It’s been a month since I planned a menu. The last one was a two-week planning fest designed to carry us through Christmas without leaving a bunch of excess food in the fridge when we went out of town over New Year’s. It worked pretty well, and then we were out of town, and then we were home and sick. We were supposed to start our diet the first week in January, and we did. That stomach bug really gave us a kickstart. Woohoo. The things some people will do to lose weight… But the tummy bug was not voluntary so I really shouldn’t praise my own dedication to weight loss. In fact, if I’d had a choice I definitely would have declined. I despise being sick and I’m really bad at it, as in, whiny and unpleasant and grouchy.
Here I am, anyway, trying to keep us semi-aligned to our diet aspirations and on track for losing the rest of the weight. I actually lost 15 pounds over the holidays and the following two weeks of sickness, so I guess that’s good however unpleasant it was for me and the rest of the family. Heh heh.
One thing I’ve learned about my menu planning is that detailed menu planning kind of throws me off. I work better when I plan 6 or 7 dinners and then just choose the night before what we’ll have the next day. If I forget to think about it and thus forget to pull meat out of the freezer, all the fish thaws in minutes so I can throw one of those meals together quickly if needed. I like having dinner prepped earlier in the day but it just doesn’t always work that way.
Our diet criteria are also influencing how I plan menus these days. I’m trying to think more, eat better, and not just grab what is quick and easy. ( Read inspiration here.) We’ve never eaten a lot of red meat because it’s expensive, but we used to eat a lot of pasta and good ole down-home Southern stuff: chicken and dumplings, homemade mac & cheese, meatloaf & mashed potatoes. I’m drooling. Stop, Annie, for the love of all that’s thin and healthy!
So now we’re doing a, um, very modified version of the Rosedale Diet. Basically lots of fish and lean poultry, salads and fresh vegetables, and not so much sugar and carb-laden food. I’m allowing us one pasta night per week & one beef night per week, and I’m aiming for eating fish at least twice a week and meatless twice a week.
I’m linked up with OrgJunkie’s Menu Plan Monday.
Dinners
Cranberry Chicken Melts on Low-Carb Buns
Beef Fajitas
Parmesan Crusted Tilapia, Salad, Sauteed Veggies
Broiled Salmon, Buttery Cauliflower, Salad
Crock Pot Chili Lime Chicken-Tostada-Salad (probably skip the tostada and just make it a salad)
Broccoli Cheese Soup, Homemade Crackers
Artichoke Pasta with Alfredo Sauce
Lunches
Tuna Salad
French Onion Soup
Salad with Grilled Turkey or Chicken
Leftovers
Breakfasts (which I’m trying to save, still)
Banana Oatmeal Chocolate Chip Muffins (a friend’s recipe I can’t wait to try, these will be our breakfast “luxury” for the week)
Raisin Bran
Whole Wheat Bagels
Omelet & Turkey Sausage (if I get really industrious, or if I whine enough and get Joe to cook…heehee)
Images courtesy of mugley and floodllama.
I can’t do the detailed day by day menu either. I just choose what ever is on the menu that sounds good that day. This weeks menu might have a change though. I need to try the chili lime chicken! We love Mexican food!
The Chili Lime Chicken sounds super yummy. And I am always on the lookout for crockpot meals for Thursday for my family. Thanks!!
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