weight Watchers

Thursday - Broccoli-casserole - Love this site!

Friday - Baby romaine salad with assorted peppers, cherry tomatoes and grilled garlic-pepper shrimp

That's what is cooking on the Fringe....whatcha cookin' dis week???

Ok. Back to my 40 gifts in 40 days for my 40th birthday!

Gift Idea # 33

If I am going to eat over my Weight Watchers points, then I will have to up-the exercise options! Therefore, today's gift suggestion is the deluxe Turbo Jam video. I have the first one that includes a 20 minute cardio and a 40 minute sculpt program - but I have heard awesome things about this new offering:

Anyone try it yet? Any other suggestions? I usually rotate doing Turbo Jam, Tae Bo, and 30 Day Shed. Looking for something new and challenging!

Menu Plan Monday and T-39 Gift Suggestion

Check out more Menu Plan Monday entries at I'm an Organizing Junkie.

OK. I am going to try very hard to stick to my eating plan. I found while on my Weight Management plan I was very strict and that made me feel very guilty when I deviated from plan - by choice or by necessity. Since being on the Weight Watchers program I feel a bit more relaxed and a bit more in control!

I am sticking to my breakfast plan of Steel Cut Oats with a tablespoon of peanut butter and then adding a cup of blueberries, a banana or a bit of flavoured yogurt. I am LOVING this combo and it keeps me satisfied most of the morning.

Lunch I am sticking to my salad with cottage cheese, a spray of dressing and then adding boiled egg, lunch meat, tuna or tofu. All yummy options! And maybe left over three bean chili from Wednesday night!

Snacks are usually around 100-200 calories and I am trying to hit two different food exchanges - like a fruit and a carb or a protein and a veggie or some combo. Lots of choices, really!

Dinners:

Monday - Eating at my parents and they are planning spaghetti. Will do my best to control my portion!

Tuesday - I have my last Weight Management class - so, family will have pizza night and I will have a quick wrap to go! I am thinking maybe sun dried tomato with goat cheese and spinach and a bit of smoked turkey.

Wednesday - This is my hectic night, I have boot camp followed by my Weight Watchers meeting - so, I usually turn to a protein shake - yummy good and refreshing between activities. Family will have a 3 bean chili with ground turkey.

Thursday - This is my walk night, so I like something light. I will have a big bowl of soup and a piece of chicken with a little salsa. The family will have chicken with brown rice and beans.

Friday - Fish night - I am planning a nice lemon and dill salmon with cous cous and baby carrots.

Saturday & Sunday - not sure yet! I am thinking I will stock up on a few freezer meals since I have a few fun weekends planned coming up!

Yummy Good!

So, for day 39 of the 40 days till my 40th birthday, I would like to wish for this sweet baby!

It is a multi-purpose grill and griddle. I am so wanting grilled sandwiches...ohhh la la, the options and possibilities!

Cheers!

Menu Monday - I'm Backkkkkkk!

Check out more Menu Plan Monday entries at I'm an Organizing Junkie.

I'm backkkkkkkk!

Now that I have disbanded my little cooking business, I am back to planning on a weekly basis! And since I ma not cooking for anyone but my own family, I am excited to start experimenting and trying new recipes.

OK. Since I last checked in with Menu Plan Mondays, I have continued to keep to eating healthy and working towards loosing weight. I have successfully transitioned to real food from my liquid diet and am eating between 1200 and 1500 calories a day. My weekly program at the hospital will be ending soon, so, I decided to join Weight Watchers with a friend. I have lost about 65 pounds to day, and would like to loose about 30 more.

