Menu Plan Monday: 5/16/16

Menu-Plan-Monday-1

5/16/16 – 5/26/16

WEEK#1

Sunday:   Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

Monday:   Cheesy Goulash

Tuesday:    Noodle Soup and Grilled Cheese Sandwiches

Wednesday: Salad – Chicken Salad /Strawberry and Blueberry

ThursdayAmish Breakfast Casserole and Sausage

Friday:   Hamburgers and Tots

Saturday:  Cheesy Ham and Potato Soup/ Salad

Sunday:  CHICKEN RISOTTO

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream

of mushroom soup

2 cups chicken broth

1 cup fresh mushrooms, sliced

2 tablespoons chopped green bell pepper

3 tablespoons chopped fresh basil

1 tablespoon dried minced onion

1 teaspoon dried oregano

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

4 chicken thighs

3 tablespoons Italian-style dry bread

crumbs

2 tablespoons grated Parmesan cheese

Directions:

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

WEEK#2

Monday: Meatloaf –Mashed Potatoes – Carrots

Tuesday: Tacos (crockpot)

TACOS FOR A CROWD (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells
Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells

Wednesday:  Tater Tot Casserole

1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

Thursday:  EASY BEEF ENCHILADAS (What’s For Dinner Site)

Ingredients
2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

 

Wishing you a wonderful week!!

Discover White Bear Lake: Little Free Libraries of White Bear Lake

Hello Friends  –

A new little addition over at my other blog,  Reading in White Bear Lake, is making it’s debut today.  I  love the Little Free  Libraries popping up all over White Bear Lake.  I hope to someday have my very own Little Free Library.   Until, I do hubby and I will be biking to various Little Libraries and leaving one of the books or audiobooks, I have reviewed on Reading in White Bear Lake for others to enjoy. 

As I continue on my path to own less, I don’t keep books after I read them.   So what better way to share the books or audio books with the community of White Bear Lake!!

On Saturday, May 7th, I placed an audio book, The Art of Arranging Flowers in the Little Free Library locate by Indulge Salon at 2183 3rd Street in Downtown White Bear Lake. 

If you read my review of The Art Arranging Flowers  by Lynne Barnard and would like to listen to this audio book, head over to the Little Free Library by Indulge Salon.

I hope to place more of the books and audio books I have reviewed at various free libraries around White Bear Lake.   Not many of the Free Libraries are actually on the Little Free Library website map.  If you know of a location of a free library around White Bear Lake, please let me know.

MY REQUEST TO YOU:   If you take this audiobook from this free library,  please leave a comment on this post so others know it has been picked up.   Once you have enjoyed the audiobook, please leave another message of the Free Little Library location you have place it in after listening to it, so the next person can locate it.    Please leave the sticker on audiobook with the URL, readinginwbl.org.   

I look forward to seeing who enjoys the books and gets to visit White Bear Lake, our beautiful community.

 

Paul and I rode our bikes by White Bear Lake, it was great to see the boats returning to the lake.

We heading back home after a stop at Ramsey County Beach.   What a beautiful day we enjoyed!!

 

Happy Reading,

Menu Plan Monday: May 1, 2016

Menu-Plan-Monday-1

4/30/16  – 5/15/16

It has been while since we have menu planned.  April was our challenge month – we tried to use up as much food in our home as possible.  We also had a large party for my father-in-law’s 90th birthday, so needed a lot of fridge room.   I also went out of town for 4 days and hubby was on his own for feeding the family.

hungry

This might be the picture hubby sent me of the nutritious meal he made while I was out of town.   So needless to say, I  am back to meal planning.  Lots of veggies on the menu plan for the next two weeks!

