Menu Planning
One of my focuses this week is to plan several “bowl” meals and prep them. The goal is to have options for quick grabs that fulfill my desire for a healthy tasty dinner in minutes.
We discussed bean pasta, however, because I have it … quinoa pasta will be a sub this week. I have some veggies to sauté and add to a jar of pasta sauce. Because I probably need more protein in my diet, if I have it, I will add some Chicken and Kale sausage to this sauce. Zoodles will be another option with the sauce. Bolognese Sauce with Zoodles
Other meals I will be prepping are a Farro Salad and a Spinach, Sweet Potato, and Chicken Bowl. Recipes will be posted on Snap-Peas as they’re made.
The plan is to “prep” on Wednesday and Sunday. If I have extra servings, then I’ll have pre-made lunches too.
I also want to make a grain bowl … I bought avocados, several days away from ripeness.
Tonight my plan is to make a salad using romaine, some cherry tomatoes and some lump crab meat. I’ll be making a reduced calorie version of my youthful fave “Crab Louie” … it was one of my favorite Annandale lunches.
I’ve been wearing my step counter today … I’m not where you d like to be for this time of day … many hours until bedtime though … for now I have one more hour of peace and the next 30 minutes are going to be spent sipping my green tea and reading my horribly trashy mind numbing book … I may need to watch a documentary for some brain cell recovery later.