It feels IMPOSSIBLE to me to sit down and plan out a week’s worth of food, every meal for an entire week…
What if I don’t FEEL like the foods I picked?
What do I pick for 21 meals and 14 snacks, 35 times eating total?
How do I balance it all and make sure I’m eating proper portions and proportions?
It just sounds like way to big an undertaking for the amount of available time I have on my hands on a weekly basis.
What I can do is Food Prep on the Fly.
I look in the fridge, see what’s there and make stuff.
I was especially motivated on Saturday to do this seeing it’s back to school time.
So I popped my head in the fridge and the first thing I noticed was the two heads of lettuce I had bought on Monday. They needed to get used. I snuck a peek in the cupboard and found a can of cream of brocolli soup. I chopped up the brocolli, added the soup and baked this baby on about 375 for two hours. I stirred a few times. Why so long? I wanted it to get really soft and creamy… it did and it was yum, like comfort food. I kinda wish I had two more heads of brocolli because talking about it is making me CRAVE it. Better put that on the WalMart online ordering list 😉
Next I decided to pull out the ingredients I had on hand to make vegetarian lasagna. I did forget to get mozarella so I subbed in Cheddar instead. I put this in the crockpot to cook.
Ingredients included: Tomato sauce, peppers, onion, zuchinni, kale, ricotta, cheddar and oven ready lasagna noodles.
Here’s the original recipe video I got this idea from:
I bought a huge bag of oatmeal at Costco a couple of weeks ago and I have done nothing with it. So I went to Pinterest and found a recipe for Freezer Oatmeal and the result was this:
Finally I made Chalene Johnson’s Lemon Ginger Water. So yum!
That’s it! I did all this in less than two hours including prep and cleanup, not counting cooking time. So happy to have a bunch of healthy foods ready to go. I’ll be trying this again at another date.
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