Meal Planning

March 4, 2013

I’ve been doing great with working out in 2013 (check out my workout log), and I think I’m doing pretty well with eating. But the number on the scale isn’t falling as fast I would like (or think it should). Consequently, I have been paying very close attention to not just staying under my weight watchers food points, but also making better food choices: the fight amounts of whole grains, healthy fats, protein, and lots of fruits and veggies.

I made a pretty ambitious meal plan for the week, but I spent most of Sunday morning prepping. I skipped yoga, but the sense of accomplishment I got from having a fridge full of ready to go healthy meals, made me very happy.

Here’s what on the agenda for this week’s meals.

Dinner

Last night I had cod, roasted Brussels sprouts and carrots, and sweet potato fries with a chipotle lime dipping sauce made with non-fat greek yogurt. Monday will be a repeat of Sunday. Tuesday will be fajitas with chicken, peppers, and onions and spicy slaw. And Wednesday night, I’ll have Green Chile-Pork Posole in the slow cooker. Thursday will be leftovers.

Lunch

Lunches will be dinner leftovers or a salad at work.

Breakfast

Breakfast will either be a slice of vegetable frittata, that I will warm up in the microwave or a smoothie.

I feel really good about this week, and after conquering eating at home, the next challenge will be making better choices when eating out!