Menu for week of 2/24

Between work, and now the gym, I just don’t want to make the time every night to make new things.  Luckily, I don’t mind eating the same thing every day all week.  So, on Sundays I make all my meals for the week, individually packed and ready to go.


Pumpkin Refrigerator Oatmeal

  • 1/2 cup oatmeal (should be old fashioned but I have some quick-cook that needs to be used up)
  • 1/2 cup skim milk
  • couple tablespoons pumpkin puree (basically, the can divided by the 5 servings I’m making)
  • packet of Truvia
  • generous tsp of pumpkin pie spice

mix together, refrigerate until morning.  I make all of the weeks worth on Sunday and it’s still good, or even better, by Friday.


Faux taco chicken

  • 3 oz cooked chicken
  • 1/2 cup brown rice
  • Big can crushed/diced tomato (whichever I’ve got)
  • Bag of frozen corn
  • packet of low sodium taco seasoning

I usually just bake some chicken breasts with salt/pepper.  Alton Brown is my hero; the only way I’m able to make edible brown rice:

Simmer tomato, corn, seasoning while I’m working on other things.

I’m feeling lazy re: fruit this week, so it’s a fruit cup.  Unsweetened applesauce, peaches, or mandarin oranges.

Late Afternoon:

3/4 cup Chobani 0% Plain (big container divided by 5, see a trend here?), 1/2 cup blueberries + packet of Truvia, 1/4 cup Khashi Go Lean Crunch


This is still in the crockpot, so we’ll see how it comes out

I had a sweet potato and a russet potato that need using, cubed into bottom of crockpot, along with a couple of red potatoes and half a red onion left over from last week.  Added two bags of frozen green beans.  Then 6 pork chops topped with Dinosaur Slathering Sauce, maybe 3/4 of the bottle?  Smells good, worried that the green beans will be over done.