So, here is my menu for this week:

Monday
Breakfast - Steel Cut Oats with banana and 1 tbs organic peanut butter
Lunch - Mixed salad veggies with baked tofu and Asian Spray Dressing
Dinner - Left over chicken and veggies

Tuesday
Breakfast - Steel Cut Oats with banana and 1 tbs organic peanut butter
Lunch - Veggie Soup with roasted mushroom caps filled with peppers and cottage cheese
Dinner - Mixed salad veggies with grilled chicken and red wine dressing

Wednesday
Breakfast - Steel Cut Oats with blueberries and 1 tbs organic peanut butter
Lunch - Veggie Soup with roasted mushroom caps filled with peppers and cottage cheese
Dinner - Protein Shake for me before my Boot Camp Class and for the family: Salmon Loaf with green beans - Recipe below

Thursday
Breakfast - Steel Cut Oats with blueberries and 1 sm container of yogurt
Lunch - Left over salmon loaf and beans
Dinner - Mixed salad veggies with unstuffed turkey cabbage casserole

Friday
Breakfast - Steel Cut Oats with blueberries and 1 sm container of yogurt
Lunch - Mixed salad veggies with turkey and cottage cheese/dressing
Dinner - Broiled Shrimp and veggie pasta

Saturday
Breakfast - 1 egg and 1 egg white omelet with lots of veggies with 2 Stone Mill pieces of bread
Lunch - Tuna melt wrap with beef broth soup
Dinner - Mixed salad with left over shrimp

Sunday
Breakfast - protein shake
Lunch - homemade veggie pizzas
Dinner - not sure - going out for dinner with my soccer team!

My food-related goals this week are:

1. to journal EVERYTHING!
2. stop taste testing and picking at food while cooking

That's about it!

Have a great and yummy week!

Salmon Loaf

2 cans of salmon, drained

2 eggs, well beaten
1 small onion, chopped finely
1 cup chopped veggies (I usually use assorted peppers, mushrooms, zucchini, and shredded carrots)
1/2 cup bread crumbs - I usually use a mix of whole wheat bread crumbs and ground all-bran and oatmeal: just toss the two into your blender and blend away - makes a great filler! (I also add ground flax seed to the mix!)
1 cup skim milk
Crushed garlic
salt and pepper

Mix all ingredients in order. Pour into greased or "Pammed-sprayed" pan.

Bake at 400 until brown. (45 mins to 1 hour)

Successful Failure

My home-based business is officially a successful failure.

A couple of months ago I identified a business opportunity I thought I could capitalize on...and went about creating a marketing and business plan. Nothing too complicated, but I got all my ducks in order and quickly realized the potential.

Here was my starting premise:

After a long day at work do you wish you could send out a S.O.S for dinner?
Do you wish you could improve your diet by focusing on low calorie, low glycemic index foods?Are you on a tight budget and looking to stretch your food budget?
Do you wish you could provide your family with delicious, home cooked meals with wholesome ingredients?
Do you want out of the kitchen?

Introducing: Sensational Orders by Storrie - your dinner time S.O.S.

In only 2 weeks my delivers went from 3 meals 3 times a week to 10 meals 3 times a week. And the number kept going up. In my first three weeks I had to reject 5 prospects since I had no idea if the business would fly and I did not want to over-commit.

The idea was simple - make dinner for my family - following my new food and eating plan - and make a bit extra and sell it for profit.

I had figured my main clientele would be my fellow weight-loss patients. I was totally wrong! Yes, a few ordered weekly meals - but the bulk of my quick-start business was co-workers looking for either lunch or dinner alternatives. Then, through word of mouth of a neighbour, four families started ordering weekly meals for their elderly relatives in a local nursing home.

I became an over night success - and I was totally loving it! It was not much more work than preparing my own family meals - in essence I simply started buying in bulk and preparing double. I delivered fresh, wholesome, healthy meals Mondays, Wednesdays and Fridays. the menu usually included a chicken or turkey and a beef or pork and a fish dish. It was easy - and fun! I basically was putting into practice everything I had learned at my weight management program.

I enjoy cooking - and it was fun.

Was fun.

Was...fun. Was.

