Meal Plan Monday Post

We celebrated Whitney's birthday on Tuesday, and with me having Monday off for President's Day, one of her birthday requests was that I prepare the meal plan (and write this post of course). Luckily she made things very easy on me; one of last week's meals had slipped to this Monday, and then we were out of town Friday-Sunday, leaving me only three nights to plan. On top of that, the challenge did not really influence the planning.

Week 6: Do not eat any food products that are labeled as “low-fat,” “lite,” “light,” “reduced fat,” or “nonfat.”

The idea here is that if fat is being taken out of your food, it's either being replaced or is just proportionally higher in carbs or something else, so ultimately there is not an overall benefit over the less processed version. We have been following this rule more and more so there wasn't much that we needed to avoid in the refrigerator or pantry.

For Whitney's birthday I made one of her favorites, risotto with scallops. For Tuesday I picked a recipe out of a new cookbook we just got, the Vegetarian entry in the Food Made Fast series. For Thursday I picked a favorite crockpot dish of mine that we haven't had in a while.

Meal Plan for Monday February 16 - Sunday February 22

   Monday - Salmon, orange jicama avocado salad
   Tuesday - Mushroom risotto with scallops

   Wednesday - Wild rice salad
   Thursday - crockpot chicken adobo
   Friday-Sunday - visiting friends in Virginia!
   Sunday - leftover chicken pot pie from freezer

Challenge Meal Plan Summary: Week 1 Fruits & Veggie | Week 2 Beverages | Week 3 Meat | Week 4 No Fried Foods | Week 5 New Whole Foods | Week 6 Labeling | Week 7 Grains | Week 8 Internal Cues | Week 9 No Refined / Artifical Sweeteners | Week 10 No Refined / Hydrogenated Oils | Week 11 Locally Grown | Week 12 No Added Sweeteners | Week 13 No Artificial Ingredients | Week 14 5 Ingredients or Less