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Menu Plan Monday: November 23rd

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Menu

November 23rd – Dec  6th,  2015

 

Saturday, 21st  –  VERSATILE SLOW-COOKER CHILI

Makes 6-8 servings
Prep Time: 25 minutes
Cooking Time: 6 hours

1 lb. ground beef or turkey
2 – 15-oz. cans tomato sauce
2 – 15-oz. cans kidney beans or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

  1. Brown ground beef or turkey in a non-stick skillet. Drain
  2. Combine all ingredients in the slow cooker.
  3. Cover and cook on Low for 6 hours.
    ** Fix-It and Forget-It – 5 Ingredient Favorites

Sunday, 22nd – The Best Chicken & Dumplings (pg 75)
Monday 23rd – Beef Fajita Bowl (Fresh 20 –11/13/15)
Tuesday 24th – Ginger Beef and Broccoli with Brown Rice  (Fresh 20 –11/13/15)
Wednesday 25th – (Thanksgiving Eve Service) Mexican Pizza /Chips and Salsa/ Grapes (Emeals A – 553)Thursday, 26th – (Thanksgiving)

Simple Turkey  / Herb Butter
1 14-15 pound turkey
1 stick margarine, softened
Bay leaves
Adobo, to taste
1 carrot, chunked
1 stalk celery, chunked
1 onion, quartered
1 green apple, quartered
½ C. water

Heat oven to 500 degrees. Wash the turkey and pat dry (save the bags of parts for your gravy). In the turkey cavity place all your vegetables. Separate the skin carefully from the turkey and place bay leaves and slices of half of the margarine under the skin. Rub the outside of the turkey with the rest of the margarine. Season to taste with adobo. Place turkey breast side up in a roasting pan. Put water in pan around the bird not over, you don’t want to wash away the margarine or seasoning. Cover turkey tightly with foil, removing the foil about 1 hour before turkey is done to brown the skin. Cook turkey at 500 degrees for 30 minutes, turn oven down to 325 and cook for 3-4 hours or until done, a meat thermometer inserted into the thigh without touching the bone should read 180 degrees when bird is fully cooked. Let turkey rest for 30 minutes before serving.

Stuffing-Dressed Up

2 boxes of stuffing mix like Stove top
1 huge onion, sautéed
4 stalks celery, sautéed
1 lb. sausage, cooked

Prepare stuffing according to package directions, before serving stir in other ingredients.

Green Bean Casserole x 2

Prep Time:  10 minutes        Cooke Time: 30 minutes                  Serves 6
1 can (10 ¾ oz) Cream of Mushroom Soup
½ cup milk
1 tsp soy sauce
dash of pepper
4 cups cooked cut green beans or canned
1-1/3 cups French Fried Onions
Mix soup, milk, soy sauce, pepper, beans and 2/3 cups onions in 1 ½ qt. Casserole.

Bake at 350 degrees for 25 minutes or until hot.

Stir. Sprinkle with remaining onions.  Bake 5 minutes.

Dinner Rolls
Cranberry Caramelized Onion Sauce
Ingredients
1 Tbs. vegetable or canola oil
1 large yellow onion, cut into medium dice
Kosher salt and freshly ground black pepper
One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
1 cup granulated sugar

Directions

  1. In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.
  2. Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat
  3. Simmer for 2-3 minutes, then cover, turn off the heat, and let cool to room temperature

Roasted Brussels Sprouts with Garlic and Bacon

Sugarfree Pumpkin Pie
Sweet Potato Pie
Caramel Apple Cheesecake Bars

Friday, 27th – (Movie Night) Turkey Soup with Egg Noddles and Vegetable (Thanksgiving Island)
Saturday, 28th- Szechwan  Pork and Veggies (Fresh 20 GF October 9, 2015 )
Sunday, 29th –(Family Dinner) Prime Rib, Carrots and Baked Potato, Cranberry-Sesame Spinach Salad (pg 54) TOH  Sept/Oct 2015 

 

Monday, 30th – (Training Academy –6:00) – Mexican Casserole (Fresh 20 –11/13/15)
Tuesday,  Dec. 1st – (Mom Works Late)

