The menu plan for week 103 brought us back to reality with our eating and cooking big time! After an arduous return trip home from an outstanding Hawaiian vacation with family, I discovered that I had neglected to cancel a Blue Apron delivery. I have not been using this delivery service because the meals are not THM friendly. My mistake turned out to be a blessing. Jet lag and a few days of not feeling well provided very little interest in grocery shopping or creative cooking. My faux pas actually made it possible for us to eat well all week. I simply avoided the carbs in the Blue Apron meals.
That was then…this is now.
Since I neglected to post the menu plan for week 103, I have incorporated it with the new menu plan for the upcoming week. I have also adjusted my planning.
Both my daughter and I are following the THM eating plan. Over the past months I have done the bulk of the food preparation. She will now be participating several times per week, both in the planning and the prep. This week since she had several free meals from Green Chef, she will be incorporating those in the new menu plan. The Green Chef additions are keto friendly and very close to the THM plan. Green Chef meals
I have also elected to post only my dinner menu plans. I have found over the past weeks that I seldom stick to the adopted menu plan for breakfast and lunch. I tend to go for simpler choices during the summer. Once cooler temperatures return I may resume more resourceful planning.
Very often the ‘Ole Buckeye has cereal for breakfast and I have cottage cheese, yogurt, or eggs. Lunches have become whatever is on hand and easy very–often leftovers from dinner. Until I become more motivated for creativity earlier in the day I will drop a specific weekly plan.
I will post successful recipes as I find them, whether it is breakfast, lunch, dinner or dessert.
So here we go…a week completed and a new week of plans.
Blue Apron Vadouvan Shrimp and Sweet Chili Sauce
Blue Apron Tuscan Chicken and Summer Vegetables
Blue Apron “Gouda Wife Burger”
Green Chef Pork Patties with Feta
Green Chef Chicken Egg Roll Bowl
Green Chef Shave Steak with Chimichurri
I need to provide a brief report on two new meals created during our vacation week at the time share. Both of the breakfast creations were successful. The sausage and crescent casserole and the overnight breakfast enchiladas were a hit and served us several days. I used crescent rolls this time, but will delete them in the future…I don’t think they are necessary. I combined parts of each of the enchilada recipes for another positive review. These are both great recipes for breakfast and worthy of rotation addition.
http://threeforksintheroad.com/menu-plan-vacation-week-1/
As we go forward I am looking for ways to make things less complicated. After a restful and memorable vacation, I would like to stay in a more “vacation” mode…after all I am retired! (Let’s see if this way of thinking will last).
In the meantime…Bon Appetit.
