One week down! Week 2 operation menu plan!

So last week I started planning our meals for breakfast, lunch and dinner. We stuck to it and it was great! I felt so much better, ensuring I was getting plenty of calories and that they were useful calories. I ate less portions then normal but was full all day. Eating a proper snack was huge. Big call out for me. Making sure that the snack was healthy and filling helped me to not eat so much at lunch and dinner. Also whenever I had some veggies and dip, if I felt like more I ate more veggies minus the dip. I know most of this seems like a no brainer, but in our busy day to day lives taking the time to make sure you eat properly always ends up last on the list. So far planning out everything has ensured we are eating healthier as a family. This week my goal is to batch make some items to make it even easier. Some breakfast muffins, some granola and then granola bars, and some cereal bars. I plan to freeze half for later use. Below will be the menu plan for this week and let’s not forget that today is meatless Monday! We are going to a barbeque so we can’t avoid the meat but my side dish is meatless. It’s a festive tortellini pasta salad. Recipe below as well. Have a great holiday!

Tortellini salad:

1 pkg of uncooked refrigerated cheese
Tortellini
1 medium zucchini or cucumber thinly
sliced
1 large carrot chopped
1 pint cherry tomatoes halved
4 green onions thinly sliced
1/4 c parsley
Favorite vinegrette dressing abt 1/2 c
2 tbsp shredded Parmesan cheese

Cook pasta according to package directions. Drain and rinse with cold water to cool leave in collander and let drain.

Slice all veggies while pasta drains. Toss veggies and pasta together in bowl along with dressing. Top with Parmesan and chill until party time!

Meal plan:

Monday:

Bfast: honey wheat bagel
1 tbsp lofat chive cream cheese
Coffee with soy milk
Snack: strawberry banana smoothie
Lunch: pb&j on multigrain bread
Banana
1/2 c cucumber with 1tbsp lite
Ranch
Snack: watermelon with lime and chili
Dinner: BBQ

Tuesday:
Bfast: carrot/zucchini wheat muffins
Plain yogurt with fruit
Snack: strawberries and granola bar
Lunch: quesadilla with whole wheat
tortilla and reduced fat cheese
Carrots with lite ranch dip
Grapes
Snack: small soft pretzel with mustard
Dinner: veggie soup w/ grilled cheese
Sm baked sweet potato with
brown sugar and lite butter
Plum
Wednesday:
Bfast: muffin and yogurt
Snack: watermelon
Lunch: turkey sandwich
apple slices peanut butter
Snack: chips and salsa
Dinner: chicken tacos (grilled)
Spanish rice
avocado
Thursday:
Bfast: cereal bar with yogurt, granola
Snack: nectarine with chili
Lunch: veggie panini
Grapes
carrots with lite ranch dip
Snack: pretzel chips
Dinner/ grilled chicken with quinoa
Steamed broccoli
Fruit salad
Friday:
Bfast: Muffin with yogurt, granola
Snack: cereal bar
Lunch: pb&j on wheat with banana
snap peas and lite ranch
Snack: pretzel chips with cheese
Dinner: grilled pork tenderloin
Red potatoes
Grilled asparagus &
mushrooms

Saturday:
Bfast: oatmeal with brown sugar
banana
Snack: granola bar
Lunch: baked potato with broccoli
Cheese and pat of butter
Nectarine
Snack: watermelon
Dinner: my day off so pizza or whatever
My hubs plans

Sunday:
Bfast: whole wheat pancakes with
blueberries( making double batch
Adding pumpkin and making
muffins for next week!)
Snack: yogurt cup
Lunch: veggie, bean and cheese
quesadilla with left over rice
Plum
Snack: cereal bar
Dinner: strip steak with mushrooms
Garlicky green beans
Roasted potatoes
Fruit salad
Whew! Lofty goals but totally doable. So proud of myself!

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About thecoffeeqween

I am a 30 something year old mom, wife, and lover of all things coffee and tea. I have two kick ass boys, a hubs who looks like Collin Ferrell, and a killer job as a store manager for Starbucks. Follow me as I juggle it all downing espresso, raising boys and learning to be happy with what I got!
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