Another week, another Menu Plan Monday. I am beginning to love the freedom that comes from planning my meals this way. I don't get anxious, going back and forth between the pantry, refrigerator, and freezer, trying to figure out what to cook each afternoon. We are not going out for fast food or pizza several times per week because we don't have anything to eat. And, we are spending much less at the grocery store! Please, check out Org Junkies Mr. Linky for more great menu planning ideas!
The verdict from last week: We did not have our southwestern tilapia last week, as I blogged about creating a pizza pocket recipe instead. Also, Sunday, I was sick, so I didn't cook the roast. Both of these will be on this weeks plan instead. We totally loved the Pioneer Woman's Crispy Yogurt Chicken, but I made it with homemade whole wheat bread crumbs and boneless skinless chicken breasts isntead. They were great!
In case you haven't read my blog before, I am following the low GI diet plan for healthy eating and weight loss. All of the meals I make, if they do not fit into this way of eating, I modify them so they do. I'll try to either post recipes below, or links to where you can find them. Enjoy.
Monday~ Crockpot low GI Pot Roast with Sour Cream Gravy, wild rice, steamed green beans
Tuesday~Crockpot Rotel Black Beans with Brats, brown rice, salad
Wednesday~ Southwestern Tilapia, Southwestern rice with black beans and corn
Thursday ~ Balsalmic Bruschetta Grilled Chicken, asparagus, salad
Friday ~ Fend for yourself
Saturday ~ Grilled Asian Pork Tenderloin, grilled zucchini/squash/tomato medly
Sunday~ Crockpot Italian Stuffed Meatloaf (low GI ~ recipe below), salad, leftover zucchini/squash, tomato medly
Crockpot Italian Stuffed Meatloaf ~ low GI recipe
1 1/2 lb 93% lean ground beef
1 small yellow onion, chopped
1 small zucchini, grated
1/3 cup eggbeaters
1/8 cup old-fashioned oats
1/8 cup flax meal
3/4 cup tomato sauce (I will use my homemade veggie-packed sauce)
1 tbsp fresh parsley or basil, chopped
1 tsp salt
freshly ground black pepper
1 cup shredded, reduced fat mozzarella cheese
Mix all ingredients, except for cheese, in large bowl with hands until well mixed. If it is too wet, may add more oats until the correct meatloaf texture is reached. Form into an 8x8ish square shape on a large sheet of saran-wrap. Visually divide in half. Spread shredded cheese over one half of the meat square, leaving a 1 inch border around that half. Fold other half over top of cheese half, sealing edges and forming a loaf shape, using the saran wrap.
Place inside the crockpot, cover, and cook on high for 4 hours, or low for 6-8. Use 2 spatulas to lift the meatloaf out of the crockpot,and let rest for 10 minutes before slicing.
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