I have completed the menu plan for week 15 on the fly. This past week has been unbelievably busy and full of unexpected events that I won’t go into at this time. I am simply thankful that things have returned to “somewhat” normal so that I can prepare for our upcoming road trip.
I will be short and to the point since I basically have only a few days planned prior to our trip. My focus once again is to limit the amount of perishables since we will be gone for nearly 2 weeks.
Breakfast
I have planned the breakfasts for week 15 to utilize several packages of blueberries, finish the pineapple upside down oatmeal, and eat as many of the remaining eggs and bacon as possible.
Lunch
I have planned lunches to include leftovers. Tuna, turkey, and tomato soup remain and need to be included along with a variety of vegetables and salad ingredients. I have also decided to make a crock pot BBQ chicken to pack in the cooler for lunches on the road. It is a first time recipe, so I am hoping for success. I have learned in the past to hard boil all of the remaining eggs, devil them, and pop them in the cooler. They are good for lunches and snacks. Sometimes it is difficult to keep the ‘Ole Buckeye happy with selections en route, but he always enjoys deviled eggs.
Wipe Your Mouth BBQ is a new recipe from the Trim Healthy Mama Cookbook.
Dinner
The dinners planned for week 15 are really easy since our schedule is so busy. It includes leftovers except on the evening that we enjoy Italian Sausage and Peppers. I have lots of colored peppers ready for a feast.
Hits…
I would be remiss if I didn’t include some special meals enjoyed last week. I spent an enormous amount of time in the kitchen and also survived one unfortunate disaster.
We postponed the birthday celebration for one day because my daughter in law had surgery on Friday. I ended up making Meatza for us and Italian Meatballs and Gnocchi for my son and the girls. Not only did I cook most of the day, but after draining each of these dishes into a throwaway container, I proceeded to knock it to the floor creating a horrid greasy mess all over my cherry hardwood floor. Horrors.
It is the second time I have made the Meatza and I must admit that I didn’t enjoy it as much as the first time. Could it be because I was simply tired of looking at food??
We rescheduled the birthday until Saturday even though my daughter in law was just released from the hospital. The new 13 year old requested Oriental Salad, and my “Lemon” Chicken. She already had a birthday cake with enough left over for a second celebration.
On special occasions I love to make Chicken Piccata with Carbonara. Off limits for my daughter and myself. HOWEVER, I found Ezekiel sprouted pasta. I decided to go for it. Granted, I did not succeed to be completely on plan, but I knew from the beginning that remaining on plan would be difficult considering the 13 year old’s menu request.
Because it was a special occasion, I opted to make a dessert at the last minute. Snickers Pie was added to the celebration.
Just a note on the Piccata recipe. In place of breading I use Parmesan cheese.
Crunchy Asian Ramen Noodle Salad
In place of honey I use stevia. I also pass the ramen noodles and nuts separately to maintain the crunch. I only use the nuts on my salad.
Memorial Day
I had originally planned to serve gourmet burgers and not much else. Low and behold, I took advantage of a baby back rib sale and they were beautiful! I have a great slow cooker recipe for BBQ ribs, but I had never made an on plan BBQ sauce. That is not until now. I used Bri’s recipe and I must admit…huge success for a Memorable Memorial Day Feast.
The Surprise of the Week
May I stake claim to my new favorite shake. (drink, smoothie, whatever!) Delish!!
So there you have it! A convoluted week of unplanned circumstance and huge blessings. We continued to eat together and enjoy our precious family times. We go forward in week 15 on yet another adventure, seeing old friends and experience new exciting events. Cheers to healthy eating. Bon Appetit!