Baked Pork Chops With Rice, Peas
Ingredients
1 can cream of mushroom soup
1/2 soup can of water
1 cup wine (water can be used instead)
1 cup raw rice
6 pork chops, fat removed
1 package onion soup mix
sliced mushrooms
sliced almonds
Directions
Mix soup and water; add wine, if desired. Stir 1/2 of soup mixture with rice. Put in a buttered 9 x 13 inch dish. Place pork chops on rice mixture and cover with remaining soup mixture. Sprinkle onion soup mix, mushrooms, and almonds on top. Bake, covered, for 1 1/2 hours at 350 degrees

Wednesday, 2nd – (FPU8) – Eating at Church
Thursday, 3rd- Fall Skillet – Fresh 20 – 11/6
Friday, 4th – (Movie Night) –Chicken Quesadilla and Sliced Apples (Fresh 20 –11/13/15)
Saturday, 5th- Shake and Bake Chicken Thighs , Roasted Sweet Potatoes with Dijon and Rosemary – TOH Nov 2015 – pg 25, Mac & Cheese TOH Sept/Oct pg 86
Sunday, 6th –(Family Dinner) – Sunday Stuffed Pork Chops -TOH  Sept/Oct 2015

f20-logo

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free,
Classic, Vegetarian, For One, Kosher and Lunch

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week and a Blessed Thanksgiving!!!

 

 

Future Meals:

Panera Copycat Autumn Soup

Butternut Squash Soup and Bacon and Spinach Grilled Cheese

Week #6: 52 Weeks to a Healthier and Happier You

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Welcome!!    I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.  I am 6 weeks into my journey to become healthier and happier.   I am glad you have joined me and I hope you are seeing positive changes as well.

Life has been throwing us a few curve balls the last few weeks.  We have been dealing with health issues, car accident,  major car repairs on a different vehicle and just the over  all fact of things just not going well.  If it could go wrong it did.  Stressful situations are always when I kick my healthy habits to the curb.   I am determined to keep going and get back on track once again.  Stress will always be in our lives and I just have to find a healthier way to deal with it, instead of eating junk!

This Week’s Change: Take a Multivitamin every day.

Sometimes we eat well, sometimes we don’t.  Sometimes I remember to pack a lunch for work, sometimes I don’t.  In this busy world  sometimes eating healthy is set aside.  You have kids to get to soccer, church or football.   You have no time to make a meal, so a drive through at McDonald’s might be your answer.   I have been there and done that, but now that I menu plan, it is bit better.   Sometimes we don’t get all the vitamins and minerals we need to be healthy and function properly or we only get a percentage of them.  Our busy live can make it difficult to get 100%of our recommended intake of vitamins, etc.    Taking a daily vitamin ensures you get the daily recommended daily intake of vitamins.  While this doesn’t give you permission to eat poorly, it just ensures you get what your body needs regardless of your hectic schedule.

My Current Habit:  Currently, I do take a Multivitamin each day.   This has been part of my bedtime routine for many of months.  Blumenthal reminds us “when taking vitamins, look for those that do not exceed the upper limit (UL) or the daily recommended intakes(DRI) of vitamins or minerals, as too much of a certain nutrient can be detrimental.”

Changes I would like to make:  Blumenthal suggests if you are already taking a multivitamin to consider taking probiotics as well. Proper digestion relies on the presence of healthy bacteria. Probiotics aid in digestion and restore the  healthy balance of bacteria in your intestines.

Last Week’s Change:  Develop an Optimistic Outlook

How did you do last week??  Last week I worked on maintaining a Optimistic Outlook.  I tend to be pretty optimistic, partly I believe is due to my faith.  But my optimism sure has been tested lately.  The last few weeks, my wonderful hubby has often needed to remind me everything will work out.  I know it will….but it can be stressful.   I am cleared from my surgery to start normal activities so hopefully exercising again will help.  I think we all struggle at times with looking on the bright side.  Another thing I have been doing, is I made an index card with each weeks change on it and I read it every morning.  This is helping me to still remember to work on change #1 – stay hydrated.  These healthy changes need to build on each other, so don’t forget to review the previous 5 changes.

Last night when I was being less than optimistic and this showed up at the top of my facebook feed.  A good reminder, right when I needed it.  Funny how that happens.

optimism

What worked for you?  Were you able to get be more optimistic?

Stop by next Wednesday for the next change and to share your progress.  Now, go buy some multi vitamins!

