how do you plan your meals for the week

[Guest guest]

Hi everyone, I was sitting here thinking about what I may plan to cook during

the weekend for the week ahead. I like to make 2-3 dishes on the weekend to

have for lunch and dinner during the week. I freeze a few servings if I can,

and also intersperse a few previously frozen dishes into my menu to shake things

up. I was just wondering what you all do to plan your meals for the week?

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

 

 

[Guest guest]

HI Heather-

 

I've been doing something very similar. For a while I was only doing 1 dish

for the week and a) it got old and b) it didn't work well. I am now up to 2

dishes a week. 3 would be ideal! I try to plan the meals on Sat or Sun and

cook on the weekend.

 

LOL that probably doesn't really help you at all!

 

Tina

 

On Wed, Nov 5, 2008 at 11:46 AM, Heather Butler <hawaiihmb wrote:

 

> Hi everyone, I was sitting here thinking about what I may plan to cook

> during the weekend for the week ahead. I like to make 2-3 dishes on the

> weekend to have for lunch and dinner during the week. I freeze a few

> servings if I can, and also intersperse a few previously frozen dishes into

> my menu to shake things up. I was just wondering what you all do to plan

> your meals for the week?

> Heather

>

 

 

 

[Guest guest]

Tina, it helps, all discussion helps . Thanks for sharing what you do!

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

Tina Castronovo <tinacastronovo

 

Wednesday, November 5, 2008 12:35:16 PM

Re: how do you plan your meals for the week

 

 

HI Heather-

 

I've been doing something very similar. For a while I was only doing 1 dish

for the week and a) it got old and b) it didn't work well. I am now up to 2

dishes a week. 3 would be ideal! I try to plan the meals on Sat or Sun and

cook on the weekend.

 

LOL that probably doesn't really help you at all!

 

Tina

 

On Wed, Nov 5, 2008 at 11:46 AM, Heather Butler <hawaiihmb > wrote:

 

> Hi everyone, I was sitting here thinking about what I may plan to cook

> during the weekend for the week ahead. I like to make 2-3 dishes on the

> weekend to have for lunch and dinner during the week. I freeze a few

> servings if I can, and also intersperse a few previously frozen dishes into

> my menu to shake things up. I was just wondering what you all do to plan

> your meals for the week?

> Heather

>

 

 

[Guest guest]

Good question -- I could use more ideas!

 

I do the same thing. Every weekend I usually make at least one

protein batch (chili, soup, beans/lentils, tofu/tempeh or eggs) and 1

or 2 browns (brown rice, barley, wheat berries, sweet potatoes, etc).

I make quinoa during the week since it takes so little time.

 

I buy veggies every Saturday and Tuesday and try to buy

quick-preparation (or raw) ones like green beans, spinach, carrots,

and peas along with ones like cabbage, winter squash, greens like kale

& chard, broccoli, cauliflower, etc.

 

Just like you, Heather, I like to have some previously frozen items on

hand for variety. I just noticed that I still have 3 types of beans

in my freezer & I'm so psyched to thaw one I haven't had in a while!

 

I also have convenient things on hand like cottage cheese,

ready-to-eat tofu, hard cheese, pickled veggies, canned garbanzo beans.

 

Every couple of weeks I decide to make a new recipe (or one I haven't

made recently). If it's good and freezes well, I pull it into my

rotation. I have the luxury of doing what I want since I cook only

for myself! Cinzia

 

, Heather Butler

<hawaiihmb wrote:

>

> Hi everyone, I was sitting here thinking about what I may plan to

cook during the weekend for the week ahead. I like to make 2-3 dishes

on the weekend to have for lunch and dinner during the week. I freeze

a few servings if I can, and also intersperse a few previously frozen

dishes into my menu to shake things up. I was just wondering what you

all do to plan your meals for the week?

> Heather

>

> There are two ways to live your life. One is as though nothing is a

miracle. The other is as though everything is a miracle.

> --Albert Einstein

>

>

>

>

>

>

[Guest guest]

Hi Heather,

 

This time of year I cook a big pot of something full of

protein-seitan stew, veggie chili or bean soup. Every couple

of days I hardboil some eggs. I have some frozen dinners (Amy's

bean/tofu enchiladas and Amy's brown rice bowls with

black eyed peas are two staples to add things to). I make a

big batch of greens, like broccoli or green beans, and a batch

of mashed sweet potatoes for night time and to add to things.

