Plan Your Meals for One Week In One Day

We have all read and heard how important it is to meal plan and to prepare our meals in advance so that we do not fall off of our positive food choices. The truth is that we sometimes find it difficult to actually know what to do. I have broken it down for you to help you plan and prepare for the whole week.
Step One
Bake or use the grill for all your proteins. First decide, do you want chicken, fish, or beef? Know that fish will only stay fresh for 1-2 days and beef/chicken about 3-4 days in the refrigerator so it is important if you want fish make sure it is early in the week. Perhaps Trout Tuesday or Mahi Monday. You get the idea. If you want you can freeze them after they are cooked and easy to pull out the night before or morning of, then just warm up in the oven.
Step Two
Time to cook those carbs!  Grains, root veggies. I suggest baking the veggies. These can stay fresh in the fridge for 4 days. They help keep you feeling full and sustaining your energy levels  and offer up some great nutrients.
Step Three
Make a big batch. If you have a slow cooker or crockpot then time to use it! If you have room in the fridge, you can place the whole ceramic pot in the there and make as many servings as you want, all ready to go.
Step Four
Snack time. We all have cravings and need pick me ups. Grab some zippered baggies and get stuffing. Lots of options to choose from: carrots, celery, cucumber, cherry tomatoes, grapes, sliced apples, and nuts.  How about hard boiled eggs? You can also do this with protein muffins or bars.

Limit your snacking though. No more than 2 servings of fruit and 1 oz of nuts. You can go crazy on the veggies because they have minimal sugars.  Keep them in the fridge and when you are on your way out the door, grab a pack or two and keep them in your bag/purse for an easy go to snack.

Here is an excellent crockpot recipe to get you started:

Slow Cooker Lettuce Wraps
1.5 cup of wild rice
2 3/4 cup veg broth
1lb chicken breast cut into 1 inch pieces\
1 shallot, 1 medium carrot, 1 celery stalk finely chopped
8oz sugar snap peas, halved
2 tbsp. raspberry vinegar
1/4 cup fresh parsley chopped
1/4 tsp each  sea salt and black pepper
1 head of Boston lettuce
Directions:
1. Rinse and drain rice, place the rice in the slow-cooker and add broth, celery, carrot, shallot  and chicken. Cover and cook 5 hours or until the rice has opened and NOT mushy.
2. Stir in snap peas, vinegar, parsley, walnuts, salt and pepper
3. Remove 12 leaves from the head of lettuce, rinse, dry. Spoon about 1.2 cup of the rice mixture into the lettuce bowl and roll up. ENJOY.
*adapted from recipes.com*