Previous Changes:

1.   Hydrate with water.
2.   Get 7 – 8 Hours of Sleep
3.   Get Routine Activity Every Day
4.   Keep a Food Journal
5.  Develop an Optimistic Outlook
6.  Multivitamin Daily

Menu Plan Monday: November 7th

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Menu

November 7th – 22nd,  2015

 

Saturday,  7th – Chicken, Broccoli Quinoa(Fresh 20 GF September 25, 2015 ) 

Sunday, 8th – – Loaded Baked Potato Soup, Baguettes, Salad

Monday, 9th – 

Baked Pork Chops With Rice, Peas

Ingredients
1 can cream of mushroom soup
1/2 soup can of water
1 cup wine (water can be used instead)
1 cup raw rice
6 pork chops, fat removed
1 package onion soup mix
sliced mushrooms
sliced almonds
Directions
Mix soup and water; add wine, if desired. Stir 1/2 of soup mixture with rice. Put in a buttered 9 x 13 inch dish. Place pork chops on rice mixture and cover with remaining soup mixture. Sprinkle onion soup mix, mushrooms, and almonds on top. Bake, covered, for 1 1/2 hours at 350 degrees

Tuesday, 10th – Noodle Soup and Grilled Cheese

Wednesday, 11th – Biscuit and Gravy, Scramble Eggs

Thursday, 12th – Chicken and Rice Soup (Fresh 20 GF September 25, 2015 )  (Very Good Add to Site)
Friday, 13th – Turkey Reuben Sandwiches, Veggies and Hummus (Emeals A – 553) (Very Good Add to Site)

1/4 Cup Dijon Mustard
12 Slices  Bread
6 Swiss Cheese
1  lb thinly sliced deli smoked turkey
1 (14oz) can sauerkraut, drained and rinsed
1/2 Cup Thousand Island Dressing
1/4 cup butter, softened

Spread mustard over 1 side of 6 bread slices. Top with 1 slice cheese. Place Turkey over cheese; top with sauerkraut and dressing.  Cover with remaining bread slices. Spread butter on outsides of sandwiches. Cook sandwiches, in batches, in a large nonstick skillet over medium heat 2 to 3 minutes per side or until brown.

Saturday, 14th – Shake and Bake Chicken Thighs , Roasted Sweet Potatoes with Dijon and Rosemary – TOH Nov 2015 – pg 25, Mac & Cheese TOH Sept/Oct pg 86

Sunday, 15th – Hearty Beef Sweet Potato Stew – TOH  Sept/Oct 2015 – 38 – Easy Cheese Biscuits TOH Dec 2-15 –pg 80 (Very Good – Add)

 

Monday, 16th – Meatloaf, Rich & Creamy Parmesan Mashed Pots – TOH Nov 2015 – pg 57, Carrots –

Tuesday, 17th – Creamy Chicken Quinoa Soup  – Fresh 11/6 (Good – Add)

Wednesday, 18th – Leftovers

Thursday,  19th – Eggs Benedict with Homemade Hollandaise – TOH Nov 2015 and Fruit – pg 90 (Good –Add)

Friday, 20th – Mexican Pizza /Chips and Salsa/ Grapes (Emeals A – 553)

Saturday, 21th –

VERSATILE SLOW-COOKER CHILI

Makes 6-8 servings

Prep Time: 25 minutes
Cooking Time: 6 hours

1 lb. ground beef or turkey
2 – 15-oz. cans tomato sauce
2 – 15-oz. cans kidney beans or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

  1. Brown ground beef or turkey in a non-stick skillet. Drain
  2. Combine all ingredients in the slow cooker.
  3. Cover and cook on Low for 6 hours.

** Fix-It and Forget-It – 5 Ingredient Favorites

Sunday, 22nd – Pork Chops with Herbed Cream Sauce, Baked Potatoes and Broccoli – (Taste of Home Cookbook –dark brown  – pg 166)

 

 

FUTURE IDEAS

http://crockpotrecipes101.com/blog/2008/07/crockpot-chicken-chow-mein.html

Fall Skillet – Fresh 20 – 11/6

Szechwan  Pork and Veggies (Fresh 20 GF October 9, 2015 )

BREAKFAST

Mini Ham and Cheese Quiche – TOH Nov 2015 pg

SOUP
Butternut Squash and Sage Soup – NOV 2015

SUNDAY

Baked Teriyaki Chicken, Mashed Potatoes, Corn

Fontina Rolled Chicken – TOH  Sept/Oct 2015

Sunday Stuffed Pork Chops -TOH  Sept/Oct 2015

The Best Chicken & Dumplings TOH  Sept/Oct 2015 

 

f20-logo

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free,
Classic, Vegetarian, For One, Kosher and Lunch

 

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Blessings

Week #5: 52 Weeks to a Healthier and Happier You

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Week #5: 52 Weeks to a Healthier and Happier You – Develop an Optimistic Outlook. 