 

WEEK #1

Saturday – Rotisserie Chicken

Sunday, 1 – (Lakeshore Players) – Turkey Focaccia Club,  Bean Salad, Fruit Salad and Dessert

Monday , 2nd – Cheesy Stuffed Zucchini (Fresh HP 4/22/16)

Tuesday, 3rd  –Broccoli Quinoa Bake  (Fresh HP 4/22/16)

Wednesday,  4th  – (MacPhail Center) –  Mom’s Mac and Cheese – Chicken Sausage

MOM’S MACARONI AND CHEESE

1-1/2 cups uncooked elbow macaroni

5 tablespoons butter or margarine, divided

3 tablespoons all-purpose flour

1-1/2 cups milk

1 cup (4 ounces) shredded cheddar cheese

2 ounces process American cheese, cubed

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Thursday, 5th –(Working Late) –

RAVIOLI CASSEROLE

-Double package of ravioli from Costco, any kind.  We love the spinach and cheese. 

For those of you without a Costco, a double package contains 2 lbs of ravioli.

-One jar of your favorite marinara or spaghetti sauce.  I use a box of Pomi marinara with a splash of red wine and fresh herbs or garlic I might have one hand.

-Mozzarella and Parmesan cheeses, enough to cover the top of a 9 x 13 pan.

Boil the ravioli until al dente.  Spread it all out in a 9 x 13 pan, cover with sauce, and sprinkle with cheeses.  Heat through at about 350 degrees until cheese is thoroughly melted.

Friday, 6th –  BBQ Pork Sandwiches, Coleslaw and Chips

BARBECUED PORK

Makes 8 servings

2 lbs. boneless pork top loin
1 cup chopped onion
3/4 cup diet soda
3/4 cups barbecue sauce

Combine all ingredients in a crockpot.  Cook covered on high for 5-6 hours or until meat is very tender.  Drain and slice or shred pork.  Serve it on wheat buns. 

Saturday, 7th-  Chicken Noodle Soup

Sunday, 8th –  Rotisserie Chicken X 2 – Brussels Sprouts and Potatoes (Fresh HP 3/25/16)

WEEK #2

Monday, 9th – (Paul’s Surgery) –

CHICKEN RISOTTO

Ingredients:

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream

of mushroom soup

2 cups chicken broth

1 cup fresh mushrooms, sliced

2 tablespoons chopped green bell pepper

3 tablespoons chopped fresh basil

1 tablespoon dried minced onion

1 teaspoon dried oregano

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

4 chicken thighs

3 tablespoons Italian-style dry bread

crumbs

2 tablespoons grated Parmesan cheese

Directions:

1.

Preheat oven to 325 degrees F (165 degrees C).

2.

In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

3.

Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

4.

Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

Tuesday, 10th –(Soccer Practice 6:00) Chicken Pot Stew (Fresh HP 3/25/16) – Rhubarb Pudding Cake

Wednesday, 11th – Spring Time Salad (Fresh HP 3/25/16)

Thursday, 12th  – (Soccer Game Chippewa Falls, WI 7:30) Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

Friday,13th –Tournament – Minestrone (Fresh HP 4/29/16)

Saturday, 14th  – Tournament /MN United Game – Beef Stroganoff – Roasted Potatoes  (Fresh HP 4/29/16)

Sunday, 15th – Tournament – Chopped Asian Salad  (Fresh HP 4/29/16)

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: March 14th – 2016

Saturday, 12th – Ravioli’s with Green Beans with Butter and Cream Sauce

Sunday, 13th – Rotisserie Chicken – Stuffing and Carrots

Monday,14th – –Beef and Broccoli over Rice (Crockpot)

Tuesday, 15th – Pasta and Cream Sauce – Broccoli

Wednesday, 16th  – Chicken Caesar Salad

Thursday, 17th – PORK MARSALA garlic green beans & potatoes (Fresh February 12th, 2016)

Friday, 18th – Spinach 3-Cheese Stuffed Shells

Saturday, 19th – ALMOND CRUSTED TILAPIA Butternut Squash & Kale (Fresh February 5th, 2016)

Sunday, 20th  – Corned Beef and Cabbage

 

Monday, 21st- Chicken Quinoa Soup (Fresh20- March4th)

Tuesday, 22nd – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Wednesday,23rd – Teriyaki Chicken Casserole

Thursday, 24th – French Toast and Eggs

Friday, 25th  -Fish and Chips

Saturday, 26th – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

Sunday,  27th – Ham  – Honey Glazed Carrots – New PotatoesHot Fudge Pudding Cake and Ice Cream

 

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

 

Wishing you a wonderful week!!