I quickly realized that yes, there was money to be made in this market segment. And, yes, I was making money. Good money. Some meals had a higher margin than others - but I was making a bit of money on every meal I sold. It was quickly apparent that if I grew the business just a little bit, then the margin would greatly increase, and the work load would increase a bit. The greatest impact would be the delivery, clean up and sanitizing of the re-usable dishes. An investment would be needed in the amount of containers required to grow the business. But I quickly realized the best profit margin was being about double the size I had originally thought to be acceptable.

I slowly expanded my client base and the fun continued. I saw great potential!

One of the main reasons I started the business was to help me remain focused on making and serving healthy, proper servings. Making meals for others forced me to plan ahead and organize healthy, creative, unique meals. It was great!

Very quickly I realized the major downfall of this business.

I wanted to ensure that the meals were tasty, and worth the money people were paying me. Without even realizing it old cooking and eating habits started to creep back into my routine. I started taste testing here. Taste testing there.

I became very frustrated, angry and disappointed in myself. How could I revert to old, negative habits? Why did I seem to have no control? Why did I insist on sabotage my wonderful weight loss success?

So, on one hand S.O.S was a great success. I identified a market - and boy, was (is) that market prime. This could have been a very productive and lucrative business.

Sadly, I cannot continue. I figure the only way to make this the success it can be is to grow larger - and by growing larger, I sacrifice more of my personal family time and I could sabotage my 64.5 pound weight loss.

So, my business S.O.S is a successful business - this week I have 18 paying customers - for an estimated profit of $87.00.

And, my business is a failure, and I am closing down shop.

If anyone is interested in a successful failure, please let me know - franchises licences are available!!!!

Full marketing and business plans available! Hardly used - just like new!

For your viewing pleasure - here are some of the meals I served over the last two months:

Apple and cinnamon stuffed pork with braised potatoes and veggies.

Three bean, veggie tofu chili with homemade whole wheat bread.

Moroccan spiced fish with wilted spinach and grilled veggies.

Lemon and ginger shrimp with jade rice and veggie stir fry.

Garlic and black pepper pot roast with carrots and cauliflower-mashed potatoes.

So, I guess I am a successful failure at a home business. Oh well - my priority is to keep loosing weight and leading a healthy lifestyle. I have no plans on becoming a personal chef or diet-planner! And now, I have no excuse for taste testing and no need to block off a few hours every other day to cook!

A successful failure...man, I am truly a oxymoron!!!!

Fancy Dancy

Everyone was getting ready for bed. Same old, same old. Ander was searching for the fleet of cars, gaggle of stuffed animals and cartons of books he wanted to sleep with, Madigan was jumping on the boys' beds, and DJ brushing his teeth - when suddenly DJ had a great idea...

"I have a GRrrrrrEAT idea Mommy and Daddy!"

"Ya, Bud, what's that?"

"Well, tomorrow, let's all go out for dinner - you know, to a fancy, dancy dinner! I could wear my fancy clothes and we could all look really sharp in our fancy clothes and eat a fancy meal. Isn't that a great idea?"

"WOW, a fancy, dancy dinner? That might be a nice idea. What is the special occasion?"

"I don't know...I just want to go to a restaurant and have a fancy, dancy dinner in my fancy clothes."

"Where were you thinking we could go?"

"The 'Take-What-You-Want' Restaurant would be perfect. I LOoooooVE the 'Take-What-You-Want' Restaurant."

Translation - Chinese Buffet, where, yes, you get to take what you want!!!!!

Menu Plan Monday - Week 3 Transition

Check out more Menu Plan Monday entries at I'm an Organizing Junkie.

With Christmas this week, things are pretty simple.

Monday - Stir Fry made with left over roast beef and long grain wild rice.

As promised, I made the roast beef in the crock pot - and the verdict was "GOOD" not fabulous. I actually prefer my oven-based recipe better. So, I think I will stick with that moving forward.

Tuesday - Daddy and the kids will have their regular Pizza Night since I have my Weight Management Class.

