Nutrition

Scrutiny.  Nobody enjoys it.

My daughter’s rheumatologist referred her to a nutritionist, and the appointment is this week.  I’m a bit paranoid about having someone critique the way we eat.  While it might be nice to serve perfectly balanced meals, I view that more as an ideal than a mandate.  Sometimes we get busy and are just happy to grab food that doesn’t make anyone sick.

Nonetheless, we were told to bring in a list of the foods we eat for a few days prior to the appointment, so I’ve been trying to keep track (and even plan ahead).

Sunday

Morning:  Baked ham, gluten-free pancakes with peach sauce, fried egg, juice
Noon:  Leftovers*
Evening: Baked potatoes with topping of choice, Peach cobbler

Monday

Morning:  Scrambled eggs, ham, apple juice
Noon:  Tuna sandwiches on home-baked bread, Mandarin orange
Evening:  Salmon with rice, Baked pumpkin, Lemon pudding

Tuesday

Morning:  Cherry rice pudding, juice
Noon:  Teriyaki ribs, carrot sticks
Evening:  Beef-n-Beans, carrot sticks, grapefruit

Wednesday

Morning:  Waffles with cranberry sauce, juice
Noon: leftover salmon, rice, fruit salad
Evening:  Meatloaf, applesauce, spinach salad

Thursday

Morning:  Baked Oatmeal, juice
Noon:  Cider-Beef Stew
Evening:  Orange chicken, rice, spinach

Friday

Morning:  French toast with peach sauce, juice
Noon:  Sandwiches, bananas
Evening: Roast, green beans, plum pie

Saturday

Morning: Hotcakes, bacon, juice
Noon:  Broccoli-Apple soup (my favorite), sandwiches
Evening: steak, potatoes, salad

Thanks for reading.  Hope you’re having a great week!

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*On Sunday afternoons, I remove all leftovers from the refrigerator and set them out on the counter for everyone to fix their own plate from the available options.  This gives me a break from the cooking, and also prevents green fuzz from growing in my kitchen.

Menus

This week’s menus feature zucchini.  Forgot to pick the other day, so here’s what we picked the next night:

zucchini

In addition to this huge harvest, we usually get 12-15 new zucchini every day.  We’ll feast on it for a week or so, then freeze enough to eat throughout the year.  After this week, we’ll probably only have zucchini a few times weekly.

 

Morning

Noon

Evening

Monday Zutad Sandwich bar
Water
Meatloaf w/ applesauce
Carrot Sticks
Zucchini Crisp
Tuesday Zucchini Eggs
Apple juice
Leftovers
Water
Steelhead, rice
Herbed Zucchini Ribbons
Wednesday Oatmeal
Grape juice
Sandwich bar
Water
Zucchini/Cottage casserole
Carrot sticks
Thursday Zucchici Pancakes
Juice
Sandwich bar
Water
Roast
Potatoes, carrots
Friday Omelete
Juice
Sandwich bar
Water
Hamburgers
Fish eye salad
Saturday Zucchini French toast
Juice
Leftovers Steak
BBQ Corn
Sunday Ham
Cinnamon rolls
Applesauce
Roast
Potatoes, carrots, & zucchini
Pie
 Leftovers

Menus

Wow!  Next time we go on vacation, I need to have menus (and ingredients) for our first few days back already prepared.  It was pretty hard to arrive home about mealtime, hear “I’m hungry. What can we eat?” and have to say, “No idea!  All our food is frozen.”

The gardens are doing well, so our menus for the summer will largely feature whatever happens to be ripening that week.

House Garden

 

Morning

Noon

Evening

Monday Cherry Rice Pudding Sandwich bar
Water
Soft Tacos
Tuesday Zucchini Eggs
Orange juice
Sandwich bar
Water
Steak
Zutad
Wednesday Oatmeal
Apple juice
Sandwich bar
Water
Beef -n- Beans
Carrot sticks, corn chips
Thursday Zucchini eggs
Orange juice
Sandwich bar
Water
Steak
Green Bean Almondine
Friday Omelete
Juice
Sandwich bar
Water
Grilled Chicken
Zutad
Saturday French toast
Juice
Leftovers Hamburgers
Fruit salad
Sunday Ham
Cinnamon rolls
Applesauce
Roast
Potatoes & carrots
Pie