This morning I woke to a cool temperature of 60 degrees. It felt invigorating.
So I promptly went to work on the laundry, cooking and prepping for the weeks meals, working on bills, and repotting a couple of plants.
I love this weather. I love Fall. Having the windows and doors open, things roasting and baking is dream like for me.
Today has been a true gift, and I am thankful.
“Devote yourselves to prayer, being watchful and thankful.” Colossians 4:2
What are you thankful for today?
Since I made sauce for the zucchini lasagna, and I had some extra (score), I decided to go ahead and make some meals for either dinner or lunches for the week.
David is part of a local community theater group, and will be in rehearsals all week. So I will be on my own for dinner.
I had a sweet potato, sliced, chopped. Add a bit of olive oil, salt and pepper. Bake at 350 degrees until soft and tender.I also had spiralized some zucchini – made some noodles.Three bowls with some zucchini, sweet potatoes, and…Added the meat sauce, and then parmesan cheese of course! Four meals…well, one is zucchini noodles with some olive oil, salt and pepper – with shrimp that I had sauteed as I had ran out of meat sauce.This week was so much better for meal planning and prepping. I felt so much better about dinners, and lunches and my overall health.
How was your week? Did you plan/meal prep?
Nope. Not this week. Have I cooked? Nope. Not this week. I so needed to, but with traveling back on Saturday (15 hours in the car), and unpacking, and laundry on Sunday (yada, yada, yada), I am happy to functioning with my new job this week. Adult lunchables, and Taco Bell (protein bowl-no rice!) have been my friends.
So, real life, right? Not all of social media is happy – mine especially! I post things that try to encourage myself, and hopefully you as well!
But today…truth…I didn’t meal plan for the week. I didn’t do much to get through this week. Oh, well, so goes life, right? So, happy Thursday!! And…this weekend I will meal plan, well, there is hope.
I found this on challenge, and have decided to participate. You can sign up at sweetpeasandsaffron.com, or just to find out more information. Basically, Denise is going to show me how to prep 4 days of lunches during a live video on Sundays, and we can modify it to our dietary needs all you have to do is sign up as it is free.
Trying to be better in planning and prepping. I will be posting here on my progress. How are your goals going for 2018? Progress?
I am not the best at meal prep.
The past couple of weeks however I have made an effort to cook enough for lunch and dinner to get us through the week.
Dinner tonight with leftover kraut, brats cooked in cider and boiled potatoes.
Chicken salad with sugared pecans for lunch for the week.
Have I told you how lazy I am lately? Well, not really lazy. I just like to have things cooked for me. No effort. Most things that I cook are easy or convenient lately it seems. With the Gastric Sleeve surgery, and the amount I can eat, even more so. As it seems like a waste to cook what I used to cook, and not be able to eat it all.
David found these Special K Crustless Quiches at Publix in the freezer section.
The sausage, quinoa, peppers, mozzarella & Asiago cheese is my favorite. (Strictly my opinion.) They are the perfect size for my sleeve (100 grams), filling and with 11 grams of protein a perfect meal or snack. (Two come in a box.)
I know that I could just as easy cook some sausage, add peppers, cheese and egg in the same time it takes to microwave this. But with these I don’t have to. Plus this way I don’t waste the sausage and peppers etc from going bad. I may try to meal prep something like this in the future, but for now, these work for me.
I have been addicted to sauteed spinach since surgery (well, when I was able to add vegetables to my daily intake). It is easy to make, and easy on my stomach. Basically I cheat with the garlic and use jarred minced garlic. I also get a large tub of baby spinach as it keeps well in the refrigerator.
I add about a spoonful of garlic and two tablespoons of olive oil to a hot pan.
Then add several handfuls of spinach.
I add some salt and pepper. Stir every couple of minutes until the spinach wilts, and the garlic turns a little brown.
I store the sauteed spinach in the refrigerator to use whenever I eat dinner for the week.
What is your go to vegetable? I love that this only takes about 3 minutes total to make from start to finish. Even if you use a fresh garlic bulb, mincing that would only take a minute or two max.
Super yummy, and simple to cook.
Well, we have not been the best stewards of our money, and have really put fourth the effort not to eat out a lot, or purchase anything unnecessary since the first of the year.
We are trying to snowball our debt (too much to note here), and so far it is going well. David and I have been strong with one another. With Stephen moving out, it has been a bit easier with groceries, and not over purchasing. I am trying to meal prep on the weekends. Mainly cooking the protein for the week.
So far, meal preparation has been the best thing. It keeps us from going out because we have something already prepared. I will be posting more about the meal prep and menu planning later in the month.
What have you done since the new year? Walking, eating healthier, budget –no spend month?
Comment below, and until tomorrow…
I love cooking with my oven especially when it is cold.
I love chicken drumsticks or chicken thighs. Dark meat is juicy, and is easier to process in my new stomach.
I love BBQ, well, store bought sauce, but I love the marinade that I have grown up with. My Mom and Dad used to BBQ every weekend.
Simple marinade used on everything growing up, from pork ribs to Cornish hens to chicken. McCormick’s Season Salt; Wishbone Italian dressing; and wine. Red meat use red wine, white meat use white or rose wine.
So we had a family package of drumsticks defrosted. So I marinaded them in the above for about a hour. Then to the oven for a simple prep. Foil lined baking sheet. Lay the drumsticks out, and bake at 350 degrees for about 45 minutes turning over mid way through.
Then sauce with BBQ sauce. Use your favorite sauce.
Coat one side, bake for about 15 minutes, then turn and coat the other side. Take the temp of the largest one to ensure proper temperature (165 degrees). Then enjoy!
We normally serve BBQ with rice and a vegetable. Tonight I had a drumstick and a 1/2 of an avocado. David had rice, and no vegetables. But I am prepped for lunch and dinner for the week. Thank goodness.
So David and I went shopping at Sam’s Club tonight. We were seriously in need of groceries. I know that I am not supposed to shop while hungry so I think I ended up getting everything I saw. Not really, but close. I ended up getting lots of different protein for meal prep this weekend. But I also got a small bit of Ahi Tuna. It was small, and a little fatty. I ended up trimming off the fat, and prepping it for some sashimi.
I had some green onions, and I always keep soy sauce and sesame oil on hand. So I chopped the tuna, and added the green onions. Blended the soy sauce with very little oil. I have always added a squirt of lemon juice to this blend. It brightens it I think. I had some sesame seeds as well. I added that at the end.
I don’t like a lot of oil, and only used very little. The rest is just to taste. Sprinkle with seeds, and serve chilled.
I love my Epcot plates…perfect for me sashimi. Two meals anyway, dinner tonight and lunch tomorrow.