recipe

Monday Meal Plan 7/14

Can you believe it’s already the middle of July?? This summer is flying by! I sat my butt (which is getting more and more toned every day, hooray!) on the couch most of the weekend and happily wasted it… At least it was raining and cloudy all day Saturday. I got a few good naps in too, and planned out all of our meals for the week. Here’s what’s on the menu:

Breakfasts:

Avocado, Chopped Hardboiled Egg and Mozzerella on Toast, with a Banana

On Rest Days – Chocolate Peanut Butter Banana Protein Shake

(Sorry, I don’t have recipes for either of these, I’m kinda just throwing some things together and hoping for the best. I’ll add recipes later this week if they turn out well and I remember!)

 

Lunches:

Dinner leftovers and…

Avocado and Apple Chicken Salad over Spring Mix Greens (I never made this last week…)

 

Dinners:

Polenta with Roasted Red Peppers and Fontina (and I’m adding crumbled Sweet Italian Turkey Sausage to the skillet mix)

 

Biggest Loser’s Sexy Joe’s on a Whole Wheat Bun with Cauli-Tots (I’m making 6 servings out of the Sexy Joe Filling)

Avocado Chicken Parmigiana with Steamed Green Beans and Carrots

 

All of these meals are about 330 calories each. 3 meals a day at 330 calories each = 990 calories, plus a 240 calorie afternoon snack, and a 200 calorie dessert each day, brings me my goal total of 1430 calories per day. Just like last week, I also planned my carbs around my runs. I’m excited to give this diet plan a real chance this week since it’s a more “normal” week for me.

What’s on your meal plan this week?

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Monday Meal Plan

Mondays are my easy run days. I think the longest run I have on a Monday during my marathon training is just 5 miles. Just 5 miles. Who would’ve ever thought I’d be saying 5 miles was just 5 miles!? Anyways, I digress. I figured since I had easy runs on Mondays, and a pretty predictable day of watching my niece and maybe going to yoga at night, I’d dedicate my Monday posts to my weekly meal plans. I’m always looking for new good recipes, maybe some of you are too? If I’m going through this much work to put together my recipes for the week, I may as well share! So….

Breakfasts:

Ham and egg English muffins (homemade – cross your fingers!), with fresh pineapple

Whole Wheat English Muffins

On rest days – hardboiled eggs with fruit (banana, strawberries, cherries)

Lunch :

Dinner leftovers and…

Avocado and Apple Chicken Salad

Avocado and Apple Chicken Salad

Dinners:

Baja Style Turkey Tacos on homemade Corn Tortillas

Baja Turkey Tacos

Homemade Corn Tortillas

 

Thai Chicken Curry with steamed broccoli and brown rice/or steamed carrots and cauliflower for lunch leftovers

Thai Chicken Curry

 

BBQ Bacon Cheeseburger with lettuce and tomato and green beans

BBQ Bacon Burger

Meat stir fry with veggies – This is my “just it case” meal and will be whatever’s left in the fridge at the end of the week!

 

There are also snacks and desserts in there too. We have standard inexpensive snacks that we keep in the house and a Kitchen Safe full of fun sized chocolates for desserts. But that’s all another story for another day. What’s on your menu this week?

Wolf Lake

I officially have a new favorite running trail. This morning, I decided I was sick of my normal neighborhood running route, and since I only work afternoons on Tuesdays, I went to Wolf Lake in North Hammond to run the trail around the lake. I couldn’t find much info online about the length of the trail (it’s either a 3, 5.4, or 7 mile loop?) or even a map of it. And, unfortunately, I only had a 3 mile easy run to complete today so I didn’t get to explore too much. The portion that I ran (and almost ran) was gorgeous though! It truly captured the Northwest Indiana vibe. Vintage industrial meets Wetlands and Wildlife.

Wolf Lake Hammond Indiana Trail

Wolf Lake Hammond Indiana Trail

Wolf Lake Hammond Indiana Trail

Wolf Lake Hammond Indiana Trail

My pace was all over the place because I had to stop to walk through a very large gaggle of geese. Twice. I still got my 3 miles in and I found a new favorite running place so no harm done. Oh, I also saw a swan and a giant turtle out on my run today. So cool!

I promised the other day that I’d post my balsamic marinated grilled summer veggies recipe. Well, it didn’t turn out as good as I’d hoped. A little too vinegary and sweet. I might add a little molasses and/or cinnamon next time to cut the vinegar. Also, I know I let it sit too long. Next time, just 15 minutes in the fridge! Here’s the recipe if you feel like testing it out with the tweaks. (Let me know how it goes!):

Balsamic Veggie Ingredients

Balsamic Veggie Ingredients

Balsamic Marinated Summer Veggies

You’ll need:

2 Zucchini

2 Yellow Squash

1 Red Pepper

1 TBSP Extra Virgin Olive Oil

2 TBSP Low Sodium Soy Sauce

2 TBSP Balsamic Vinegar

2 tsp Basil

Salt and Pepper (to taste)

1. Thinly slice the veggies and place in a large bowl.

2. In a smaller bowl combine the olive oil, soy sauce, balsamic vinegar, basil (and here’s where I’d add 1 TBSP molasses and 1 tsp cinnamon)

3. Pour the marinade over the veggies and mix to coat. I used my hands.

4. If grilling, place in a tin foil packet and put on the second shelf, or out of direct flame. Leave on the grill for 15-20 minutes with the lid down. If baking, place in a shallow baking dish and back at 350 for 15-20 minutes or until some edges begin to brown.

Grilled Dinner Du Jour!

Grilled Dinner Du Jour!