Sunday, December 7, 2008

Menu Plan Monday

Okay. I'm BACK! I can't believe that I haven't blogged in three weeks. I've just been so busy. . . Two weeks ago, I didn't post a MPM because we were leaving town for an entire week, and I didn't want to post a MPM that was blank, or gloated about going out of town and not cooking for an entire week, so I didn't post at all. Then, last week, we only got back in town Monday at lunch time, and I was too tired to plan out my meals this week. Guess what happened: with no menu plan, I only cooked three meals. I can't believe that I was so lazy this week with cooking. . .I mean, I love cooking, and eating home-cooked meals much more than eating out, but It was so much easier to pick something up. So, with new resolve, and evidence that it really works, I now present my Menu Plan for the week of December 8-14.

I am also restarting my diet with new resolve. I had started following the Low GI diet last July, and quickly lost 12 pounds, and was able to maintain that loss for several months, but fell off the wagon a month or so ago. I have since gained back 4 pounds, and I am restarting the diet TODAY! I would like to lose 8 pounds from my weight right now, BEFORE I go to a Sorority Reunion the end of January! So, I MUST get serious!

For breakfasts, I will either have : Yogurt Smoothies (Made with FF/Sugar Free fruit flavored yogurt, frozen berries, skim milk, and flax seeds), Breakfast burritos (Made with Whole Wheat Tortillas, Egg beaters, reduced fat cheese, canadian bacon), or All-Bran Cereal with berries and skim milk.

For lunches, I will either have : leftovers from supper, Large salad with balsalmic vinigarette and grilled chicken, Open faced turkey sandwich (Made with Whole Grain, low carb bread, FF mayo, spinach, tomato, and reduced fat cheese), Black bean soup, or Tuna Wraps (Made with Whole Wheat Tortillas, tuna, FF mayo, spinach, tomato, balsalmic vinigarette dressing).

For Snacks: Fresh fruit, yogurt (FF/Sugar free), Balance bars (I love the Peanut Butter ones), Triscuits thin crisps, celery stalks with laughing cow light swiss.

For Suppers:

Monday ~ Crockpot Stuffed Bell Peppers, green salad

Tuesday ~ Grainy Mustard and Chive Crusted Pork Tenderloin, Sweet Potato Latkes, green salad

Wednesday ~ Lentil Haystacks

Thursday ~ Crockpot Mapel-Dijon Chicken, steamed green beans, green salad

Friday ~ Leftovers

Saturday ~ Sunday School Christmas Party at our house! (Oh, the cleaning I must do this week to get ready!) We're buying a Honey Baked Ham, and the others are bringing the other dishes. I will be making a few appetizers as well, because we really like them! I'll make: Red Pepper Jelly Dip, Stuffed Brie, and Bacon-wrapped Artichokes.

Sunday ~ Crockpot Garlic Swiss Steak, brown rice, steamed green beans

2 comments:

tchrbev said...

Glad you are back!

I copied your pepper recipe, and I thought you might enjoy this recipe from Quick Cooking magazine. A friend made this soup and brought it to us when I had the flu last winter. It is now a family favorite. I hope you like it!

Bev

Unstuffed Pepper Soup

1 ½ lbs lean ground beef or turkey
3 lg green peppers, chopped
1 lg onion, chopped
2 (14.5 oz) cans beef broth
2 (10.5 oz ) cans condensed tomato soup, undiluted
1 (28 oz) can crushed tomatoes, undrained
1 (4 oz) can mushroom stems and pieces, drained
1 ½ cups cooked rice or couscous

In a Dutch oven or large saucepan, cook the meat, green peppers, and onion. Drain. Stir in the broth, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat. Cover and simmer for at least 30 minutes, stirring occasionally. Add rice or couscous and heat through. (You can also add the mixture to the crockpot and simmer for a few hours, then add the rice/couscous 20 minutes or so before serving.) Yum!

The Estrogen Files said...

Oooo, that tenderloin sounds SO GOOD! Can't wait to give it a try. Have a great week.