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Food Plan

Saturday, May 11, 2013

I went grocery shopping. It seems like I spend a little more each time...BUT the fridge is stuffed full of good food. All the colors of the rainbow are in there! Before I went shopping I took a brief inventory of what we had, and what we needed. Today is the Post Office's Stamp Out Hunger food drive, so I pretty much emptied my cabinets of canned goods. Luckily, there was a sale on canned goods, so today was a good day to restock.

I'm trying something a little different this week, in hopes it will be a good way to handle food when I start working. I am chopping veggies and fruit and doing a ton of prep work. I bought enough food for two weeks (easily), forgetting that we are planning to leave for a short vacation either the 16th or 17th. At least I will have things to take along and won't have to eat convenience food the whole time. We are hoping to rent a house - partly so I can cook.

I chopped a quart bag full of carrots (and have a 5 pound bag waiting to be chopped!), as well as, green onions, fennel fronds, zucchini, yellow squash, and celery. I have chicken breasts to roast and shred, and quite a few veggies roast. I figure if I cook some rice and/or potatoes, I'll have the building blocks for several healthy meals.

My plan is to try to cook 3-4 days' worth of food, and then do the same on Wednesday or Thursday, just before we leave. That way I can package some meals and take along.

My worries about this kind of cooking are that I will get bored or that the food will go bad before I can eat it. I'm thinking that cooking everything plain, then using different spices when I put the meals together will be the key to avoiding boredom.
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Member Comments About This Blog Post
    I frequently do something like this, and you are right, if you leave everything plain, you can play around with seasoning it each day. Some of the chicken and the zucchini and yellow squash sauted together could get some cumin and chili powder and end up with beans in a burrito or wrap. Or it could get some garlic and herbs and end up tossed over pasta with a little parm. I generally cook enough of something for two or four meals and freeze what I don't eat. If you do that twice a week, within a couple of weeks you can start adding the frozen leftovers into your cooking rotation, and end up cooking even less. emoticon
    1592 days ago
    Speaking of grocery shopping, I'll be heading to the market later this morning too. need to stock up on a couple of things myself. Since I started working, I haven't had time to get to the market.

    Today, I'll cook one big pot of whatever for lunch this week. I'll put it into lunch sized containers so that all I have to do is grab one in the morning and head out the door. I used to bring my lunch at the other job. I do that with the new one. And not only does bringing my own lunch save on calories, it saves me lots of money too !

    There are lots of places for me to buy lunch, but they are seriously expensive. Most of the companies I've worked for were in areas were you could find cheap or reasonably priced lunches. Not this area. I won't say it's upscale, but because it's a big cluster of bio and high tech, there are no mom/pop pizza joints. They all got priced out of the neighborhood. Sandwiches are $7-$10. I've been looking at the various menus. sheesh...

    1592 days ago
    Wow, your kitchen and fridge is now a powerhouse of health!
    Doing the prep work in advance will make actual cooking easier ( I mean less resistance against it).
    I don't think you will get bored easily, there are so many colors and possible combinations.

    1592 days ago
    Terrific plan! I wish I was coming to your house for dinner this week!
    1592 days ago
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