All About Food

Thursday, January 06, 2011

Since all two of you begged for my month of cooking, I will gladly oblige!  PLUS, I cooked on a weeknight for the first time in forever {we’ve been doing a lot of soups around here lately…} and I loved the recipes.  Super good, super easy, and super healthy! I am also wildly enthusiastic about my new breakfast routine after eating Fiber One bars every morning since summer 2009. {Have I mentioned I’m a routine eater?}

First things first—my new breakfast:

I made Gina’s Pumpkin Spice Cream Cheese on Sunday and have been eating it all week on Pepperidge Farm’s Cinnamon Bagel Flats.  Shared with a mug of Dunkin Donuts Hazelnut coffee and this non-morning person’s mornings have been quite delightful.  All for 150 calories! {I have another mid-morning snack, usually a banana or yogurt, but this keeps me full for awhile…}

Next things next—dinner last night:

 

I made Gina’s Broiled Salmon with Rosemary and her Creamy Cauliflower Puree, as well as Green Giant’s Garden Vegetable Medley.  I was worried how Tyler would take to the mashed potato knock-offs, but he really liked them!  I had 7oz of fish, two servings of the cauliflower, and the vegetables for 500 calories.  It was so easy to cook, delicious, and I was full at the end of the night.  Color me happy.

I dig Gina.

And last things last—my January menu:

January

Sun

Mon

Tues

Wed

Thurs

Fri

Sat

2 3
Soup & Gr Cheese

4

X


5
Salmon, cauliflower mash,
veg med.
6
Meatloaf, mashed potatoes, peas
7

X

8
Meatloaf Sandwhiches
9
Split Pea Soup
10
Apple Slice Chicken, vegetable
11

X

 
12
Split Pea Soup
13
Chicken Enchiladas, cilantro rice 
14

X

15

X

16
Butternut Squash Soup
17
Spaghetti & Salad
18

X

 
19
Butternut Squash Soup
20

X

21

X

 
22
23
Asian Pasta
{Recipe to be posted}
24
Eggplant Parm & Salad
25

X

 
26
Tilapia, Cauliflower mash, asparagus
27
Creamy Mushroom Pasta
28

X

 
29

Notes:

  • X = evening plans {Bible study is on Tuesdays, Fridays is our night to order in, and Saturday…there’s just not a plan.}
  • Sunday soups are a great way to have food for lunch or leftovers throughout the week.  If they’re super light soups, I usually pair it with a grilled cheese or cheese toast.
  • For pastas, I always use whole grain {I actually prefer the taste to white pasta…}
  • For veggies, I usually try to find a frozen bag of something—nothing soaked in butter or cheese—it has the convenience of a can without losing the nutrition.
  • Not all recipes are Skinny Taste, but most are. {And the last two days of January will be included in February’s plan…}
  • Lastly, I will add that my grocery bill for the week—breakfast, lunch, and dinner—was only $65 without using coupons, so I haven’t picked meals that are complicated or take a lot of random herbs and spices that rack up the bill.

I’m so excited I finally took the time to do this!  Just an hour or so of planning and I don’t have to think about dinner for the rest of the month!  I also broke the recipes down for each week and made weekly grocery lists for the month.  It’s so much easier to eat good, healthy meals when I’m organized!

SO.  Tell me what to cook for February!  Keep it simple, tasty, and light! {Please.}

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