Menu Monday 07 June 2010

Menu for the week of June 7, 2010

Here’s the menu for my family for the week of June 7th. This week is Vacation Bible School at my church! I love VBS week, and so do my kids. I’m working in the kitchen for the week, and we’re having hot dogs and chili for all of the workers for VBS every night before it starts so that they don’t have to worry about meals.

I am entering week 3 of combining the strict following of the 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) 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. Last week my cake habit got the best of me. I indulged in a slice of my son Jeb’s birthday cake, and ate a couple of doughnuts. I’m a little bit irritated at myself.

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 Abs diet dinners are all very quick fixes. I’m going to go ahead and list them, in case we get tired of hot dogs and chili and want something before we head to the church every evening.

The kids 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 kids, 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.

Monday:

Breakfast:

egg white omelet with chopped vegetables, 1 whole-wheat English muffin with butter

Snack 1:

raw mixed vegetables with ¼ cup hummus

Lunch:

3 ounces sliced turkey breast on Whole Wheat Flour Tortilla, 3 slices avacado, mixed greens, tomato. 1 cup mixed greans with 2 tsp olive oil and vinegar.

Snack 2:

Banana Split Smoothie (because we never got to it last week and Kaylee is really wanting to try it.)

Dinner:

Asian chicken salad: 2 cups mixed greens, red onions, tomato wedges, 3 ounces cooked chicken, ½ cup mandarin oranges, 1 ounce cashews tossed with 1 TBS olive oil and vinegar.

Snack 3:

1 cup berries with 2 TBS plain yogurt

Tuesday:

Breakfast:

1 cup whole grain cereal with 2 TBS raisins and 1 cup milk, 1 banana

Snack 1:

plain yogurt mixed with 2 TBS dried fruit and 2 tsp honey

Lunch:

1 cup tomato soup, 2 ounces roast beef with lettuce, tomato, mustard on Whole Wheat Honey Oatmeal Bread

Snack 2:

1 stick string cheese, 2 whole wheat crackers

Dinner:

Spaghetti on whole wheat noodles, salad

Snack 3:

1 ounce almonds, 4 ounces cantelope

Wednesday:

Breakfast:

1 cup oatmeal with 2 TBS dried fruit, cinnamon, ¼ cup plain yogurt, and 1 cup orange juice

Snack 1:

1 ounce raisins

Lunch:

Tuna, red potatoes, string green beans, on a bead of mixed greens with olive oil and vinegar

Snack 2:

graham cracker with cashew butter, piece of fruit

Dinner:

Hamburger on whole wheat roll

Snack 3:

yogurt

Thursday:

Breakfast:

Refreshing & Minty Melon with Yogurt, oatmeal with maple syrup

Snack 1:

container of yogurt, V8 juice

Lunch:

tossed salad with chick peas and hard cheese.

Snack 2:

Honey and pecan smoothie

Dinner:

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

Snack 3:

2 kiwifruits

Friday:

Breakfast:

Scrambled eggs with tuna, whole wheat toast

Snack 1:

1 ounce almonds, 4 ounces cantaloupe

Lunch:

2 ounces turkey breast on mixed greens with dried cranberries

Snack 2:

container of yogurt, banana

Dinner:

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

Snack 3:

Yogurt

Saturday:

Breakfast:

scrambled eggs, fresh fruit

Snack 1:

Chocolate and Peanut Butter Smoothie

Lunch:

cup of clear broth soup, mixed green salad with olives tossed with olive oil and vinegar

Snack 2:

1½ cups watermelon chunks

Dinner:

dinner out

Snack 3:

fresh fruit

Sunday:

Breakfast:

2 Oatmeal Blender Waffles, ½ banana

Snack 1:

container of yogurt

Lunch:

baked potato topped with saute’d onions, green pepper and broccoli

Snack 2:

10 almonds

Dinner:

Turkey Burgers with Basil Mayonnaise, Homemade Whole Wheat Buns, Scrumptious Sweet Potato Sticks, fruit salad

Snack 3:

Scoop of ice cream

Hallee

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