Whatcha eating today? Sunday, 10/23/2016

It feels like 39 outside!  Brr!  I'm bundled up in cold gear and about to go out for a run.  Brr!  Sadly my run today is for time, not distance, so running faster won't get my home any sooner :P  Minimal plans for me for the day.  I'll grocery shop at some point and that's about it.  Lots of studying/work to prepare for the week to come.  

1: protein shake
2: beef stew probably
3: french onion chicken, some veg (need to see what looks good at the store), rice for the guys

liquid and vites: on track
exercise: running and stretching!

How about you?  What's your plan for Sunday?

Good Morning All,

I am also grocery shopping and cooking today for the week to come.  I'm going to try some new recipes from the other cook books I bought. 

I plan on making a chicken catchatori (I suspect that is misspelled.)  and an egg roll dish without the wraps that sounds delicious. It should be interesting.

breakfast - salmon

lunch - finish off the taco casserole over spaghetti squash

dinner - one of the new dishes I'll make today

snack - Dijon lime chicken

Have a good Sunday.

Carol

When you do a cooking for the week to come day, about how long does it take?  I tend to cook 5 nights a week, but on 2 of those I only cook a protein, and I tend to double recipes so that there are enough leftovers to sustain 9 meals a day!

Hi Gwen,

I guess I should be more accurate - I shop for the week, and plan on cooking for the week, but usually the cooking gets spread over 2 or 3 days.  I would guess that I spend about 5 to 6 hours per week cooking. -- I just asked my hubby and he thought it as more like 6 to 8 hours per week.  Also, I'll break it up, interspersing the preparations (ie ricing the cauliflower, slicing the veggies) with studies and other activities.  So it may be even more than that. 

But it is so worth it to have tasty foods that I enjoy.  I doubt I could stick to my plan without the commitment to cooking.

best wishes,

Carol

I think it's neat that you do your cooking over 2-3 days.  I know some people who have done the "one a month cooking" or who do everything on one day of the weekend, but that always seemed like such a huge time commitment to me!  I'd rather spread it out.  (And cooking time is time with Art, since he's my sous chef.  I enjoy that.)

I totally agree with you, though.  I doubt I could stick to my way of eating without the commitment to cooking and food acquisition and meal planning and all of the other things that go into the food process.  

Like you, I meal plan for the week and shop for the week.  This tends to happen Saturday and Sunday.  Then I cook full meals on Sunday, Friday, and Saturday, protein only on Monday and Wednesday, and we do leftovers on Tuesday and Thursday (plus all the lunches and breakfasts).  I think this has been one of the most challenging things with school in terms of my homemaker duties - figuring out how to adapt the meal planning to my school schedule!  And then realizing that I don't need to cook full meals every night because I don't eat the side dishes for leftovers, so we kept running out of proteins but having tons of sides in the fridge.  Now I cook more proteins during the week and fewer sides and it works out really well.  Weird logistical things that I didn't foresee :P

I had an egg over medium for breakfast.  Low fat cottage cheese for lunch, some sort of soup for dinner.  Will also get two premier protein shakes in as well.  That should put me at about 750 calories for the day.

39? Yikes! I am dreading going out in 58 degree weather here, but I need to get my butt in gear and get out there

39 is better when I'm running than if I were just "doing stuff," since at least I know I'll warm up!  Although it's challenging to figure out what to wear.  Layers, layers, layers.  

And I was feeling bad about myself since I was wearing a shirt I got last winter for cold running and looked in the mirror and was upset since I looked much bulgier than last year.  Then, during my run, I realized, "oh, this is supposed to be a compression shirt."  So, yeah, it's no longer very compressive since I've lost weight, which means the bulges aren't being compressed :P  

Meal #1: cold brew coffee w/scoop of protein

Meal #2: Probably a LC ham sandwich

Meal #3: I have week old chicken soup.  Not sure if Harvey/the sleeve will tolerate it with my GERD grumpiness.  Forgot to freeze it Thursday.

I need to figure out dinner for the week .  I may make just a beef and mushroom "fake stew"  with random kale for color.

When I make soup (usually a lot of it) I put it when it still really hot into jars stew the top on and turn the jar upside down. It seals and it is semi -canned. It lasts without spoilage at least 2 weeks, of not longer. 

I do the same with stew and meat sauces.