 

My favorite meals are big bowls of everything mixed together.

 

JoEllen

 

Oh, by the way, the tempeh brand I've used is Light Life.

 

 

 

, Heather Butler <hawaiihmb wrote:

>

> Hi everyone, I was sitting here thinking about what I may plan to cook during

the

weekend for the week ahead. I like to make 2-3 dishes on the weekend to have

for lunch

and dinner during the week. I freeze a few servings if I can, and also

intersperse a few

previously frozen dishes into my menu to shake things up. I was just wondering

what you

all do to plan your meals for the week?

> Heather

>

> There are two ways to live your life. One is as though nothing is a miracle.

The other is

as though everything is a miracle.

> --Albert Einstein

>

>

>

>

>

>

[Guest guest]

JoEllen, I like the idea of having some frozen dinners on hand to add things to.

I may do that, as well, for emergencies and just to change things up during the

week. Thanks for the tempeh brand!

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

jocameron350 <joellencameron

 

Thursday, November 6, 2008 6:26:10 AM

Re: how do you plan your meals for the week

 

 

Hi Heather,

 

This time of year I cook a big pot of something full of

protein-seitan stew, veggie chili or bean soup. Every couple

of days I hardboil some eggs. I have some frozen dinners (Amy's

bean/tofu enchiladas and Amy's brown rice bowls with

black eyed peas are two staples to add things to). I make a

big batch of greens, like broccoli or green beans, and a batch

of mashed sweet potatoes for night time and to add to things.

 

My favorite meals are big bowls of everything mixed together.

 

JoEllen

 

Oh, by the way, the tempeh brand I've used is Light Life.

 

, Heather Butler <hawaiihmb@. ..>

wrote:

>

> Hi everyone, I was sitting here thinking about what I may plan to cook during

the

weekend for the week ahead. I like to make 2-3 dishes on the weekend to have

for lunch

and dinner during the week. I freeze a few servings if I can, and also

intersperse a few

previously frozen dishes into my menu to shake things up. I was just wondering

what you

all do to plan your meals for the week?

> Heather

>

> There are two ways to live your life. One is as though nothing is a miracle.

The other is

as though everything is a miracle.

> --Albert Einstein

>

>

>

>

>

>

[Guest guest]

Cinzia, I have never tried to freeze beans before, although I've frozen things

with beans in them. Do you cook them up all seasoned and then freeze them?

 

This is fun, I'm learning a lot about what foods to have on hand for the week.

I think I might start a list of Radiant Vegetarian Pantry ideas for when I go to

the grocery store.

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

cinziatre <cmarchesani

 

Wednesday, November 5, 2008 10:37:28 PM

Re: how do you plan your meals for the week

 

 

Good question -- I could use more ideas!

 

I do the same thing. Every weekend I usually make at least one

protein batch (chili, soup, beans/lentils, tofu/tempeh or eggs) and 1

or 2 browns (brown rice, barley, wheat berries, sweet potatoes, etc).

I make quinoa during the week since it takes so little time.

 

I buy veggies every Saturday and Tuesday and try to buy

quick-preparation (or raw) ones like green beans, spinach, carrots,

and peas along with ones like cabbage, winter squash, greens like kale

& chard, broccoli, cauliflower, etc.

 

Just like you, Heather, I like to have some previously frozen items on

hand for variety. I just noticed that I still have 3 types of beans

in my freezer & I'm so psyched to thaw one I haven't had in a while!

 

I also have convenient things on hand like cottage cheese,

ready-to-eat tofu, hard cheese, pickled veggies, canned garbanzo beans.

 

Every couple of weeks I decide to make a new recipe (or one I haven't

made recently). If it's good and freezes well, I pull it into my

rotation. I have the luxury of doing what I want since I cook only

for myself! Cinzia

 

, Heather Butler

<hawaiihmb@. ..> wrote:

>

> Hi everyone, I was sitting here thinking about what I may plan to

cook during the weekend for the week ahead. I like to make 2-3 dishes

on the weekend to have for lunch and dinner during the week. I freeze

a few servings if I can, and also intersperse a few previously frozen

dishes into my menu to shake things up. I was just wondering what you

all do to plan your meals for the week?