“ A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty”.  – Winston Churchill

Welcome!!    I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.   I am 5 weeks into my journey to become healthier and happier, I  am seeing results.   I am glad you have joined me and I hope you are seeing positive changes as well.

This Week’s Change:   Develop an Optimistic Outlook

Blumenthal reminds us that “Being Optimistic and practicing positive thinking doesn’t mean you have to be unrealistic or ignore life’s challenges.   Instead, it means shifting your mindset to be more positive and productive.”    Countless studies have shown that those who see the glass as half-full are more likely to stay healthy and enjoy an longer life.  People with the half-full mentality come off as happy, confident and comfortable with themselves.  

My Current Habit:  Today,  I tend to be a very half –full sort of person, this has not always been the case.   I try to find the best in each person and situation.  People have often commented about my life saying how “they couldn’t do it”, meaning my life.   I am always surprised by that, while my life is very busy….I love my life and feel very blessed     Sometimes I find myself being less optimistic than I would like and negative thoughts will creep in.   When I find this happening, I find that humor really helps.   My hubby and I laugh at ourselves frequently, which helps us to decrease stress by finding humor in difficult situations.    My recent surgery being one of those situations, we have had a lot of laughs on my account.     I also try to minimize my time with negative people and surround myself with those who are make me feel good.  And lastly, when I am feeling sorry for myself or a little down, I take some time and remind myself of the good things in my life.   Practice a grateful heart!   I  am very blessed and grateful everyday for my life. 

Around Thanksgiving is a great time to reflect on gratitude.  If you are interested in starting a Gratitude Journal, check out, The Gratitude Journal App.   Commit to reflecting  on what you are grateful for can make such a huge change in our life and attitude.   Give it a try!

Changes I would like to make:  I would like to work on letting things go.  There will always be things and people in my life that I can’t change and that is OK.     Blumenthal suggests “ whenever you feel yourself obsessing about something, ask yourself if it’s really worth spending so much negative energy on”.  I think I will be more mindful of this advice.  The more you surround yourself with positive people, the more positive energy you will have in your life and the happier you will be.

Last Week’s Change:   Keep A Food Journal

How did you do last week??  Since I was feeling better, I was able to cook more fresh meals.   I easily met my goal of eating 1/2 plate of veggies at lunch and supper most days.   Making a point of being more mindful of what I was eating really helped.  I planned most of my snacks each day.   We won’t talk about Halloween and what happened when I was left home alone with a HUGE bowl of candy.    The candy it out of the house and will no longer call my name!  After Halloween, I was once again mindful of my sugar intake.   Smile   

What worked for you?  Were you able to keep a food journal last week?

Stop by next Wednesday for the next change and to share your progress.  Now, go have some happy thoughts!!

Previous Changes:

1.   Hydrate with water.

2.   Get 7 – 8 Hours of Sleep

3.   Get Routine Activity Every Day

4.   Keep a Food Journal

5.  Develop an Optimistic Outlook

Week #4: 52 Weeks to a Healthier and Happier You–Keep A Food Journal

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Week #4: 52 Weeks to a Healthier and Happier You–Keep A Food Journal

Welcome!!    I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.   I am so grateful you have joined me!  I have neglected my health long enough, it is time to really make it my focus for the next year.   I owe it to myself and my family. 

Sorry for my little disappearing act.  Unfortunately I was out of state for  a funeral and then ended up having emergency surgery while out of state.   I am home and doing much better, so time to get back to focusing on my health once again.   Taking it easy while I recovered sure derailed my exercise goals.   I hope I will be able to get back to some exercise next week.   We will see what the surgeon say.

This Week’s Change:    Keep a food journal, and track everything you eat and drink each day. 

Blumenthal states, “Documenting what you eat throughout the day makes you more accountable for the choices you make.  The simple action of tracking your food intake is a constant reminder that you are choosing to pay attention to your health and well-being.”

