Menu Plan Monday 3/27/17

Well it's that time of year again...the time to shed the extra five pounds and face shorts and swimsuits head on.  I've put myself on the straight and narrow path of lean meats,vegetables, and low processed stuff for the foreseeable future.

Sensible eating is the answer.

Moderation is my mantra.

Careful meal planning will prove results.

Yes, I'm giving myself a pep talk.

On another topic, I've been taking pottery classes over the last six weeks.  A weekly class with lots of hands on, super patient instruction.  Fact is, I stink.  I've had fun and done something that I didn't think I would have the opportunity to pursue, but let's just say, bucket list item checked.  You see, most people are messy with clay, but I'm messy like its my job!  I find clay in my hair, on my glasses, the bottom of my shoes, on my steering wheel {you get the picture}.....and this was after I cleaned up. I'll just be happy to stay clean on Sunday afternoons.

Highlights from last week.

My favorite breakfast right now....rice cake spread with crunchy peanut butter and freeze dried strawberries.

Fresh Basil and Garlic Chive Lasagna

This dish has no ricotta and I even used ground chicken in place of the beef. Still delicious.

Slow Cooker Buffalo Chicken Chili  is a keeper.

We added 1/2 cup of the buffalo wing sauce since we love vinegary things.

Finished product.

This week's 

DINNER

Grilled Teriyaki Chicken Breasts, Roasted Asparagus, Scalloped Potatoes {last cheesy dish for a bit 😢}

Brown Rice Burrito Bowl

Grilled Pork Tenderloin, {I keep pushing this forward} Green Beans, Roasted Potato Wedges

Spinach Salad with Chicken and Strawberries

Leftovers

This week's

LUNCHES:

Morningstar Farms Indian Vegetable Burgers

Cottage Cheese with Blackberries

Spinach Salad

Leftover Protein and Veggies or Edamame

Have a great week and Happy Monday!

This post is linked to orgjunkie.com