Meal Plan 1/12-1/25

This week, everyone in our family is sick. Everyone but me. So, Boo… Yay… for that. Because of this, dinners/lunches this week will be heavy on the soups.🙂

Well, here it is, 10 days in. I am down almost 9lbs… Pretty insane! I know it is very “unhealthy” by some peoples terms to lose that much weight in such a short period of time. If I were eating only carrots… wait, I wouldn’t eat only carrots. If I were eating only, say, kalamata olives, I would agree. But, since I’m eating half a trillion calories a day no need to worry there.🙂 So, here you go! Come eat butter with me! (That, and coconut oil are all I use to cook with… btw.🙂 )

EDIT: (The reason I had partially posted this week’s meal plan was because we are participants in Bountiful Baskets. Since we don’t receive our produce until Saturday, it is hard to plan a week’s meals without knowing what we’ll receive. They do not accept contributions between Christmas and New Years, which is why I left this out of previous posts🙂 ) If you would like more information on BB, I would be happy to help! It is an amazing food Co-Op.

Snacks/Fruit on Hand:  Brie, Hard Sliced Salami, Pears, Apples, Oranges, Pomegranate, Oroblanco

Day 1:

B:  Spinach, Egg and Mushroom Cups with Hollandaise and Sausage. (For a little better depth of flavor on the “muffins” Add: Parmesan and 1/8 tsp White Pepper. There’s no heat or anything in the pepper. Just a little more than basic ‘ol eggs in a cup flavor🙂 )
L:   BLT with hard-boiled Egg, Salad with Avocado Dressing. Grapes.
D:  Cheesy Vegetable Chowder  Make a double Batch – Good for tomorrow’s lunch. (Do not include flour or potatoes. Add a little extra of the other veggies) served with Cheddar Crisps

Day 2:

B:  GF Pancakes (Bob’s RedMill Makes this mix – It uses potato and tapioca starch. Not something to use frequently, but a nice treat🙂 ) Maple Syrup, Tea/Coffee
L: Leftover Cheesy Vegetable Chowder with any leftover Cheddar Crisps
D:  Grilled Chicken Salad with Walnuts and Apples. Use Avocado or Balsamic Vinaigrette Dressing.

Day 3:

B: Sausage Links,  Cheese, Mushroom Omelet, Dutch Bros. Med, Half Caf, Sugar-Free Mocha Breve.
L: Apples and Celery with Almond or Sunflower Butter… Or Peanut Butter (The others are very expensive, and if you have to, use a natural brand, such as Adams. ) Any other easy hand foods.
D: Roast Whole Chicken with Onions and Lemon, Brussels Sprouts with Avocado & Lime, and Roast Carrots (Save some leftovers for tomorrow’s lunch)

Day 4:

B: Banana, Pomegranate (Video on removing seeds and juice) , WM Yogurt, Coconut Milk Smoothies
L:  Mediterranean Salad. (Chicken, Feta, Kalamata Olives, Grape Tomatoes, Thin Sliced Onions with Balsamic Reduction)
D:  Braised Pork Shoulder with vegetables, Asparagus with Sauce Maltaise (Hollandaise with Orange Flavoring. Make Hollandaise, Split before adding Orange. Save for breakfast) (Use large roast. Save leftover pork for tomorrow’s lunch and dinner)

Day 5:

B: Fried Eggs with Meat of Choice, Oroblanco. (Use up any leftover Hollandaise. – Reheat by whisking in a little warm water. )
L: Pulled Pork Stuffed Sweet Potatoes (Use just a tiny bit of HFCS free BBQ. BullsEye uses real sugar) with celery on the side.
D: Shredded Pork Nachos with Avocado, Cheese, Tomatoes, Onions (Use as few GF, O Corn chips as possible)

Day 6:

B: Kids: Oatmeal with Apples, Cinnamon, Honey, Molasses and Coconut Milk
Me: Smoothie of choice.
L:  Brie and Ham Roll-Ups with Pickles (Start Caramelizing Onions for tonight’s soup – When done, save some for tomorrow’s breakfast)
D: French Onion Soup  ***(Recipes like this are easy for me, because I have a freezer filled with an entire beef and it’s bones. If you don’t have that luxury, you can either swing by Tim’s Meats here in Cd’A and they will gladly sell you all the bones you want. OR you can find an easier recipe.)🙂 with Roast Pears

Day 7:

B: Eggs with Caramelized Onions Oroblanco or Oranges
L:  Leftover Soup with Pears or Fruit
D: Large Ham with Buttered Peas and Roast Carrots (I buy extra hams right before/after Christmas when they are on sale for pennies a pound, they make for wonderful dinner/breakfasts and lunches.)

