Thread: Five A Day: The COLOR way!

Breakfast was Maggie's cereal w/blueberries. Lunch was Hot & sour soup and tuna salad stuffed tomato. Dinner was a lettuce salad, 1/2 of a chicken roll on Dreamfield's spaghetti w/marinara sauce, and a piece of Almond Joy pie for dessert.

Breakfast was cantaloupe, sausage and l/c pancakes w/blueberries & whipped cream. Lunch was hot & sour soup and tuna salad stuffed tomato. Dinner was a lettuce salad, egg plant stuffed w/shrimp & crab, and a piece of Almond Joy pie.

Breakfast was cantaloupe and Maggie's cereal w/blueberries. Lunch was hot & sour soup and tuna salad stuffed tomato. Dinner was a lettuce salad, 1/2 of a stuffed chicken roll served on Dreamfield's spaghetti w/marinara sauce, and the last piece if Almond Joy pie.

Breakfast was cantaloupe, sausage, and l/c pancakes w/blueberries & whipped cream. Lunch was hot & sour soup and tuna salad stuffed tomato. Dinner was a taco salad.

Breakfast was cantaloupe and Maggie's cereal w/blueberries. Lunch was hot & sour soup and tuna salad stuffed tomato. Dinner was a lettuce salad and 1/2 of a stuffed chicken roll served over Dreamfield's spaghetti w/marinara sauce.

Breakfast was cantaloupe, sausage, and l/c pancakes w/blueberries & whipped cream. Lunch was hot & sour soup and tuna salad stuffed tomato. Dinner was a lettuce salad and a piece of Deep Dish Pizza Supreme.

Breakfast was an Italian sausage omelet w/celery. Lunch was a deviled egg roll w/ham & cheese. Dinner will be sliced tomato, grilled hamburger steak, twice baked fauxtatoes, and broccoli.

Breakfast was cantaloupe and Maggie's cereal w/blueberries. Lunch was a lettuce salad and Italian sausage w/marinara sauce. Late this afternoon I was getting a signature on a contract and walked into a small celebration. I did allow my arm to be twisted and had a couple of beef tenderloin satay skewers, 1/2 glass of champagne and a couple of strawberries. Dinner was a lettuce salad and a piece of Deep Dish Pizza Supreme.

Breakfast was cantaloupe, sausage, and l/c pancakes w/blueberries & whipped cream. Lunch was a lettuce salad and Italian sausage w/marinara sauce. Dinner was sliced tomato, grilled hamburger steak, twice baked fauxtatoes, and broccoli.

Breakfast was cantaloupe and Maggie's cereal w/blueberries. Lunch was a lettuce and Italian sausage and cheese w/marinara sauce. Dinner was another lettuce salad and a piece of Deep Dish Pizza Supreme.

Breakfast was cantaloupe, sausage, l/c pancakes w/blueberries and whipped cream. Lunch was a lettuce salad and Italian sausage & cheese w/marinara sauce. Dinner was a grilled hamburger steak studded with chopped onion and jalepenos, twice baked fauxtatoes, and broccoli.

Friday's Breakfast was cantaloupe and Maggie's cereal w/blueberries. Lunch was lettuce salad and Italian sausage and cheese w/marinara sauce. Dinner was a taco salad.

Breakfast was cantaloupe, sausage, and l/c pancakes w/blueberries & whipped cream. Lunch was ham & cheese lettuce wrap. Dinner was sliced tomato and Shrimp primavera w/broccoli in a white wine and cheese sauce served over cauli-rice.

Henry, It seems you eat almost the same every other day. Don't you get bored? Need variety? I am not trying to criticize, I just notice only you post here, and it seems to be the same...

I had pancakes with strawberries, taco salad (lettuce, tomatoes, chili and sour cream), a nectarine for snack, and I can't even think what I ate for supper...

Tracy, I continue to post on this thread eventhough the other regulars have dropped off for one reason or another as a matter of personal accountability. I am responsible for everything I eat. Accordingly, I find that it helps me stay on plan if I plan my meals. What I found that works for me is to plan my menu's on a weekly basis where I am able to do most of the cooking on the weekends so I can have leftovers as the basis for evening meals for the coming week. My meal cycle begins on Saturdays, based on what was on sale at the grocery stores that week. For example, last night I made enough of the shrimp primavera for at least a couple of meals so I have planned the second time for Tuesday night. For tonight's meal, I made enough entrees (breaded chicken breast parmesean) to have it 3 times. As a result, I am planning it for Wednesday and Friday nights too. As tomorrow is a Holiday, I have an extra night in which I can cook, so I will grill a steak. For Thursday, I will have a Taco salad. Consequently, I have my evening meals planned for the entire week and don't have the same evening meal twice in a row and don't have the pressure of trying to figure out what I can fix. It also helps because my wife tolerates l/c carb meals but I can fix her some of her high carb dishes to accompany the meal I have planned. For example, I know she loves my twice baked fauxtatoes, so I plan on her eating that when I fix it. I also know that while she will eat cauli-rice it is not something she really likes. As a result, when I plan cauli-rice for my menu, I also plan to fix her some regular rice for her meal. My weekday lunches do tend to be repetitive within a week as I tend to take the same thing to work each day during a week, unless I am cleaning up leftovers. My attitude is that I try to find good recipes that I can have at least 2-3 times a week. If it tastes good, I don't mind having it as leftovers. It sure makes planning and meal preparation easier for me. For breakfasts, I have 3 base menu's that I alternate during a week. However, Maggie's cereal is a basic part of my breakfast planning, though I do vary what I put on it. I am finishing up a batch of blueberries in sauce that I made and have been having on my cereal and pancakes. When that is gone, I will make up a batch of cranberries to use on the cereal. Any week, there will be some repitition within the week until the next week's cycle begins on the next Saturday. I find that doing this gives me enough variety so that I don't get bored. What works for me might not work for someone else. For this WOE to become a lifestyle, a person must find what works for them and stay with it.
Sunday's breakfast was cantaloupe and an Italian sausage omelet w/celery. Lunch was cucumber & onion vinegrette, grilled hamburger patty and twice baked fauxtatoes. Dinner was 1/2 of a l/c breaded chicken breast parmesean, Dreamfield's linguini w/marinara sauce, and green beans w/bacon and onion.