Starting out the week typing out last week's plan and this week's at the same time.  Last week was a hard week for me, I was extra sore and needed more rest, and that slows down everything, including healthy eating.  There were several days when I failed to track my points and didn't make it through normal amounts of exercising.

But, we are starting off a new week, with goals intact, and some healthy meals planned based around fruits and veges.  We had hoped to see Megan today (Sunday) and that didn't work out, so now she's coming over for dinner tomorrow, and that has us doing some fast thinking to plan on what to grab at the grocery store.

• Monday: plus Megan and Liam - Red pepper soup (trying again after disaster at beginning of month, from @allrecipes), polenta with ricotta, and challah bread.  We got a delicious apple spice cake at whole foods and tried some already Sunday to make sure it was good!!!
• Tuesday: Ricotta Gnocchi (from @allrecipes) - to use the leftover ricotta from Monday.  We made this recipe several times last year and enjoyed them.
• Wednesday: quick food for knitting night: Baked potatoes and butternut squash.  I bake the squash with a little brown sugar and apple sauce in the center.  Apple Pear crisp for desert.
• Thursday: Asian meal - peanut sauce (from @tasteofhome), rice (or fried rice), stir-fried broccoli and snow peas.  Bought some vegetarian potstickers at whole foods to try out with this.
• Friday: leftovers
  
• Saturday: out to library meeting and girls day out.

The nice thing about this is we planned all this on the fly in Whole Foods and won't need another shopping trip on Monday night like normal!