Saturday Breakfast Out
Lunch Pulled pork sandwiches.
Dinner Tortellini & Bolonaise Pasta sauce.
Sunday Breakfast Fruit Pancakes & cut up melon & banana.
Lunch Soup & 1/2 chicken sandwich.
Dinner Meatloaf & spinach salad with pear dressing, blue cheese & walnuts.
Monday Breakfast WW toast, PB & low-sugar jam, light juice, banana.
Lunch Onigiri (tuna) with chicken tender & cut up vegetables, yogurt & flax seed.
Dinner Sauteed chicken breasts and steamed vegetables.
Tuesday Breakfast 3/4 cup whole grain cereal, skim milk, banana.
Lunch Raman Soup, fruit & crackers.
Dinner Indian lentil soup.
Wednesday Breakfast WW toast, PB & low-sugar jam, light juice, banana.
Lunch Tuesday’s leftovers, crackers, fruit.
Dinner Spinach salad with pear dressing, blue cheese & walnuts with baked lemon-pepper fish.
Thursday Breakfast Hard boiled egg, 1 pc ww toast, butter, light juice, banana.
Lunch Wednesday’s leftovers. fruit, yogurt & flax seed.
Dinner Grilled Cheeseburgers on whole wheat (all dressed – lettuce, tomatoes, cucumbers).
Friday Breakfast Oatmeal & fruit, light juice.
Lunch Mini-burgers, cut up vegetables, yogurt & flax seed.
Dinner Beef stew with red wine & potatoes (Pax Tharda).

This week is, perhaps, a bit overly planned. I’ve never successfully planned 5 dinners in a row (without making severe modifications), let alone lunch and breakfast; but this week I figured I’d give it a try. New recipes are linked; old one’s aren’t.

My weekly to-do list in the kitchen is as follows:

  • Friday (Nov 9): Make Pulled pork sandwiches, start the chicken broth in the crock pot.
  • Saturday: Make the pasta sauce & bake a pear & peach cobbler. Move the broth to the fridge to cool.
  • Sunday: Make mealtloaf & 2x onigiri (tuna). Skim the broth & freeze (some in containers, some in ice-cube trays).
  • Monday: Pack chciken soup broth & cook up extra chicken for lunch.
  • Tuesday: Prep Friday’s dinner for the crock pot
  • Friday: Bake something for dinner/desert.
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