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Menu Plan Monday
With couponing, work and trying to cook healthy and track what I am eating on a regular basis, I just don’t have enough time lately. And what has been suffering with a busy time at work is cooking and tracking what I eat. I definitely did better this week, but I still didn’t get everything done. So I sat down Saturday afternoon and made a menu plan for the whole month. I think this will simplify my shopping, allow me to do a few freezer meals by doubling up a couple of recipes and hopefully keep me on track! You will notice there are plenty of simple nights of tacos, burgers and pizza .. . this will keep me sane and tacos and pizza can use up leftover meats! I will also do my best to share the recipes with you along the way. Each week I will post side dishes, etc and I am sure I will do some adjusting. But I already have picked up some extra meat that was on sale and it feels great to have a plan for it!

Here it is:
Week 1 – June 29 – July 4th
Monday – Marinated Grilled Chicken Tacos
Tuesday – Pizza Lasagna Rolls (double for freezer meal), Salad
Wednesday – Chicken Cobb Salad (leftover from Grilled Chicken Tacos)
Thursday – Pizza
Friday – Crockpot Philly Cheese Steaks, Garlic Sweet Potato Baked Fries
July 4th – Guacamole Burgers, Chipotle Baked Beans and Grilled Corn
Sunday – Meatloaf Muffins, Garlic Smashed Potatoes and Broccoli (double muffins for freezer)

Week 2 – July 6 – July 12

Monday – Pork Chops
Tuesday – Tacos
Wednesday – Chicken Fried Rice (double for freezer meal)
Thursday – Pizza
Friday – Sloppy Joes (double for freezer meal)

Week 3 – July 13 – 19
Monday – Grilled Beef Kabobs (picked up sale london broil this week and I have meals worth sealed in a marinade in my freezer already!)
Tuesday – Oven Fried Chicken
Wednesday – Pizza Lasagna Rolls
Thursday – BBQ Meatballs
Friday – Sunday – Off to Santa Cruz/Monterey!!

Week 4 – July 20 – July 26
Monday – Lettuce Wraps
Tuesday – Tacos
Wednesday – Pork Chops
Thursday – Pizza
Friday – Chicken Fried Rice
Saturday – Out
Sunday – Steak and Artichokes

Week 5 – July 27 – July 31
Monday – Crockpot BBQ Pork Sandwiches
Tuesday – Quesadillas (probably using leftover pork)
Wednesday – Bacon & Sundried Tomato Penne
Thursday – Burgers
Friday – Out

Phew! There it is 5 weeks of meals . . . I now don’t have to think about what’s for dinner until August! This makes me soooo happy! :0) The other great thing is I have 95% of the meat in my freezer and most of the other items in my pantry, so other than deals that pop up and weekly fresh food items, I really don’t need to buy much. I can’t tell you what a relief this is!!

Have a great week!

For menu ideas visit: orgjunkie.com

Oh menu, I have forsaken you . .. if you only make 2 of the 5 meals on your menu are you still menu planning? I don’t think so! I was not very organized last week, no excuses . . . I just wasn’t! This week I am back on track and ready to go!

I also did some baking this morning which turned out really well and was super simple. I made these Raspberry Cream Cheese Brownies . . . but instead of following the recipe for the brownie part I used a box of low fat brownie mix from my stockpile. I followed the rest of the directions for the cream cheese and raspberry jam part. They are fantastic and a great way to use some of your mixes! My Recipes/Cooking Light also has a peanut butter swirl recipe that calls for cake mix that I might try later in the month!

I stocked up on raspberries this weekend at Costco and also made these Raspberry Cream Cheese Muffins to use up the rest of the cream cheese from the brownies. These are delicious as well and I can’t wait to share them with my co-workers today!

For the rest of my menu I am trying to keep it simple to ease back into following the menu .. .. but it should be a very tasty week!

