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Menu Monday 17 May 2010

Posted by Hallee on May 17, 2010 in Hallee's Galley, menus & menu planning |

Menu Monday

Menu for the week of May 17, 2010

Here’s the menu for my family for the week of May 17th. This is something different this week.  While working on the Power of a Praying Wife last week, I was convicted that I need to work on my physical health and fitness.  I eat extremely healthy meals, but I have a problem with portion control.  Couple that with my love of all things cake and my lack of focused exercise this winter, I gained too much weight.

I even have had to go on blood pressure medicine, and my doctor thinks if I can lose 20 or 30 pounds, I can come back off of it.  Consequently, I have decided to do a strict Abs Diet for Women menu plan (well, strict in the sense of measurements, less strict in the sense of how it’s prepared and seasoned) and I will be prayerfully and diligently performing the Walking the Walk: Getting Fit With Faith journal and exercise regimen, pulling some meals from there when I’m faced with shellfish or pork in the Abs Diet menu.  The Abs diet calls for eating every 2 hours, so I am including the snacks in my menu plan in case there is someone who wants to do it with me.  I will post the recipes as quickly as I can get them posted.

The boys will be eating with me, mostly.  There’s a lack of starch in the Abs Diet menu, so I’ll be giving them starches here and there.  I’ve added their meals to the menu.  Those things I will not be eating with the boys, you will find the words in green.

I will be posting about this in detail at the end of this four weeks.

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them.

As far as desserts go, Scott has been begging to make some ice cream, so we’re going to play around with some ice cream flavors.  I have a fresh coconut that I thought I would make a coconut cake out of, but that would just be too much temptation my first week doing this diet.


Monday:

Breakfast:

Scrambled eggs with tuna, whole wheat toast

Snack 1:

Berry Smoothie

Lunch:

Snack 2:

Cucumber with cottage cheese

Dinner:

Mouthwatering Cornmeal Crusted Rainbow Trout, fresh green beans with slivered almonds, Perfect Brown Rice

Snack 3:

Yogurt

Tuesday:

Breakfast:

Refreshing & Minty Melon with Yogurt, oatmeal with maple syrup

Snack 1:

Honey and pecan smoothie

Lunch:

Chicken, feta, and romaine in a Wonderful Whole Wheat Tortilla, fresh berries

Snack 2:

Mozzarella cheese and whole wheat crackers

Dinner:

Individual pizzas made with chicken, ricotta cheese, and mozzarella cheese, fresh fruit

Snack 3:

Yogurt

Wednesday:

Breakfast:

Snack 1:

Lunch:

Spinach and romaine salad with mandarin orange slices, sliced strawberries, red onion, drizzled with olive oil and red wine vinegar

Snack 2:

Apple and peanut butter

Dinner:

Scrumptious Steak and Mushrooms, fresh green beans, baked potato, green salad

Snack 3:

Scoop of ice cream

Thursday:

Breakfast:

Oatmeal Blender Waffle topped with scrambled egg and salsa

Snack 1:

Pumpkin and Pecan Smoothie

Lunch:

Turkey Reuben Sandwich

Snack 2:

Mozzarella cheese and whole wheat crackers

Dinner:

Snack 3:

Yogurt

Friday:

Breakfast:

Hard boiled egg, turkey bacon, whole wheat toast

Snack 1:

Chocolate and raspberry smoothie

Lunch:

Mixed green salad with smoked salmon, watermelon, cantelope

Snack 2:

Cucumber with cottage cheese

Dinner:

Chicken parmesan over spinach leaves, over whole wheat spaghetti noodles, garlic bread, spinach salad

Snack 3:

Yogurt

Saturday:

Breakfast:

Scrambled eggs with black beans, corn, whole wheat toast

Snack 1:

Berry Smoothie

Lunch:

Mixed green salad with chicken, garbanzo beans, roasted red peppers

Snack 2:

Cannellini beans blended with garlic and rosemary served with broccoli and carrots

Dinner:

Women’s Banquet at church

Snack 3:

Yogurt

Sunday:

Breakfast:

Cold cereal, fresh fruit

Snack 1:

Lemon and Almond smoothie

Lunch:

Tuna sandwich, fresh fruit

Snack 2:

Apple and peanut butter

Dinner:

BBQ salmon, rice pilaf, green peas

Snack 3:

Scoop of ice cream

Hallee


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