Linking up with Jill and Laura for menu planning as we get back on track with staying accountable to our plans. Still working on the Saturday and lack of wanting to follow through. It gets to the end of the week and I don’t want to cook. Still working to try new meals. Last week made the cabbage rolls and they were wonderful!
Sunday: Broccoli Pepper Stir Fry with Peanut Sauce
Tuesday: Sandwich pre-run
Wednesday: Black Bean Soup with Brazilian Cheese Bread (my changes: 3/4c skim milk 1/4c oil add 1 tsp baking powder)
Thursday: Pasta & Spinach Salad
Friday: Chickpea Spinach Curry
Saturday: ??Dinner out
Now to work on my mindless snacking! I was thrilled to find a store selling Perfect Foods Bars last and stocked up for easy grab snacks. Have you tried these? Great protein and gluten free! Between these and Pro Bars Fruition I am happy on the go. I hate wasting pre-packaged foods at home though.
Home Snacks for the week
- Rice Cake with Almond Butter
- Yogurt with berries
- Veggies & Hummus
- Pumpkin Granola
- Fruit & Nuts
The cabbage rolls were an experiment, and my lesson- don’t turn your back on boiling cabbage. Oops, a little soggy leading to shredding and inability to roll so my solution cabbage layers. I kind of liked this, much easier and still just as tasty! I even managed to use the same pan (large soup pot) to boil cabbage, then saute veggies and finally layer and bake the “rolls”.
1 medium onion diced
2 cloves garlic minced
1 cup quinoa- cooked
½ cup TVP (rehydrated according to package)
1-2 zucchini diced
Salt/pepper to taste
1 tbsp each chopped basil, oregano, rosemary leaves (or 2 tsp dried)
2 cups tomato sauce (1 can)
2 cups diced tomatoes (1 can)
Boil cabbage until tender 4-5 minutes and blanch in ice, then dry. Saute onion and garlic, add zucchini until soft. Add salt/pepper to taste. Add quinoa, TVP, tomatoes, and seasonings (and sauce if making cabbage layers like I did otherwise top with sauce). If making rolls fill each leave and layer in baking dish or layer cabbage and quinoa mix alternating. Top with Parmesan cheese if wanted. Bake 350F for 25-30 min until bubbly and heated. Next time I might even try to make in slow cooker.
Sub in marinara for the tomato sauce and seasoning for even easier meal.
How is your weekly menu looking? Anything you want to share?
Don’t forget to come back tomorrow for Marathon Monday and share your week in training. And did you win the ENERGYbits® Giveaway? I still haven’t heard from the winner.