Menu Plan Monday

Should I bear testimony of menu plans again? I've been incredibly ill - worse than in many, many moons. But, because I had a plan of meals, my boys haven't had to suffer. A few alterations were made (leftover pizza became the main course last night since I still wasn't up to eating), but it was one less stress for me to deal with in my incapacitated state. I love menu plans.

So, here is what I've got planned for the week:

Monday: Crock-pot chicken and potatoes with a side of Normandy veggies. (I put chicken breasts, chopped up potatoes, sometimes carrots, and bbq sauce thinned a bit with water in the crock-pot and cook it all day).

Tuesday: Minestrone Junk Soup with fresh bread. (I got this recipe from a ward cookbook. It sounded disgusting to me and then I had to make it for a ward activity and it was the only soup completely devoured! So I tried it ... and I like it! Go figure! I don't use nearly as much hamburger as it calls for and I just dump it all in my crock-pot and cook it all day.)

1 1/2 to 2 lbs. hamburger
1 onion, minced
3 cans minestrone soup & 3 cans water
1 32 oz. can pork & beans
1 T. worcestershire sauce
1 t. garlic salt
1/4 t. oregano

Brown meat and onion. Combine other ingredients. Mix well. Cover and simmer for 20 mins. Stirring occasionally.

Wednesday:  Spaghetti with green beans and birthday cake! 
My Rusty will be 2!

Thursday:  French Toast (we ended up having some
Pumpkin Pancakes from the freezer last week instead
of French toast, so I just put this back on the menu)

Friday:  Fast Food Friday

Saturday:  Homemade individual pizzas

Sunday:  Buffalo Chicken Sandwiches in honor of Superbowl Sunday

That's my week. What's on your menu?

Last Night on the Biggest Loser

My cable is shutting off today.  So I was excited to watch last night's episode on live TV.... for the last time.  We chose to turn the cable off because by and large we don't really watch anything worth paying so much money for.  However, my prime time favorites will be dutifully watched online.

Like Biggest Loser.  See last night's 1 hour episode Here or below.



***SPOILER ALERT***

So we had a half episode because of the State of the Union address.  So we didn't get to see the weigh in, but there was still lots of other things to see.

First off, Don is struggling.  Last week he and his brother each gained 9 lbs at the weigh in and his twin went home.  Now they are separated for the first time in their lives.  It's got to be hard for him, but he just doesn't seem to be getting to that point of the change of heart.  His cuss-fest didn't even seem that impassioned.  At the end of the show they showed a clip from next week.  Bob is telling someone that he hopes they get what they need at home because they aren't getting it at the Ranch.  I have a feeling he's talking to Don. 

Also in that clip they show that someone gains 6 lbs.  Is it Don sabotaging the weigh in again or someone else?

I'm scared it might be someone else.  The decision to send the Green Team to the Unknowns let us see that much more of what their experience has been like.  I think nearly everyone I know struggles with eating well and eating right.  The Unknowns have had their meals prepared for them every single day.  No worries about calories, balancing carbs and protein, or tasting their food while they prepare it and not adding that to their daily calorie journal (I read somewhere that a single taste while cooking can be as much as 25 additional calories--not sure if it's true, but it's got to add some calories).  They've had everything done for them (including making their beds) so all they've had to worry about was working out.  What's going to happen when they get just a little bit of reality thrown at them?  I'm worried.  I don't want to see any of them go.  They are by far my favorite team.

I loved how they welcomed the Green Team and encouraged them.  I thought the challenge was crappy, though.  Even with the weight difference for the numbers they had to hoist 70 ft into the air, the Green Team still had a huge burden of playing on behalf of other people.  It just seemed so lopsided.  But I'm probably biased since there are certain colors on the Ranch Team that are bugging me.  I wanted the Green Team to win.

Two things kind of struck me with this week. 

First, I admire Courtney approaching her mother to clear the air about being a disappointing daughter.  Anyone else have things they'd love to talk to their parents about but will never gather the courage to do it?  I hope they can truly stay close knit and continue to love and support each other. 

