The 2021 week 22 menu plan is complete. This week I have mixed it up a bit by planning hearty breakfasts and E meals for lunches.
Breakfast
Breakfasts for 2021 week 22 include a mix of E and S meals, all of which are repeats of those we have enjoyed in the past.
Lunch
Lunches planned for the week are all E meals many of which are plant based. The Mexican Quinoa is a repeat of a favorite from a few weeks ago and the Slow Cooker Chili is a new recipe that I am trying, tweaking it to make it plant based.
Lentil Soup page 89 Trim Healthy Mama Cookbook
Cheapskate Soup page 88 Trim Healthy Mama Cookbook
Slow Cooker Quinoa Chili (omit ground beef and use vegetable broth)
Dinner
The roasted sausage and peppers appear once again. This favorite was on the menu last week, but we ended up going out to dinner one night as a farewell celebration with our boating friends. My daughter has planned two Green Chef meals and I plan two new meals, the Marry Me Chicken and a Crockpot Tortellini Soup which is off plan, but it sounded good enough to depart from our normal eating plan.
Green Chef Boom Boom Shrimp Bowls
Roasted Sausage, Potatoes, and Peppers
Green Chef Cheddar Chicken with Creole Dijonnaise
Crockpot Tortellini Soup with Sausage
Hits and Misses
I prepared a new arugula salad as a side for our grilled flank steak. I used the juice of a whole lemon which was quite big and juicy. The next time I will start with 1/2 of a lemon. This made us pucker! It is definitely a great salad especially if you have fresh pears on hand.
I love to find sides that I can make easily and if they can cook in the crock pot all day and be ready for dinner it is an added plus. This preparation of cauliflower is a winner. It was great with flank steak, but would be particularly good with pork. Another keeper.
Slow Cooker Pepper Jack Cauliflower
I made yet another broccoli salad recipe. It appeared to be a little lighter than what I normally make which has lots of shredded cheddar cheese. This recipe has Weight Watchers adjustments. I made it as written except I used half mayo and half Greek yogurt. We had it with burgers on Memorial Day…very good. I will definitely make it again.
Recap
These past weeks have resulted in many adjustments to the meal plan, but we have managed to continue healthy eating and enjoying new successful recipes while incorporating a more plant based eating style. We have definitely increased the amount of fresh fruit and vegetables in our diet. We continue the journey of learning about the importance of food to our health while enjoying what we eat. Bon Appetit.
