BulgingButtons

Not bad for a fat girl

The Nightly Struggle with Dinner

11 Comments

01742_nothingI breeze through breakfast, sail through lunch, and even manage a couple of healthy snacks each day, but dinner? It’s my downfall.

First of all, it comes at the  most inconvenient time. By the time dinner rolls around I’m worn out from the day, and in no mood to cook. Add to that the fact that I don’t particularly like to grocery shop, and we have a real issue. Each day I face the fridge and wonder, “What’s for dinner?”

There have been times in my life when I’ve made menus and followed them, but that hasn’t happened for a long time. It just seems like whenever I make a plan, life gets in the way. Twice a month I’m in a writing group, once a week I take a writing class, and I regularly spend the “dinner hour” in my car waiting for my son to return from some sporting event or other. How can I plan dinner?

I know, I know… sounds like a lot of excuses to me too. So what do I do? Frozen dinners? Crock pot meals? Sandwiches? I’m trying to eat well, so I really want to incorporate fresh vegetables and lean meats and fish, unfortunately those ingredients just don’t last. I hate to buy food then throw it out, and shopping each day is out of the question.

Last night I had a wonderful fish dinner (out) and the night before I had delicious beef and vegetables (out). This can’t go on. I need a solution, and I need it soon. My budget and my waistline are both in danger. Maybe this will be the topic for my next visit with the nutritionist. In the meantime, I’m open to your suggestions. Bring on the dinner ideas, I’m hungry!

Author: BulgingButtons

I'm a middle aged woman doing the things that middle aged women do and trying not to beat myself up. I'm living the life I choose with the man I love, the teenage son who impresses me all the time, and the most adorable pup ever rescued from the euthanasia list. We live in the heat of the Southwest, where I regularly sweat through my Lane Bryant bras.

11 thoughts on “The Nightly Struggle with Dinner

  1. I gave up the nutritionist because I couldn’t make it work. Look forward to reading your successes!

  2. I’ve been getting double chicken Salads from Subway with an embarrassing amount if frequency. But they’re really good. You can even order it online when you’re on the way there so you don’t have to wait while they make it.

  3. I love to stack the fridge with fresh cut up veggies that I prep on the weekend. They save all week and longer. I then buy low-fat cheese sticks (80 cal.), hummus, and you could make a black bean dip with salsa. Throw a chicken, pot roast, pork roast, whatever, in the crock pot and use it throughout the week on the side of these fun veggies or not at all (eat the cheese). You can also buy a bag of salad or spinach and toss the same cut up veggies and meat on a bed of lettuce. If salads are boring to you, add some low-fat feta, pumpkin seeds, and a fun vinaigrette. Watermelon, grapes, and blueberries are an awesome side dish or dessert, as well. Raisins serve as another great side dish or addition to salad. I am your friend, not your nutritionist, so please take these suggestions with that in mind. xoxo

  4. Oh, and check out the Big Easy Fryer… it is a propane based non-oil fryer that can be used for all types of meats and skewers with meats and veggies. Might be worth it to cook something up on the weekend and save/freeze it.

    Most important suggestion… start small, commit to eat at home twice a week for now. 🙂

  5. Crock pot. You can shop once a month, lay in the lean beef, the chicken breasts, the frozen veggies. Then you put it all in a crock pot in the morning and add a bunch of good spices. I have tons of recipes if you want them! (this from my years as a working Mom!)

    • Would you mind posting one of your all time favorites in the comments for everyone to enjoy? 🙂

      • Well, I’m not really a “recipe” cook; I’m a “throw everything in the pot” cook! But I’ll try.

        Barbecued Beef:
        Any small beef roast

        Rub the beef with spices (salt/cumin/brown sugar/mustard powder/chili powder….almost anything)
        Lay a sliced onion in the pot
        Add the beef on top
        Cook on high for about 6 hours

        Pull apart with a fork, serve with bread or rice or pasta.

        How’s that? Ten minute prep, two days of delicious foods (at least two! You can freeze the leftovers).

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