Tasty Tuesday: Weeks Menu

Weekly Menu – Each day is set up for 1400-1800 Calories, meaning you have 600-200 calories left for desserts and snacks, B is also planning on adding calories with bacon and dressing in the salads; they also hit almost all the servings of grain, protein, veggies, dairy, and fruit you should have daily,

Monday: 1723 Calories

                B: Banana

                L: Grilled Cheese, ½ cup mandarin oranges, 1 cup cucumber

                D: Mustard-Glazed Chicken (http://rachelschultz.com/2012/07/11/worlds-best-chicken/ – makes four servings, put two away for Thursday) Sandwiches (http://www.thekitchn.com/how-to-make-your-own-hamburger-153290 - MAKE AHEAD) with asparagus fries (http://damndelicious.net/2014/05/09/baked-asparagus-fries/ -Halve recipe)

Tuesday: 1815 Calories

                B: 1 cup oatmeal, ½ cup dried apricots, 1 cup chocolate milk

                L: Egg Sandwich (See Below)

                D: Frozen Meatloaf, Mashed Potatoes, and Corn – This is leftovers for us – good night for date night?

Wednesday: 1615 Calories

                B: 1 cup yogurt, ½ cup grape-nuts, ½ cup mandarin oranges

                L: 1 cup cucmber; 2 slices toast topped with peanut butter, chopped banana, and cinnamon (also awesome if you add honey but I didn’t want the calories) , ½ cup cottage cheese

                D: Cream of Asparagus (See Below) + Garlic Toast

Thursday: 1606 Calories

                B: 1 cup oatmeal, ½ cup dried apricots, 1 cup chocolate milk

                L: 2 cups popcorn, 1 cup cottage cheese

                D: Mustard-Glazed Chicken (leftovers) with Quinoa or Brown Rice and a small salad

Friday: 1461 Calories

                B: 1 slice of toast topped with peanut butter, chopped banana, and cinnamon (and honey?); 1 cup chocolate milk

                L: Salad + ½ cup cottage cheese

                D: Ramen with sliced hard boiled eggs, shredded carrots, and corn

Saturday: 1437 Calories

                B: Egg Sandwich

                L: 1 cup cucumber, ½ cup olives, 1 banana, ½ apple (I like snacking on SaturdaysJ)

                D: Tilapia (http://ifood.tv/tilapia/482694-baked-parmesan-tilapia) and Boxed Mac N Cheese

Sunday: 1611 Calories

                B: Apple Cinnamon French Toast (http://lecremedelacrumb.com/2013/10/apple-cinnamon-french-toast.html) – easily switched with Saturday’s breakfast if you have early morning church

                L: Salad + ½ cup cottage cheese

                D: Slow Cooker Ham (See Below) with mashed potatoes and honey roasted carrots (http://www.sixsistersstuff.com/2013/01/honey-roasted-carrots.html)

Cream of Asparagus:

6 Tbsp butter

6 Tbsp flour

1 Tbsp Chicken bouillon granules

1/2 tsp salt

3 cups milk

Dash of nutmeg

4 cups asparagus

2 Tbsp lemon juice

Instructions:

1. In large pot, melt butter over low heat. 

2. Blend in flour, bouillon, and salt. Cook over medium-low heat, stirring until mixture is smooth and bubbly. Remove from heat. 

3. Stir in milk. Return to heat and heat to boiling stirring constantly. Boil and stir for 1 min. Let sit on warm heat in pan until asparagus is ready.

4. Place cut asparagus into a medium saucepan and add enough water to barely cover the asparagus.

5. Bring the asparagus to a boil on high heat. Cover pan and reduce heat to simmer. 

6. Cook asparagus until soft - about 10 to 15 min.

7. Puree 3/4 asparagus and water in blender and combine with milk mixture. Add unpureed asparagus and serve.  

Egg Sandwich:
Fry two eggs add dill, salt, and a ½ cup mixed chopped bell pepper and onion. Top with pepper jack cheese and place between to pieces of toast. 

Salad - prepared at the beginning of the week:

4 heads of Romaine lettuce chopped

3 cups of shredded carrots

1.5 cups chopped dried apricots
6 chopped hard boiled eggs

Add for variety in the week:
olives
cottage cheese
canned tuna*
cold chicken*
salad dressing

Bacon bits

*used to replace cottage cheese

Slow Cooker Ham:

2lb pre-sliced ham

1/3 cup apple juice

1/4 cup brown sugar plus 2 Tbs to sprinkle on top on the ham

Onion or Onion powder

1/2 tsp grill seasoning• dash of smoked paprika, cinnamon spice blend, and garlic powder

Instructions: Slow cook on low 8-10 hours if frozen, 4 if not

Grocery List:

8 Bananas

Loaf of Bread

4 cucumbers

2 can mandarin oranges

4 Chicken Breasts

Red Wine Vinegar

Milk

Dozen Eggs

Butter

Bag of dried apricots (1 cup + how much you want for your salad)

1 bell pepper

1 onion

4 cups yogurt

Box of Grape Nut Cereal (or other granola to go with yogurt)

2.5 pounds asparagus

Bag of Popcorn

Cottage Cheese

Quinoa or Brown Rice

2 packs of Ramen

Shredded Carrots (1 cup + however much you want for salad)

Lettuce (4-6 heads of Romaine Lettuce)

1 box Mac N Cheese

2 Tilapia Fillets

Apples (2 + what you want for salad)

Parmesan cheese

Pepper Jack Cheese

Ham

Apple Juice – one cup

Optional: Salad Dressing, olives

On Hand:

Dijon Mustard

Maple Syrup

Yeast

Vegetable Oil

Sugar

Flour

Oatmeal

Chocolate Milk Mix

Peanut Butter

Spices: Garlic Salt, Onion Powder, Cinnamon, paprika, grill seasoning

Chicken Bouillon

Panko/Bread Crumbs

Mayo

Honey

Brown Sugar

Vanilla Extract