> Heather

>

> There are two ways to live your life. One is as though nothing is a

miracle. The other is as though everything is a miracle.

> --Albert Einstein

>

>

>

>

>

>

[Guest guest]

With me, I tend to plan by country. In two week blocks, I have a meal with

indian, mexican, chinese, greek, english and a couple of american meals and a

couple of soups. This is simpler than it sounds. So I cook a couple of

servings of brown rice, black beans, garbonzo beans, tempeh and pots of veg,

then on monday night I have indian, so I use the brown rice and the garbonzo

beans with curry, on tuesday, I use the black beans, with brown rice tortillas,

green chili (with cumin and cilantro) and some veg for mexican. For friday, I

I'll maybe have quinoa, with tofu and veg with chinese spices (tamari, sesame,

ginger.) For greek I do the garbonzo beans again, only as hummus with maybe

feta cheese and olives and greek salad dressing. With the english I have a pot

pie or a shephard's pie with lentils and vegetables and mashed potatoes on top.

For soups I make hearty versions that are more like stews - with beans and kale

and potatoes or mulligatawny with

an indian spice. And also eat meat a couple of times a week, so I do the meat

and potatoes and veg for the american.

 

So basically, I shop for the same stuff each week, beans, grains, vegetables,

(And shake supplies) and whatever is freshest or needs to be used the quickest

gets incorporated into my worldly cuisines, which are up on a menu on the door

of my pantry and stay the same every two weeks. And like mosaic I usually have

one night dedicated to a real, new recipe. This week it was a tomatilla soup

which I bought specific ingredients for.

 

In terms of an entire week of that, I usually did what Kathleen recommended at

ranch a few years ago and make enough in the evening to eat for lunch the next

day. (At the retreat center I just eat their lunch)

 

I promise you, this way simpler than it sounds. (:

 

Jess CO

 

 

 

 

 

 

[Guest guest]

I LOVE this...

 

Jessica, may I post this on Kitchen?

 

kathleen

On Nov 6, 2008, at 9:00 AM, Jessica Vaughan wrote:

 

> With me, I tend to plan by country. In two week blocks, I have a

> meal with indian, mexican, chinese, greek, english and a couple of

> american meals and a couple of soups. This is simpler than it

> sounds. So I cook a couple of servings of brown rice, black beans,

> garbonzo beans, tempeh and pots of veg, then on monday night I have

> indian, so I use the brown rice and the garbonzo beans with curry,

> on tuesday, I use the black beans, with brown rice tortillas, green

> chili (with cumin and cilantro) and some veg for mexican. For

> friday, I I'll maybe have quinoa, with tofu and veg with chinese

> spices (tamari, sesame, ginger.) For greek I do the garbonzo beans

> again, only as hummus with maybe feta cheese and olives and greek

> salad dressing. With the english I have a pot pie or a shephard's

> pie with lentils and vegetables and mashed potatoes on top. For

> soups I make hearty versions that are more like stews - with beans

> and kale and potatoes or mulligatawny with

> an indian spice. And also eat meat a couple of times a week, so I

> do the meat and potatoes and veg for the american.

>

> So basically, I shop for the same stuff each week, beans, grains,

> vegetables, (And shake supplies) and whatever is freshest or needs

> to be used the quickest gets incorporated into my worldly cuisines,

> which are up on a menu on the door of my pantry and stay the same

> every two weeks. And like mosaic I usually have one night dedicated

> to a real, new recipe. This week it was a tomatilla soup which I

> bought specific ingredients for.

>

> In terms of an entire week of that, I usually did what Kathleen

> recommended at ranch a few years ago and make enough in the evening

> to eat for lunch the next day. (At the retreat center I just eat

> their lunch)

>

> I promise you, this way simpler than it sounds. (:

>

> Jess CO

>

>

>

>

>

>

[Guest guest]

OY, Jess! Have you ever thought of being a personal chef on the side? I would

hire you to make double of whatever you are eating for the week...

 

JJ

" Your food shall be your remedy. Let food be your medicine and let medicine be

your food. " ~Hippocrates, Greek Physician, 5th century B.C.