Wednesday - We are planning on going to my parents' house for Christmas eve. To help me stick to my eating plan, I am bringing a nice big "fun" salad. I will maybe have a sliver of the tourtiere and a sample of the seafood - but I am going to try very hard to keep on plan.

Thursday - Christmas day dinner will also be at my parents' place - I am bringing green beans and a mashed cauliflower-potato side dish. The recipe is below. I will save my protein exchanges and fruit and veggie servings through the day in order to eat a nice Christmas dinner. I am going to take care to measure and watch my helpings as to stick to plan. (I am also going to be cruel and bring a wonderful cherry-chocolate cheesecake and other yummy goodies for others to feast on!)

Friday - Oat and Flax Crusted Tilapia - Yummy Yummy! Oh, I so love the recipe's at Roni's Site!

Saturday - Left overs from Christmas - I am no dummy - I'm taking home a few doggy bags of my Mom's turkey and fixings!!!!

Sunday - I really cannot think that far in advance today!!!!

Mashed Potatoes and Cauliflower

2.5 cups baking potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
4.5 cups cauliflower, cut into 1-inch pieces (about 4-1/2 cups)
1/3 cup reduced-fat sour cream
1 tablespoon chives
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Combine cauliflower and potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat; simmer about 10 to 12 minutes or until vegetables are tender. Drain.
2. Add sour cream, chives, salt and pepper to saucepan. Using potato masher, mash until blended.

I sometimes add a splash of hot sauce!

Makes 6 servings

Calories - 83

Total fat - 2g

Carb - 16g

Fibre - 3g

Protein - 4g

Dietary Exchange = 1/2 Starch and 2 veggies

MERRY CHRISTMAS, HAPPY HOLIDAYS, and HAPPY, HEALTHY EATING!

Menu Plan Monday - Transition Week 2

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)

Thursday - Baked Chicken and Acorn Squash - I stole this recipe from $5 Dollar Dinners blog - sounds very yummy and easy!

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

Lemon Wedges

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.

Fitness Friday & Transition & Cheating

Whew! Friday! Finally!

Big news first - I ate my first "real" food since September 16!!!!

Transition is going well: this week I am on 3 shakes a day with 3 protein "exchanges" and 1 fruit exchange.

I have decided to start with a lunch-time meal. My objective is to get that meal very healthy and consistent, and keep it that way moving forward!

On Wednesday I did very well and felt great! I had a shake at 4:30am, then 1 cup blue berries at 9am and my "meal" at 1pm and a shake at 5pm and again at 8pm.

Meal One - 1 cup salad mixture (spinach, carrots, red cabbage, white cabbage, mushrooms, tomatoes, peppers, green onion) 1/3 cup low fat cottage cheese, 8 garlic grilled shrimp. I did cheat a bit since my "cup" was very generous and I added a little spray of no-fat salad spritzer.

Verdict: YUMMY! A great start to my re-introduction to food!

On Thursday I tried follow the same pattern. Underline tried! I had a shake at 4:30am and then at 10am I had half a kiwi and a few grilled shrimp (!). At lunch time I had a similar salad as above, but substituted 2 slices of extra lean turkey breast for the shrimp. I had a shake at 4pm and then after my run in the cold, cold Ottawa weather, I really could not fathom having a cold shake. So, I "cheated". I mixed up another cup of salad with a generous tablespoon of cottage cheese and about an ounce of chicken. I also heated up a mug of no-fat beef broth. It was all so tasty and appreciated after my 1.5 hour workout outside in the bitter cold.

Lunch

Dinner

Verdict: YUMMY times two. I know technically I was cheating and that my "product chart" in my next progress report will show a "slip up", but at least I did not cave into eating one of the 4 birthday cakes I made last week!!!

So, transition is going well. I was very nervous at first, but am now realizing I was very ready for it. I am trying very hard to keep a food journal, track every little thing I put into my mouth and keep accountable for my own positive transition.

Fitness wise, my week was pretty good:

Saturday - 4.78KM RUN (no walking or break) this is actually a funny story that I plan to blog about next week for sure!

