Friday, April 05, 2013
I am getting ready to start back on Weight Watchers on Monday, so I'm working on making a plan to get myself prepared.
I'm going to prepare 2 recipes for the week on Sunday. It'll be a little trickier because I only have 6 of my lunch containers at the moment, but I'll have 14 by sometime next week. I'm also planning on making a batch of Minnestrone soup with multigrain rolls from the Sparkpeople cookbook, but I might put that off until next week.
This week, I plan on making Lemon Pepper Spaghetti Squash from the Sparkpeople Cookbook and pairing it with salmon (I'll use lemon zest for the squash and the lemon juice for the salmon). I'll also make a batch of Slow Cooker Lasagna.
I'll also cook up some chicken and/or extra salmon for salads or pasta dishes (salads will be dressed with a dressing made of lemon juice and olive oil). I'll also keep some of my favorite sandwich ingredients on hand (laughing cow cheese, ham and carrots; nut butter and fresh fruit; canned tuna mixed with barbecue sauce). I'll also have frozen steamer veggies on hand with some sweet potatoes for quick meals paired with the pre-cooked protein.
I'm also going to get my Fitbit charged up, so I can start using it to track my activity. I'm going to start using a workout schedule set (I'm thinking Ripped in 30 5 days per week as suggested by Jillian Michaels for that particular workout, but I'm not completely sure).
Regardless. I'm going to see if having a few pre-cooked entrees (which I can supplement with fresh and frozen fruits and veggies as-needed) will make a difference. For the squash and salmon, I'll add some fruit and some grain like a whole wheat roll with a little butter. For the lasagna, I'll add some vegetables depending on what I'm in the mood for and time constraints. Sometimes, I'll have roasted veggies, and other times, I'll throw a steamer bag into the microwave and top those veggies with a little bit of olive oil. I'm going to at least try to vary the sides a bit so I don't get into a rut by eating the exact same meal over and over during the week.
I'm also going to prepare a few yogurt parfaits for breakfasts for Monday-Wednesday [They don't last longer than about 3 days at a time). I'll probably switch things up by Thursday with some whole grain waffles and yogurt and/or some eggs. I'm also not against having a nutbutter and berry sandwich for a quick breakfast. I've even had hummus and veggie wraps as breakfast before.