Tag Archives: meal planning

First Week and Lots of Meal Planning

8 Jan

As I said last post, I want to find new ingredients to cook with — trying to keep things healthy and fresh!

Through all of my dieting and all of my ups and downs in weight loss, I’ve learned one thing pretty well about myself. If my tastebuds are bored, I’m just not going to stick with it. Indian food or Mexican food or just my grandma’s pasta will tempt me with its deliciousness. I used to wish I could be one of those people who just shovels down food, knowing that it is merely fuel for the body. I’m not one of those people (which is fine! Everyone is different) — I adore good food, I love to cook it, eat it, and I’m pretty sure it’s my love language. If you are someone I love, chances are I’ve cooked for you at least once.

So, in some ways it’s been somewhat liberating to just flip through old Cooking Light magazines or food I’ve pinned and instead of thinking “oh, that has flour so I cannot eat that” or “ughhh, how many Weight Watchers points is that?,” I get to just see how many calories it is and decide to make it. So simple!

One new ingredient I cooked with tonight is wonton wrappers, as part of a deconstructed wonton soup recipe. It was a huge hit, even for a not-super-into-wontons lover like my husband. Recipe is forthcoming, as I have a few more tweaks to make it perfect.

When I’m doing this thing, I know I’m doing a good job because my meal planning is on point and I’m looking forward to cooking some bad ass tasty dishes.


This is from a few weeks ago, and my grocery store image isn’t great, but I love to really accomplish a great menu for the week (critical since Chris and I tend to eat leftovers for lunch), and I feel less stressed about dinner when I plan ahead.

Plus, the geeky foodie in me loves to spend Saturday night looking up yummy recipes for Sunday’s grocery trip.

My weigh in is on Wednesday, and I’ve done pretty well so far this week with my eating, with the exception of my grandma’s 80th birthday party (it’s progress not perfection), but even there, I didn’t eat til I was stuffed, which is a good thing.

I haven’t been feeling defeated recently, which is awesome. I know I’ve ate healthy, worked out and lost weight before, and I can feel it — I definitely will do it again. I’m planning on enjoying this journey, hopefully with more dinners like tonight’s delicious meal:


I might pretend I am on The Biggest Loser on Wednesday — intense weigh ins going on this season ohmygoshhh.


Sunday of Cooking, Monday of Meatlessness

10 Feb

Meatless Monday week 2 was an even better success than I had hoped for!  The man and I were both well-fed, full, and enjoying tasty meals.  On Saturday night, we went grocery shopping.  We have his kids most weekends, and this past weekend we did not, so we were able to go grocery shopping together (I usually go alone during a more normal hour than 10pm on a Saturday).  I had meal plans for the week and this weekend.  Everything went very smoothly… until he decided we NEEDED a knife and a mandolin.  Within 12 hours after purchasing said knife, 10 of which were spent sleeping, I proceeded to cut myself.

I never said I was a graceful cook.

I made several meals on Sunday, most of them created to eat throughout the work week:

  • a huge pot of (meatless) lentil soup
  • black bean casserole in the slow cooker (surprisingly delish!)
  • ricotta chocolate chip muffins (from skinnytaste.com)
  • egg and vinegared pepper scramble
  • lemon-parmesan garlic cauliflower
  • roasted potato/pepper/sausage hash
  • garlic mashed potatoes

some lentils… yum!

My Sunday of cooking, coupled with my careful protein-laden meal-planning, gave us a successful meatless monday.  The casserole and lentil soup were crucial because of the beans/lentils… I really need that protein.

We also bought some healthy snacks, like hummus and edamame.  Delish!

I thought I’d post a recipe that I used to make EVERY SINGLE WEEKEND as it was the only thing I could make for a long period of time.  I know it’s basic, but it has a kick and is very satisfying!


Eggs and Vinegared Pepper Scramble

serves two; 7 points on Weight Watchers points plus system without parmesan cheese

  • 6 large eggs
  • 3 Tbsp low-fat shredded cheddar cheese
  • 1/2 cup canned chopped vinegared peppers
  • 1 Tbsp fat-free skim milk
  • freshly ground black pepper
  • 1 tsp of olive oil
  • OPTIONAL for additional points: a tbsp of parmesan cheese

Whisk eggs, milk, black pepper, and option parmesan cheese until the yellow parts of the yolks are combined and everything is one uniform color.

Cut the vinegared peppers (you can find these canned in a jar; or, if you are like me, and you have a lovely Italian grandma who likes to can, you will find jars of these easily in your pantry) into thin strips.  Heat a skillet on medium heat with 1 tsp of olive oil, and once heated, add the vinegared peppers.  Cook for several minutes, until the peppers are starting to look a bit browned.  (Browning helps to release the spicy-ness!)

Add the eggs and cook with the peppers, stirring occasionally.  Cook until almost cooked through, and then add the cheese and stir.  Make sure the cheese is evenly distributed throughout.

Serve!  (Add a piece of multi-grain toast for a low-point finish.)

I know it’s simple, but sometimes, especially when you are cooking ALL DAY on Sunday, you just want a simple brunch.


My goals for this week: work out (hah! I mean it!), meal plan for the entire week, and cook ahead again this weekend.