Well, I dunno about you, but I had quite the DELICIOUS thanksgiving day today…though now I’m already planning how to get back on track with following WW. I haven’t followed the past two weeks, but at least that’s nothing when compared to what my hiatuses have looked like in the past. I’ve decided to just give myself Friday “off” too and start on off on my new week Saturday (which will be interesting because I’ll be in NYC all day, more to come on that later–I’m tres excited).

So yes, I’m coming up with a meal plan for next week now. I plan on cooking most of the meals Sunday night and just reheating for the rest of the week–just makes things easier when I’m stressing with school, and if everything is already prepared, I’m much more likely to eat my home-cooked meals then rather than ordering fast food or something.

Sunday, Tuesday, Thursday:

-Tuscan pumpkin-white bean soup (2 pts/serving)

-Eggplant Parmigiana (3 pts)

-Caprese Rice Salad (4)

Monday, Wednesday, Saturday:

-Cream of Potato Soup (3 pts)

-Baked pasta w/ butternut squash and ricotta (5)

-Broccoli w/ Shallots and Lemon (1)

Those are mostly for dinner, but for lunch I plan on either making a huge salad Sunday and taking it to class w/ me daily, or just doing the less wallet-friendly option of buying salads on campus. Last week I tried a new salad which I found pretty delicious–just your run-of-the-mill Greek salad, but I added some skin-friendly tuna, and I was pleasantly surprised–who knew feta cheese and tuna went so well together! I also added some chickpeas–it was quite the healthy salad imho.

I also need to come up with some healthy breakfast and snack ideas, so here are my plans for this week:

Breakfast:

-Greek yogurt w/ honey

-Whole wheat waffles w/ a little butter and lite maple syrup

-fresh berries

Snacks:

-walnuts/almonds and string cheese

-apple & peanut butter

-banana & milk

-carrots/bell peppers and hummus

-mini pita snackwiches

-Mediterranean snacks: olives, cheese, tomatoes, cucumbers

-bean dip & tortilla chips