Ah, it feels so nice to be back to planning my menu! I decided to keep things pretty simple/light this week. I made my soup on Sunday evening while my acorn squash was roasting (I decided that I like Butternut Squash much better). I also boiled the eggs for my egg salad so I can put it together at lunch tomorrow.
Monday*: Vegetable Soup (Seriously, this WW has almost every veggie you can think of) & Egg Salad Sandwich; Steak, acorn squash, brussels sprouts, baked potato w/ fat-free sugar-free chocolate fudge pudding and strawberries for dessert =)
Tuesday: Vegetable Soup & Egg Salad Sandwich; Book Club — I haven’t decided what I’m going to contribute yet, but the theme is “heart healthy” so I think everything will be a little lighter than our normal book club fare.
Wednesday: Chicken-Veggie Soup (I put chicken in half of the soup I made to mix things up and to get some extra protein in); Steak, brussels sprouts, sauteed spinach
Thursday: Egg Salad & Veggie Soup; Breakfast for dinner — Eggs, turkey bacon, rye toast, fruit salad
Friday: Chicken-Veggie Soup; TBD
Breakfasts: Cream of wheat, eggs, turkey bacon, Thomas Bagel Thins, Shredded Wheat
Snacks: Fruit, yogurt, whole wheat homemade pita chips w/ Laughing Cow Light, veggies w/ ranch dip (1 16 oz. tub of light sour cream + 1 packet of hidden valley ranch dry mix)
* I decided that in honor of Valentine’s Day, I would indulge in meat on Meatless Monday. I also plan on “indulging” in two workouts and a glass of red wine since my “singles” lifegroup is canceled for V-Day. Oh, the irony….