Sunday - Soccer game - unfortunately, I slightly sprained my ankle in the first half, so did not run as much as I hoped. :(

Monday - Sore ankle meant no run, so, I did the Turbo Jam Body Sculpt DVD. It was a great workout!

Tuesday - Took the day off! Attended my weight management program and had my largest loss to date - 5.6 pounds!

Wednesday - Boot Camp - WHEW! I completed the entire circuit! It was a skip circuit: we alternated 1 min skipping with 1 min task (biceps, triceps, crunches, lunges, shoulder lifts) There were 7 stations and we did the circuit twice! That is a lot of skipping and sweating!!!

Thursday - Walk/Run - I braved the cold, snowy conditions and had a great run/walk. I jogged for about 1.8 KM and then walked for over one hour with my friend Dawn and then jogged about 1KM. I totally love our Thursday walks: great company, good exercise and fun, no matter the weather conditions!

Friday - I plan on doing the Turbo Jam Body Sculpt DVD

Saturday - I was thinking of maybe going to a lap swim for something different

Sunday - Regular soccer game.

Hope everyone had a great week - keep fit!

Menu Planning - Transition Week 1

This is my fifth week participating in Menu Plan Mondays.

I cannot say enough good things about this awesome resource! By menu planning I am saving time, money and effort - all while ensuring my family gets a healthy, balanced diet!

This week will mark a significant occurrence - I will begin my transition back to regular food. On Tuesday I will have completed 12 weeks of the liquid diet, and will start re-introducing real food to my diet. The transition is slow and gradual, and like the entire program, is doctor monitored. So, this week, my Menu Plan Monday takes on a totally new angle!

Family menu for the week:

Monday - Left Overs

Tuesday - Pizza ( I have my weight management class, I am hoping to be ounces away from marking 50 pounds lost! Keep your fingers crossed for me!)

Wednesday - This is DJ's birthday and he has requested "long sgeheti with shrimpies". Yummy!

Thursday - Crock Pot Chicken and Brown Rice Casserole - I found this A year of Crock Potting blog, which I found through Menu Plan Mondays!

Friday - Fish and Chips

Saturday - Christmas Party Buffet style ( I am bringing unstuffed turkey cabbage rolls. The link goes to the original recipe - I have "veggie-bulked" it by added lots of peppers, mushrooms & shredded carrots, plus I add black beans or kidney beans for more punch!)

Sunday - Pork Tenderloin with green beans and mashed potato/cauliflower. See below for recipe - I got it from my Weight Management Course Menu Planning section.


Ok...now, for my menu planning!

Starting on Wednesday, I will be having 3 shakes (instead of 4) daily, along with 1 cup of veggies, 1 fruit serving and 3 meat/alternative servings.

Monday - 4 shakes

Tuesday - 4 shakes

Wednesday

• 5am - Shake
• 9am - 1 cup blue berries
• 1pm - 1 cup chicken broth, 1 cup mixed salad with 12-14 grilled shrimp and lemon juice
• 5pm - Shake
• 8pm - Shake

Thursday

• 5am - Shake
• 9am - 1 small apple
• 1pm - stir fry veggies with 3 oz of chicken
• 5pm - Shake
• 8pm - Shake

Friday

• 5am - Shake
• 9am - 1 cup blue berries
• 1pm - broth soup with assorted veggies, 1/4 cup canned tuna mixed with red peppers and 2/3 cup no-fat cottage cheese
• 5pm - Shake
• 8pm - Shake

Saturday

• 9am - Shake
• 2pm - Shake
• 6pm - Christmas party - I am planning to have 1.5 cup of my unstuffed turkey cabbage rolls, and substituting 1 fruit serving for 1 cup of veggies to munch on
• 8pm Shake

Sunday

• 9am - Shake
• 11am - 1 small banana
• 1pm - Shake
• 4pm - Shake
• 6pm - Pork tenderloin and green beans

