Those of you who are willing to make multiple meals for different people, I applaud you because I am not sure I would do it...thanks for the reminder that I could throw some of the leftovers in the freezer (maybe I will add freezer containers/bags to my grocery list for the morning).
current weight: 142.8
Fitness Minutes: (14,972) Posts: 2,073 11/24/12 10:24 P
Well, I prepped the spaghetti squash and chopped and peeled the butternut, I also cooked the Brussel Sprouts and the beets. I needed to go to the store to finish any given recipe so will do that in the morning (I don't drive and couldn't make myself go out in the cold and the dark this evening to walk up there). I also added a nutty granola bar because I had all the ingredients except the shredded coconut which I need to get for the citrus salad (this month's Whole Living) and I am trying to use the Oat Bran that I bought on a whim. I really need to be better about using the food I buy.
current weight: 142.8
Fitness Minutes: (275) Posts: 2,919 11/24/12 10:18 P
I have to do menu planning to feed the teenage horde, to keep the budget in check. They are not supportive of healthy cooking, so often I feel like I am cooking for one. I have to balance budget, vegan, carnivore and anemic in one week. This week we are having some kind of mexican chicken on sunday ( hopefully, with leftovers for the weeks lunch) meatless monday is spaghetti squash with a tomato sauce. tuesday is bean taco's, wednesday my kids eat at church, thursday the carnivores have requested some kind of beef, so maybe stew or hamburgers. friday is a quick fish and rice.
Jazzy that sounds awesome! I am the vegan in the house,DH still eats meat,but will also eat my vegan dishes. Today I made a crockpot lentil stew that is delish! And I divided it up into several containers to freeze so I have grab and go when the work week gets crazy! Tomorrow I am trying a vegan Panini for lunch! Diane
current weight: 178.0
Fitness Minutes: (7,805) Posts: 310 11/24/12 4:04 P
I really love cooking and love the idea of menu planning but the reality isn't always as perfect. My eyes are bigger than my stomach and I often waste food and wish I wasn't composting so much. I am looking at the vegetables on my counter to use up and need to use butternut squash and a spaghetti squash this coming week. There is also quite a bit of citrus. In the fridge I see beets, Brussel Sprouts and greens (salad and cooking) and just took two orange roughy fillets and put them in the fridge...so here is the plan.
Breakfast: overnight oats, citrus salad..? Lunch: leftovers, salads (with beets and feta?, pears and goat cheese) Dinners: lasagna style spaghetti squash. butternut squash, and greens manacotti, and the fish cooked in parchment with spinach and tomatoes
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