Meal Plan: 1/5/13-1/11/13

So, I thought I would share – I don’t like salads.  Not unless they have something fried on top.. And since that’s out for a while.. You will notice my lunches rarely include salads. So, if you are someone who eats salads, you could take these meal plans and make a ton less work for yourself!🙂 As long as they are filling to you and you include lots of good stuff, go for it.🙂

Day 1:

B: Cream Cheese Pancakes w/ Huckleberries Sauteed with Lemon and Honey
(Reduce to as close to syrup as you can get – good to do night before.)
L:  Tuna Salad (Tuna, Mayo, Dill Pickles, Black Olives) in lettuce.
D:  Olive, Garlic and Lemon Chicken, Cherry Tomato Salad with Kalamata Olives, Feta, Olive Oil and Balsamic Vinegar (or remaining black olives from lunch. Use any leftover Lemons in Lemon Water or sparkling Lemon Water after dinner or with breakfast)

Day 2:

B:  Bacon and Scrambled Eggs drenched in Frank’s Hot Sauce :)  (Hashbrowns for the kids)
L:  Smoothies (Whole Fat Yogurt, Huckleberries, Honey, Coconut Milk)
D:  Cast Iron Grilled Pork Chops with Butter/Cream/Garlic Sauce, Cauliflower Tater Tots, Roasted or Steamed Broccoli

Day 3:

B:  Eggs in Roasted Tomato Sauce (Save extra tomato sauce to help with dinner)
L:  Ham roll ups with cheese strips or cream cheese spread with celery and carrots and Avocado dip. (Use some of this weeks avocados to make Avocado dip. Will go well with today’s lunch and tomorrow’s)
D:  Spaghetti Squash with Meat Sauce and Marinated Mushrooms

Day 4:

B: Spinach, Mushroom, Feta Omelets (Save enough Spinach and Mushrooms for Day 6/7’s meal)
L:  Leftover Spaghetti
D: Crock Pot Beef and Broccoli with Cauliflower “Rice”

Day 5:

B:  Bacon Omelet Bites and a Smoothie of choice
L:  Chips with Avocado, Black Bean, Corn Salsa (organic, organic, organic.. org..🙂 )
D:  Paleo Chicken Enchiladas (Use leftover avocado from lunch along with the leftover “salsa”

Day 6:

B:  Paleo “Cereal”
L:  Leftover Chicken Enchiladas
D:  Crab Cakes with Hollandaise, Poached Egg, Spinach and Bacon

Day 7:

B:  Sausage and Eggs. Fruit.
L: Smoothie of Choice, Salad of choice
D: Chicken Marsala and Mushroom Stew (Do not dust chicken before cooking as recipe states. It doesn’t need it. If you feel it does, use potato starch) Save leftovers for tomorrow’s lunch.

Meal Plan: 12/28/12 – 1/4/13

12/28/12 – 1/4/13

Fruit on hand; Grapes, Bananas, Oranges

Day 1:
B: Eggs, 4 Bacon, Orange, Coffee (kids have hashbrowns as well)
L: Leftover Cheeses and Meats from X-mas (Brie, Salami, etc)
D: Roast Beef, Brocolli Salad and Green Beans with lemon butter

Day 2:
B: Eggs, Salsa, Avacado and (3) Bacon
L: Paleo “cereal” and yogurt, fruit
D: Chicken Cashew Lettuce Wraps

Day 3:
B: Eggs with slab ham and Hollandaise
L: Leftover Lettuce Wraps, fruit
D: Meatball Soup w/ Parmesan Cheese Crisps (Meatballs use egg whites leftover from Hollandaise) Make double meatballs for later in week.

Day 4:
B: Eggs, Bacon/Sausage, Orange (kids have hashbrowns as well)
L: Leftover Soup
D: Roast Whole Chicken, Roasted Carrots and Brusselsprouts with Avacado and Lime

Day 5:
B: Eggs, Bacon/Sausage, fruit
L: Leftover chicken – Chicken Salad with fruit
D: Salmon with herb butter, Garlic green beans and sauteed onions

Day 6:
B: Egg muffins w/ hollandaise sauce (use whites in “muffins”, spinach, mushrooms, and sausage
L: Dim Sum Meatballs (Using extra meatballs made Sunday)
D: Caramelized Onion and beef stew w/ carrots and beef broth

Day 7:
B: Scrambled eggs with leftover caramelized onions
L: Beef Nachos w/ Organic corn chips. (Tomatoes, olives, cheese, onions, avacado)
D: Glazed Pork Chops with pineapple (Use extra pineapple from yesterday’s Dim-Sum Meatballs) and Peas