Second, that temptation had to have been difficult.  What would be the star in your food temptation?  I don't know exactly.  Red Vines, probably.  Ice cream with toppings, most likely.  Peanut M&Ms, yeah.  But I'm such an emotional (hormonal?) eater that it varies.  They'd have to also stock donuts, brownies, Chinese food, Italian food, nachos, and soda pop.  They aren't always my vices, but there's a good chance I'm more susceptible to one of them at any given point in time.

How about you?  What's your temptation?  Do you blame Arthur for giving in at the Temptation?

More Menu Ideas

I've been wanting to join in on the bandwagon of meal plans and ideas.  But I have this ingrained notion that I'm not a good cook and have no originality. 

But I've been thinking about Jeri Dawn's request for menu options for a while now.  And thought I'd share my own two cents.

One of the biggest things I've been wanting lately is a longer-term monthly plan where I can buy things in bulk.  I started couponing and I can buy several of the same items, especially when they are on sale.  But I don't have the freezer space to do once a month cooking.  I need another strategy.

So, I found this cookbook by Biggest Loser.  I know.  I seem obsessed.  Maybe I am.  But it's a healthy obsession, pardon the pun.

There are certain things I want from my dinner. 

1.  I want it to taste good.
2.  I want it to be healthy.
3.  I want it simple enough for me to make.
4.  I want it to be cheap.

So maybe in conjunction with Menu Plan Monday, some of these recipes may come in handy.

I've been trying to use coupons to buy things while they are on sale.  So the other week I found 24 oz Prego sauce on sale for $1/each.  Boneless/skinless chicken breasts were on sale for $1.76/lb.  And Colgate toothpaste was free.  That has nothing to do with dinner, but it was a GREAT find.

Anyway, I do have enough freezer space for things like large amounts of chicken broken down into baggies and smaller portions from a larger meal.  So here are some of my favorite recipes from the book.  (I'm including the links of where I got these so I'm not infringing any copyright issues.)

Grilled Chicken Parmesan

Makes 4 servings4 (4-ounce) trimmed boneless, skinless chicken breasts
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt, to taste
Ground black pepper, to taste
1/2 cup low-fat, low-sodium, low-sugar marinara sauce, or more to taste
6 tablespoons finely shredded low-fat mozzarella cheese
2 teaspoons grated reduced-fat Parmesan cheese

Preheat the oven to 350 degrees F.

Lightly Mist both sides of the chicken with olive oil and season with salt and pepper. Grill the chicken, turning once, for 3 to 5 minutes per side, or until it is no longer pink inside and juices run clear. Transfer to a baking dish.

Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozzarella, and 1/2 teaspoon Parmesan. Bake the chicken for 3 to 5 minutes, or just until the cheese is melted.

Nutrition at a Glance
Per serving: 169 calories, 29 g protein, 5 g carbohydrates, 3 g fat (less than 1 g saturated), 70 mg cholesterol, 1 g fiber, 210 mg sodium

I use a George Foreman grill, so this recipe takes about 15 minutes to make.

Baked Ziti

Makes 8 servingsOlive oil spray
1 (14 1/2-ounce) box fiber-enriched ziti or penne rigate (I used Ronzoni Smart Taste)
1 (15-ounce) container fat-free ricotta cheese
2 large egg whites
8 ounces (4 cups) finely shredded reduced-fat mozzarella cheese
1/4 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
Crushed red pepper flakes, to taste
3 1/2 cups low-fat, low-sodium, marinara sauce
2 tablespoons grated reduced-fat Parmesan cheese

Preheat the oven to 450 degrees F. Lightly mist a 13" x 9" x 2" ceramic or glass baking dish with the olive oil spray.

Cook the ziti according to package directions until al dente. Drain.

In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.

Spread 1 cup of the marinara sauce on the bottom of the prepared dish.

Add half of the pasta in an even layer over the sauce.

Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes. Cut into 8 pieces or spoon among 8 bowls and serve.