Monday: Marinated Flank Steak, Tabbouleh Salad, Grilled Corn
Tuesday: Steak and Mushroom Quesadillas (leftover flank steak!), Spicy Corn Salad (leftover corn)
Wednesday: Pesto Burgers and Caprese Salad (didn’t make this last week!)
Thursday: Thai Chicken Coconut Curry, Rice, Asian Slaw
Friday: Pizza (homemade or takeout depending on my mood!)

Hope you have a successful week!
For more menus visit: orgjunkie.com

Well our virus, which we have named Fred, is finally making its retreat. I still have a little cough, but I am over the worst of it and finally have my energy back. I have a few days off, which is also helpful for putting my house back together and getting caught up on life. I have definitely been off track weight loss wise and I am anxious to get back on track. It is way to easy to back slide and harder to keep going. So I am plunging my way back into tracking and menu planning to get me back in the game!

This is also a clean out the freezer week. I have some meat and other things that need to get eaten, plus I would like to have some room in my freezer again!

Monday: Tacos, zucchini and corn
Tuesday: Dinner out (maybe) – We are suppossed to go to Waterworld and celebrate a friends birthday
Wednesday: Grilled Chicken, garlic noodles, roasted vegetable salad
Thursday: BBQ Pork Tenderloin Sandwiches, Sweet Potato Fries, Grilled Corn on the Cob
Friday: Pesto Burgers, Caprese salad

For more menu ideas: orgjunkie.com

So after being sick early in the week last week and my boy out most of last week . . . Saturday I decided to develop the bronchial part of the virus! I managed to tough it out and thought I would be ok to go to Wicked on Sunday. I woke up on Sunday feeling worse . . . but was not about to miss it after waiting 4 months and wasting my very expensive, very wonderful birthday with my sis! So I drugged up and went. I ended up ok, except about half way through our fabulous brunch I started sweating and sweating. The sweat just kept pouring out of me. I didn’t feel feverish or anything, just sweaty! We walked around until the show started, it was an absolutely beautiful day in SF and the breeze felt good.

The sweat continued to pour off of me until about the time we got seated in the theater. Then it seemed to stop and by intermission I was feeling much better and dryer. It was the weirdest thing!!! The show was absolutely fabulous and worth the wait, the cost and sitting through it while sick! My cough got much worse last night, so I am home today with no voice trying to recover. I don’t think I will get around to a menu post today . .. my freezer is stocked with the Smart Ones that were on sale at Target this week and I have a pretty full pantry . .. so I am just going to wing it!

I hope you are having a successful week, menu and are in good health!

mexicantortizza

This is adapted from Hungry Girls new cookbook 200 under 200. Her recipe calls for soy crumbles and less stuff in general to get it to 200 calories. But I adapted it to fit our tastes and to make it a heartier dinner. I plan on using the same concept to make other “tortizzas” in the near future. This is extremely good!!! And my teenager ate 2 of them! I served it with a very simple Jicama Slaw, which is just jicama julienned, shredded carrots, green onion, lime juice, salt and freshly ground pepper . . a nice crunchy side!

8 oz Lean Ground Turkey
8 oz can El Pato (to make less spicy us plain tomato sauce)
1 pkg Taco Seasoning
1 small can diced mild green chilies
4 1-point Burrito Size Tortillas (I love La Tortilla Factory High Fiber Olive Oil)
1 Cup Low-Fat Shredded Cheese
4 tbsp Taco Sauce
1 cup red onion chopped
1 cup tomatoes chopped
1/3 cup fat-free sour cream

Brown taco meat in non-stick skillet. Add in dice green chilies, taco seasoning and El Pato, simmer on medium until the liquid is absorbed.

Brown both sides of the tortilla in a non-stick skillet. Place tortilla on cookie sheet sprayed with non-stick spray. Smear 1 tbsp taco sauce on tortilla, top with 2 oz taco meat, sprinkle with 1/4 cup cheese. Top with 1/4 of each tomatoes and onions. Bake at 375 for 12 minutes.

4 Servings 7 WW Pts per serving (for 1 whole pizza . . this makes me so happy!)