My Current Habit:  Over the years, I have really struggled with tracking my food intake.  I tracked while I was a member of Weight Watchers and really struggled with it.  My problem is when I track my food intake, I get too focused on what I am eating or not eating.   I think just too much about it, which can cause me to eat more than I would normally.   I have also used MyFitnessPal.com for a while to track my food intake.  This is a great free app which has a great database of foods, which makes it very easy to track.   Currently, I don’t track my food intake, but I ensure my lunch and supper plates are divided 1/2 vegetables, 1/4  meat and 1/4 Carb (potato, Rice, Quinoa).  My breakfast is generally a smoothie and I have one snack in the afternoon  of cheese and a fruit or veggie.    I try to limit my intake of processed food, sugar and gluten.  Halloween is making it difficult to limit my sugar.  I do really love CANDY!

Other online food journals: 

MyFitnesspal.com

Fitday.com

MyFoodDiary.com

 

Changes I would like to make:  I am going to track my food intake, but not calorie wise.   I will track to ensure I have at least 1/2 a plate of veggies at lunch and supper.   My biggest problem is eating in the evening.  I am going to track my eating in the evening to ensure I eat only one evening snack.   I think if I plan my snacks like I plan my meals, I will be less likely to over eat. 

Last Week’s Change:    Get Routine Activity Every Day

How did you do last week??  Prior to my surgery,  I trying to add more activity to my day.  I was making sure that I walked up to the 3rd floor each day at work at least once daily instead of taking the elevator.  A few times I would actually walk to the 1st floor to use the restroom and walk back up to 3rd, just to get some extra steps in for the day.  Currently, I am unable to do that.  I continue to park in the farthest row of parking spots from the door.   I am considering getting a Fit Bit to track my activity. 

What worked for you?  Were you able to find ways to add activity to your day?? 

Stop by next week for the next change and to share your progress.  Together we can make small changes to truly impact our overall health this year!

 

 

Previous Changes:

1.   Hydrate with water.

2.   Get 7 – 8 Hours of Sleep

3.   Get Routine Activity Every Day

4.  Keep a Food Journal

Menu Plan Monday: October 26th

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Menu

October  26th – November 1st

 

Sunday, 25th – Chicken Burritos and Sautéed Snap  Peas (Fresh 20 GF October 23rd, 2015 ) Roasted Brussels Sprouts

Monday, 26th –Lasagna Roll Ups , Brussels Sprouts Salad (Fresh 20 GF October 9, 2015 ), Garlic Bread

· LASAGNA ROLL UPS

· spaghetti sauce (your choice)

· 1 lb mozzarella cheese

· 15 ounces ricotta cheese

· parmesan cheese

· 1 (16 ounce) bag frozen spinach, rinsed and squeezed out

· 1 egg

· lasagna noodle

  1. cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then) mix all together in a bowl.
  2. Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg.
  3. Add some Parmesan cheese.
  4. lay out lasagna noodles, spread the cheese mixture.
  5. then add sauce.
  6. roll lasagna noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups) keep doing this until your pan is full.
  7. then spread more sauce and Parmesan cheese on top.
  8. When it is time to bake take out the sauce and the roll ups as many as you need.
  9. Bake 350 oven for 40 min (if thawed) or until cheese is melted

Tuesday, 27th  –  Honey Spice Chicken and Quinoa(Fresh 20 GF September 25, 2015 )

Wednesday, 28th – Slow Cooker Chili

VERSATILE SLOW-COOKER CHILI

Makes 6-8 servings

Prep Time: 25 minutes
Cooking Time: 6 hours

1 lb. ground beef or turkey
2 – 15-oz. cans tomato sauce
2 – 15-oz. cans kidney bens or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

  1. Brown ground beef or turkey in a non-stick skillet. Drain
  2. Combine all ingredients in the slow cooker.
  3. Cover and cook on Low for 6 hours.

** Fix-It and Forget-It – 5 Ingredient Favorites

Thursday, 29th – Bacon Butternut Quinoa (Fresh 20 GF September 11, 2015 )  Chicken Parmesan (21 Day pg 144)

Friday, 30th  – Bean Quesadillas and Garlic Green Beans (Fresh 20 GF October 2, 2015 )

Saturday 31st – Chicken and Rice Soup (Fresh 20 GF September 25, 2015 )

Sunday, November 1st – Szechwan  Pork and Veggies (Fresh 20 GF October 9, 2015 ) – Cream  Cheese Wontons

 

Next week:  http://crockpotrecipes101.com/blog/2008/07/crockpot-chicken-chow-mein.html

 

f20-logo

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free,
Classic, Vegetarian, For One, Kosher and Lunch