Nutrition at a Glance
Per serving: 350 calories, 22 g protein, 57 g carbohydrates, 6 g fat (3 g saturated), 20 mg cholesterol, 8 g fiber, 429 mg sodium

New Favorite Meatballs
Olive oil spray
2 egg whites
1/2 cup quick-cooking oats
1/4 cup fat-free milk
1/2 cup finely chopped fresh parsley
1 tablespoon dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 pound 96% lean ground beef

Preheat the oven to 400°F. Lightly coat a large nonstick baking sheet with the olive oil spray.

In a medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined. Add the parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until combined. Mix in the beef until well combined.

Make 32 uniform meatballs, each about 11/4" diameter (use a cookie scoop or 2 tablespoons for ease). Roll the balls with your hands and arrange, not touching, on the prepared baking sheet. Bake for 7 to 10 minutes, or until no longer pink inside.

Makes 4 (8-meatball) servings

Per serving: 194 calories, 26 g protein, 10 g carbohydrates, 5 g fat (2 g saturated), 60 mg cholesterol, 2 g fiber, 252 mg sodium

You can also use the meatballs for Meatball Subs.  I've found that a single serving of the meatballs is pretty substantial, so we usually have plenty of leftovers.

And one our favorite recipes doesn't rely on the Prego I bought at an awesome price, but it's worth sharing:

Enchilada Chicken
4 (4-ounce) trimmed boneless, skinless chicken breasts
2 teaspoons salt-free Mexican or Southwestern seasoning (like Mrs. Dash)
Olive oil spray
4 tablespoons enchilada sauce
2 ounces (1 cup) finely shredded Cabot 75 Percent Light Cheddar
2 tablespoons finely chopped cilantro

Season each chicken breast evenly on all sides with the seasoning. Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outside.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Makes 4 servings
Per serving: 162 calories, 31g protein, 1g carbohydrates, 3g fat (1g saturated), 71mg cholesterol, trace fiber, 230mg sodium
Again, I use my George Foreman and then transfer the chicken to an 8x8 dish to stick into the oven.  Takes about 15 minutes. 

And if you want some other ideas of what to do with your bought-in-bulk chicken there is:

Chicken Salad Dijon with Grapes and Apple

Sweet and Sour Chicken Stir Fry

****Additional Side note: I made the Enchilada Chicken tonight and remembered that Josh and I like the green enchilada sauce more than the red, but try what you like.  Even the small can is more than one meals' worth, so I just freeze it and use it for the next time.

Weekly Goals

Yes, I'm two days late with asking you to check your progress on your goals from last week.  I've been sick.  And it has messed with my brain.  I think I can finally use my brain for something other than a skull-filler. 

Back to business.

How did your goals go last week?  I had determined to wake up earlier to have some spiritual time before getting the kids up and going.  And really, before this cold knocked me down, I did really well.  My days were not perfect and the kids still argued and got into trouble.  But I was able to handle it so much better.  It felt so good and I'm pretty sure it was the goal I needed.

This goal is still a work in progress.  Unfortunately, habits cannot form in seven days.  And according to This Article from PSYBLOG, even the idea of 21 days is just an old wives' tale.  And none of us are old wives.  One study showed it took an average of 66 days to create a new habit. 

So, my goal this week is to continue my scriptural mornings (complete with prayer) and to exercise as soon as I can physically handle it.  Maybe by Wednesday or Thursday.  No need to aggravate my cold and make it last even longer than it has.

What are your goals for this week and how did last week go?

Menu Plan 1/24/11

I love to menu plan, but I don't stick to it religiously. Sometimes I move Monday's dinner to Wednesday or throw something out and do a cereal night. But at least I have a plan to deviate from rather than no plan at all.

Without further ado, my plan for dinner this week:

Monday: Cheesy Ham and Potato Soup (similar to this recipe) in bread bowls with carrot and celery sticks

Tuesday: Tony's Favorite Casserole (similar to this recipe) with green beans, canned peaches, and a salad

Wednesday: Chicken Nuggets, crinkle fries, salad, carrots, and canned pears

Thursday: French Toast, Vienna sausage (for the kids), and fresh fruit

Friday: Fast Food Friday (probably Subway)

Saturday: Pizza Night

Sunday: Chicken and Broccoli Rolls with salad and fresh fruit

There you have it. Maybe it isn't all the most healthy stuff, but I try and then I have to throw in stuff my kids will actually eat! What's in your plan this week?