PORK TENDERLOIN WITH GREEN BEANS

1/2 cup Frozen apple juice concentrate

2 tbsp Honey Mustard

2 tbsp fresh rosemary

1 tbsp olive oil

2 cloves garlic, minced

1 large shallot, minced

1/4 tsp black pepper

1.5 pounds of pork tenderloin, trimmed fat

1. Combine all ingredients, except pork into a zip-lock bag, add pork and turn pork to coat evenly. Marinate for 2 hours in refrigerator.
2. Cook pork tenderloin - this can be done on bbq, on stove top or in baking dish in the oven.
3. Let pork sit for 5 minutes before carving - slice into 1/2 inch-thick slices. Bring remaining marinade to a boil and drizzle over pork. Serve immediately.
4. Makes 5 servings.

Nutritional Info

Choices: 3 Meat or Meat Alternative servings

Calories - 250 kcal

Protein - 30 g

Fat - 7.5 g

Carbs - 14 g

Sodium 160 mg

YUMMMY YUMMY!

This is my forth week participating in Menu Plan Mondays.

You gotta check it out!

This week I am planning on making a couple of salmon loafs and cabbage casseroles to freeze. And I have to start my birthday cake marathon - Ander's cake for December 6, a big party cake for December 7 and then a cake for DJ for December 10. I'll be up to my elbows in cake batter and icing!

Monday - Left overs

Tuesday - Crockpot Maple Dijon Chicken that I stole from Laura at I'm an Organizing Junkie

Wednesday - Long sgeheti with meatballs

Thursday - Shredded Asian Cabbage with shrimp with a side of egg rolls and brown rice

Friday - Easy Salmon Rolls and fresh herb buns and green beans - I did not make this last week, so will give it a try this week

Saturday - Not sure yet, Anderson will get to choose his favorite dinner as a birthday treat.

Sunday - We have the boys' big birthday party celebration in the late afternoon and I have soccer at 4PM, so David will be on his own for dinner!

Looks like a tasty week on The Fringe!

I am on the countdown - only 8 more days of a full-liquid diet, then I begin my transition. To help me monitor my real-food consumption I am going to create a Daily Food Log section. I am anxious, excited and happy to be on my last week.

Transition is going to offer a new set of concerns and challenges, but I hope it also results in a continued weight loss. My goal is to loose a pound a week.

Have a yummy week!

Monday Menu - Still on Plan

This is my third week participating in Menu Plan Mondays.

I love it! Why?

It helps me keep organized, I have seen my food budget drop, since I am going to the store with a list and my kids are starting to try new, healthy, interesting meals. I strongly recommend you check out http://www.orgjunkie.com/ and start saving time, money and energy in food prep!

I only have 15 days left on my liquid-only diet and then I start to re-introduce real food. I am getting a little anxious and nervous, but am also looking forward to tasting food again. 12 weeks on chocolate & vanilla shakes is a long, long time! My transition is gradual ans will focus on very healthy and balanced meals, and I promise to share those with you.

This week I have planned a fairly basic week of dinners. I am trying one recipe from last week's Menu Planning Monday, one recipe from the Kraft.com site, one new (modified) recipe and a few family favorites mixed in with a some convenient pre-made meals.

Monday - Last week Chick in the Kitchen featured a Unstuffed Cabbage with Ground Turkey

• I thought it sounded easy and tasty - hope the family likes it too!

Tuesday - Burrito Night

• I have my weight management class and dinner needs to be ready quick and early, so, David gets his favorite Costco Pre-packaged meal!

Wednesday - Shredded Asian Cabbage with shrimp with a side of egg rolls

• Gotta use up the left over cabbage! This recipe is from the Kraft.com site. I find the amounts of dressing to be a bit crazy - so, I cut it in half and the dish still has a great flavour.

Thursday - Chicken Drum Sticks with mixed veggies and cous cous

• My boys will eat 3-15 drum sticks each. Yep, you read that correctly. They LOVE drumsticks! I usually make a homemade coating with chili pepper flakes, whole wheat bread crumbs, pepper, Cajun spice and thyme.

