My dh pointed out to me today how much money we are spending on Amy's organics frozen meals. I used to eat them occassionally for lunch but as things have gotten busier for me, I rely on them more for a quick, no cook meal.
This week, I want to get back to using them only when absolutely necessary. My goal is to not eat them more than twice all week.
Now I need to come up with a lunch plan! Unfortunately, we didn't have the discussion until AFTER I returned from the market. I'm thinking though that I have enough stuff in the house to make it work anyway.
I can do veggie/hummus wraps one day, a veggie stir fry another, bean chili, left over pad thai (I'm trying KD's recipe this week and I'll make extra)....OK this isn't that hard, I'm just out of practice at planning my lunches!
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
Bee, I am sure that you'll get back into the swing of things within the week. I am having to plan a bit better too because I have been substitute teaching a couple days a week and need to be more aware to cook an extra serving for dinner. Seems to be working well.
P.S. I like the Amy's Organics, but I still find my meals more filling and satisfying. You might like the change.
I like the Amy's organics meals too and know what you mean about the expense of them! I've had to cut back on them as well because my grocery bill keeps going up and up. I used to eat the Amy's cheese pizza pocket quite a bit for lunch and now I've found a healthy way to replace it. I buy whole wheat pita pockets and split them in half to form a circle like a pizza crust on the plate, then I spread some pizza sauce on top. I go back and forth with different toppings, depending on what I'm in the mood for. Some I like are: turkey pepperoni, mushrooms, broccoli, black olives and of course reduced fat mozzarella cheese. It only takes a few mintutes to heat up and the pita bread gets crispy like a thin pizza crust.
I actually bought some lentil soup from Trader Joe's that wasn't very expensive at all--it's a couple of servings and less than two bucks. My biggest beef with it was the amount of sodium, but with all of the things to watch out for (fat, trans fats, carbs, cholesterol, etc etc etc)--I have decided that sodium is the least of my worries, especially since I don't like a ton of salt in my food, anyway.
I don't feel I am to the point financially or mentally where I can plan for a whole week yet, so I'm just going to set a small goal or two. My small goal for the week food-wise will be to keep my mitts out of the sample trays and freezer and stick with the food in my mini-pantry at work. My second small goal will be to spend some of my tip money to replenish said pantry so that I can keep up this trend next week.
The sea carves the earth / with blunt tools, / working slowly but ceaselessly / on her magnus opus. -- "Patience"