 

--- On Thu, 11/6/08, Jessica Vaughan <londonoctober wrote:

 

Jessica Vaughan <londonoctober

Re: Re: how do you plan your meals for the week

 

Thursday, November 6, 2008, 9:00 AM

 

 

 

 

 

 

With me, I tend to plan by country. In two week blocks, I have a meal with

indian, mexican, chinese, greek, english and a couple of american meals and a

couple of soups. This is simpler than it sounds. So I cook a couple of servings

of brown rice, black beans, garbonzo beans, tempeh and pots of veg, then on

monday night I have indian, so I use the brown rice and the garbonzo beans with

curry, on tuesday, I use the black beans, with brown rice tortillas, green chili

(with cumin and cilantro) and some veg for mexican. For friday, I I'll maybe

have quinoa, with tofu and veg with chinese spices (tamari, sesame, ginger.) For

greek I do the garbonzo beans again, only as hummus with maybe feta cheese and

olives and greek salad dressing. With the english I have a pot pie or a

shephard's pie with lentils and vegetables and mashed potatoes on top. For soups

I make hearty versions that are more like stews - with beans and kale and

potatoes or mulligatawny with

an indian spice. And also eat meat a couple of times a week, so I do the meat

and potatoes and veg for the american.

 

So basically, I shop for the same stuff each week, beans, grains, vegetables,

(And shake supplies) and whatever is freshest or needs to be used the quickest

gets incorporated into my worldly cuisines, which are up on a menu on the door

of my pantry and stay the same every two weeks. And like mosaic I usually have

one night dedicated to a real, new recipe. This week it was a tomatilla soup

which I bought specific ingredients for.

 

In terms of an entire week of that, I usually did what Kathleen recommended at

ranch a few years ago and make enough in the evening to eat for lunch the next

day. (At the retreat center I just eat their lunch)

 

I promise you, this way simpler than it sounds. (:

 

Jess CO

 

 

[Guest guest]

I decide before shopping on Saturday what one thing I will have for

lunch the next week, If cooking is involved I do that Sat or Sun. I

bring enough of it to work with me on Monday to provide 5 lunches so I

don't have to worry about packing a lunch every night - this is a huge

time saver for me. I also switch up the breakfast brown every week to

have with my shake and make that on the weekend too. This week we are

having pumpkin waffles!

As far as dinner goes, it's a family thing but I make sure everyone is

eating brown, protein and veggie. All also planned before grocery

shopping.

 

JJ

[Guest guest]

me too, wahhhhh.

 

kathleen

On Nov 6, 2008, at 9:40 AM, J James wrote:

 

> OY, Jess! Have you ever thought of being a personal chef on the

> side? I would hire you to make double of whatever you are eating for

> the week...

>

> JJ

> " Your food shall be your remedy. Let food be your medicine and let

> medicine be your food. " ~Hippocrates, Greek Physician, 5th century

> B.C.

>

> --- On Thu, 11/6/08, Jessica Vaughan <londonoctober wrote:

>

> Jessica Vaughan <londonoctober

> Re: Re: how do you plan your meals for

> the week

>

> Thursday, November 6, 2008, 9:00 AM

With me, I tend to plan by country. In two week blocks, I have a

> meal with indian, mexican, chinese, greek, english and a couple of

> american meals and a couple of soups. This is simpler than it

> sounds. So I cook a couple of servings of brown rice, black beans,

> garbonzo beans, tempeh and pots of veg, then on monday night I have

> indian, so I use the brown rice and the garbonzo beans with curry,

> on tuesday, I use the black beans, with brown rice tortillas, green

> chili (with cumin and cilantro) and some veg for mexican. For

> friday, I I'll maybe have quinoa, with tofu and veg with chinese

> spices (tamari, sesame, ginger.) For greek I do the garbonzo beans

> again, only as hummus with maybe feta cheese and olives and greek

> salad dressing. With the english I have a pot pie or a shephard's

> pie with lentils and vegetables and mashed potatoes on top. For

> soups I make hearty versions that are more like stews - with beans

> and kale and potatoes or mulligatawny with

> an indian spice. And also eat meat a couple of times a week, so I do

> the meat and potatoes and veg for the american.