Menu Plan Monday: February 29th, 2016

Menu

February 27th –  March 6th, 2016

Hello Friends –  Hope you have had a wonderful weekend.   The sun is shining, which makes this girl smile!    Hoping for a quick shop today as my cute boy and I are heading to Lakeshore Players tonight!   DATE NIGHT!!   Hope you all have a wonderful, productive and warm week!

 

Saturday, 27th – (DATE NIGHT) Rotisserie Chicken – Roasted Winter Veggies (Fresh February 12th, 2016)

Sunday, 28th –   Cheese Wild Rice Soup (Simple Delicious–Cookbook Brown pg 40)

Monday, 29th – (Soccer) – Chicken and Bacon Caesar Wraps – Chips – Winter Fruit Salad

Tuesday, 1 – (Mom working late/Soccer/FPU) – Sub Sandwiches and Chips

Wednesday, 2nd – (confirmation) ALMOND CRUSTED TILAPIA Butternut Squash & Kale (Fresh February 5th, 2016)

Thursday, 3rd – (soccer) TURKEY BLACK BEAN CHILI (Fresh February 26th, 2016)

Friday,  4th – Ravioli’s with Green Beans with Butter and Cream Sauce

Saturday, 5th – APPLE PORK CHOPS butternut green bean sauté (Fresh February 26th, 2016)

Sunday, 6th – PORK MARSALA garlic green beans & potatoes (Fresh February 12th, 2016)

 

Monday, 29th – (Soccer) ROAST ROSEMARY CHICKEN Spinach & Potatoes  (Fresh February 19th, 2016) (bakes 45 minutes)

Tuesday, 1 – (Soccer/FPU)  –  Crab Salad Croissants

Wednesday, 2nd – (confirmation) Bean and Quinoa Soup – (Fresh February 19th, 2016) (chop veggies ahead of time)

Thursday, 3rd – (soccer) – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Friday,  4th –  Stovetop mac and Cheese and Peas

Saturday, 5th – Beef and Broccoli over Rice (Crockpot)

Sunday, 6th – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

 

Future Meatless Meals:

Fish with Lemon Dill Quinoa – (Fresh, January 29, 2016)
Egg Fried Rice
Spinach 3-Cheese Stuffed Shells
Butternut Squash Soup and Grilled Cheese
Pancakes and Egg

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: February 15th, 2016

Menu

February 15th – 28th, 2016

Hello Friends –  Hope you have had a wonderful weekend.   We are a little late on our menu plan this week.  Since we have Monday off, we decided to save our shopping for Monday.   As you can see we have a lot of carry over from our last menu.  This sure made for easy planning this week.  Hope you all have a wonderful, productive and warm week!

Some Favorites from our last menu:

Oven Roasted Green Beans
Slow Cooked French Onion Soup (8 Hours) – (Eating Well – Jan/Feb 2016 – pg 48)
Rutabaga Fries (Fresh December 25th, 2015)
Quinoa Pilaf – (Fresh, January 22, 2016)
Apricot Pork Chops
Tomato Soup with Grilled Cheese Croutons

 

Monday, 15th – (Soccer) Sausage Stuffed Squash, and Kale Salad (Fresh, January 29, 2016) with Rutabaga Fries (Fresh December 25th, 2015) 

Tuesday, 16th – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Wednesday, 17th – Biscuits and Gravy

BISCUITS  AND GRAVY (Family Fav) – Double Recipe for our Family –

25 min | 5 min prep

SERVES 6 -8

· 1 lb bulk pork sausage

· 2 tablespoons butter or margarine

· 6 tablespoons all-purpose flour

· 1/4 teaspoon salt

· 1 teaspoon pepper

· 3 1/2 cups milk

  1. In a large saucepan, cook the sausage over medium heat until no longer pink.
  2. Stir in the butter until its melted.
  3. Sprinkle the mixture with the flour.
  4. Gradually stir in the milk, salt, and pepper.
  5. Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
  6. Serve over biscuits.

