I’m still a little shell-shocked by numbers on the scale after my first post-holiday weigh-in. With that in mind, I’ve been ramping up the workouts and taking down the calories. Nothing extreme (I’m not a big believer in dieting), but I’m pushing the distance on my runs and trying to have more soups and salads and less pizza and booze. For me, a healthy lifestyle really comes down to input-output. Ya know?
Are you still holding fast to your fitness and diet resolutions? If so, you’ll dig this menu full of seasonal bounty and healthful family dinners. As always, if there’s a meal that you’ve loved or have a recipe to share on a future Menus on Mondays Meal Plan, let me know! Your feedback is always appreciated.
P.S. This doesn’t really fit the “health-conscious” mode of this menu plan, but if you missed the Beer Mac ‘n Cheese and Homemade Pretzel Rolls, you may want to make those sometime soon. Talk about delicious comfort-food!
Southwestern Orzo Salad (I like to make a double batch so I have extras for lunches)
Roasted Carrots and Parsnips: Peel, quarter and roast at 450 degrees with olive oil, salt and pepper (and choice of additional spice).
Roasted Honey Mustard Salmon (Place salmon fillets on greased baking pan. Top with honey mustard (equal parts honey and mustard), and bake at 425 until desired level of done-ness.
Thursday: Try something new – Turnips!
Pan-Grilled Sirloin Steaks (I like to marinate them in Allegro for the day before cooking!)
Weekend Cooking: Movie Night, Vegetarian
Shredded Roasted Brussels Sprouts (make extra for a brussels sprout and egg hash the next morning!)