Ha! I was thinking the same thing. I wonder how much is fantasy and how much is reality. I am a SAHM with housekeeper and yard service and we don't eat like this. With all of your kids activities in the evenings, there is no way I would have time to shop and cook for these meals and there is no way we are home 5 nights a week for a complete sit down meal.

I'm having trouble believing that pps eat like this every night of the week. You must grocery shop at least 2-3 times a week and have zero leftovers and cook every single day? If we get takeout (which we do at least once a week) we get enough for at least 2 meals. Same when I cook a real meal - we usually have to eat it at least twice (I will buy fresh bread or make new/fresh veggies).

Anonymous wrote:

Anonymous wrote:Sunday: eggplant parm with whole wheat angel hair pasta and side of green beans and garlic bread
Monday: crockpot mushroom risotto
Tuesday: stuffed zucchini with white bean and tomato ragu
Wed: crockpot yellow Thai curry
Thursday: bean tacos and veggie fajitas
Tonight: make pizza at home with salad

* we are vegetarians

Would you be willing to post the crockpot recipes? I'm trying to use mine more and these sound fab!

Sure...here's the Thai curry one:
This made enough for 4 servings. Use any veggies you want. I used:
1/2 green pepper, cubed
1/2 red pepper, cubed
1/2 yellow squash, cubed
1/2 zucchini, cubed
1/2 tomato, diced
1/2 onion, slivered
1 large carrot
6 oz fresh green beans, cut into thirds
2 small potatoes
2 cloves garlic
1 tsp minced ginger
1 tablespoon curry powder (I used McCormick's)
1/2 tbsp coriander
1/2 tsp turmeric
1/2 tsp cayenne pepper
Salt to taste
1 cup vegetable broth
1/2 cup unsweetened coconut milk

1. Put 1 tsp of oil in crockpot and make sure ceramic pot is coated evenly.
2. Add everything except coconut milk. Stir to mix. Add water if needed to cover veggies.
3. Cook on low for 5-6 hours, until veggies are tender. Add coconut milk half hour before serving.
4. Garnish with fresh cilantro and scallions.
5. Serve with basmati or jasmine rice.
You could probably add some protein to this but I forgot to put in tofu. Don't know about meats.

I'll try to post the risotto one soon too.

Anonymous wrote:Sunday: eggplant parm with whole wheat angel hair pasta and side of green beans and garlic bread
Monday: crockpot mushroom risotto
Tuesday: stuffed zucchini with white bean and tomato ragu
Wed: crockpot yellow Thai curry
Thursday: bean tacos and veggie fajitas
Tonight: make pizza at home with salad

* we are vegetarians

Would you be willing to post the crockpot recipes? I'm trying to use mine more and these sound fab!

Monday: Spaghetti
Tuesday: Spaghetti leftovers! Ha!
Wednesday: Broiled Chicken and steamed Broccoili
Thursday: Wagshal's Macaroni and Cheese
Friday: Pete's Apizza

Not exactly a weight watcher's meal plan, but it was yummy.

Monday- baked chicken thighs with rosemary white beans & grape tomatoes

Tuesday- linguini with zucchini, bacon, goat cheese, lemon, herbs

Wednesday- leftovers

Thursday- takeout

Friday- homemade chicken soup (leftovers for lunch tomorrow)

most of the meals we had have been mentioned or some variation of but we also had nachos made with Food Should Taste Good blue and multigrain chips topped with cheese, black beans, corn, tomatoes, avocado, salsa and olives-fun and healthy and EASY

Wow!!! Great ideas, I am impressed by how little you all eat out. And the menus sound wonderful. Now, how to get my kids to eat new things!

Sunday: roast chicken with roast potatoes, sweet potatoes and carrots, and broccoli
Monday: shepherd's pie (filling was lamb, green beans, and tomatoes)
Tuesday: bean and kale soup
Wednesday: fish and chips with peas
Thursday: mushroom ravioli in truffle sauce (from trader joe's) with leftover chicken, garlic bread, and salad
Friday: some sort of takeout because we have visitors coming tomorrow and need to clean the house tonight so I don't want to add kitchen cleanup

Monday: Roast chicken w/ caramelized onions
Tuesday: Lima bean soup (spicy) w/ crusty bread
Wednesday: Filet mignon with creamed spinach and potatoes
Thursday: We ate out (Thai)
Friday: Roasted red pepper risotto and Brussels sprouts

Not my best cooking week but it was tasty.

22:37, a quiche is basically scrambled eggs in a pie shell. If you don't want to make pastry, you can make a gratin, which is pretty much a crustless quiche.

Sunday- seared salmon with asian slaw and quinoa (Sunday is always fish day)
Monday- broccoli quicke and arugula salad
Tuesday- chick pea and carrot curry with brown rice
Wednesday- greek grilled chicken salad with pitas
Thursday- take-out pizza
Friday- veggie pasta with frozen bag of mixed vegetables and quick cheddar bechamel sauce

Sunday - Baked chicken breasts, squash casserole
Monday - Spaghetti and sauce, breadsticks
Tuesday - Kielbasa, cabbage, mashed potatoes
Wednesday - Turkey burgers, homemade Asian slaw (other half of the cabbage from the night before), leftover squash casserole
Thursday - Pizza (take out)
Friday - Beef and barley soup (homemade), fresh baguette

Monday - Roasted Salmon (with olive oil, lemon and mustard), brown rice, fresh steamed broccoli
Tuesday - Crumb-topped Tilapia, brown rice, string beans
Wednesday - Pioneer Woman chicken thighs in tomato sauce, pasta, broccoli
Thursday - Roasted eggplant lasagna, salad
Tonight - Spaghetti with meat sauce, string beans

Yesterday, we had hummus, tzatziki, lavash, broccoli and mahi mahi.

Day before yesterday we had hummus, tzatziki, lavash, greeen beans, chicken kebabs, and cucumber.

Tonight we'll have spaghetti, tomato sauce and percorino. Followed by some raspberry sorbet that I made months ago and is stuck to the wall of the freezer.