The 2020 Week 43 Menu Plan is complete. I continue to plan meals following the Trim Healthy Mama guidelines basically separating meals into E, S and FP, attempting to incorporate at least one E meal each day.
I will admit that over these past months my weight loss is stagnant. In fact after gaining unwanted pounds, I am finding it quite difficult to shed them. I have decided a major part of stagnation is that I have become a “homebody” during this pandemic. I am certain that I have had much less exercise which may be the major contributing factor.
Breakfast
The breakfasts for the week are all repeats of favorites. I was really excited to see fresh cranberries offered at Kroger, but when I picked up my order they were not included. Sigh. Luckily I still have enough in the freezer to make the muffins as planned.
Lunch
The lunches planned for 2020 week 43 include two new recipes, the soup and the chicken salad. The broccoli quiche is conveniently housed in the freezer.
Blueberry Walnut Chicken Salad
Dinner
The dinners planned for 2020 week 43 have two favorites and two new recipes. The turkey burgers are a new recipe that I have planned for several weeks but they keep getting bumped. The Greek chicken simply caught my eye, as do many Greek entrees. My birthday dinner remains unplanned, but I will assure you that it will be a special evening.
Pan Roasted Pork Chops (Emeril’s)
Hits and Misses
I had forgotten just how delicious this nutty pancake is. A big plus is that is serves several breakfasts and is great from the freezer as well.
When I needed to come up with a great E lunch, this “grub” fit the bill. I normally make this for dinner, but as a cook once/eat again and again it services many lunches.
I selected this soup recipe when it caught my eye for two reasons…I had the ingredients on hand and the seasonings sounded intriguing. That they were. I really enjoyed this soup. I actually slow cooked it. It was truly a fall addition to lunch time.
Horray! I made pizza that we really enjoyed. I was leary about the white sauce recipe, so I made one with the white sauce and another with red sauce and pepperoni. Although both were successful, we loved the white sauce. I did not make it with broccoli, I used spinach instead. This is a definite make again pizza.
The ‘Ole Buckeye and I came up with this recipe years ago after having something similar at a Greek restaurant. It is so very simple. Layer chicken breasts or chicken tenders in the bottom of a crock pot. Next top the chicken with a 14 ounce can of fire roasted diced tomatoes, kalamata olives, and capers. I never measure, but since we love the flavors so much I am very liberal with the olives and capers. I serve this with rice for the ‘Ole Buckeye, but it is defiantly not needed.
Greek Crock Pot Chicken
We topped the week with Ribeye steaks. We used the pan seared steak recipe that I have used in the past but it makes a mess of my stove top. This time we pan seared it in the iron skillet right on the grill using the same method. Delish and no mess!
Food for Thought
Pound cake is called pound cake because there was a pound of each ingredient in the original recipe. Who knew?
Recap
We had a great healthy week of eating. I will admit that I have more leftovers than I anticipated, so it may be that some of the meals going forward are displaced. I will also be freezing some portions. There has also been a music in the park added to Friday evening with a food truck, so once again the plans will need to be flexible. Much of the menu plan reflects fall and this week’s weather looks to be supreme. Here’s to great eating. Bon Appetit!