>

> So basically, I shop for the same stuff each week, beans, grains,

> vegetables, (And shake supplies) and whatever is freshest or needs

> to be used the quickest gets incorporated into my worldly cuisines,

> which are up on a menu on the door of my pantry and stay the same

> every two weeks. And like mosaic I usually have one night dedicated

> to a real, new recipe. This week it was a tomatilla soup which I

> bought specific ingredients for.

>

> In terms of an entire week of that, I usually did what Kathleen

> recommended at ranch a few years ago and make enough in the evening

> to eat for lunch the next day. (At the retreat center I just eat

> their lunch)

>

> I promise you, this way simpler than it sounds. (:

>

> Jess CO

>

>

[Guest guest]

JJ,

 

Would you be willing to share your pumpkin waffle recipe? That sounds like

something I really would love!!!

 

Tina

 

On Thu, Nov 6, 2008 at 11:49 AM, jjames1010 <jjames1010 wrote:

 

> I decide before shopping on Saturday what one thing I will have for

> lunch the next week, If cooking is involved I do that Sat or Sun. I

> bring enough of it to work with me on Monday to provide 5 lunches so I

> don't have to worry about packing a lunch every night - this is a huge

> time saver for me. I also switch up the breakfast brown every week to

> have with my shake and make that on the weekend too. This week we are

> having pumpkin waffles!

> As far as dinner goes, it's a family thing but I make sure everyone is

> eating brown, protein and veggie. All also planned before grocery

> shopping.

>

> JJ

>

>

>

 

 

 

[Guest guest]

Of course. (:

 

 

 

 

________________________________

Kathleen DesMaisons <radiantkd

 

Thursday, November 6, 2008 9:31:13 AM

Re: Re: how do you plan your meals for the week

 

 

I LOVE this...

 

Jessica, may I post this on Kitchen?

 

kathleen

On Nov 6, 2008, at 9:00 AM, Jessica Vaughan wrote:

 

> With me, I tend to plan by country. In two week blocks, I have a

> meal with indian, mexican, chinese, greek, english and a couple of

> american meals and a couple of soups. This is simpler than it

> sounds. So I cook a couple of servings of brown rice, black beans,

> garbonzo beans, tempeh and pots of veg, then on monday night I have

> indian, so I use the brown rice and the garbonzo beans with curry,

> on tuesday, I use the black beans, with brown rice tortillas, green

> chili (with cumin and cilantro) and some veg for mexican. For

> friday, I I'll maybe have quinoa, with tofu and veg with chinese

> spices (tamari, sesame, ginger.) For greek I do the garbonzo beans

> again, only as hummus with maybe feta cheese and olives and greek

> salad dressing. With the english I have a pot pie or a shephard's

> pie with lentils and vegetables and mashed potatoes on top. For

> soups I make hearty versions that are more like stews - with beans

> and kale and potatoes or mulligatawny with

> an indian spice. And also eat meat a couple of times a week, so I

> do the meat and potatoes and veg for the american.

>

> So basically, I shop for the same stuff each week, beans, grains,

> vegetables, (And shake supplies) and whatever is freshest or needs

> to be used the quickest gets incorporated into my worldly cuisines,

> which are up on a menu on the door of my pantry and stay the same

> every two weeks. And like mosaic I usually have one night dedicated

> to a real, new recipe. This week it was a tomatilla soup which I

> bought specific ingredients for.

>

> In terms of an entire week of that, I usually did what Kathleen

> recommended at ranch a few years ago and make enough in the evening

> to eat for lunch the next day. (At the retreat center I just eat

> their lunch)

>

> I promise you, this way simpler than it sounds. (:

>

> Jess CO

>

>

>

>

>

>

[Guest guest]

me three! LOL!

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

Kathleen DesMaisons <radiantkd

 

Thursday, November 6, 2008 11:54:01 AM

Re: Re: how do you plan your meals for the week

 

 

me too, wahhhhh.

 

kathleen

On Nov 6, 2008, at 9:40 AM, J James wrote:

 

> OY, Jess! Have you ever thought of being a personal chef on the

> side? I would hire you to make double of whatever you are eating for

> the week...

>

> JJ

> " Your food shall be your remedy. Let food be your medicine and let

> medicine be your food. " ~Hippocrates, Greek Physician, 5th century

> B.C.

