Category Archives: Menu Plans

Crunch Time

Pre-Tour de Cure: Miss PR, Miss M & Me

Things have been a little crazy lately so I’ve been failing at blogging – typical.  I’ve been busy celebrating birthdays and going to the lake and playing with friends and winning kickball games and going on bike rides.  I have not been eating at home and I have not been working out as much as I would like/think I should.  And we leave for Miami in 30 days!

I can’t believe it. The trip will be here before I know it. Unfortunately, I don’t think I’m going to make my 20 pounds before Miami goal at this point. But that doesn’t mean I am throwing in the towel.  After all, my weight loss journey is about long term results, right? Plus, even if I don’t lose 20 pounds pre-Miami, I can still lose some weight and feel stronger and healthier and glowier.  So yesterday, I made a crazy menu plan for the next two weeks and hit up the grocery store.  Normally, I only shop in one-week increments but since I am not a great budgeter and I haven’t been going to the store as regularly as I should, I figured it would be best to knock out two weeks (roughly) worth of meals so I had no excuses for not eating well.

June 6th: Mayo-less Tuna Salad; Grilled Portabello Wrap (I had the Tuna Salad last night too and it was SO easy and delicious!)

June 7th:  Grilled Portabello Wrap; Bun-less Turkey Burger with Baked Sweet Potato Chips

June 8th:  Turkey Burger Wrap w/ 100 calorie Guacamole pack; Book Club (I may make a smoothie before I go to curb hunger so I don’t overeat  like I usually do!)

June 9th: Potato Supreme; Club Wrap

June 10th:  Potato Supreme; TBD

June 11th:  Lunch with the Fam (guessing, at El Rio Verde!); Lake

June 12th:  Great-uncle’s 80th Birthday Party Luncheon; PW’s Chicken w/ Garlic and Tomatoes

June 13th:  Leftover Chicken; Baked Mahi Mahi w/ Spinach and Brussels Sprouts

June 14th:  Turkey Burger Wrap; Baked Tilapia w/ Broccoli and Sweet Potato

June 15th:  Leftover Chicken; Baked Mahi Mahi w/ Spinach

June 16th:  Turkey Burger Wrap; Leftover Chicken

I may have to hit up the grocery store at some point in the next two weeks to replenish my produce selection but other than that I am totally set up! It feels really, really nice to have a game plan.  Now, to get back into the gym routine too….

What have you been eating lately? Does having a menu plan help you stay on track?

PS – Just wanted to post a quick shout out to one of my favorites, Geoffersonspin — He not only completed his second Lake Tahoe Century for the Leukemia & Lymphoma Society yesterday but also proposed to his lovely girlfriend, now fiancée! YAY! So happy/excited for him!



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Menu Plan Monday: Week of April 4th

I haven’t posted a menu in a while, but I’m trying (as usual) to get back on track. Here’s this week’s game plan:

Monday:  Ultimate Salad from Big Al’s (Miss H pointed out that this is not actually on the menu on Big Al’s website but  it contains the following: spinach, avocado, sunflower seeds, tomatoes, turkey, hard-boiled egg, red cabbage, carrots, black beans, onions, jalapeno, sprouts, cheese, and some delicious secret spices — Awesome sauce); Baked Basa Fish Fillet w/ homemade mango salsa (mango, red onion, cilantro, jalapeno, & lime juice), asparagus & sautéed spinach

Tuesday: Potato Supreme*, Crock Pot Beef Stroganoff w/ egg noodles — I haven’t made this before but I got some stew meat from the co-op this week and wanted to use it in a non-stew way so I cruised several recipes online to find something that would work. I’ll let you know how it turns out!

Wednesday:  Crock Pot Beef Stroganoff, Basa Fish Tacos w/ Mango Salsa

Thursday:  Crock Pot Beef Stroganoff, Potato Supreme

Friday: Crock Pot Beef Strog, Appetizers with the girls pre-KOL Concert! Woot woot!

* I grew up on Potato Supremes.  Apparently some restaurant in Tulsa used to serve them and my parents decided to incorporate them into our family dining repertoire thirty some odd years ago. Basically, a Potato Supreme is a baked potato topped with whatever you want/have. I usually go with ham or turkey, lettuce (must be iceberg for this, but I have no idea why), cottage cheese, tomatoes, onions, black beans, salsa and/or salad dressing.  Essentially it’s a salad on top of a baked potato — easy, filling, relatively healthy depending on your topping choices!

I meant to post this picture last week (I think) of a dinner I made.  I think there is something so satisfying about eating a really colorful meal and this one definitely hit the spot!

Baked salmon on a bed of sautéed spinach & bell peppers served with steamed broccoli and Mediterranean curry flavored couscous!


Looking forward to many colorful meals this spring — the Cherry Street Farmers Market opens this Saturday, April 9th at 7:00 a.m. Do yourself a favor and go early. And have a breakfast burrito — they are divine.  Actually, do me a favor and sleep in so I can get the best produce picks of the week!


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Menu Plan Monday: Week of March 7th

I went to the grocery store on Saturday night (lame, I know) which ended up being really nice. It wasn’t crowded and I didn’t have to worry about it on Sunday.  Sunday I cooked one of my main meals for the week and prepped the other so that this morning all I had to do was switch on the crock pot! I think I set myself up for a good week!

