I am trying to get back into meal plan mode here.
I still have to cook for the family but I can't always have what they are having, even with adaptations.
Since I don't feel like making 2 meals those nights, I'll probably just have something easy, like a sandwich or fruit with yogurt, etc.
The local restaurant supply store had a great sale on colored peppers over the weekend.....99¢ lb.
I bought a ton, along with zucchini and yellow squash for the same price. This menu is loaded with peppers and what's leftover is getting sliced into strips and frozen for later use.
Here's the meal plan--
Sunday, I adapted my Lena's Lemon Chicken recipe so I could eat it. Instead of using half the "cheap" Lemon Pepper seasoning(that's mostly SALT lol), and half the salt-free Lemon Pepper seasoning, I just used the salt-free variety. I use to half and half it because we like some salt and the salt-free variety is insanely expensive, and it calls for a large amount for the recipe. All thee other ingredients are aok to have--chicken, brown rice(not salted when cooking), onions, zucchini, olive oil, garlic, diced tomatoes and tomato paste.
Monday, I made Macaroni Salad(minus the salt)and really loaded it up with carrots, celery, onions, 3 colors of peppers and black olives. It was more a Veggie Salad really. lol
We had hamburgers(they had cheese, I didn't). I had one of my half turkey/half beef burgers. We also had a mélange of steamed corn, broccoli and carrots.
Tuesday, only Hubs and I were home for dinner. He had a Chicken Enchilada. I made 8 Enchiladas last week, without salt or refried beans and using my made from scratch enchilada sauce(salt-free).
I froze half of them for easy dinners with the container of leftover sauce in the fridge. Hubs also ate leftover Macaroni Salad.
I didn't feel like a heavy meal so I just had apple slices dipped in my peanut butter.
Wednesday, tonight will be Italian Sausage, Onion and Peppers Sandwiches. I can't have the sausage so I'll figure something else out later today. I have baby Portabella mushrooms here I have to use, so I'll think up something using those. Maybe a bowl of fresh mushroom soup?
Thursday, we'll have Chicken Fajitas. Peppers, onions, mushrooms and chicken. I'll make my own seasoning since Chili Powder is full of salt. And cheese for the family but not on my fajita.
Friday, Fish, Lena's Cabbage Salad, Yellow Squash Sauté.
Saturday, Either Leftovers or Pasta with meat sauce and a large Salad containing lettuce, carrots, celery, peppers, grape tomatoes, red cabbage and spinach. The sauce will be made from scratch and have half and half ground turkey or chicken and ground beef. I'll use my low salt dressing or olive oil and vinegar.
So that's how we're rolling this week.
Next week?
Who knows!
Sluggy
I still have to cook for the family but I can't always have what they are having, even with adaptations.
Since I don't feel like making 2 meals those nights, I'll probably just have something easy, like a sandwich or fruit with yogurt, etc.
The local restaurant supply store had a great sale on colored peppers over the weekend.....99¢ lb.
I bought a ton, along with zucchini and yellow squash for the same price. This menu is loaded with peppers and what's leftover is getting sliced into strips and frozen for later use.
Here's the meal plan--
Sunday, I adapted my Lena's Lemon Chicken recipe so I could eat it. Instead of using half the "cheap" Lemon Pepper seasoning(that's mostly SALT lol), and half the salt-free Lemon Pepper seasoning, I just used the salt-free variety. I use to half and half it because we like some salt and the salt-free variety is insanely expensive, and it calls for a large amount for the recipe. All thee other ingredients are aok to have--chicken, brown rice(not salted when cooking), onions, zucchini, olive oil, garlic, diced tomatoes and tomato paste.
Monday, I made Macaroni Salad(minus the salt)and really loaded it up with carrots, celery, onions, 3 colors of peppers and black olives. It was more a Veggie Salad really. lol
We had hamburgers(they had cheese, I didn't). I had one of my half turkey/half beef burgers. We also had a mélange of steamed corn, broccoli and carrots.
Tuesday, only Hubs and I were home for dinner. He had a Chicken Enchilada. I made 8 Enchiladas last week, without salt or refried beans and using my made from scratch enchilada sauce(salt-free).
I froze half of them for easy dinners with the container of leftover sauce in the fridge. Hubs also ate leftover Macaroni Salad.
I didn't feel like a heavy meal so I just had apple slices dipped in my peanut butter.
Wednesday, tonight will be Italian Sausage, Onion and Peppers Sandwiches. I can't have the sausage so I'll figure something else out later today. I have baby Portabella mushrooms here I have to use, so I'll think up something using those. Maybe a bowl of fresh mushroom soup?
Thursday, we'll have Chicken Fajitas. Peppers, onions, mushrooms and chicken. I'll make my own seasoning since Chili Powder is full of salt. And cheese for the family but not on my fajita.
Friday, Fish, Lena's Cabbage Salad, Yellow Squash Sauté.
Saturday, Either Leftovers or Pasta with meat sauce and a large Salad containing lettuce, carrots, celery, peppers, grape tomatoes, red cabbage and spinach. The sauce will be made from scratch and have half and half ground turkey or chicken and ground beef. I'll use my low salt dressing or olive oil and vinegar.
So that's how we're rolling this week.
Next week?
Who knows!
Sluggy
