Day 7

I have to admit that this 100 day challenge is a harder for me than the first time I did it. I don’t really know why but I’m having a harder time getting my head in the right place this time. When I started the first challenge it was in August which meant a wide variety of summer produce; especially from our garden. I always have fruits and veggie in the house but it just isn’t the same as walking to the garden and eating tomatoes and cucumbers right from the vine. I look back at my blog posts during the beginning weeks of my first challenge and I sounded pretty darn chipper. I’m not feeling quite that chipper this time around but I’ll keep working on it! J

 For lunch today I made a colorful salad and as I’m getting ready to pour a little salad dressing on it, I remember my ‘5 ingredient or less rule’ so I glance at the ingredients (which I already knew the answer) and of course there were way more than 5 ingredients. I added a few kalamata olives to my salad which really did add a lot of flavor, but I did miss my Dorothy Lynch. J

As I said earlier, I didn’t make all the meals on my menu last week so I’ll see how this week goes. It really is helpful to be able to glance at options for meals and know that I have all the ingredients on hand. I don’t have to search the cupboards or ask myself that infamous question, “What are we having for supper?” I’m planning to make a few new recipes for the boys and I this week. They sound pretty simple so I’m hoping they will taste as good as I’m expecting them to.   

                                                                                           

FEB 19^th – 25th

Sunday

Breakfast             homemade biscuits with strawberry jelly

Lunch                    Spinach salad with tons of veggies

Supper                 Pasta                                    

Monday              

Breakfast             Fruit salad

Lunch                    Salmon – corn – fried potatoes (left over baked potatoes)

Supper                 Spinach and coleslaw salad with veggies

Tuesday

Breakfast             Granola

Lunch                    Peas and Pasta

Supper                 Baked potato, broccoli, asparagus

Wednesday

Breakfast             French toast

Lunch                    Baked Ziti

Supper                 White bean and spinach soup

Thursday            

Breakfast             Toast with peanut butter

Lunch                    Veggie Casserole

Supper                 Black beans with salsa and chips

Friday

Breakfast             Oatmeal with raisins

Lunch                    Peanut butter sandwiches with apple slices

Supper                 Spaghetti                            

Saturday

Breakfast             pineapple/carrot muffins

Lunch                    Spaghetti squash, grilled zucchini, green beans 

Supper                 Taco Salad

*Thought for the day*

“We don’t need to increase our goods nearly as much as we need to scale down our wants. Not wanting something is as good as possessing it.” - Donald Horban