On the menu: June 6th-June 11th

I know I've published a lot of posts today, but I've had a ton on my mind for the last week and just too little time to let it out of my finger tips.  I want to try to post my weekly food plan for the week every Monday, so this will be my first one.  Next week when I post another, I'll let you know how the previous played out.


Monday, June 6th:

• Breakfast: vanilla nutrimeal shake made with water and frozen mixed fruit including wild blueberries, pineapple, mango, peaches & strawberries
• Lunch: leftover Maryland Crab Cake, carrots & leftover buffalo chicken dip (about 1/3 c)
• Snacks: pear & cottage cheese, USANA chocolate snack bar
• Dinner: feta & spinach stuffed chicken breaks, roasted veggies

Tuesday, June 7th:

• Breakfast: dutch chocolate nutrimeal shake made with water and ice
• Lunch: green salad made with iceberg lettuce, red onions, tomatoes, carrots, olives, red beets, mushrooms and hard boiled eggs (2)
• Snacks: pear & cottage cheese, USANA oatmeal snack bar
• Dinner: Steak, grilled onions & mushrooms

Wednesday, June 8th:

• Breakfast: scrambled eggs with spinach, onions, tomatoes and a little feta cheese
• Lunch: green salad made with iceberg lettuce, red onions, tomatoes, carrots, olives, red beets, mushrooms and hard boiled eggs (2)
• Snacks: apple & cottage cheese, USANA chocolate snack bar
• Dinner: pesto pork chops, green beans

Thursday, June 9th:

• Breakfast: vanilla nutrimeal shake made with water and frozen mixed fruit including wild blueberries, pineapple, mango, peaches & strawberries
• Lunch: green salad made with iceberg lettuce, red onions, tomatoes, carrots, olives, red beets, mushrooms 
• Snacks: apple & cottage cheese, USANA oatmeal snack bar
• Dinner: dutch chocolate nutrimeal shake made with water and ice

Friday, June 10th:

• Breakfast: vanilla nutrimeal shake made with water and frozen mixed fruit including wild blueberries, pineapple, mango, peaches & strawberries
• Lunch: green salad made with iceberg lettuce, red onions, tomatoes, carrots, olives, red beets, mushrooms 
• Snacks: apple & cottage cheese, USANA chocolate snack bar
• Dinner: Headed to the Orioles game with my best gal Marion; might eat at the ball park but I'm really not sure yet. 

Saturday, June 11th:

• Breakfast: scrambled eggs with spinach, onions, tomatoes and a little feta cheese
• Lunch: vanilla nutrimeal smoothie made with water and frozen fruit including wild blueberries & strawberries
• Snacks: apple & cottage cheese, USANA chocolate snack bar
• Dinner: dutch chocolate nutrimeal shake made with water and ice

Some notes on the menu:  the bf is teaching a class in neighboring state Thursday & Saturday, so I will most likely be cooking for one those days/nights.  And that means I will most likely NOT cook, and instead I will replace those meals with shakes just for simplicity's sake. 

My frozen fruits are from those big bags you get at the discount stores like BJ's.  I love having that handy for mixing in with my shakes.  And try tossing some fresh or frozen spinach in as well; you won't notice a difference in taste or texture as long as you are also using frozen fruit, but you are supercharging the vitamin content. It will be an awful color green though, so if you are a visual eater like I am, opt for a solid color cup with a lid.  I've found a half of a fresh or frozen ripe banana can mask the taste of 1 1/2 c of frozen spinach.  But definitely check your teeth before heading into the office or out to the shop...the spinach is notorious for sticking.