On a day to day my plate is full to spilling over! Between working full-time, going to school full-time, working out, hanging out with my family and friends, as well as making time for city adventures, the last thing I want to do is waste an entire day in the kitchen prepping my meals for the week. As I wrote in my last post about my End of Year Resolutions, my goal is to lose 10-20lbs before 2016. So as I embark on this journey, it is essential that I plan meals that are QUICK but also filling and inexpensive. Let’s jump right in!
Last week I was really craving a hot bowl of soup to keep me warm in my freezing office and because I try to have a salad a day, I already knew what I’d be making this week!
Chicken “Miracle” Noodle Soup
Chicken “Miracle” Noodle Soup is simply a chicken soup made with shirtaki noodles. Shirtaki noodles are Japanese noodles made from konjac yam and are very low in calories at only 15 per serving and carbs 4g per serving (may vary based on the brand you buy)! Shirtaki noodles are very bland on their own and will take the flavor of whatever sauce or broth you cook them in.
Along with the of shirtaki noodles, my Chicken “Miracle” Noodle Soup is chock full of garlic, chopped onion, chopped carrot, chopped spinach, and of course diced chicken breast. I made a huge pot which I will separate into 5-6 Tupperware bowls once it has cooled.
Caramelized Steak and Onion Salad with Sweet Potatoes
My Caramelized Steak and Onion Salad With Sweet Potatoes is a very simply salad inspired by dinner I had while visiting a friend a few weeks ago. I pan cooked steak and onions until golden brown, chopped and roasted sweet potatoes that I tossed in coconut oil, cinnamon, and ginger, chopped up sun-dried tomatoes, and laid them over a bed of mixed spring greens and spinach! I’ll eat my salad with a squeeze of fresh lime over the top or a low calorie dressing, whichever I’m feeling like that day.
Two meals I put together in less than an hour and a half!
I’m sure you have noticed that I did not include breakfast in my meal planning. My meals will only consist of meals for lunch and dinner as I have a bit of flexibility in the morning as far as breakfast is concerned. I tend to be a creature of habit so my breakfast does not seem to change much, I either have boiled or scrambled eggs with turkey bacon or sausage or a yogurt parfait made with plain Greek yogurt, sliced strawberries, and silvered almond and/or coconut. On rare occasions I may switch it by and making a fruit and veggie plate or some type of smoothie, but I typically like a hot, protein packed breakfast that will keep me satisfied for a couple of hours. I also don’t do too much snacking and hate lugging around a bunch of food, but when I need something to hold me over in a pinch, I will grab an apple and some type of nut butter or pistachios.
The key to meal planning is well, planning! Decide what you want to eat for the following week and make your shopping list in advance and cook your meals up on a day when you’ve got a little time to spare. Your meals don’t have to be fancy and creative, they just need to be tasty, filling, and ready to go when you are!
If you need any tips or have any questions, drop me a line below or contact me on Instagram or Twitter @petitcitygems 🙂