What does everyone have planned for dinner this week (or today, if you're not a weekly planner)? I love hearing new ideas!

Today - Roasted pork tenderloin, marinated in soy, ginger, and garlic, brown rice and lentil pilaf, kale sauteed with garlic.

Tuesday - Stuffed lean burgers on sourdough toast (I stuff them with laughing cow wedges and dijon mustard, and top with caramelized onions), side salad

Wednesday - Pork Chile Verde w/ peppers, onions, and zucchini, served on whole wheat tortillas with olives, salsa, and fat free sour cream

Thursday - Whole Wheat Pita Pizzas (Pita, pizza sauce, light cheese, grilled chicken, broccoli, red onion, olives), side salad

Friday - Grilled chicken skewers, roasted butternut squash cubes, steamed broccoli

Here's the plan for this week:

Monday - gingered salmon filet, brown rice of some kind (I like the pilaf idea), and cabbage sauteed in garlic

Tuesday - Grilled chicken breast, baked sweet potato, sesame-soy broccoli

Wednesday - Baked pork chops with sauteed mushrooms, onions, and garlic, asparagus

Thursday - Crock pot stew with chunks of lean beef, onions, mushrooms, carrots, new potatoes, and whatever other goodies I can scrounge up (probably a splash of red wine as well). Probably a spinach salad on the side.

Friday - Some friends are having us over for baked salmon burgers. We're taking whole grain buns and asian cole slaw so I can stay on track. Then bowling afterwards ...

Saturday - Burgers on the grill (beef/turkey burgers) on whole grain buns, with blue cheese for me. Probably just a big platter of chopped veggies and fruit for snacking on while watching the ball games.

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Photo - they take about the same time and amount of water to cook. I cook an onion and a clove of garlic in the bottom of my saucepan until soft, add the lentils and brown rice and "toast" a bit, then add chicken broth (I use 1/2 cup lentils, 1/2 cup rice, 2 cups broth, for 4 servings) and spices (depends what I'm serving with...saffron, cumin, chili powder, curry, etc are all options). Salt and pepper to taste. Simmer for 45-50 minutes and you have pilaf.

That sounds yummy. Def going to try that tonight!

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MON - vegan mac & cheese (tofu & nutritional yeast based) w broccoli in it (I'm not vegan, but want to try it)

TUES - salad: brown & wild rice, grilled veggies w orange dressing, kidney bean, pine nuts, maybe some feta

WED - tagine w veggies, chickpeas, raisin; toast w avocado

THURS - pumpkin & caramelized onion baked ziti (w tofu/cashew "ricotta"); green salad

FRI - veggie burgers (homemade), open face on multi grain sprout bread w sauteed onion & mushroom, avocado, mozzarella, fresh homemade salsa, tomato, lettuce

SAT - nachos w fresh homemade corn tortilla chips, black beans & corn, avocado, fresh homemade salsa, lettuce, mozzarella

Wow...these menus sound great!

Tonight: Chili con carne, celery stuffed with fat free cream cheese and sprinkled with paprika.

*drool*

Holy smokes my stomach just started rumbling and I'm not even hungry. I love anything pumpkin. Would you be willing to share the recipe??

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I will a little later, but I haven't made it before . But yeah, I had the same reaction .

I second that!! MmmMmm!

this morning before I left the house for my 7am train- I put onions, tomatoes, garlic, sun dried tomatoes, capers, chicken bullion, thyme, oregano, basil, several bunches of baby spinach and chicken thighs into a crock pot.

hopefully it will be yum

Today: Crustless spinach-artichoke quiche with feta cheese, with sweet corn spires on the side

Tuesday: Whole-wheat penne with roasted red pepper/onion sauce, slivered almonds and broccoli

Wednesday: African sweet potato stew (sweet potatoes, chickpeas, tomatoes, green beans) and whatever side veggies I pick up from the mid-week farmers' market

Thursday: Whole-wheat calzones stuffed with onion, red pepper, spinach, and cabbage

Friday: Leftovers and steamed broccoli and spinach tossed in peanut sauce.

Wow some of these menus sound awesome! Good thread too. I've got some new ideas now from people that I think successful in weight loss.

For the next several days my menu will be oatmeal for breakfast, sugar free popsicles and a variety of soups for both lunch and dinner as I am down and out at home with a very nasty case of strep throat.

Oooh ... my sympathies. I get strep about once ever 2 years and it's always a doozy. Hang in there.

I don't know if you can get them where you are, but when I'm sick I LOVE Edy's Whole Fruit popsicles. They're about 80 cals each and they do contain sugar, but no HFCS, which is a plus for me. They have no sugar added versions, but the ones with sugar have fewer artificial ingredients - so whichever makes you more comfortable.

And they have soo many flavors - lemon, lime, pina colada, strawberry, mixed fruit, etc.

Hm. I might have to have one for dessert tonight.

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Tonites supper is grilled chicken breast with mrs dash southwest chipolte seasoning, grilled portebella shrooms, red & green peppers & onions all slathered on top. Plus a side of mini carrots for crunch & a big semi tart apple straight off my tree, sliced and dipped with peanut butter & raisins for a chewy & crunchy fall dessert!

*massive jealousy*

I miss my Meemaw's apple and pear trees.

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