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The Three P'S (planning, Prepping, Portion Control)

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Planning and preparing my meals in advance allows me to also practice portion control for a successful week.
I go grocery shopping on Friday evenings or Saturday mornings to purchase my weekly fruits and veggies and any other items I need to make my lunches and dinners for the week. I then prep my salads and dishes and even get out the appropriate bowls/containers for portion controlling my lunches. Once I do all of this, I make it a point to stick to the menu plan for at least four days.

MORE INFORMATION:
I faithfully make a tossed veggie salad weekly and grab bananas and oranges/apples to satisfy my fruit requirements.
I live adding variety to my salads so they're not boring (ex. mushrooms, bell peppers, purple onions, grape tomatoes, cucumbers, Craisins, mandarin oranges, etc.)
- Submitted by DIVINEKITTYKAT 11/5/2010 in Cooking | 3 Comments
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Member Comments

DWINCH12 11/5/2010 4:15:00 PM

    Great advice!
SRAGEE1972 11/5/2010 2:46:00 PM

    I have the hardest time planning, I don't know why. I don't have a lot of trouble proportioning, but planning is a struggle, glad you found a way to do it
DRB13_1 11/5/2010 2:41:00 PM

    looks like you found the "secret"
emoticon for sharing! emoticon

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