>

> --- On Thu, 11/6/08, Jessica Vaughan <londonoctober@ > wrote:

>

> Jessica Vaughan <londonoctober@ >

> Re: Re: how do you plan your meals for

> the week

>

> Thursday, November 6, 2008, 9:00 AM

With me, I tend to plan by country. In two week blocks, I have a

> meal with indian, mexican, chinese, greek, english and a couple of

> american meals and a couple of soups. This is simpler than it

> sounds. So I cook a couple of servings of brown rice, black beans,

> garbonzo beans, tempeh and pots of veg, then on monday night I have

> indian, so I use the brown rice and the garbonzo beans with curry,

> on tuesday, I use the black beans, with brown rice tortillas, green

> chili (with cumin and cilantro) and some veg for mexican. For

> friday, I I'll maybe have quinoa, with tofu and veg with chinese

> spices (tamari, sesame, ginger.) For greek I do the garbonzo beans

> again, only as hummus with maybe feta cheese and olives and greek

> salad dressing. With the english I have a pot pie or a shephard's

> pie with lentils and vegetables and mashed potatoes on top. For

> soups I make hearty versions that are more like stews - with beans

> and kale and potatoes or mulligatawny with

> an indian spice. And also eat meat a couple of times a week, so I do

> the meat and potatoes and veg for the american.

>

> So basically, I shop for the same stuff each week, beans, grains,

> vegetables, (And shake supplies) and whatever is freshest or needs

> to be used the quickest gets incorporated into my worldly cuisines,

> which are up on a menu on the door of my pantry and stay the same

> every two weeks. And like mosaic I usually have one night dedicated

> to a real, new recipe. This week it was a tomatilla soup which I

> bought specific ingredients for.

>

> In terms of an entire week of that, I usually did what Kathleen

> recommended at ranch a few years ago and make enough in the evening

> to eat for lunch the next day. (At the retreat center I just eat

> their lunch)

>

> I promise you, this way simpler than it sounds. (:

>

> Jess CO

>

>

[Guest guest]

My new career! Me and my frying pan, flying around the country. (:

 

Jess CO

 

 

 

 

________________________________

Heather Butler <hawaiihmb

 

Thursday, November 6, 2008 10:15:52 AM

Re: Re: how do you plan your meals for the week

 

 

me three! LOL!

Heather

 

There are two ways to live your life. One is as though nothing is a miracle. The

other is as though everything is a miracle.

--Albert Einstein

 

____________ _________ _________ __

Kathleen DesMaisons <radiantkd@mindsprin g.com>

 

Thursday, November 6, 2008 11:54:01 AM

Re: Re: how do you plan your meals for the week

 

me too, wahhhhh.

 

kathleen

On Nov 6, 2008, at 9:40 AM, J James wrote:

 

> OY, Jess! Have you ever thought of being a personal chef on the

> side? I would hire you to make double of whatever you are eating for

> the week...

>

> JJ

> " Your food shall be your remedy. Let food be your medicine and let

> medicine be your food. " ~Hippocrates, Greek Physician, 5th century

> B.C.

>

 

 

 

 

 

[Guest guest]

It's really quite simple!

 

I use Bob's Red Mill Buckwheat Pancake and Waffle Mix and follow the directions

on the back for waffles (they have directions for pancakes too) and add a can of

pumpkin per 2c. of mix.

 

NOTE: I just read the back of the package of mix, and it has evaporated cane

juice in it! Something to be aware of if you are on Step 6 or higher. You could

probably use the WW waffle recipe on the RR site and just add pumpkin if you are

further along in the steps. That's what I think I will try next time.

 

JJ

" Your food shall be your remedy. Let food be your medicine and let medicine be

your food. " ~Hippocrates, Greek Physician, 5th century B.C.

 

--- On Thu, 11/6/08, Tina Castronovo <tinacastronovo wrote:

 

Tina Castronovo <tinacastronovo

Re: Re: how do you plan your meals for the week

 

Thursday, November 6, 2008, 9:56 AM

 

 

 

 

 

 

JJ,

 

Would you be willing to share your pumpkin waffle recipe? That sounds like

something I really would love!!!