Sunday:  Leftovers — the last of the Tuna Salad I made last week; Garlic Shrimp in Coconut Milk w/ Tomatoes & Cilantro (I made it last night and it was really good!)

Monday:  Garlic Shrimp; Crock Pot Santa Fe Chicken

Tuesday: Garlic Shrimp; Dinner party at N’s

Wednesday:  Santa Fe Chicken; Baked salmon w/ pico de gallo

Thursday:  Santa Fe Chicken; Garlic Shrimp

Friday:  Santa Fe Chicken; TBD

Breakfast:  Ham, cream of wheat, WW smoothies, bagel thins

Snacks:  Pistachio pudding, fruit, yogurt, popcorn

What are you eating this week? Have you tried any new recipes lately?


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Menu Plan Monday: Week of February 28th

I can’t believe today is the last day of February.  2011 is moving full speed ahead! Less than 3 months until lake season.  I want to wear shorts and tank tops and not feel the way I would feel if I had to put them on right now!  I am looking forward to springing forward in less than 2 weeks (eep! so early this year!) so I can spend more evening time outside and to the Farmer’s Market coming back, which really cannot happen soon enough.  Now that things have settled down from my birthday last week (which was freakin’ fabulous by the way, but that post is for another day!) I can get back to my regularly scheduled life, which is a little sad but also kind of nice — I just don’t have the energy to be that busy all the time.

Monday:  Leftover whole wheat rigatoni w/ meat sauce (homemade yesterday with ingredients that were getting sketchy in my cupboards…); Breakfast for dinner — some type of hash is the plan

Tuesday:  Mrs. V is going to be in town on business so we’re planning to meet for lunch; My virtual book club is going to grab a bite before seeing Yann Martel

Wednesday:  Lemon-Cranberry Tuna Salad (WW recipe I’ve never tried before — let you know how it turns out); Baked fish w/ green veggies

Thursday:  Tuna Salad Sandwich; Leftover pasta

Friday:  Tuna Salad; TBD

Breakfasts:  Cream of Wheat, WW Smoothies

Snacks: Fruit, Veggies and Dip, Yogurt <— I’m in a huge rut. Any suggestions would be welcome!

This plan is slightly vague because I haven’t actually gotten to go to the grocery store yet.  Glad to be back on the wagon so to speak.  What have you made lately that was healthy and fresh? Any recipes I should try?


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Menu Plan Monday: Week of February 14th

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….

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Menu Plan Monday: Week of January 24th

I’m feeling rather uninspired today.  I was completely out of control this weekend when it came to eating. I didn’t track. I ate and drank like a fiend.  And today I feel badly about it but I also want to continue it. Why is it so hard to get back to normal, healthy eating after a few days of indulgence/bingeing?  Argh.  I know writing this post is my first step back to being a normal, healthy person.  It has to be.  Plus, I’ve got my gym bag packed and ready to go for a nice long work out tonight.

As I mentioned last week, my plan is to eat what I have in my freezer this week.

Meatless Monday:  Boca Black Bean Burger; Black Bean Soup

Tuesday:  Broccoli Cheese Potato Sausage Soup; Turkey Sausage link, Brussels sprouts, couscous

Wednesday:  Turkey Sausage, Brussels sprouts, couscous; Veggie Curry (at Book Club)

Thursday:  Broccoli Cheese Potato Sausage Soup;  Pizza (at Book Club)

Friday:  Black Bean Soup; TBD

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Menu Plan Monday: Week of Jan. 17th

Usually when I plan my menu I try to take into account what nightly activities I have going on.  If I am supposed to go somewhere I try to keep cooking simple/to a minimum.  This week is so exception with the Boyz II Men concert on Monday night, game night on Wednesday and a sorority meeting on Thursday.

Sunday: Lunch  date w/ Miss PoliSci and Mrs. Bookworm; Chili (made with lean ground beef, ground turkey, and lots of veggies)

Meatless Monday: Boca Black Bean Burger; Veggie quesadilla (made with corn tortillas, fat-free refried beans, and reduced fat shredded cheddar cheese)

Tuesday: Chili; Baked Salmon w/ Brussels sprouts and a sweet potato

Wednesday: Chili; Snacks at Game Night — I’m taking an assortment of veggies, laughing cow cheese, and some Wasa Crackers

Thursday: Lunch out; Chili

Friday: Chili; TBD

I know that is a lot of chili but it’s easy and I love it.  Plus, I didn’t really want to make anything else this week since I’m going to be out and about so much.  I froze several servings of it as well.  I think next week is going to be an eat-what-you-have week since I discovered that I really have a lot of food in the freezer right now — black bean soup, turkey sausages, turkey hot dogs, black bean burgers, broccoli cheese potato soup, and now chili.

I’m also working on wasting less food.  The Pork Carnitas I made last week made A LOT so on Saturday morning after my spin class, I made Pork Carnitas breakfast tacos.  I admit they were a little random/weird, but they were delicious! The pork added a lot of flavor and I managed to work in another serving of the pork before it went bad.  Another way I can waste less food is to take a couple servings to my parent’s house when a recipe makes more than I can eat.  I ate the Pork Carnitas 4 times (I think) and Miss H and Miss K2 each had some and I still ended up throwing some out last night!


1 egg & 2 egg whites scrambled with pork carnitas, onion, and bell peppers and topped with reduced-fat cheese, salsa, cilantro and lime, served on corn tortillas.



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