Would you like to help me plan a month of meals?

I am sorry, but i don’t get it i think.
Poster 2 is also suggesting to eat: “2L: turkey sandwich 2D:turkey sandwich.” ?
Not something completely different, say.., 2L tuna sandwich, 2D lentil soup?

Now I know I’m not answering your Q directly, and usually I hate when people do that. But in this case I do think my answer could be helpful. If you sign up at this reputed health site, they give you meal plans for each day (in addition to exercise plans if you so choose). You can substitute anything you don’t like with their other options. It’s useful in that you can print your weekly grocery lists and also use the site to check off foods that you ate during the day. And then it calculates your daily caloric intake among other intakes and gives it all in a nice report. My mother has been using this site and is fond of it.

@rebbel its cool..

you can suggest w/e you want I was just using turkey sandwichs as an example

@PnL also cool…

But I’d rather have diverse human suggestions

@rebbel would you like to recommend

1L: tuna sandwich 1D: lentil soup

?

2L: tuna sandwich with cheese and spinach 2D: chicken and rice

Oh and feel free to be as detailed with your meal suggestion as you like…if you have a recipe, I’d love to have it.

You didn’t mention how you feel about cooking, but here goes:

3L Chicken breast (bone/skin removed), Oranges, Spinach, Croutons and olive oil
3D Garlic-Spiked Broccoli and Mushrooms with Rosemary

Recipe from American Institute for Cancer Research:

Ingredients

2 tsp. olive oil
2–3 garlic cloves, minced
2 cups sliced button or cremini mushrooms
4 cups chopped broccoli
1 Tbsp. chopped fresh rosemary (or 1 tsp. dried)
Salt and freshly ground pepper, to taste

Nutritional Info Fat: 2.7g
Carbohydrates: 6.6g
Calories:56.1
Protein: 3.9g

In large skillet, heat oil over medium heat. Add garlic and saute 1 minute. Add mushrooms and saute 3 minutes, until mushrooms release juice. Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender. Season to taste with salt and pepper.

Makes 4 servings.

you don’t have to suggest two meals either…

Do you like tuna fish? Tuna on salad with lime is really good.

One can of tuna fish, must be solid white albacore and mix with up to 2 tablespoons mayo, I actually use less. Mash up the tuna really good.

For the salad, icerberg lettuce, cucs, carrots, and tomatoes, and then the tuna on top. Right before eating put some salt and squeeze a bunch of fresh lime.

Total calories is between 300 and 350 usually.

I think @JLeslie is suggesting

4L: said tuna salad

of course if I made that I would use packet tuna because can tuna has BPA.

4D: pasta with alfredo sauce and pieces of grilled chicken breast

ix’nay on cream sauces…lol

I just noticed you have 3 tuna sandwiches in a row. LOL. I did not realize the other answers while I was writing.

How about 5D chicken stir fry. Cooked rice, zuchini, mushrooms, corn, and chicken. Cook cubed chicken and sliced fresh veggies in pan with a little oil and a little soy sauce, once cooked add rice and corn and more soy sauce to taste into pan. Heat throughly by mixing everything.

5L Turkey sandwich
6D veggie lomein

6L: Mango Chicken Salsa Wrap… I’m still looking for the recipe…will get back to you!!!

It involves…chicken and mango (obviously) red chilli, tomato, fresh coriander, lime juice… but I’ll get back to you…can’t quite remember…

Day 7 lunch: Pan toasted corn tortilla with diced green chilies sprinkled on top, an egg over easy/med/hard and mild cheddar cheese melted on top. I use a potato peeler on blocks of cheese for thin slices that look like lots of cheese.

Day 7 dinner: Lare green pepper, seeded and filled with a mixture of ground meat, tomato paste, a tablespoon of Rice o Roni wild rice mix (no flavor packet added), diced onions simmered for 40 minutes in water with whatever wilting vegies you’ve got in the frig to flavor the broth with.

Day 8 lunch: cheapest cut of meat you find. simmered in a skillet with 1 potato cut into large chunks, ½ a cup of frozen sliced bell pepper & onion mix and a can of Rotel (diced tomato salso). Cook that for about 40 minutes and then serve in a soup bowl like stew or wrap it in a flour tortilla. Save a few uncooked slices.

Day 8 dinner: Use the leftover uncooked slices from lunch and pan sear them in olive oil and crushed black pepper. Make a big bowl of salad greens with some tomatoes, carrot slices, cheese chunks, whatever and put the meat slices on top. I make a salad dressing of olive oil, fresh squeezed lemon, crushed black pepper and red pepper powder.

Let me add that I only eat natural foods. If I have cheese at all, I have less than an three ounces a week. I’ve really felt alot better all around since I’ve been eating that way…so I will continue. Great suggestions…keep them coming, and if we get to the end I will compile them and open them to discussion about their balance especially.

@Ltryptophan Do you like cooking?

I’m about to add a roast chicken. Which is one dinner plus leftover chicken for several meals plus ½ gallon chicken stock that others might find handy.

Is that your style?

Other than what I’ve mentioned above, suggest away. I just finished cooking some cajun spiced tilapia tacos, on whole wheat tortillas, with shredded red cabbage, light sour cream, and golden kiwi salsa. On the side I have a half of a domed artichoke boiling in salt water.

Cooking where I live, maybe more than anywhere in the world comes natural as talking. In fact we ask each other what you ate. If we come to your house we want to know whats good to eat. Even among the devoutly religious here, it seems to me that God has to claw ahead of todays eats.

Food is everything. Isn’t it?

I will be presumptous and say day 9 is not a work day. ‘Cause this takes some time.

Day 9 AM
Sort and soak ½ pound dry beans (red, white, northern, whatever) for cooking later

Day 9 lunch
Chop cabbage and carrots for a salad/slaw
Dressing is vinegar/oil/salt/pepper plus optional mustard or mustard seed or garlic

Day 9 dinner
Cook the beans you soaked earlier (45 to 90 minutes)
Roast a 4 to 6 pound chicken (45 to 120 minutes)
Boil some pasta.

Dinner is a chicken breast and a leg,
Plus beans & pasta & steamed broccoli

Separate the chicken legs, thighs and breasts for later meals.
Boil the carcass with 3qts water, carrot, onion, salt and celery

Leftovers available for upcoming meals:
1 chicken breast
1 chicken leg
2 chicken thighs
2 quarts chicken stock
Beans

nearly a third finished.

Two I made this week.

Linguine with mushrooms and meat sauce and some melted mozerrella.

pork chop, green beens, and baked potato.

Day 10 lunch: 1 game hen cut in half. Pan cook it until tender and serve with Rice o Roni wild rice mix (I use half the seasoning packet or none) and a sauteed zuccini with diced onion and corn niblets added.

Day 10 dinner: the remaining half of the game hen pan roasted along with a halved yam, quartered onion and brocoli spears.

i don’t have a lunch, but i saw you liked lentils so i thought of this recipe, it’s one of my favourites:

D11:

Maroccan Rice Pilaf
30ml oil
1 onion, cut into thin half rings
100g black/brown lentil
15ml butter
200g basmati rice
750 ml veggie stock
5ml ground coriander
1ml ground cinnamon

In heavy based frying pan peat oil and fry onion for 4–5 mins until just cooked.
Add lentil and butter and cook over gentle heat for 5 mins while stirring
Stir in rice, veggie stock and spices and cook for 20–25 mins or until liquid has been absorbed (add more liquid if needed), and rice and lentil are tender.

I don’t cook mine all the way dry because i like it moist, so i cook it with the lid on, for 20 mins i think. And don’t skimp on the spices, they make the dish delicious!