Thursday, 18th – (Soccer) – Chicken and Bacon Caesar Wraps – Chips – Grapes

Friday, 19th – (Meatless) – Fish and  Chips

Saturday, 20th – BROCCOLI HAM CHEDDAR RICE (Fresh February 5th, 2016)

Sunday, 21st –  DIJON MUSHROOM PORK – Salad (Fresh, January 22, 2016)

 

Monday, 22nd  -(Soccer) – SHRIMP SCAMPI,  spinach rice and Pears (Fresh January 15th, 2016) – Double for our family

Tuesday, 23rd – (Soccer & FPU) – Chicken Salad and Veggies

Wednesday, 24th – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

Thursday, 25th – (Soccer) – ALMOND CRUSTED TILAPIA Butternut Squash & Kale (Fresh February 5th, 2016)

Friday, 26th – (Meatless) Alfredo Gluten Free Pasta with Shrimp and Salad

Saturday, 27th – Rotisserie Chicken – Roasted Winter Veggies (Fresh February 12th, 2016)

Sunday, 28th –  PORK MARSALA garlic green beans & potatoes (Fresh February 12th, 2016)

 

 

 

 

Future Meatless Meals:

Fish with Lemon Dill Quinoa – (Fresh, January 29, 2016)

Egg Fried Rice

Spinach 3-Cheese Stuffed Shells

Butternut Squash Soup and Grilled Cheese

Stovetop mac and Cheese and Peas

Pancakes and Egg

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Week #10: Take Time to Stretch– Journey to a Healthier and Happier You

52_Small_Changes_-_CoverLR

Welcome!!     I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.   Life happens, it happens to all of us.  Our tendency is to say, “I missed two weeks, I might as well give up”.  I don’t believe that, I just keep moving forward at my own pace.  As you can see again, it is a struggle for me to post each week.  I could just sit down and write a number of posts at once, but that would not be the truth.  The truth is I struggle to find time to take care of myself.  I spend most of my time caring for others and neglecting myself.    That is why you see such breaks in my posting.   I have to be honest so you can see the struggle is real and it is real for many people!

So know you are not alone.  No matter what façade we present we all struggle to keep with long term goals.  I wonder how many people had a goal to go to the gym in 2016….are they still going??   I am still focusing on my health though life interrupts me frequently.   You just pick up right back where you were.  Every step forward is progress.  We don’t need to be on any set journey, but a forward moving journey to find health.   Each week I truly think about a change and implement it, the better my health will be.  

So just jump in….where you are!

 

This Week’s Change:   Take Time to Stretch – Stretch a minimum of 20 minutes three times weekly to maintain flexibility. 

“Blessed are those who are flexible, for they shall never be bent out of shape”  Unknown

Many people don’t know that stretching can actually help them achieve a higher level of fitness throughout their life.  As we become older our muscles naturally become tighter, and our range of motion decreases.   I certainly feel this when I don’t stretch regularly.  This decrease in range of motion leave  us more prone to injuries.  Stretching counters this and helps to release and manage stress.

The great thing about stretching, it can be done anywhere without equipment.  Bret Blumenthal recommends the following stretches to get you started.

