Well, to say that I have neglected my blog duties this summer is an understatement. With 3 slo-pitch teams and a handful of camping trips, vacations and ball tournaments, meal planning and blogging has definitely taken a backseat. Like, the way back seat.
But now it’s September…back to life, back to reality. There’s something about the week after Labor Day that always feels like a reset, like the time to switch gears and get back to eating better, working out more, etc. I’ve set myself some small goals and I’m hoping that by sharing them with the inter-web, they’ll have more weight:
- Shop and meal plan for 2 weeks at a time
- Prep as much as I can for each week’s breakfasts, lunches and dinners on Sunday
- Keep a food journal and move everyday
- Eat breakfast everyday
- Don’t throw out produce or leftovers
Sounds easy enough right? We shall see. I’ve been super inspired by my friend Josie’s weight loss journey and am going to make a conscious effort to stick to my own. I can’t promise that you will get weekly posts, but I am going to try really hard.
So, in the spirit of the September reset, I did a Costco and Co-op run and spent about $250 on meat and produce. Now, I realize that that is a lot of money, but the meat should easily last us 3 months and with my Tupperware FridgeSmarts, the produce will last a good two weeks. Did I mention that I have a minor Tupperware addiction? So, what did I get for $250? Lots.
- Chicken breasts
- Chicken thighs
- Chicken Italian sausages
- Pork tenderloin
- Frozen salmon
- Frozen Haddock
- Portobello Mushrooms
- Golden Beets
And after 6 hours of washing, cutting, packing and cooking, here’s my haul:
Nice right? There is definitely something to be said about 6 hours of prep work to make my life easier through the week. I also have veggies prepped for Monday and Tuesday’s dinners. I made baked oatmeal for breakfast and for lunches, I cut up and bagged veggies, made dip (add ranch dressing powder to plain Greek yogurt), boiled eggs and packed up leftover Minestrone soup. With lots of items packed and ready, I just have to grab and go in the morning.
Okay, enough talking…let’s get down to the food story. Here are this week’s meals, follow me on Pinterest for lots (and lots) of recipe inspiration.
- Sunday: Minestrone Soup
- Monday: Beef and Broccoli with Vegetable Fried Rice
- Tuesday: Parchment Baked Salmon w/ Lemon & Herb Butter and Grilled Vegetable Salad
- Wednesday: Leftover Minestrone Soup
- Thursday: Parmesan Baked Chicken w/ Spicy Roasted Golden Beets and Rosemary Potato Wedges
I love soup…it’s such an easy meal in a bowl and always makes lots, so it also serves as lunch for a few days and I can freeze half the batch for another week. I also had flank steak and salmon in the freezer that needed to be used up and I like the roasted chicken and vegetables recipe because it’s easy to throw it all in one dish and bake.
I will be back next Sunday with an update on how the week’s menu turned out and what’s on the agenda for next week.
Chow For Now,