Roasted Acorn Squash, Pomegranate and Arugula Salad

(From this week's Biggest Loser. I kind of like squash and we have a few pomegranates so this one tempts me.)

Prep time is only 10 minutes and cook time is 15.
Serves 4.

2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
½ large acorn squash (about 18 ounces), peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme
4 cups wild arugula
1 tablespoon pomegranate seeds
1 tablespoon toasted pine nuts

Preheat oven to 350F.

Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.

Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.

Remove from oven and set aside.

To make vinaigrette: place vinegar in small mixing bowl, while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.

In a large mixing bowl, toss arugula with vinaigrette and pomegranate seeds.

Place arugula on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.

Nutrition Facts: Calories 140; Total Fat g 8; Sat Fat g 1; Cholesterol mg 0; Sodium mg 220; Total Carb g 17; Dietary Fiber g 5; Sugar g 4; Protein g 2.

Menu Plan Monday

Ever run out of ideas for feeding your family? Ever dread the question "what's for dinner?" Ever look at the clock, see that it is 5 o'clock and thank heavens your husband can pick up fast food again?

Sadly, I do. Starting at about 4:30 is the witching hour at my house. Right about the time I need to get dinner on, the kids all go bezerk. The last thing I want to do is chop onions with them fighting and crying around my ankles. Even worse is having to come up with an idea for dinner with them all crazy.

It is a work in progress, but I'm trying to fix this problem. As tasty as Subway sandwiches are, we can only eat so many of them. One solution would be freezer meals, but I haven't devoted myself to that in a while. But my other solution I have done fairly consistently for years and years. It helps. When it doesn't help, it is usually because I'm lazy.

Menu planning. Do you plan a menu? I love it. Really. Almost as much as peanut m&ms!

There are a gazillion methods out there and almost as many websites to guide you through the process, but it is really quite simple. Just write down what you'd like to have for dinner for a week. I like to do it two weeks or a month at a time, but that is just me. Now there are methods ... using the grocery store ads to plan it so you can plan your meals around specials and sales or planning a theme night for every night of the week (Italian night, Mexican night, Breakfast night, etc.). But none of that is necessary. Just write it down, use that as a guide when you do your grocery shopping (or plan your menu based on what's in your pantry), and, VOILA, you have a menu plan.

So, I was thinking ... since we are all friends here and I'm sure we could all use more variety in our diets, what do you think about doing a Menu Plan Monday? It is fairly common in blog-land. Each Monday we would just list our dinner menu for the week, linking to recipes if they are online. Orgjunkie.com does a linky party for it every week, so here is a lot of samples from last week: Menu Plan Monday.

Wanna play? I'll post my menu for the week on Monday...

Last Night on the Biggest Loser

Okay, so it's now Week 3 on this season of The Biggest Loser.  You can go to nbc.com or see the episode below.



***SPOILER ALERT***

Can I just tell you how glad I am to finally have the Unknowns revealed?  We now have permission to learn about the team members.  I think these new trainers both seem interesting and truly want to help the contestants on the show.  I'm looking forward to what they can continue to do with their team.

So now that we know the trainers we got a little more of who the team is.  I still like them.  Despite the eggs over the barrier stunt at the challenge.  And, holy Moses!  That man is a machine!  I haven't seen every season, but it seems that the older men don't generally lose so much weight so fast.  And I'm still cheering for Rulon. 

Another big part of the episode focused on the lunch with Curtis Stone.  Does anyone understand the fascination?  Maybe if I was single.  Or liked blonds.  Or Englishmen.  But his recipe looked good.  You can actually find the Poached Pears here.  Look to the left of that link for some of Curtis's other recipes. 

