Skip to main content

Planning Ahead

Image
By
Craig took this when we went apple picking. It has nothing to do with the post, but it's so pretty I had to use it.


A fairly straight forward way to keep yourself on track when you're trying to change your eating habits is to plan ahead. It sounds easy enough, right? Truthfully, it can kind of be a pain in the rear. And you know what they say about making plans (actually, I don't know. I tried to google it, but couldn't find anything...).

Anyway, I've been planning out our weekly meals for a while now. I plan the dinners, generally 4 to 6 servings each meal and then we take leftovers for lunch. Sometimes we stick to it, more often than not we don't. As we try to get further away from convenience and prepackaged foods, I thought it would be helpful if I published our menu every Sunday (I'm clearly off to a late start this week). Then at the end of the week, I'll check in and let you know how we did. If there are any recipes that we loved, we'll share them with you. Hopefully this will hold us a little more accountable and maybe you'll even get an idea or two from the menus.

Here we go, the first "official" weekly menu:
Meal 1: Red lentil bake, radish and corn salad, green salad
Meal 2: Pork chops, spinach and beet greens, orzo with butter
Meal 3: Beets with tahini, rice with red onion, green salad
Meal 4: Fennel and celery soup, wild rice salad
Meal 5: Polenta with turkey sausage in tomato sauce, green salad

For snacks, we still have tons of apples from when we went apple picking, and of course we have our homemade granola bars.

Sounds pretty good, doesn't it?
Labels:

Comments

Post a Comment

Popular posts from this blog

Bacon Makes it Better - Roasted Cabbage with Bacon

By
As I mentioned in this week's check in , roasted cabbage with bacon is one of my favorite dishes. The sweetness of the cabbage and onions with the smoky saltness of the bacon just can't be beat. There are a bunch of very similar recipes all over the internet, but I first saw it over at the kitchn . Roasted Cabbage with Bacon adapted (slightly) from Faith Durand 's recipe at thekitchn.com 1 head of green cabbage, outer leaves removed, cored and quartered (I've made this with red cabbage and it's just as good) 2 red onions, peeled and quartered 5 slices of thick bacon, cut into large pieces Salt and Pepper Heat the oven to 450. Place the cabbage and onion in a large roasting dish. Drape the bacon over the veggies. Please in the oven and cook 15 minutes. Flip the cabbage and onion and place back in the oven for another 15 minutes. Check your cabbage - if it's roasted to your liking, toss with salt and pepper to taste and serve. If it needs furth...
Post a Comment
Read more

Red Wine Vinaigrette

By
If you are trying to get away from pre-packaged, processed foods, salad dressings are the easiest place to start. Any dressing can be made at home, from a simple vinaigrette to a creamy blue cheese. My current favorite is a red wine vinaigrette. This couldn't be easier to make and I always get a ton compliments on it when I serve it to guests. Here is a rough guide (it's not exact enough for me to really call it a recipe - adjust the amounts depending on how much dressing you need at the moment). Red Wine Vinaigrette garlic, one clove roughly chopped salt dried oregano dried basil fresh ground pepper red wine vinegar olive oil The trick to making a yummy salad dressing is starting with a garlic paste, using a mortar and pestle. Place the chopped garlic and a few pinches of salt in the mortar. Using the pestle, grind into a paste. It should look something like this: Once you have your garlic paste, put in whatever container you are going to use for storing and serving the dressi...
Post a Comment
Read more

Planning Ahead Week of 1/22/12

By
the first real snow of the season! It snowed yesterday! Honest to goodness snow! It was so pretty ....... and so f'n cold. But there isn't enough snow that can keep me away from our Saturday Farmer's Market. I figure if the farmers can come down to Brooklyn and stand in the freezing cold for 8 hours, the least I can do is waddle over in my heavy winter coat and buy what they are selling. Unfortunately, they aren't selling much. I was able to get some spinach, but yet again we have cabbage, kale and onions on the menu this week. And I'm back to a meat heavy menu. I was too hungry last week to try to go vegetarian again. Here's what we have planned: Meal 1 - Christmas lima beans with caramelized onions and bacon, spinach salad Meal 2 - Kale, potato and sausage soup, shredded carrots with tahini dressing Meal 3 - Italian turkey sausage and onions over polenta, spicy coleslaw Meal 4 - Red lentil bake, cabbage and corn salsa salad We have some fun pos...
3 comments
Read more