Each week I take the time to plan out my dinner menu. This helps me to stay on budget and to think about my week in general. We eat leftovers for lunch.
Sunday - Bacon cheese burgers w/o the bun, grape tomato/cucumber/celery salad (combine a tbsp of Extra Virgin Olive Oil w/a tbsp of Italian seasoning)
Monday - Crockpot BBQ Chicken Breast (KC Masterpiece Low Calorie BBQ sauce is also low in carbs. Add chunks of onion and cook on low.), Low Carb Cole Slaw (bag of coleslaw salad, Hidden Valley Coleslaw dressing, walnuts, 1 small chopped apple)
Tuesday - Fajitas (use low carb tortillias, meat, pice de gallo, and cheese), guacamole salad
Wednesday - Creamy Chicken in the Crockpot (1 pkg. cream of cheese, 2 cans of cream of chicken soup, mushrooms if desired, salt and pepper), green beans, tomato wedges
Thursday - Parmesan Pork Tenderloin (mix a pkg. of fresh parmesan cheese w/cumin and black pepper to taste - press mixture on pork tenderloin before baking), grilled vegys
Friday - Cajun butter shrimp (HEB has a great cajun butter), steamed broccoli/carrot (just a few shreds)/bell pepper (dashed with parmesan cheese)
No comments:
Post a Comment