One of my resolutions this year was to get more organized in the kitchen and to eat healthier. I have been toying around with the idea of planning a month of winter meals and decided it was time to try it. Knowing each and every day what I am going to make for breakfast, lunch and dinner has taken away so much stress, it has also saved us money and I have unintentionally lost a few pounds (who doesn’t want to lose weight without trying?).
Meal planning does take some time, especially if you plan out the entire month. While it takes me a few hours to write out a plan for 1 full month of meals as well as a weekly grocery list, I have basically earned all that time back now that I have each and every meal accounted for. I spend less time stressing about meals, spending money on last minute runs to the grocery store and I really have curbed some unhealthy eating habits (We have not gone through a drive through in a month!!)
So, I will be sharing my menus with Magnolia Lane readers in our new series “In the Kitchen at Magnolia Lane,” as well as weekly shopping lists, recipes and instructional videos. I hope that by sharing my meal plan I will take the stress out of everyday cooking, save you some money, and help you feel healthier than ever.
Most of the food I cook is low in carbohydrates, high in “good” fat and yummy. I don’t follow one specific diet plan and I am not saying that my way should be your way. I simply shop and eat low carb which seems to work for me and my family.
I have also been cooking for my good friend and neighbor as she is interested in eating healthier and hoping to lose a few extra pounds. When I began my meal plan, I included her food as well. I cook breakfast, lunch and dinner 6 days a week for my dear friend who works long hours and is a single mom of two wonderful girls. Since January 2nd, she has lost 12 pounds and she has not missed carbs/sweets and she has not felt a need to over indulge (that is where all that good fat comes into play). She has been loving the meal plan and is losing weight without even hitting the gym. As much as I hate to say it… your diet is everything when you are trying to lose weight.
Today I am sharing one of my meals off the January Calendar. The way the system will work is that I will be repeating this menu again in March. In April I will share a “spring-inspired” menu that will carry us through the end of June. I will, of course, do the same for Summer and Fall. In order to shop smart and save money I always take advantage of weekly sales as well as seasonal produce.
So, here’s the first recipe to give you a preview:
*Cilantro Chicken Salad*
- 2 oven roasted chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 1 scallion, chopped
- 1/2 red pepper diced
- 1 lime zested and juiced
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt and pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon of cumin
- pinch of chile powder
- 1 tablespoon olive oil
- 2 beefsteak tomatoes (optional)
To Roast Chicken:
Pre-set oven 350 degrees. Place chicken breast on baking sheet, coat with olive oil and a bit of salt and pepper. Bake for 15-20 minutes. Juices will run clear and chicken will be lightly browned.
Combine chicken, mayonnaise, scallions, lime zest and juice, and cilantro. Season to taste with salt, pepper, garlic powder, cumin, and chile powder to taste.
Core out the top of each tomato, remove the internal pulp and seeds. Fill with chicken salad and enjoy! Pictured are roasted sweet potato discs and steamed green beans.
(Inspired by skinnytaste.com)
{Click here on the cilantro chicken recipe to print a copy}
Thanks for stopping by~