 

Tina

 

On Thu, Nov 6, 2008 at 11:49 AM, jjames1010 <jjames1010 > wrote:

 

> I decide before shopping on Saturday what one thing I will have for

> lunch the next week, If cooking is involved I do that Sat or Sun. I

> bring enough of it to work with me on Monday to provide 5 lunches so I

> don't have to worry about packing a lunch every night - this is a huge

> time saver for me. I also switch up the breakfast brown every week to

> have with my shake and make that on the weekend too. This week we are

> having pumpkin waffles!

> As far as dinner goes, it's a family thing but I make sure everyone is

> eating brown, protein and veggie. All also planned before grocery

> shopping.

>

> JJ

>

>

>

 

 

[Guest guest]

Ah, thanks, that's a good tip JJ!

 

Tina

 

On Thu, Nov 6, 2008 at 2:07 PM, J James <jjames1010 wrote:

 

> It's really quite simple!

>

> I use Bob's Red Mill Buckwheat Pancake and Waffle Mix and follow the

> directions on the back for waffles (they have directions for pancakes too)

> and add a can of pumpkin per 2c. of mix.

>

> NOTE: I just read the back of the package of mix, and it has evaporated

> cane juice in it! Something to be aware of if you are on Step 6 or higher.

> You could probably use the WW waffle recipe on the RR site and just add

> pumpkin if you are further along in the steps. That's what I think I will

> try next time.

>

>

 

 

 

[Guest guest]

Yup, I cook 'em (seasoned or not) and freeze them in individual

portions. If I use a ziplock bag, once filled I flatten it out. That

way, they defrost more quickly. I don't have a microwave, so I plan my

defrostings!

 

Their season's over now, but you can also freeze fresh shelling beans

without cooking them first. " Shelling " beans are the fresh stage of

dried beans. I bought several pounds of cranberry beans and butter

beans that were still in their pods, shelled them, and froze them as

is. They cooked up nicely in about 40 minutes. Yum! Cinzia

 

 

, Heather Butler

<hawaiihmb wrote:

>

> Cinzia, I have never tried to freeze beans before, although I've

frozen things with beans in them. Do you cook them up all seasoned and

then freeze them?

>

> This is fun, I'm learning a lot about what foods to have on hand for

the week. I think I might start a list of Radiant Vegetarian Pantry

ideas for when I go to the grocery store.

> Heather

>

[Guest guest]

I only plan dinners, since breakfasts and lunches are all pretty much

the same - yogurt, oatmeal/ hi fiber bran/ fruit cheese for breakfast

and Greek salads and protem sausage for lunch with a cuple of ryvitas.

 

My husband is diabetic and a carnivore and I am lacto-veggie and sugar

sensitive. One big plus is that browns are the norm in our our house

and I have to buy a loaf of white bread especially for my cleaning lady

who comes once a week and make her take it home with her. A bag of

sugar (for her tea) lasts months!

 

So for the dinners if hubby has a pork schnitzel, I have a soy one and

we both have the veggies and potatoes. If he has cottage pie, I have a

veggie mince cottage pie and so on. It works quite well. There is a

wonderful couple who live in my town who manufacture a whole range of

totally delicious soy protein products that contain no egg or scary

additives and they are freely available at supermarkets.

[Guest guest]

Sounds like you have a good system in your house. I love that you and your

husband have the same veggies and browns. How great you have the soy protein

products so readily available in your town! I only have what is available in the

supermarkets here, and while there is a huge variety, most of it has

considerable sugar .

 

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

shirley_creed <screed

 

Sunday, November 9, 2008 10:52:37 AM

Re: how do you plan your meals for the week

 

 

I only plan dinners, since breakfasts and lunches are all pretty much

the same - yogurt, oatmeal/ hi fiber bran/ fruit cheese for breakfast

and Greek salads and protem sausage for lunch with a cuple of ryvitas.

 

My husband is diabetic and a carnivore and I am lacto-veggie and sugar

sensitive. One big plus is that browns are the norm in our our house

and I have to buy a loaf of white bread especially for my cleaning lady

who comes once a week and make her take it home with her. A bag of

sugar (for her tea) lasts months!

 

So for the dinners if hubby has a pork schnitzel, I have a soy one and

we both have the veggies and potatoes. If he has cottage pie, I have a

veggie mince cottage pie and so on. It works quite well. There is a

wonderful couple who live in my town who manufacture a whole range of

totally delicious soy protein products that contain no egg or scary

additives and they are freely available at supermarkets.