Monday, November 14, 2011

A River Runs Thru It

OK, it's really just a creek, but on days like today, it looks like a river.  I think this is the first time it's been high this time of year.  Usually it's January before we see it this high, but it's sure fun.



It's Monday again and normally that means a new menu plan.  However, since the challenge is over and there's no link up, I'm not sure I'll keep posting it.  If it's here, I have to log in to see it, as I don't take the time to both write and type it.  Although, I've been using my Nook Color for things like that more lately, and it might be a good idea.  Just not today, cuz I haven't planned the week yet!  I did think it might be fun to compare what I planned with what we actually ate.  I had to keep a record for my naturopath, so I could easily copy and paste.  OK, I will.  First is the planned meal, then what I actually had.

MONDAY
Smoothie #1: Eggs, bananas, milk, yogurt & cacao powder: S1 with maca root powder
Breakfast: oatmeal, milk: oatmeal with butter, raisins, cinnamon and sugar
Lunch: leftover noodle casserole: noodle casserole with mozzarella
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce: organic chocolate chip granola bar
Dinner: Shredded chicken in the rest of the leftover noodle casserole, baked sweet potato and garden salad: the last of the noodle casserole with chicken and cheese and baked sweet potato fries, can of Hansen’s soda
Pretty close this day!

TUESDAY
Smoothie #1: S1 and Traditional Medicinals Detox Tea
Breakfast: something baked to take to the park ???: baked oatmeal squares
Lunch: Tuna salad on greens: cheese crisp (We’re out of mayo, so no tuna salad)
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce: nada
Dinner: Goat meat chili, shredded cheese and diced onions with a salad: goat meat chili with shredded cheese and sour cream
Quick adjustment for no mayo, and then never had a snack

WEDNESDAY
Smoothie #2: Coconut milk and berries: S1 w/o cacao
Breakfast: bacon & eggs: bacon and eggs, slice of sourdough bread
Lunch: Peanut butter and celery and a salad: celery & peanut butter
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce: 1 slice sourdough bread with olive oil/balsamic vinegar
Dinner: short ribs with roasted butternut squash: rockfish with artichoke tapenade, sm chunk butternut squash and salad with ranch
Clearly not getting my quota of greens; had to switch to rockfish, as short ribs are in freezer at work and Tony came home before I could have him take them out on Tuesday.

THURSDAY
Smoothie #1: S1 w/o cacao or eggs plus teaspoon of peanut butter (not in the smoothie)
Breakfast: butternut squash pancakes, milk: pumpkin pancakes
Lunch: eggs salad: sandwich with bacon, colby, tomato and avocado on sourdough bread (still no mayo, but oh boy was this sandwich GOOD!)
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce: nada again
Dinner: Lunch box from Wild Flower Bread Co at the Sinfonietta: turkey, cheddar, lettuce & tomato sandwich, grapes, sm cookie & water (from Wild Flower Bread Co)

Closer than I thought for these days. Looks like I’m mostly missing a healthy afternoon snack and plenty of greens. I have good intentions-like juicing a bunch of stuff to freeze in ice cube trays and use for afternoon smoothies, but that takes time and energy that I just don’t seem to have. Then, the $7 carton of organic salad mix I bought that had a “Best If Used By” date of 11-11 was starting to get slimy on 11-9. I was really irritated over that! It took me about 15 minutes to hand wash (already washed lettuce) enough of it to serve that night, and even then I still found slimy lettuce in my salad and that’s a big turn off for me. The rest went to the goats. I’m glad it got used, but I can’t afford $7/pound goat food!

Monday, November 7, 2011

Monday Meal Plan, Nov 7-Nov 13

I thought I should confess that I have not once had my afternoon snack as planned.  No green smoothie with breadstix and olive oil dipping sauce.  I have breadstix in the freezer-homemade even-I just forget to take one out to thaw and rise for fresh baking.  Maybe I'll see what's available at the store...I did however, have a veggie smoothie one day last week.  I juiced 3 small beets, 3 stalks of celery, 2 small apples and a wedge of purple cabbage and put that into the blender with a bunch of lettuce.  The lettuce didn't get chopped up small enough, so it was hard to drink, but flavorful.

MONDAY
Smoothie #1: Eggs, bananas, milk, yogurt & cacao powder
Breakfast: oatmeal, milk
Lunch: leftover noodle casserole
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Shredded chicken in the rest of the leftover noodle casserole, baked sweet potato and garden salad

TUESDAY
Smoothie #1
Breakfast: something baked to take to the park ???
Lunch: Tuna salad on greens
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Goat meat chili, shredded cheese and diced onions with a salad
WEDNESDAY
Smoothie #2: Coconut milk and berries
Breakfast: bacon & eggs
Lunch: Peanutbutter and celery and a salad
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: short ribs with roasted butternut squash
THURSDAY
Smoothie #1
Breakfast: butternut squash pancakes, milk
Lunch: eggs salad
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Lunch box from Wild Flower Bread Co at the Sinfonietta
FRIDAY
Smoothie #2
Breakfast: bacon & eggs, milk
Lunch: green salad and goat cheese, milk
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: orange chicken and fried rice
SATURDAY
Smoothie #1
Breakfast: Cinnamon rolls
Lunch: Grilled cheese sandwiches and green salad
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Pizza and salad

SUNDAY
Smoothie #1
Breakfast: Eggs & bacon before church
Lunch: hot dogs @ fundraiser, then to Su Casa with OCC team
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Leftovers

This post is part of the Plan It-Don't Panic Challenge at Keeper of the Home.

Tuesday, November 1, 2011

Monday Meal Plan, Oct 31-Nov 6

Wow!  It's Tuesday night already and I haven't made a meal plan.  Haven't hardly made a meal either!  Tony will be gone several nights this week (tonight being one) so I probably won't cook much.  We have a lot of chicken and various leftovers I'm going to use up.

MONDAY
Smoothie #1: Eggs, bananas, milk, yogurt & cacao powder
Breakfast: Baked oatmeal, milk
Lunch: Nachos with chicken and green chilies
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Baked whitefish topped with leftover Bearnaise sauce, baked sweet potato and garden salad

TUESDAY
Smoothie #1
Breakfast: pumpkin muffins
Lunch: Tuna salad on greens
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Cheese, leftover potato salad, tortilla chips

WEDNESDAY
Smoothie #2: Coconut milk and berries
Breakfast: Steak & Eggs
Lunch: Peanutbutter and celery
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Chicken soup

THURSDAY
Smoothie #1
Breakfast: Sourdough waffles, milk
Lunch: Sliced cheese and veggies with ranch dressing
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Chicken quesadillas and refried beans

FRIDAY
Smoothie #2
Breakfast: Frittata, milk
Lunch: Grilled chicken on a bed of greens, milk
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Beef shortribs, zucchini, salad

SATURDAY
Smoothie #1
Breakfast: Cinnamon roll pancakes
Lunch: Grilled cheese sandwiches and green salad
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Pizza and salad

SUNDAY
Smoothie #1
Breakfast: Eggs & meat
Lunch: Leftovers
Snack: Veggie smoothie (any assortment of fruits and veggies available) with breadsticks or crackers and olive oil dipping sauce
Dinner: Leftovers

This post is part of the Plan It-Don't Panic Challenge at Keeper of the Home.