Since I preached the benefits of menu planning last week, I thought I would share my menu plan for this week. Keep in mind that I am striving for the following each day:
3 c. milk (which I rarely get)
2 c. fruit
2 c. vegetables
5 oz. protein
6 oz. grains
2 tsp. healthy oil
This is based on a 1400-1600 calorie diet. I haven't really calculated my calorie intake since I began (unless I was sharing it on this blog) but I have followed the guidelines closely and the weight is coming off.
(I am a member of First Place 4 Health--a Christ-centered weight loss and healthy living program. This is their eating recommendation which is based on the USDA's "New Food Pyramid" guidelines)
Monday
Breakfast--1 c. Raisin Bran, 1 c. skim milk, 1 egg, 1 slice whole wheat bread
Lunch--2 c. mixed greens, balsamic vinegar w/ 2 tsp. EVOO, 4 oz. pork chop
Dinner--WW pepperoni pizza
Snack--Skinny Cow "Skinny Dipper" (80 cal.)
Tuesday
Breakfast--1 c. organic oats, 1/4 c. (canned)pumpkin, skim milk, Equal sweetener and cinnamon
Lunch--2 slices whole wheat bread, 3 oz. turkey, 1 slice 2% cheese, mixed greens, 1/4 avocado, 2 tsp. olive oil mayo, nectarine
Dinner--(Taco Salad) 3 oz. lean ground beef, mixed greens, 2 oz. cheese, 1/4 avocado, 1/2 c. black beans, 1/2 c. mexi-corn, 2 tsp. Greek yogurt (like sour cream), salsa
Wednesday
Breakfast-- 1 c. Raisin Bran, banana
Lunch--Taco Salad (Tue. dinner leftovers)
Dinner-- 2 oz. whole wheat pasta, 4 oz. chicken breast, mushrooms, artichoke hearts, 2 T basil pesto, mixed greens w/ balsamic vinaigrette
Snack--Kellog Antioxidant Plus bar: dark chocolate almond (these are heavenly with LOTS of fiber)
Thursday
Breakfast--Egg, turkey and cheese omelet, 2 pieces whole wheat toast
Lunch--
Chicken Tortilla Soup (Looking forward to that, Stacey!), mixed greens, Southwest Dressing: 2 tsp. Greek yogurt mixed with salsa, 1/4 avocado, 2 oz. shredded cheese
Dinner-- Fish tacos: 4 oz. tilapia fillet cooked in 2 tsp. EVOO, 2 corn tortillas, mixed greens, tomato, onion, 1/4 avocado, salsa
Snack--fresh fruit salad (banana, nectarines, grapes)
Friday
Breakfast-- 1 c. organic oats, 1/4 c. (canned)pumpkin, skim milk, Equal sweetener and cinnamon
Lunch--4 oz. tilapia, mixed greens, lemon vinaigrette (2 tsp. EVOO), fresh fruit salad
Dinner--2 oz. whole wheat pasta, 1/2 c. cottage cheese, 2oz. extra lean ground beef with 1 serving Prego Garden Mushroom sauce, baked zucchini "fries"
Snack--Skinny Cow "skinny dip"
Saturday
Breakfast-- (see Wed.)
Lunch--Friday's spaghetti, mixed greens, balsamic vinaigrette
Dinner--4 oz. roast beef, carrots, English peas, roasted potatoes
Snack-- orange
Sunday
Breakfast--(see Fri.)
Lunch--2 oz. roast beef, 2 slices whole wheat bread, 2 tsp. olive oil mayo, leftover veggies, fresh fruit
Dinner--Chicken Tortilla soup (from Thursday) mixed greens, Southwest Dressing: 2 tsp. Greek yogurt mixed with salsa, 1/4 avocado, 2 oz. shredded cheese
Snack--Skinny Cow "skinny dip"
Why don't you do like
Minnesota Mami (and now me) and post your plan for the week? I can't eat as much food now, so at least let me READ about it for crying out loud! Thanks.