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.

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!

Menu plan Monday - rabbit stew

I am not really in the mood to write much.

I had an AMAZING weekend. But, then it came crashing to a halt when a friend brought it to my attention that I really hurt her feelings...during the course of our scrapbooking weekend I offended her. I am glad she said something, I truly did not realize my comments upset her...and I feel badly about that...but now, I am upset. So, I did not sleep very well last night (couple that with staying up to watch Desperate Housewives, and then getting up for work at 3am) and my Monday did not start off too well. While driving to work at 3:30am, I hit and killed a little bunny...oh ya! I did, and I am a wreck about it...what a great start to the week!

So, without whining anymore, here is my dinner menu for this week. And, um, no, we are not having any rabbit dishes! You can find lots of other meal ideas at Menu Plan Monday entries at I'm an Organizing Junkie.

Monday - Chicken drumsticks with corn peas and rice

Tuesday - Green Curry Shrimp with mixed veggies and couscous

Wednesday - Crockpot Mexican Pork - Recipe below

Thursday - Spaghetti and meatballs

Friday - Vegetable Quinoa with Tilapia

Crockpot Mexican Pork

1 pound pork boneless loin roast – cut into 1" pieces
1 20 oz jar salsa
1 4oz can chopped green chiles -- drained
1 15oz can black beans -- rinsed and drained
1 cup shredded Monterey jack cheese -- if desired

Mix pork, salsa and chiles in 3 1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 to 8 hour or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese.

1 serving = 345 calories/Fat 10g/Cholesterol 75mg/Sodium 900 mg/Carbohydrate
37g/Fiber 10g/Protein 37g
Weight Watcher's Points = 6

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 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)

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!

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!

Menu Plan Monday

I have always found planning my weekly meals helps me keep organized and usually equated to fewer trips to the grocery store - thus, spending less money.

Another lesson I learned at my Weight Management class is that it also allows you to plan your calorie intake and eat healthier than if you did not plan. There is supporting numbers that individuals who map out future meals will consume twice as many fruits and veggies throughout the day than those who do not use pre-determine meal plans. There is also evidence that pre-planned meals are usually more savoury and lower in fat than non-planned meals.

Right now I am still on a liquid diet only - I have four medically prescribed shake mixes a day. But that does not mean my interaction and responsibility for food has disappeared. I have three little ones - the day is basically formulated around breakfast - snack - lunch - snack - dinner - snack!

Many people in my Weight Management class have been able to disassociate themselves with all food and food preparation or serving. This is not an option for me. So, I have found by writing out my menu plan for the week I do not think about it. In essence, if I do not have to decide "what would be good" then what I prepare for my family is no longer a subjective decision I made.

Do you get what I mean? I have no emotional connection with the meal. Instead of thinking of something good - something I would love to have, but cannot - I simply look at the plan and see what I have to make.

I thought maybe I would start participating in Menu Plan Mondays and posting each week our planned meals. Then, as I start my re-introduction to food I will use this as a placeholder for my own new healthy choices and options. I also plan on creating a section to post all the new healthy-lifestyle recipes I am getting acquainted with through my program.

So, here is what I am serving on The Fringe this week:

Monday - Homemade pot roast stew - I cut up the leftovers from the Sunday roast and added carrots, onions, potatoes, red & green peppers, kidney beans and black beans, fresh herbs from my garden and some chopped up garlic. I am also making a fresh loaf of whole wheat with flex and sun-dried tomato bread.

Tuesday - Chicken burritos with salsa and cheese. This dinner is pre-made at Costco - my hubby LOVES it and it is quick and easy since I have my class at 5PM.

Wednesday - "Long sgetti" with shrimp and a home made veggie-red sauce accompanied with a garden salad.

Thursday - Night Out - Hubby has a a Guys Night Out and I promised the kids an evening visit to the indoor-play park. The kids will probably order pizza or chicken fingers at the cafe there.

Friday - Broccoli and cheese casserole. The boys LOVE this easy and quick dish - I put cooked chicken, can of mushroom soup, chopped up broccoli and shredded cheese into a dish. Add some onions and peppers and mix it all up - add some bread crumbs on top and bake till bubbly-golden!

Saturday - Spinach salad and BBQ hamburgers - the weather man is calling for nice weather!

Sunday - Maple-onion salmon with cous cous and roasted veggies - a family favorite.

Well, that is what is being served at The Fringe. I for one will be sticking to my liquid diet - usually 2 chocolate shakes, 1 vanilla shake and 1 vanilla shake mixed with coffee. YUMMY!

What's on your menu this week?

For more ideas visit I'm an Organizing Junkie - the host of Menu Plan Monday.