The ever random blogger that I am, it's been over a year since I've bothered to post a thing. However, in an effort to help other busy working mommy friends, I am going to list my weekly menus and recipes I am using to try my whole "Cook One day a Week, Eat Healthy All Week!!" plan, so I don't gain 15lbs in the fall semester again. Ugh. So, for this week:
Breakfast: I made a bit over 2 dozen (I have a family of 5, so one muffin for each member for M-F) " Turkey Bacon and egg muffins"...to be served with oranges and Greek yogurt.
Cook turkey bacon on sprayed cookie sheets for 10 minutes at 375 (to about half done)
While the bacon cools, mix eggs in a bowl (you will need one egg for each muffin), and add any mix-ins (I did chopped green onion and dill, but green chiles, jalapenos, red peppers, mushrooms, etc are future ideas) and salt and cracked black pepper)
Spray your muffin tin(s), then wrap a piece of bacon or two around the inside perimeter of each muffin hole. Pour egg into each hole just short of the edge. Sprinkle with shredded cheese.
Bake at 350 for about 20 minutes, or until eggs puff up and look all golden and glorious.
Let cool, then remove and place in Tupperware. Just pull out what you need each morning and heat for about a minute in the microwave.
Lunch: This week the kids will have sandwiches and veggies, and I will have greek yogurt and nuts with salad from the big dinner salad mix (see below). I will also have a my special power snack smoothie.
Power Smoothie:
One scoop vanilla protein shake mix
One cup water
3/4 cup berries (frozen or fresh)
1/4 chopped cucumber
1 cup chopped kale
Dinners:
First, I bought a 5lbs pork tenderloin, covered it in Goya Adobo, and lightly seared it on all sides on olive oil over high heat. Then I put it in a glass baking dish, added more Adobo, poured 2 cans of rotel tomato, a 1/2 cup of water, and some chopped cilantro over it.
Tonight I will serve this pork with roasted sweet potatoes and parsnips and salad.
Tomorrow we will have it over quinoa with salad
Tuesday we will have it as tacos, in soft corn tortillas, with salad
Wednesday, we will have grilled pork and cheese sandwiches with salad.
Bake at 350 for 2 1/2- 3 hours.
While this is cooking, I will start the base for my vegetable ravioli soup for later this week. I will make the base today, then add the frozen butternut squash ravioli on Thursday, to be served with salad Thursday and Friday for dinner.
To start soup:
Chop up the following:
5-6 stalks of celery, one yellow onion, one half a bunch of green onions, 6 carrots
Add to a giant pot with olive oil coating the bottom, over medium-ish heat
Now chop 8-9 cloves of garlic, then add to pot and keep on stirring...
Chop and add 8 roma tomatoes, and stir and stir and stir until everything has started to cook down.
Chop and add one red pepper, one yellow pepper, and one green pepper. Then peel, chop and add 2 small yellow squash, 2 Mexican grey squash (they are actually greenish)
Add SHIT TONS of cracked black pepper, and just a little bit of salt. Keep stirring.
Once stuff has softened up a bit, add two cans of vegetable broth, and enough water to fill the pot with like 3-4 inches left from the top. Add Goya Sazon seasoning, 2-3 packets, and more cracked black pepper. Add a bag of frozen corn. Simmer for a couple of hours on very low heat. Let cool completely, then put in fridge until Thursday. No need to freeze because at this point it is completely vegan and will hold just fine. Then on Thursday when you heat it back up on the stove, add the ravioli. Serve with parmesan cheese and a salad.
Salad Mix for all week:
Wash all your crap first.
Then chop one head of romaine lettuce, and one head of red cabbage. Put in a giant bowl and seal with cling wrap. Peel and chop cucumbers, store separately, chop red peppers, mushrooms, etc, and just store each ingredient separately for assembly throughout the week. Assemble parts as needed.
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