{2 Recipes} Serious Meal Planning

Portion control is an issue for me so last week I counted calories for seven days straight.  I’ve tried keeping my portions under control for about a year now and haven’t had much success…so counting calories and serious meal planning is the only way to get things on track.  I’ve got to start somewhere!

Quote: Nothing Changes if Nothing Changes

(picture source)

My goal is to be around 1800 calories which, from my experience counting calories this past week is a lot less than I’ve been eating.  But, I know I only need around 1800 so I just need to train my body to know what full is.  Years of wrong doings can’t be done in a day…this is going to take some time.  I think the best thing will be to follow an eating schedule and get through feeling hungry.  I’ve been overeating so feeling hungry is natural.  I’m assuming it will take a week or two for hunger feelings to go away.  Here’s my serious meal plan for the week.  The numbers below each item represent the calories for that meal.

T25 Week 1 Meal Plan

 (I left room for some alcoholic beverages 😉 )

To make the Sweet Overnight Oats combine…

5.3 oz Organic Non Fat Plain Greek Yogurt
1/3 cup Gluten Free Rolled Oats
1/4 cup Unsweetened Vanilla Almond Milk
1 tablespoon Honey
1/4 teaspoon Cinnamon
1 tablespoon Chia Seeds

Simply combine all ingredients and let sit for at least 12 hours.

Sweet Overnight Oats.jpg

I made a bunch in red cups for an easy on-the-go breakfast during the workweek.  You’ll just want to add a splash of milk and add banana slices in the morning.

Sweet Overnight Oats

For my carrots and cheese sticks I portioned out 20 carrots per serving.

Baby Carrot Sticks

For my apples and almonds I simply sliced up an apple and squeezed in a bit of lemon juice with each bag so they didn’t turn too brown.

Sliced Apples

I made my life simple and just bought Blue Diamond 100 Calorie Raw Almond Packs.

Blue Diamond Whole Raw Almond 100 Calorie Packs

For my Turkey Taco Salads I used…

1 Green Bell Pepper, chopped
1 Yellow Onion, chopped
1.25 lbs Ground Turkey
1 jalapeño, chopped (seeds and all)
2 teaspoons Urban Accents Mesa Rosa Chipotle Spice Blend
2 teaspoons Taco Seasoning
1 teaspoon Garlic Powder
1/4 cup Chunky Salsa
10 cups Spring Mix
Shredded Carrots for Topping

Sautee your chopped pepper and onion in a pan with about 1/2 tablespoon of oil (I used coconut oil).  Once the onion is translucent add the ground turkey.  When the ground turkey is partially cooked add your jalapeño, all of your seasonings and the salsa.  Stir and cook until meat is cooked through.  Once the meat is cooked let the mixture simmer on low heat for a few minutes.  Salt and pepper to taste.  Then set your meat aside, stirring occasionally to release heat, until it’s cooled.  (It can be warm, you just don’t want it hot.)  This mixture gave me five 3/4 cup servings.

Turkey Taco Salad

I made three salads and set the other two servings of meat aside to freeze until needed.

Turkey Taco Salads.jpg

Dinner will be different each night but dessert will be the same, Trader Joe’s Granola Bars.  And there you have it!  I’m also starting T25 as of today which I’m super excited about!  It will be a great break from running and I’m sure it will kick my butt 😉

Question of the Day

What’s on your menu for the week?

Have you ever tried T25?  What’d you think!?

Turkey Taco Salads
Author: 
Recipe type: Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A delicious, spicy low carb lunch option!
Ingredients
  • 1 Green Bell Pepper, chopped
  • 1 Yellow Onion, chopped
  • 1.25 lbs Ground Turkey
  • 1 Jalapeño, chopped (seeds and all)
  • 2 teaspoons Urban Accents Mesa Rosa Chipotle Spice Blend
  • 2 teaspoons Taco Seasoning
  • 1 teaspoon Garlic Powder
  • ¼ cup Chunky Salsa
  • 10 cups Spring Mix
  • Shredded Carrots for Topping
Instructions
  1. Sautee your chopped pepper and onion in a pan with about ½ tablespoon of oil (I used coconut oil).
  2. Once the onion is translucent add the ground turkey.
  3. When the ground turkey is partially cooked add your jalapeño, all of your seasonings and the salsa.
  4. Stir and cook until meat is cooked through.
  5. Once the meat is cooked let the mixture simmer on low heat for a few minutes.
  6. Salt and pepper to taste.
  7. Then set your meat aside, stirring occasionally to release heat, until it's cooled. (It can be warm, you just don't want it hot.)
Nutrition Information
Serving size: ¾ Cup Calories: 268 Fat: 10 Carbohydrates: 20 Sugar: 9 Sodium: 561 Fiber: 5 Protein: 29

Comments

  1. Jan and I blame the portion control on Nanny. Your great grandmother always said you had to be a member of the clean plate club.

  2. Give this recipe a. Try…it’s a favorite of ours. You can use less cheese and it’s still good.
    http://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/#_a5y_p=1316399

    • treatsandsneaks@gmail.com says:

      Looks delicious!! I’ll definitely put it on the meal plan for next week – thanks :)

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