Friday - Easy Salmon Rolls and fresh herb buns and green beans

• This will be a fairly new recipe for me, I took an easy on-line version and "bulked up" the veggies to increase the nutritious value of this meal - I hope my family likes it.

Saturday - Mexican Beef Casserole

• Super easy and tasty - my little girl loves this dish!

Sunday - Pizza Night

• I have an early soccer game, so the kids are having pre-packaged pizza and a garden salad - DJ has discovered Daddy's Thousand Island Dressing, and love it (YUK!!!).

Easy Salmon Rolls

8 lasagna noodles, cooked, drained

125 g Brick Cream Cheese, softened (I use a little less than this amount)

Cooked salmon or smoked salmon or can of salmon

1-1/2 cups pasta sauce

Chopped up assorted veggies - I usually use a variety of peppers, zucchini, mushrooms and onions and I use a few of the dried herbs from my garden to give this dish a nice rich taste.

1 cup Mozzarella Shredded Cheese

HEAT oven to 400ºF. Spread noodles with cream cheese; top with salmon and veggies. Roll up, starting at one of the short ends of each noodle.

PLACE, seam-sides down, in greased 13x9-inch baking pan; top with sauce and mozzarella cheese. Cover with foil.

BAKE 25 min. or until heated through, removing foil after 15 min.

Menu Plan Monday

This is my third week participating in Menu Plan Mondays.

I love this site, hundreds of people post menus and recipes. It is great to get examples and to try new recipes. Check it out!

I am also about to start week 10 of my liquid diet. Only 3 more weeks, then I begin the gradual re-introduction of food.

For my family meals, I am starting to focus more on veggie-based meals and "bulking up" meals with lots of veggies. I am also introducing new sources of protein and grains to the family, so that when I start eating again I can make one healthy meal for everyone to enjoy.

If you have healthy, easy, family-friendly meals you think I should try, send them my way! I am going to make a separate section where I will feature these meals in hopes of helping others eat better.

This week is a short week since I think my parents offered to take the kids for the weekend (fingers crossed!!!) I am stealing two recipes from last week's Menu Plan Monday, doing a family favorite and a few easy-peasy cheat nights!

Monday - Maple glazed salmon and Parisian salad

• Easy-peasy! I put the salmon in a shallow baking dish with a bit of water to cover the bottom. Add cut white onion, assorted peppers and then drizzle a dollop of maple syrup on the fish. I add a splash of lemon juice and a dash of pepper. The salad is a pre-packaged salad from Costco - it ROCKS!

Tuesday - Last week Blissville Living featured a Spinach and Cheese Casserole

• Sounds yummy! I think I will serve it with some long green beans...not sure!

Wednesday - Pizza Night

• I have my first Boot Camp Work Out at 5:45, so hubby and the kids are having a home-made peperoni and cheese pizza. Gotta love those whole wheat crusts at Lablaws!

Thursday - Last week Home Sweet Simple Home featured a Slow Cooker Chicken Cacciatore

• This summer I planted my first vegetable garden and harvested lots of tomatoes. I made freezer bags and freezer bags of spaghetti sauce - cannot wait to use it! I will serve this with rice and a frozen veggie - maybe corn.

Friday - Leftovers

• If my wonderful and fabulous parents take the little people then David will have left overs. We may have date night and go see a movie.

Saturday - David fend for himself

• If my wonderful and fabulous parents take the little people then David will fend for himself or we may go out - though I find it tough to sit in a restaurant and not eat. We are going to go see the new James Bond movie - I am so excited!

Sunday - Mom's home cooked meal

• If my wonderful and fabulous parents take the little people then David will drive out to get the kids while I am at soccer and hopefully my mom will feed him!

