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CRAFTSFAN1
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My Weekly Menu Planning with Pictures

Tuesday, September 03, 2013

I have a routine in place to handle my meals. It's like having Jenny Craigs' meals delivered to your house, but in my case, is a lot of elbow grease to get the meals ready.

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On Fridays, I plan my weekly menu in advance.
On Sundays, I do my weekly shopping.
On Mondays, and Tuesdays, I do the cooking for the week.
On Tuesdays, I transfer the menu that I loaded in the previous month, to check that the menu is in my range of calories, to the right dates.
On Wednesdays, I start eating the meals planned, tracked, and cooked.

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My weekly plan starts with filling out a template.
I have some leftovers that I want to use:
Quinoa meatloaf muffins - 3 servings
Miso soup - 1 serving
Cottage cheese
Raw flounder - 3 servings
1 can of green beans
1 can pinneapple

I always have a green smoothie for breakfast.

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This is the first step to fill out the template with the leftovers and green smoothie.



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Then, I browse my SP recipe collection to finish filling out the menu.



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Once I have the menu, I load the meals in the nutrition tracker, in the previous month, after removing the information that was there.



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In this case, the menu for the day is in the range of calories, so I don't have to make adjustments. If the menu for the day was under or over, I could add, subtract, duplicate the servings, cut in half, etc.

Whatever change that I make in the tracker, I also reflect it in the menu, because is the latter that I will be using during cooking or when eating my meals. Otherwise, I won't know if I altered the calorie consumption.

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I do the same for each day of the menu.


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One of the great advantages of planning and cooking in advance is that I can scrambled the pieces around, as I want to. Because each day is around the 1,200 calories, whatever combination I want to have will be fine. At the end of the week, I will be averaging the 1.200 calories.



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