The 2020 Week 36 Menu Plan is complete. Basically it was created during our road trip. I added the Trim Healthy Table Cookbook to my travel bag and used it to plan the week ahead. Some of the recipes are new, while others are old favorites.
Breakfast
The 2020 week 36 plan for breakfasts will feature two new E recipes, the muffins and the pancakes. The breakfast casserole is a family favorite which has not been prepared recently and the previously planned oatmeal is a carry over meal that never made it to our table.
Ricotta and Sausage Breakfast Casserole
Egg White Muffins page 332 Trim Healthy Table
Easy Breakfast Casserole page 328 Trim Healthy Table
Fluffy White Banana Pancake page 339 Trim Healthy Table
Lunch
Aside from the Tex Mex Frittata, all of the lunches planned for the week are new. I sometimes forget to use my THM cookbooks as a resource, depending more on blog posts for ideas. I need to rely on the cookbooks more since in the past the THM recipes have been very successful.
Cream of Spinach and Chicken Soup page 112 Trim Healthy Table
Sweet Lime Taco Joes page 93 Trim Healthy Table
Creamy Verde Chicken Chili page 78 Trim Healthy Table
Dinner
The dinner plans for the week have two entrees from Trim Healthy Table. Several of the other evening meals will come straight out of my freezer as cook once/eat again dinners. I am making my family favorite chicken enchiladas because I have a package of low carb tortillas that need to be utilized. Originally I planned to have an easy brat and burger menu on Labor Day, but have now opted to make my Marriott marinated grilled chicken. We have not had it all summer and it is defiantly a great holiday celebration choice. I added the “Thai” burgers the beginning of the week because I have “eat again” Thai chicken salad for an accompaniment.
Crock Pot Lasagna page 86 Trim Healthy Table
Mama Mia Meatloaf page 214 Trim Healthy Table
Hits and Misses
The bulk of our evening meals last week were from Green Chef. Historically Green Chef provides creative and satisfying entrees. This past week was disappointing. Not only did half of the boxes arrive late, but the meals did not live up to our expectations. In fact the soup entree was quite light for an evening meal.
One new recipe that we did enjoy was the Thai Chicken Salad. It was hearty enough that I used this as an evening entree on Monday, saving the frozen sausage and peppers for a later date.
Food for Thought
I am doing research on sour dough bread. We have established that the recent acid indigestion the ‘Ole Buckeye is experiencing is when he eats my homemade sour dough bread. After eliminating the effects of other foods he has been eating, it appears that the sour dough is the culprit. The problem…he loves the sour dough. I am in the process of investigating ways to make my sour dough bread “less sour” which may alleviate the problem. For now I am shelving my bread baking.
Recap
Last week held very little cooking for me. Unfortunately the time away enticed me to choose a variety of meals that were definitely not part of my healthy eating plan. I indulged in a tin roof sundae and loaded pizza. I must admit that I did enjoy the diversion, however my body did not. My intent now is to return to a more healthy eating plan and increase my exercise. The temperatures dropping slightly should help with getting outdoors. The goal for good health continues. Bon Appetit!