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to choose from at a very affordable price.  In an attempt to eat healthier, I signed up for Fresh 20.   Another great website for menu ideas is “Mommy’s Kitchen”.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: October 19th, 2016

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Menu

October  18th – 26th 

 

Lunch Items for the week:   Egg Food Young-ish

 

Sunday,  18th – Spaghetti and Meat Sauce

Monday, 7th – (FPU) – Taco Salad (Crockpot)

Tuesday, 23rd – Chicken Alfredo Pizza

Wednesday,19th –  Bacon Butternut Quinoa (Fresh 20 GF September 11, 2015 )  Chicken Parmesan (21 Day pg 144)

Thursday, 20th –  – Honey Spice Chicken and Quinoa(Fresh 20 GF September 25, 2015 )

Friday, 24th – Pork Burgers, Fries,  Coleslaw

Saturday, 21st – ( FPU) – Brussels Sprouts & Butternut Salad (Fresh 20 GF September 11, 2015 ) – Fish/Tilapia

Sunday, 22nd-   Chicken and Rice Soup (Fresh 20 GF September 25, 2015 )

Monday, 26th – Baked Teriyaki Chicken,  Loaded Twice Baked  Pot Casserole  x 2 –  Carrots or Brussels Sprouts– Taste Sept/Oct – 15 –p39

 

f20-logo

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free,
Classic, Vegetarian, For One, Kosher and Lunch

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to choose from at a very affordable price.  In an attempt to eat healthier, I signed up for Fresh 20.   Another great website for menu ideas is “Mommy’s Kitchen”.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: October 5th, 2015

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Menu

October 2nd – 18th

Friday, October 2nd – Pizza

Saturday, October 3rd -CRAB STUFFED PORTOBELLO MUSHROOMS with Brown Rice (Fresh 20 GF September 11, 2015 ) Roasted Brussels Sprouts

Sunday, October 4th –  

Apple cinnamon steel cut oats! Double recipe for weekend leftovers.

2 cups steel cut oats
1 cup half and half
8 cups water…
2 chopped apples
Cinnamon to taste

Crockpot on low for 8-9 hours

HONEY DIJON CHICKEN Butternut “Risotto” & Snap Peas (Fresh 20 GF September 11, 2015 )

Lunch Items for the week:   Egg Food Young-ish

Monday – 5th (Working late – Soccer Practice) – LEFTOVERS

Tuesday,  6th  – (Soccer 5:30) –  Best Broccoli Cheese Soup

Wednesday, 7th – (FPU) – Taco Salad (Crockpot) 

Thursday, 8th – (Soccer 5:30) –   Spaghetti and Meatballs

Friday, 9th –  Gourmet Italian Club Sandwich  & Caesar Salad (Emeals A – 551)

Saturday, 10th – Beef STEAK – Mushroom Potato Hash (Fresh 20 GF September 18, 2015 ) Add Vegetable

Sunday,11th – (Game 2:00) – GRILLED PORK TENDERLOIN  Smashed Spinach Potatoes Green Bean Feta Salad (Fresh 20 GF September 4, 2015 )

 

Monday,12th – (Soccer 6:00) Bacon Butternut Quinoa (Fresh 20 GF September 11, 2015 )  Chicken Parmesan (21 Day pg 144)

Tuesday, 13th – (Soccer 5:30) – Honey Spice Chicken and Quinoa(Fresh 20 GF September 25, 2015 )

Wednesday, 14th – (Family Night no FPU) – Brussels Sprouts & Butternut Salad (Fresh 20 GF September 11, 2015 ) – Fish/Tilapia

Thursday, 15th- (Soccer 5:30)  Chicken and Rice Soup (Fresh 20 GF September 25, 2015 )

Friday, 16th – Chicken Alfredo Pizza

Saturday, 17th – Pork Burgers, Fries,  Coleslaw

Sunday, 18th – Baked Teriyaki Chicken,  Loaded Twice Baked  Pot Casserole  x 2 –  Carrots – Taste Sept/Oct – 15 –p39

 

 

f20-logo

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free,
Classic, Vegetarian, For One, Kosher and Lunch

 

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to choose from at a very affordable price.  In an attempt to eat healthier, I signed up for Fresh 20.   Another great website for menu ideas is “Mommy’s Kitchen”.

Wishing you all a wonderful week!!!

 

Happy Cooking!!