Upper Back Stretch
Chest Stretch
Quadriceps stretch
Hamstring Stretch
Lower Back Stretch
Calf Stretch
Shoulder Stretch
Back of Neck Stretch
Side of Neck Stretch
Biceps Stretch
Triceps Stretch

My Current Habit: I tend to hold a lot of my tension in my upper back which leads to migraine headaches.   But regularly stretching, I have been able to decrease my headaches.   I suffer from chronic back pain due to a roll over car accident 11 years ago. Pain is a daily occurrence for me.  By stretching I find my pain is decrease and have less migraines.  A while back I discovered a You Tuber named Jill Hillman.   She has many yoga videos that are specifically for pain management regarding the back.   I found such relief doing these videos.  

After realizing how beneficial yoga was to me, I started participating in a weekly Yoga class at work.  So once weekly over lunch I have a yoga class at my office. 

Changes I would like to make: I would like add a stretching time twice weekly in addition to my weekly yoga class.  

Last Week’s Change: Carve out Time for yourself each day.  

How did you do last week??    I had a difficult week of staying up too late so didn’t wake up at 5:00am, but am back on schedule now and feeling good!!  Accomplishing more, planning my day, utilizing my time better and reading each day.

Stop by next Wednesday for the next change and to share your progress. 

Previous Changes:

1.   Hydrate with water.
2.   Get 7 – 8 Hours of Sleep
3.   Get Routine Activity Every Day
4.   Keep a Food Journal
5.   Develop an Optimistic Outlook
6.   Multivitamin Daily
7.   Keep Allergens Out of Your Home
8.   4 to 6 Servings of Vegetables a Day
9.   Carve Out Time for Yourself
10. Take Time To Stretch

   

Menu Plan Monday: February 1st, 2016

Menu

January  30th – February 14th, 2016

 

It is Grocery Weekend Again!   Our menu is done and starting on our shopping list.  It is a nice weekend to be out getting groceries.   That makes the task a bit more enjoyable.  We shop for 2 weeks at a  time. We find that the less we are in the store, the less money we spend. 

Some Favorites from Last Week:

No Peek Beef Tips over Mashed Potatoes (oven 2-1/2  to 3 hours) and carrots

SHRIMP SCAMPI and spinach rice (Fresh January 15th, 2016)

HAM AND BROCCOLI SOUP spinach salad (Fresh January 15th, 2016)

Chicken Enchilada Pasta – made with gluten free pasta and no could tell the difference!  WIN!!

 

Saturday, 30th – Slow Cooked French Onion Soup (8 Hours) – (Eating Well – Jan/Feb 2016 – pg 48)

Sunday, 31st – ( FAMILY MEAL) Herb and Garlic Roasted Chicken , Stuffing, Rutabaga Fries, Broccoli (Fresh December 25th, 2015)

 

Monday, February 1st – (SOCCER) Chicken Soup (Fresh, January 29, 2016)

Tuesday,2nd – (FPU) – Chicken Sausage – quinoa pilaf – (Fresh, January 22, 2016)

Wednesday, 3rd – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

Thursday, 4th –(SOCCER) DIJON MUSHROOM PORK – Salad (Fresh, January 22, 2016)

Friday, 5th –   Cheese Burgers,  Fries

Saturday, 6th – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Sunday, 7th – (FAMILY MEAL) Meatloaf, Mashed Potatoes and Corn

 

Monday, 8th – (SOCCER) Creamy Chicken Wild Rice Soup 

Tuesday, 9th – (FPU) – Chicken and Bacon Caesar Wraps – Chips – Grapes

Wednesday, 10th – Fish with Lemon Dill Quinoa – (Fresh, January 29, 2016)

Thursday, 11th – (SOCCER) Chicken Enchilada Pasta – Made with Beef Instead

Friday, 12th – Tomato Soup with Grilled Cheese Croutons

Saturday, 13th – Sausage Stuffed Squash and Kale Salad (Fresh, January 29, 2016)

Sunday, 14th – (FAMILY  MEAL)   Apricot Pork Chops,  Roasted Vegetables

 

Future Meatless Meals:

Egg Fried Rice

Spinach 3-Cheese Stuffed Shells

Butternut Squash Soup and Grilled Cheese

Stovetop mac and Cheese and Peas

Pancakes and Egg

Fish Sandwiches and Fries

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

 

Wishing you a wonderful weekend!!

