One Month until I say I Do!

This week I am focusing on planning and preparing. I have decided that a good short term goal would be to bring my lunch everyday between today and my last day before the wedding. I think that planning out my lunch keeps me focused

Sunday For breakfast I made a breakfast sandwich. We got some turkey sausage patties that are 3 pp for 2 patties, but I only used one on my sandwich (1pp). I also used an english muffin, egg and one slice of pepperjack cheese. It was delicious. For a snack later I ate some watermelon. For dinner we made Mexican street tacos. Beef cooked in adobo chili sauce with pickled red onion and radishes, queso fresco and cilantro.

Monday For breakfast I made a green berry smoothie (5PP) . Lunch was a leftover stuffed pepper with salsa(5 PP), an apple (0 PP) and a banana (0 PP). For a snack I brought a Sargento Balanced Breaks that was Natural Sharp Chedder Cheese, Cashews and craisins. I don't normally buy prepackaged snacks like this, but they were on sale and I had a coupon. It is a great little snack and they are 5 PP. For dinner we made salads with the leftover meat from Sunday. We started with a base of cabbage, warmed up some of the beef and topped with avocado, queso fresco, pickled onions and pickled radishes. We then used jalapeno lime vinegar as a dressing.

Tuesday Breakfast was a Green Berry smoothie (5PP). For lunch I brought another burrito bowl, base of cabbage topped with pickled onions, pickled radishes, cilantro and jalapeno lime vinegar. I then heated up some mexican street taco meat (8 PP). I also brough an apple and a banana for a snack. Dinner was actually the same as lunch.

Wednesday Breakfast was some instant oatmeal (4 PP) and coffee (2 PP) at work. I got up earlier than usual to help Andy and Kendall get ready to leave for Bonnaroo. For lunch I had another taco bowl, with cabbage, pickled onions and radishes and mexican street taco beef (8 PP). For dinner I made a tuna salad melt. I make my tuna salad with very little mayo and mainly mustard. I took an english muffin split in half topped with tuna salad and half a slice of pepperjack cheese. I also made  Caribbean Stew with Swiss Chard and Squash from my America's Test Kitchen Cookbook. I made it so that I would have lunches for the rest of the week.

Thursday Breakfast was an egg and ham breakfast sandwich on an english muffin (6 PP). For lunch I brought the Caribbean Stew with Swiss Chard and Squash ( PP), a Sargento Balanced Breaks (5PP) and an apple.

My parents came in for the weekend to help with wedding items and to spend some time together before the wedding. We worked on wedding favors, went to the farmers market and bough some delicious gulf shrimp and produce. On Sunday we went out for lunch and then to the beach for some playing with the Waboba in the ocean.