Menu Plan-3

Investing less than 30 minutes per week to plan out our meals has made life easier for me. This way I only have to think once about dinner for the week. Each night as I close the kitchen, I look at my plan to see if I should take anything out of the freezer. When it comes time to cook I just walk into the kitchen and start cooking.

Last weeks “no cook” experiment was a success. Two good things came out of it. One, I finished the project on which I had been working. Two, I learned that after a while, all frozen dinners taste like the cardboard in which they are packaged. Since I do not want my dinners to taste like cardboard this week I will go back to normal meal planning.

Here is what’s for dinner this week:

Grilled teriyaki chicken and pork chops, asparagus, corn on the cob, French bread (from freezer)

Pinto bean and corn quesadillas, rice20150712_084602

Fried rice (using leftover chicken), sesame noodles

Italian sausage on hot dog buns topped with sautéed onions and sweet peppers and fresh basil (from container garden), French fries

White chili (beans and chicken broth in freezer) with spicy, cheesy biscuits (from freezer)

Omelets, fruit and toast.

I also post these in the Menu Plan Monday section of Org Junkie, where you can find more people who believe in the value of a weekly menu plan.

When Life Gives You An Apartment With a Small Balcony…

When Life Gives You An Apartment With a Small Balcony…

Make A Salad.

A few months ago, on my small balcony, I started a container garden. I have approximately 12 square feet of growing space. By anyone’s standards that is small, but it is big enough to cultivate salad greens, a couple of tomato plants and a couple of herb plants.

Last weekend was my first salad harvest.container-salad-garden

I picked spinach, Swiss chard, parsley, and 4 varieties of lettuce.

8 cups full!

For dinner that day we had “frozen dinner” manicotti that I simply had to pop in the oven. Of course, we also enjoyed large servings of our beautiful and delicious salad.

 

 

Menu Plan-2

mpm-chalkboardInvesting less than 30 minutes per week to plan out our meals has make life easier for me. This way I have to think once about dinner for the week. Each night as I close the kitchen, I look at my plan to see if I should take anything out of the freezer. When it comes time to cook I just walk into the kitchen and start cooking.

We are doing something this week I have never done before.

I am not cooking.

Because of my diagnoses, I am under strict lifting and standing restrictions.

I have a project I would like to finish and cannot both work on it and cook for and clean up after dinner.

Here is what’s for dinner this week:

Frozen lasagna x 2, I bought a big one

Individual frozen dinners x 2

Drive through/take out x 2

For day 7 we will make it up as we go along. If we do not have enough leftovers we might make pancakes or sandwiches or have pizza delivered.

I also post these in the Menu Plan Monday section of Org Junkie, where you can find more people who believe in the value of a weekly menu plan.

 

 

A Freight Train Ran Over My Health

A few weeks ago a freight train ran over my health.

I went to a Gynecologist for an exam. I knew I had been having some “female problems” but I was still shocked at what she told me. She gave me a diagnoses of hysterocele and level 3 cystocele. I had previously heard of those under the general term of prolapsed organs. She recommended a double surgery. One , bladder repair surgery and two, a hysterectomy, both to be done at the same time.

After talking for a few minutes, she tentatively asked if I would like to try physical therapy.

Would I?

“Yes please !”

She really does not think therapy will fix the problems but maybe I should try anyway. I met with a wonderful physical therapist a few days later and have been exercising like crazy ever since. The intent  is to either eliminate the need for surgery or to get me stronger allowing for a better surgery and recovery experience.

What do you think?

To start a conversation, leave a comment in the comments section.

If you or someone you know has a similar story to share I would really like to hear it. Especially whether they needed surgery or not and how it all worked out in the end.

I would also like to hear from those who are still in the middle of this journey as well.

Thanks in advance for being willing to talk about something so personal.

 

This is the first post in this series.

See Part two here.

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Menu Plan-1

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.Investing less than 30 minutes per week to plan out our meals has made life easier for me. This way I only have to think once about dinner for the week. Each night as I close the kitchen, I look at my plan to see if I should take anything out of the freezer. When it comes time to cook I just walk into the kitchen and start cooking.

Here is what’s for dinner this week:

Zucchini, black bean and rice skillet and spicy cheesy biscuits

Fettuccine Alfredo, asparagus, French bread

Tofu and vegetable curry, rice, canned pineapple

Pinto bean, rice and Swiss chard burrito

Pancakes (from freezer), bacon, fruit

 

I also post these in the Menu Plan Monday section of Org Junkie, where you can find more people who believe in the value of a weekly menu plan.