Healthy Meal Planning

Weekly Healthy Meal & Menu Plan for the Start of the Holiday Season

By: Tanya Patrice | Nov 3, 2009
November and December seem to be the most challenging time to maintain a healthy diet. Halloween, Thanksgiving AND Christmas - it's not easy to get through. That said, it all starts with a plan. Lots of veggies this week to counteract that god-awful Halloween candy that might mysteriously make it's way into my tummy.

Breakfast: Mon - Fri: Quaker (Old Fashioned) Oatmeal - as you can see, I don't mix it up a lot during the week, except maybe by changing the toppings. I make mine on the stove-top with half water and half Blue Diamond Almond Milk (usually).

appleoatmeal.jpg

Sat: Spinach Omelet - my favorite kind.
Sun: Pancakes (using Quaker Oatmeal Pancake Mix) & Jennie-O Extra Lean Turkey Bacon.

Lunch
Mon: Tuna sandwich + salad
Tue: Chicken Tacos
Wed: Left-over Pasta from Tuesday's dinner.
Thu: V8 Sweet Red Pepper Soup (bought it to review, especially since the V8 SouthWestern Corn Soup was so delicious).
Fri: Kashi Garden Vegetable Pasta - also bought this to review it, so I hope it's good.
Sat: Tuna sandwich + big salad (why does my appetite go crazy on the weekends).
Sun: Left-overs.

Dinner
Soy and Wasabi Salmon.jpg
(Recipe: Pithy & Cleaver).

Mon: Salmon + Asparagus
Tue: Whole Wheat Pasta (Luigi Vitelli Organic Whole Wheat Spaghetti) with Chicken and Brocolli
Wed: Shrimp + Wild Rice
Thu: Morningstar Farms Veggie Tomato and Basil Pizza Burger on Arnold Select Multigrain Sandwich Thins + quick Salad.
Fri: Homemade Pizza - I need to find a good pre-made crust.
Sat: Baked chicken + sweet potato + garlic string beans
Sun: Roast Pork Loin + vegetable meddley. This recipe from Soy and Pepper looks promising (and simple).

Snacks
- Air-popped popcorn
- Voskos Greek Yogurt, which I received samples of. The Plain Non-fat with added Splenda rocks my world.

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