 

Week #9: Carve Out Time For Yourself – 52 Weeks to a Healthier and Happier You

52_Small_Changes_-_CoverLR

“I restore myself when I’m alone.” – Marilyn Monroe

Welcome!!    I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.   We all have different challenges in our life, but join me in continuing to move forward to a healthier and happier life.  We will all make it to the end in our own time and will be  happier and healthier for it.  I am 9 weeks into my journey to become healthier and happier.   I am glad you have joined me and I hope you are seeing positive changes. We all have different challenges in our life, but join me in continuing to move forward.  We will all make it to the end in our own time and will be  happier and healthier for it.

This Week’s Change:  Carve out  a minimum of half an hour for yourself each day. 

This week I want you to dedicate time to work on your goals, meet your personal needs and explore aspirations. I am a full time caregiver and social worker, so I know how hard it is to carve out time to be alone, but it is so important.  I actually have been working on this for about a month.   My life is so full of “have to dos”, that I was never find time for my want to do.   So many aspirations put on the back burning until I have time, which never occurs.  This includes blogging, reading, reviewing books, writing and this 52 week challenge. When I have those rare moments that I have time alone, my outlook changed  – I feel restored. 

How to find the time?  That was the question I have been asking myself for years.  If I stayed up late, I was never alone as my hubby would also be up with me.   Getting up early…..so not my thing!  I have struggled with mornings for years.  My mom worked nights while I was growing up.  When I was little my brothers would keep me up late so I would sleep late the next day.  This allowed my mom to get a few hours of sleep after work.   As an adult, I  struggled every morning to get out of the bed and rush to get everything done to get to work.   Rushing to get kids to school, fighting over who showers next , etc.   I have lived that way for nearly 40 years.  

I found a book called  Early To Rise by Andy Traub and my life slowly has begun to change.   A lot hat has changed is my attitude.  I look forward to quiet mornings alone reading and reflecting.  I am finding a few minutes for my want to dos.   I plan my day and feel so much more prepared for the day when I get to work.  Time alone helps me to better manage my stress. Being able to manage daily stress makes a huge difference in my day.  Being a full-time social worker helping people during the day and in the evening I am a caretaker of my family  including my nearly 90 year old father in law.  It is easy to lose yourself in caring for others.  Someone always needs something and then you fall into bed, literally.    Now instead of hoping I will have energy at the end of the day, I give my first hour of the day to myself!

5AM

My Current Habit:  Most mornings I am awake around 5:00AM – I start the water for my coffee and let the dogs outside.  I grab my coffee, my devotional, the book I am currently reading and curl with in my favorite chair with the littlest puppy.  I am finally finding time to read review books once again.  I am still working on finding the time to write book reviews and blog more Smile    I am a work in progress!  For accountability, I post each morning onto the 5:00am club page on Facebook to check in that I am awake!

Changes I would like to make: I am trying to add fitness to my morning routine.  I would like to be on the treadmill a minimum of 15 minutes each morning.  This is definitely is a habit I hope will be mastered.

Last Week’s Change: Add more veggies to your daily intake. 

How did you do last week??   I am trying to make different veggies for the family so we don’t get bored with the meals.  This week we tried a endive and persimmons salad, which was  a new vegetable and fruit for us.  I also found I really enjoy roasted squash in my salad  at lunch.  . 


What worked for you?   Menu planning and finding recipes for more vegetables through my subscription to TheFresh20.com    I do post our menu every two week on the blog, Living in White Bear Lake.   I have all the ingredients for those meals in my home. 

Stop by for the next change and share your progress.  Since I am not always consistent with my weekly postings, subscribe to the blog and never miss a week of this “52 Weeks to Healthier and Happier You” series! 

