You would think that over the holidays I would have contrived great and varied menu plans.  Not.  Our holidays brought lots of travel with just days in between trips.  The biggest challenge was too keep the refrigerator empty while providing simple yet nutritious meals.  That being accomplished, we have now returned to normal, planning menus, grocery shopping and preparing nourishing meals.  Menu Plan #30 utilizes clearing freezer space (pork shoulder), grocery specials, (chicken and ground turkey), and a Christmas gift (wild caught salmon).

I have been made aware that both of my sisters have new challenges with specific diet plans, Jan’s more complicated than Pat’s, but both requiring creativity and thought.   Luckily, we do not have dietary requirements, however I am more committed than ever to create more nutritious meals utilizing fresh ingredients, lowering fats, and reducing our sugar intake.

Our New Year started with health struggles and lots of light soups and clear liquids.  We are now feeling nearly 100% and as soon as our roads clear we will stock up on fresh.  (Heavy snow in Virginia stays on the roads until the temperatures rise and the snow melts.  There are no snow plows on residential streets.)

My goals continue to be organized food shopping,  food preparation that supports cooking once and eating twice,and more crock pot meals.  In addition I want to incorporate more meatless meals, use less carbohydrates, and devise more nutritious snacks and desserts.  I would like to make exchanges utilizing ingredients that provide just as much flavor without the fats and sugars.  I will tackle these goals slowly in order to keep the ‘Ole Buckeye happy.

And so we begin the year with menu plan #30.  Bon Appetit!