Week #3: 52 Weeks to a Healthier and Happier You

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52_Small_Changes_-_CoverLR

 

Welcome!!    I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.   I am so grateful you have joined me!  I have neglected my health long enough, it is time to really make it my focus for the next year.   I owe it to myself and my family. 

Week #3 – I am focusing on my health and seeing small changes.  I can hardly wait to see where we are at come week 52 –  You with me???

 

This Week’s Change:  Apart from Exercise, incorporate regular and routine activity into your lifestyle. 

Blumenthal shares that, “according to the World Health Organization, a sedentary lifestyle is a major underlying case of death, disease and disability.  Approximately two million deaths every year are attributed to physical inactivity.”   Yikes….this is preventable, my friends.  Let’s get moving!

 

My Current Habit:   My lifestyle is very sedentary.   I commute 30 minutes to and from work each day.  Then I sit at a desk for 8 to 9 hours most days.   I struggle a great deal to even fit in exercise with my busy work and home schedule.  I do try to park at the far end of the parking lot at the office to increase my steps.   

Some changes I would like to make is to take the stairs instead of the elevator each day to the 3rd floor.  My work also offers a Yoga class once a week on Thursday.   They are in the middle of a session, but I plan on stopping by tomorrow to see if I can join mid session.  Some mid day moving once a week at work will be very helpful!

Join me in finding ways to add more activity to our lives!

 

Last Week’s Change:    Get  7 to 8 Hours of Sleep. 

How did you do last week??    I have been working on getting up earlier in the morning,  which has caused me to start going to bed earlier.   Most nights, I did get to 7 hours of sleep, but I still feel like I need 8 as I struggle to get up each morning.

What Worked for me:  I added a notification to my phone that alerted me to get ready for bed.    I have a problem with always wanting to do just one more thing.   This habit makes me leave work later than I should and go to bed later than I should.   The alert helped to get me thinking about wrapping up my activity and head to bed.  I did suffer from at least two nights in which I woke up at 3:00 am and found it difficult to fall back to sleep. 

 

What worked for you?  Were you able to get 7 to 8 hours of sleep each night?

Stop by next Wednesday for the next change and to share your progress.  Now, Let’s Get Moving!

 

Happy Moving!

Previous Changes:

1.   Hydrate with water.

2.   Get 7 – 8 Hours of Sleep

Week #2: 52 Weeks to a Healthier and Happier You

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Welcome Back –   We are spending the next year together working our way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.   I am so grateful you have joined me!  I have neglected my health long enough, it is time to really make it my focus for the next year.   I owe it to myself and my family.

 

 Week  #2 and I am still with you hoping to be healthier this upcoming year!  Let’s keep each other motivated. 

This Week’s Change:  Get seven to eight hours of sleep every night.  (Week #2)

 

Blumenthal shares that  “The 1989 Exxon Valdez oil spill  off Alaska, the Challenger space Shuttle disaster, and the Chernobyl nuclear accident have all been attributed to human errors in which sleep deprivation played a role??”   It is so important for our health and well-being that we get enough sleep. 

My Current Habit:   I have been doing pretty well this one recently.  I tend to get at least 7 hours of sleep a night.  This wasn’t the norm previously, but I have been working on getting up earlier in the morning.   I consistently am up around 6:00, but want to work up to getting up at 5:30 so I have some free time in the AM to work on a project.  Getting up early sure motivates me to get to bed at a decent time.

 

Last Week’s Change:    Hydrate with water!   “Drink an adequate amount of water each day to maintain a healthy level of hydration”

How did you do last week??    I think I drank the recommended amount of water 3 times, so definitely need to work on that.   I drank way more than I normally do, which had me running to the bathroom more often.  Since it has been cold in our office, I have been drinking more herbal tea, but I am still counting that towards my ounces for the day.  The problem I am finding is that I am able to drink water frequently at the office, but on the weekend at home we are on the run so much, I barely drink anything.   How do you stay hydrated when you are on the run?? 

 

What Worked for me:  If I scheduled my drinks of water, I did well and if I was at the office, I did well.  If I was left to my own devices, I would not have even my first drink until about noon when I had lunch. I worked on having a cup of water as soon as I work up.  I have to keep a water bottle with me at all times, or I would not drink any water. 

 

What worked for you?  Were you already drinking adequate amount of water?

 

Stop by next Wednesday for the next change and to share your progress.  Now, GO GET SOME SLEEP!

 

Happy Resting!

 

 

Previous Changes:

1.   Drink 1/2 your weight in Water (increase water intake)