A well thought out meal plan

I normally cook my weekly meals on Sundays and then on Wednesdays or Thursdays then I buy fresh meats and veggies on Saturdays. I was able to plan this week's meals with the help of my  bestest friend who brought over the pork roast and it was so good it was cooked in apples, but he won't tell me his recipe... I'll get it out of him just wait till I cook my 'Apple crisp' I'll get it out of him!

I must be honest...if I don't plan or prepare my meals ahead of time I'd grab the first thing my hands can get hold to, really ...and that's not good so try to have good snacks on hands but, I love to bake (like right now I'm thinking about baking some Orange cranberry white chocolate chunk oatmeal cookies for my guess on Friday)... but my hips and waistline are in a constant battle with my baking. But, when I eat I mindfully cook and choose the healthier versions of stuff.

BREAKFAST:

Over easy eggs fried in coconut oil, this gives a crispy edge around the eggs. I found that during the cooking time if a lid is placed over the eggs it will help cook the white part of the eggs...nothing like an 'undercooked' over easy egg

• I add basil, pepper flakes, sea salt, cracked black pepper, to my eggs not only for flavor but for a bright color effect...often times I sprinkle shredded Parmesan cheese on top or on the bed of sauté spinach before putting the eggs on top (like I did today)...yummy!!!

SNACK:

If I had a choice of snacks I'll always, well 8 times out of 10 I'll choose Greek yogurt (like now I'mma bout to eat my snack as it is in the picture, "I'll be back"!!!...

Ok...I'm back, on to lunchtime

LUNCHTIME...

• for me lunchtime is fun time that gives me time to think about what I don't want for dinner. Today's lunch was a combination of my favorite finger foods, protein, and simple greens. I used a few sprays of infused garlic pepper EVOO on my spinach. I grilled the four 4oz turkey patties on Sunday so, 1 1/2 is like 6oz they are moist and topped with the pan drippings for added flavor... Yep!!!

DINNERTIME:

(LouLou be in her spot as soon as the camera comes out, I think I should start paying her for her appearances)...

By this time of day I try and eat dinner by 8 anytime after that I'll do a simple protein shake and call it a night especially if I didn't plan or prepare me a plate. Today its "pork roast" #YEY !!! it's known that pork doesn't really have a taste so you have to cook it with seasoning, fruits, and or herbs to give that kick. Well, my bestest cooked a pork loin and shared about 6 nice slices with me (these are my last two slices), they are tender I was able to use my fork to slice into it, I topped mines with pumpkin butter because I love it so much. I asked how'd he cook it he just said, "in raisins and apples"...Oh, he will talk.

• the brown rice is full of flavor cooked in butter, chopped Rosemary and 1/2 jalapeño pepper, it came out fluffy. I caramelized the onions, stir fried the stringbeans then added a Chinese marinade... finger licking good!!!

...and that's all in a day's meal

ENJOY!!!

TUESDAY'S MEALS:

Included for

 breakfast:

~ kiwi, spinach, and apple protein shake

lunch:

~ oven rotisserie chicken (thigh &leg) and green apple slices

dinner:

~ 6oz grilled turkey patty

spinach & lettuce salad blend topped with Kern's low-cal Asian ginger salad dressing and green beans (I didn't have room for the grilled corn-on-the-cob)

Canadian bacon & shrimp bake topped with crisp hash browns

Sunday brunch is now served

 I was super stoked to cook this for brunch today. I sent pictures of the finish product to my kids and they came after church toting Orange juice. I hope you enjoy it. 

 

The recipe makes servings for 4, in this dish I used:





 3 slices of Land O'Frost Canadian bacon, chopped

1/2 cup of low-fat sour cream

1/2 cup Oikos plain Greek yogurt

***you can use 1 cup of either one  

1 TBSP Dijon mustard

1/2 tsp. of Kosher salt, 1/2 tsp. pepper 

15 medium shrimp shelled and deveined + 4 large shrimps cleaned with tail on  

***I seasoned my shrimp last night in garlic powder, dried basil, EVOO and Creole seasoning

3 mini sweet pepper, sliced, sautéed in ghee just long enough to color them, set aside

1 14oz pkg. frozen chopped spinach, thawed

2 tsp. lemon zest

2 cups frozen shredded hash browns

2 TBSP fresh parsley

2 TBSP EVOO

                                                                          ...this is how you do it

1) Preheat oven 425F

2) quickly sauté the 15 medium shrimp in ghee (or butter) just to get a nice brown color, set aside

***do not fully cook them 





 

3) In a large bowl whisk together sour cream, yogurt, cornstarch, mustard, lemon zest, Kosher salt, and pepper

4) Add the Canadian bacon and cooked shrimp, then toss to coat

5) Squeeze out the moisture from the thawed spinach and mix it into the shrimp bacon mixture

 

6) Divide the shrimp, bacon, spinach mixture into 4 oven safe 1-cup baking dishes and place them on a baking/cookie sheet

 

7) Put the 2 cups of hash browns in a bowl and add the parsley and EVOO and toss to coat, then top each dish with the hash brown mixture, bake for 20 - 25 until bubbling and brown

***if needed cook under the broiler until golden brown

 

8) When the done remove from oven set aside. In a small skillet cook the remaining 4 large shrimp in 1 tsp. of EVOO until done and garnish each dish with a shrimp... ENJOY