One more option would be to do like Rachel Ray's show-- five meals in a week. You choose one day and just make 5 meals and either freeze or refrigerate them. the only thing you may have to do is throw in the pasta or make the rice or warm up a veggie.
I plan my menu on saturday and shop in the morning. Then on Sunday, I take several hours and just prep my heart away. That way i am not stuck with having any certain meal on any day since I have several to choose from. So that way, if you have plans to go out, you still have a meal for one of the weekend days.
So, this whole week, I cooked dinner for us. We did not eat out for dinner at all. As planned, I made Mondays dinner on Sunday, started the slow-cooker on Wednesday morning for that evening and also made more food that I will have tonight. I also made extra portions for us to take for lunch. We did eat outside yesterday, but it was not a restaurant, it was a club pot-luck. The food options were not very healthy but I tried. Anyway, I am very happy that this one week - we did not dine outside. I cooked exact portions so no over-eating was possible. Hubbles was happy too. I made lentil soup, sesame chicken, salad, vegetarian chilli, beans and pasta. I am hoping I will be able to continue that into next week.
Thanks once again for all the great advice and encouragement :D
Thank you for such great advice. I am going to try out a few things: 1. We usually eat out on M, W, F because of late hours of work. So for M, I am going to cook on Sunday. 2. W - slow cooker/ frozen meal 3. F - controlling my portion at a restaurant. I think I have to learn this because it is also something that I also do socially, meet friends, birthday parties, etc and I need to learn that anyway.
Other days/meals, I cook at home.
I will let you know by next week, how it all worked out.
I can't control myself at a restaurant, so I don't go.
I agree with pre-planning, and pre-cooking. You know that you will be tired when you get home, so have something ready to just microwave if necessary. I find it is usually quicker to cook a meal than to drive to a restaurant. I tend to do a lot of meat and vegetable stir fry, which is very quick if you have the meat cut up beforehand. I do this before I freeze the meat, on grocery day. The I just throw meat, veggies, and olive oil into a pan, and cook it. You can even watch TV while it cooks. Plus you will be done earlier, and can go to bed early.
1. there are some decent frozen dinner options out there, and the benefit is that most of them are portion controlled. and they're quicker and cheaper than eating out at a restaurant. and you should also look in at the prepared food in the grocery store. most [of mine at least] have at least two hot soups, sandwiches, salads, and other random things [like lasagna]. if you have a whole food nearby, their hot and cold bars have tons of options, and all for a flat rate price.
2. make it your goal to leave two bites of food on your plate. if you want to get to the point where you're only eating half of what gets put in front of you [you know, roughly an actual portion of food], you have to start by not finishing everything that you are given. once you can leave two bites on your plate, work it up to three or four. and keep trying to leave just a little more on your plate to the point where taking home leftovers makes sense. and from there, you can work your way up to only eating half of what you are given. and when i say leave two bites, then three, i'm not talking leaving two bites today and three bites tomorrow. i'm talking focusing this week and next week on leaving two bites on your plate the 4-6 times you are out eating. and then evaluate before you start week three: is it easy to leave those two bites? are you still fighting it? are you leaving bigger bites each time or smaller? if it's hard, keep focusing on that first little step. if it's becoming second nature to leave just a little bit uneaten, then move on to working up the volume of what you eat.
3. since you eat out a lot, -start planning on going to places that have smaller portions. -try and figure out if any place has a decent starter salad or broth based soups available. if they do, order one of those and an appetizer. -look for entree items under 1000 cals. i was surprised to find that chili's fried shrimp were one of the lower calorie items on their regular menu. -cut out a course if you aren't already. in other words, if you're having a drink, eating an appetizer, soup/salad, entree and dessert, cut at least two of those out. -see what places would sub steamed veggies for fries -could you and the hubby split an appetizer and entree?
Shrimp Scampi 20 cooked Shrimp each...Sautee garlic cloves and chicken bouillion, put cooked shrimp in sauce and toss for a minute, add some parm, toss until shrimp are hot maybe another minute. Serve with Brussels spouts, or asparagus.
Easy Pork Chops A chop has about 200 calories! Get center cut or loin chops which is leaner. Grill chops 8 minutes on one side, 7 minutes on the other and then add a dollop of ketchup and a dollop of sour cream ontop and grill an additional minute. Add a small Microwaved Sweet Potato with cinnamon. Easy and fast. Make a salad while grilling.
Tacos...fill with lettuce, tuna, tomato...easy & quick or try tacos with left over spaghetti noodles..they are very good.
I can only control myself by not going to begin with. The minute I walk in, something in my brain clicks that says "free for all". I have never been able to tell the waitress to take the bread away, box up half my meal or give me a salad instead of fries.
I go out to eat maybe at most once a month, sometimes even less often. I enjoy it more now because it is a real treat, which it wouldn't be if I did it all the time. I can enjoy the bread, the fries, etc because one meal a month will never cause me to gain weight.
I cook in large batches and freeze dinner size portions, We also rely on things like veggie burgers or salmon burgers that cook up in minutes. Eggs are quick, easy and nutritious. You just have to do it,
Edited by: CINDYA1962 at: 11/29/2012 (05:32)
Fitness Minutes: (46,740)
5,092 11/28/12 11:28 P
Have you considered making "freezer meals" where you make big batches of meals and freeze them for when you don't have time to cook?
I try to control my portion size at a restaurant but I am unable to control myself. I tend to have dinner outside almost 2-3 nights a week. My husband and I come home from work really late and usually we have no patience to cook and wait an hour for dinner and we eat out before coming home.
I am willing to try a slow cooker atleast once but I think for now I am sure that I will not be able to do that for every night.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.