Monday

Pilates Sculpt — warm-up, standing I, last three sections.

Breakfast: Oatmeal Squares with skim milk. OJ.

Lunch: Garden tomato soup with butter and garlic. Alas, no onion in the house. Cheddar wheat toasts. Watermelon. Half a banana.

Dinner: Dining hall — ravioli, asian salad (mixed greens, cucumber, mandarin oranges, sliced almonds, crispy noodles, soy-sesame-ginger dressing).

Dessert: Two and a quarter cookies, with milk for dipping. The oatmeal cookie with craisins was really good. The chocolate chunk one was deceptive — didn’t look or smell like a peanut butter cookie, but it was. I’m not so fond of peanut butter cookies.

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Saturday and Sunday

Saturday:

Leftover blueberry pancakes with butter and maple syrup. OJ.

Leftover goulash with extra broth, on two slices wheat toast, watermelon, carrot.

Grilled hot sauced chicken, three ears of buttered corn on the cob, noodles.

Sunday:

Skim milk oatmeal with blueberries and maple syrup.

Mancino’s Pizza with pepperoni and tomatoes.

Grilled cheddar on wheat with garden tomato slices. Garden green beans with garlic butter. Watermelon. Banana.

Friday

Breakfast: Semi-sourdough blueberry waffles with butter and maple syrup. Not a good idea — they stuck to the waffle maker. I made the rest of the batter into pancakes. OJ.

Lunch: Two fried eggs on wheat toast with extra butter.

Dinner: Barbecued boneless pork chops — Mark’s barbecue sauce. Peas and rice, with butter. More OJ. My sore throat is a little better today, but the OJ is still so nice on it.

Woo-hoo for butter at every meal! Too bad I don’t have affordable access to pasture-fed butter.

Thursday

Breakfast: Oatmeal Squares with blueberries and skim milk. OJ.

Lunch: Grilled cheddar on wheat, with garden tomato. Leftover pasta with peas, butter, and cheese.

Dinner: Czech goulash with Ancilla beef, Ancilla beef stock, and dumplings made with whole wheat bread and whole wheat flour, egg, and milk. Veggie mix with corn, baby corn, broccoli, and baby carrots.

Wednesday

Breakfast: Oven pancake with nectarine and maple syrup.

Lunch: Dining hall — half a fried formed chicken patty, an allegedly Italian spicy roast beef sandwich on half the french bread (Amy wanted the other half), a few corn chips, some salad with iceberg and romaine, carrots, and ranch.

Dinner: Spaghetti with homemade meat sauce.

Dessert: Uh-oh! That’s three this week. A bit of cake without icing, leftover from Mark’s mentee meeting.

Tuesday

Breakfast: Cereal with skim milk. OJ! I finally got around to mixing up another batch.

Lunch: Nachos — basic tortilla chips with cheddar, plus chopped garden tomatoes. The nectarines were still hard, so I made an impromptu crisp-type thing with oats, brown sugar, butter, and milk. That’s my second and last dessert for the week already.

Dinner: Biscuits and gravy. Mmm. The worst thing about breakfast for dinner is there’s no vegetables.

Monday

Breakfast: Oatmeal Squares with skim milk.

Lunch: Leftover beef-and-black bean chili with rice, cheese, and tomatoes, on tortilla chips with a little salsa.

Dinner: Vegetable stir-fry over brown rice. It was broccoli, garden carrots (didn’t end up steaming them after all), red peppers, garlic, with soy sauce, orange juice, ground ginger, honey, and olive oil.

I told Mark I’m almost tired of eating. Really, it’s being tired of thinking about what to cook — nothing sounds good. Therefore, tomorrow night will be biscuits and gravy.