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!