Overall I thought the episode was much more enjoyable than last week..... until the weigh in.  The twins claim they each gained 9 lbs this week as a fluke.  Really?  Really???  How do you feel about that?  Can a person actually gain 9 lbs in a week while honestly trying to lose weight on the Biggest Loser Ranch?  And if you think that's funk-tified, can TWO people?  It's fishy.  And sad.

What did you think?

A recipe

I know, we're about goals. This isn't a food blog; but sometimes some new menu ideas stir us up a bit.
In response to Jeri Dawn's query, here's one idea that is easy and super tasty. This is Kelly's Healthy Stir Fry and serves about 4.

Kelly serves hers with brown rice since it's healthier than white. I should be as good.
This recipe bears substitutes and adaptations very well. Go with what you have on hand and what you like. If you love zucchini and not peppers, then add more zucchini and use less (or no) peppers.
While you can use baby carrots (or none at all) this is a recipe where the flavor of fully-grown carrots really does make a difference. It was this recipe that got me back into full carrots for other recipes, as well.
The beef bullion makes a nice flavor without the need for any more seasonings or sauces. Important for me, since I'm a soy sauce junkie on most stir fry.

Using a large skillet, cook 2 breasts of chicken, diced/cubed
Before it starts to stick or burn, add 1 cup water and 1 cube beef bullion
Add 3-4 carrots, peeled and sliced
Simmer for 5-8 minutes.
Add 1 sliced zucchini and 1 sliced yellow squash
In another minute, add 1 pepper, sliced. Red is pretty, but any color will do.
2 more minutes simmer, and you're ready to serve

Variations: onions, sliced water chestnuts, baby corn, mushrooms, celery, eggplant, etc.
If you like more liquid, make it with another cup of bullion.

Stress

Anybody feel stress?

I don't generally. At least I like to think I don't. But when I get sick kids, I can't help it. There is NOTHING I can do to make them better. I can try to ease their symptoms and speed their recovery, but I can't MAKE them better. I hate that. That's when I feel stress.

I have sick kids. One just finished a 5 day bout with 102* fever. Another is starting a nasty bout with his Restrictive Airway Disorder. A third is cutting his 4 top teeth all at once. I've had a bit of stress this last week.

That stress showed on the scale. I had a 0 pound loss. I have to think of it as a 0 pound gain, though. I ate a lot of Hershey's Nuggets and even a donut the last few days, so to maintain my weight really isn't bad.

I read an article that gave 7 ways to reduce stress this morning. It has a step to try each day for a week. None of these steps will actually take the stress out of our lives, but it can help us manage it better.

1. Breathe. Yes! It's that simple. Breathe deeply, but don't hyperventilate. Inhale as though you were sniffing a delightful scent. Then stre-e-e-tch your arms high over your head as you slowly and completely exhale.



2. Set boundaries. Just like the stressed-out mom who sat in the playpen to keep away from the children, you can erect some barriers. Decide what you will do — and when. Better still, decide what you won't do and dare to say "no." Try to avoid anything, and anyone, who wastes your time.



3. Clarify your goals. Decide exactly what needs to be done, and plan a smart way of accomplishing each task. Oh, and give yourself a pat on the back every time you achieve even one of your goals, no matter how small.



4. Put yourself first. That's right! If you aren't functioning at your peak, your work and your relationships will suffer. Find time for yourself, and try to do at least one relaxing thing each day: Take a bubble bath, or read a chapter of a favorite book.



5. Give yourself a break. It's okay to goof off, cancel a lunch date, or miss a deadline now and then. In six months or 10 years, who will remember?



6. Get spiritual. Get in touch with your spiritual values, and align your plans and activities with them. For instance, read an inspiring book, then figure out how to incorporate what you learned into your day-to-day life.



7. Take five. Right now, stop what you are doing to cherish the moment. Savor whatever you're drinking or eating. Or go outside and smell the air, the flowers and the trees. Feel the wind, sunshine or rain on your face. Listen for tiny sounds. Take a moment every day to marvel at the wonders all around you.

Today, I'm going to breathe. How about you?

Cindy