It's been too long since I've participated in Menu Plan Monday but between work and other things going on in my life, I just haven't had the heart. However, I really need to get back to my menu planning and MPM is definitely incentive for that so here I am again!
Our menu has gone back to being mostly low carb. It's imperative that we get our blood sugar in control and while I've made major progress with mine, DH still has a ways to go. If preparing low carb meals helps, I'm there with bells on. At least to get a higher carb meal or snack he'll have to go out for it. ;)
Tonight we'll have leftover beef roast that was pressure cooked with carrots, mushrooms, celery, and two small potatoes. I'll take mine to work with me and have it with some salad.
The rest of the week we'll have, in no particular order:
Lemon and garlic cod, salad, brussels sprouts, and broccoli with a light cheese sauce
Teriyaki chicken, my special green beans, and stir fried vegetables
Big A** salads using all sorts of fresh vegetables and turkey ham
Chicken & beef wraps made with leftover chicken and leftover beef roast and low carb tortillas or lettuce leaves or perhaps both, served with cold vegetable salad
Broiled Ahi tuna steaks, marinated in garlic, green onion, and lime juice, served with broccoli slaw and green beans
Leftovers will be eaten for lunch and taken with me to work for my meals. In fact, today's lunch (actually, my dinner) is the first one packed in my new pink bento box sent by my friend Tracey!
The top tier has beef roast with homemade buttermilk ranch and vegetable medley of broccoli, mushroom, celery, and carrot.The bottom tier is salad with a topping of fresh baby spinach.
Okay, so it doesn't meet the bento guideline of being three parts carbohydrates but if I did that I'd have to shoot more insulin, not less. It also isn't particularly decorative but it is attractive and I'll be thrilled to see the food when I sit down to eat later tonight at work.
Stay tuned for more bento attempts!