Previous Changes:

1.   Hydrate with water.
2.   Get 7 – 8 Hours of Sleep
3.   Get Routine Activity Every Day
4.   Keep a Food Journal
5.  Develop an Optimistic Outlook
6.  Multivitamin Daily
7.  Keep Allergens Out of Your Home

8.  4 to 6 Servings of Vegetables a Day

9.  Carve Out Time for Yourself

   

Week #8: Have 4 to 6 Servings of Vegetables a Day–52 Weeks to a Healthier and Happier You

52_Small_Changes_-_CoverLR

Welcome!!    I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal. Life happens, it happens to all of us.  Our tendency is to say, “I missed two weeks, I might as well give up”.  I don’t believe that, I just keep moving forward at our own pace.    We all have different challenges in our life, but join me in continuing to move forward.  We will all make it to the end in our own time and will be  happier and healthier for it.  I am 8 weeks into my journey to become healthier and happier.   I am glad you have joined me and I hope you are seeing positive changes.  As I am sure you are noticing I am not posting each week as I had planned.  I could just write posts and schedule them to post, but this is my journey and I am really walking each step of it.   Yes, there are some weeks where I am unable to post,  but each week I personally want to be working on changing my life. 

Life happens, it happens to all of us.  Our tendency is to say, “I missed two weeks, I might as well give up”.  I don’t believe that, I just keep moving forward at my own pace.    We all have different challenges in our life, but join me in continuing to move forward.  We will all make it to the end in our own time and will be happier and healthier for it.

This Week’s Change:  Consume at least four to six servings of fibrous vegetables per day.   (One serving = 1/2 cup of non-leafy vegetables or 1 cup leafy vegetables)

My Current Habit: I actually do pretty good most days with this change.  I have 2-3 servings of vegetables at work and 2 more at our evening meal. 

Bret Blumenthal provides some hints to increase daily intake of vegetables:

1.  Start with vegetables you like.  Everyone likes a few.

2.  Every week try a new vegetable.   I look or new recipes at www.cookinglight.comwww.eatingwell.com or www.sparkrecipes.com

3.  Prepare for the week ahead – make a menu  including vegetables  and ensure you have the ingredients readily available for the week. 

4.  Ensure you have frozen vegetable as backup at times.

5.,  Add veggies to your breakfast by throwing some spinach and mushrooms into egg whites. 

6.  Lunch – salads are the easiest way to add veggies to your day.  I eat a salad most days.  Supper – I usually include a salad as well a side vegetable with the meal.  Having a sandwich, load it with extra vegetables.

7.  Soups are a great way to include more vegetables in your day.

8.  Keep pre-cut veggies in the fridge for snacks.

Changes I would like to make:  Include a salad at supper each night and an additional vegetable. Try new recipes to introduce new veggies to the family.

Last Week’s Change: Keep  Allergens Out of Your Home

How did you do last week??   This is an area that we are doing pretty well with due to my health problems with asthma.  I did make a point to clean out the air filter on the furnace and have added it to my calendar to remind me twice monthly to clean it.  One thing that works for me is to add reminders (such as Clean Furnace Filter) into my calendar on my phone.  Now, if I could just remember not to dismiss the event until I actually do it!!  I even have a reminder that say “Get ready for Bed” so I stop staying up too late!!

Stop by for the next change and share your progress.  Since I am not always consistent with my weekly postings, subscribe to the blog and never miss a week of this “52 Weeks to Healthier and Happier You” series! 

 

Previous Changes:

1.   Hydrate with water.
2.   Get 7 – 8 Hours of Sleep
3.   Get Routine Activity Every Day
4.   Keep a Food Journal
5.  Develop an Optimistic Outlook
6.  Multivitamin Daily
7.  Keep Allergens Out of Your Home
8.  Have 4 to 6 Servings  of Vegetables a Day