Well, that is our week. Should be a good one - especially if my wonderful, fabulous, magnificent, awesome, fun-loving, grandkid-loving parents take the kids for the weekend!!!! The kids adore them and love spending time there, and well, David and I certainly enjoy and appreciate the down-time and together time more than we can even begin to express in words!

Have a great and yummy, and healthy week!

Monday Menu Planning

This is my second week participating in Menu Plan Mondays.

All week I have been scrolling through the 393 recipe posts (yep, this site ROCKS!) and have decided to incorporate two great features from this site.

1. Every week I am going to browse through the posts and find at least 3 new recipes to try in the coming week. This will allow me to broaden my meal offerings and expose my family to new, interesting and tasty meals. I also plan on reviewing many of the "hits" with my nutritionist and then continue to offer the healthy choices that fit into my new eating plan - how exciting new dishes, at least 3 times a week!
2. I LOVE it when the recipe posts have links to the actual recipes. It makes it easier to steal recipes and plan your own meals and shopping lists. Therefore, moving forward, I will try to link to as many recipes as possible so that you can clink through as well. I will also try to feature one of my own recipes when appropriate!

So, here is our Menu Plan for the week of November 10:

Monday: My weight management course is on Monday this week, so hubby and the kids get an easy-peasy choice for dinner - they voted on pizza. So we are making homemade pizzas with ham, mushroom, orange pepper and peperoni.

Tuesday: Salmon Loaf with green beans. I got this recipe from Mom's Frugal menu plan. I am sure my family will love it - and it is easy to make too!

Wednesday: A Simple Walk posted a recipe for Curry Chicken Crepes and I just have to make it. It will be sooooooo tempting not taste any of it!

Thursday: Breakfast for Dinner. This is a favorite of ours! I will make scrambled eggs, toast and a yogurt/fruit salad. The kids like it when I use the yogurt to make a face, the eggs for hair, fruit for eyes, ears and a mouth and toast as the collar of the shirt. It is silly but the kids love it!

Friday: Fish and Chips are a favorite on Friday. Currently I simply use the pre-breaded fish from Costco and trans fat free fries...I am thinking that once I transition back to real food I will have to come up with a low fat, healthier option! Any suggestions?

Saturday: Heart of the Servant posted this tasty recipe for Pork with Sweet Potatoes, Apples, and Onions. As infants, my kids LOVED sweet potatoes, now they are a bit picky - so I am hoping this recipe turns them around!

Sunday: Even though I am not eating real food I like the idea of the nice Sunday dinner, like my mom always did when we were home. Our menu for Sunday will be Garlic and Mushroom Roast with Potatoes and Corn.

Garlic & Mushroom Roast With Potatoes

1 roast - we like sirloin tip or rump roast

Cloves of garlic (I use lots!)

pepper to taste

1 can sliced or button mushrooms

1 Medium onion cut up into chunks

(red wine - optional, for special occasions I will add red wine - it makes the roast very tasty...but I only do this for company!!!)

Enough Potatoes to feed the gang

Peel the garlic and slice it up into "slivers". Using a knife make a slit in the roast and push a sliver of garlic into the roast. Repeat till you have used all but one clove of the garlic. Be sure to rotate the roast around and vary the depths of each sliver. This insures every piece gets some garlic. I also very the size of the slivers so some pieces will get a big honking piece of garlic....YUMMY!

Sprinkle roast with pepper and pan sear all sides of roast.

Fill the bottom of a roasting pan with water, place in roast. Pour can of mushrooms, juice and all over top of the roast. (Add red wine, if you like)

Roast in oven. I usually baste the roast a few times.

With 20 minutes remaining in cooking time, add sliced up, peeled potatoes.

When cooked to your liking, remove roast and let sit.

On the stove burner heat the mushroom juice with potatoes and bring to a boil ( you may need to add more water/wine). Once the potatoes are fully cooked, turn off burner and use a masher to partially mash potatoes and mushrooms.

Grate the remaining clove of garlic over your mashed potatoes, and mix it all up. And serve.

If you like garlic, you will like this roast!

YUMMY!