Planning ahead - how's this look?

iVillage Member
Registered: 03-23-2007
Planning ahead - how's this look?
3
Fri, 03-23-2007 - 6:22pm

I'm trying to plan out what my menu will be for next week. So far I've only done Monday (who wants to think about Monday on Friday? ugh!) and I was hoping some of you with more SBD experience can critique what I've got planned. Suggestions are welcomed!

Breakfast: 2 cups coffee (each with up to 1/4 cup skim milk + 1 packet Equal), 1 cup skim milk, 1 frittata (1/4 cup diced red pepper, 1.5 cups baby spinach, 1 egg + 3 whites, 2 tbsp light feta)

Lunch: small can of low sodium V8, big salad

Dinner: 5 oz salmon fillet, grilled asparagus w/olive oil, balsamic vinegar & feta sprinkled on top

Snacks (spread throughout the day & night - I probably won't do the 'sweet dessert' as I don't have a big sweet tooth): 12 almonds, 2 Kraft fat free cheese slices, assorted mixed raw veggies dipped in 2 tbsp store-bought hummus, 12 grape tomatoes

Also, are we limited to one serving of V8 each day? I have a fridge at work so it's easy for me to keep lots of fresh cut veggies on hand, but I'm thinking DH might do better if he brings low sodium V8 to work with him instead of fresh veggies. Thanks for your input!

iVillage Member
Registered: 04-01-2004
Fri, 03-23-2007 - 10:50pm

Hi,


Your plan looks good.

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iVillage Member
Registered: 03-23-2007
Sat, 03-24-2007 - 11:02am
Thanks Cathy! I realized after I posted that there was a whole lot of feta in that menu :) I'll probably end up leaving it out of breakfast and dinner since I'll taste it the most in my salad anyway.
iVillage Member
Registered: 04-01-2004
Sat, 03-24-2007 - 11:06am
You're welcome!

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