s/o WW, meal planning

Hey Jellisy

For those of you who are following WW, are you preparing different food for yourselves?  With one child who still needs full fat products since he's 13 months and since both are low on the weight spectrum, I rarely substitute low fat dairy.  I try to cook healthfully - few processed foods, lots of beans and vegetables, whole wheat pasta, brown rice, other whole grains.  I don't really have time to prepare two meals, heck, I scramble to prepare one - but I am trying to lose the 4lbs that have creaped on since weaning from the pump and the additional 4 lbs to take me down to my single weight.  

I'm thinking my strategy should just be smaller portion sizes and either a bowl of veggie soup or a bigger salad (I eat a bowl sized one every night) to fill me up but I am curious what others do.  I need to replicate this for my DH as well.  He's put on 20lbs since we got married that I would love to see go.        

kastle

Both sprout & my husband (who bikes 30mile to work every day) eat the same food I do. Either I eat a smaller portion or they get more high fat items in their portion.  Well, I do buy lower fat milk for me.

For example, the other week we did pita pizzas.  My pizza got less cheese & a little heavier serving of veggies than either of theirs (sprout ate about half & my husband had 2 pizzas). If we have pasta with sauce, I won't put cheese on mine but will put some on theirs.

I guess, come to think of it, dairy is a garnish for most of our meals.  So it's easy to leave it out.

 

MrsPhilDunphy

I've only been on WW for two weeks, but so far we all eat the same thing. I haven't changed our menu dramatically - just rotating the lighter stuff in more and adding more vegetables. Dairy isn't a huge component (except for my morning breakfast sandwich and I do use reduced fat for that), so it's not much of an issue.

The fat/calorie content of most of our meals wasn't really my issue - but portion size and crappy snacks and lunches out were. Oh, and alcohol but DH is missing that more than C

kastle

If it's helpful, this is what we've been eating recently:

Whole wheat pasta with artichokes (frozen), tomatoes (diced, canned) & kalamata olives (also, lots of garlic in there).  There's like 2lbs of artichokes vs. 8oz of pasta, LOL. (this was my lunch for the week).  6 points

beef stew (made with lean meat, carrots, parsnips & turnips) served over a 50-50ish mix of smashed potatoes & pureed cauliflower (5 pts for stew, 2pts for generous potato/cauliflower serving)

Pita pizzas. Goya Flatbread, pasta sauce, mozz, defrosted/drained spinach, roasted asparagus & mushrooms. I think it was about 7pts & could be less if we would have used regular pita & not the fluffier (and bigger) flatbread.

TJ stuffed flounder w/ roasted asparagus. 8pt (all from the stuffed flounder which was pretty good & very easy...I think I'll keep some on hand for simple but different suppers)

Green curry in a hurry (chicken thigh, green peas, edamame (shelled), coconut milk, green curry pasta) 7pts & could be lower if used point-free veggies.

New Brunswick stew (crockpot dish of chicken thigh, bbq sauce, crushed tomatoes, okra, green beans, onion & a little rice) 7pts for a rather large portion.

 

Artslvr

DH is the Master Cook in the house, using a lot of Cooks Illustrated recipes so I just do portion control.  Those recipes often have full fat dairy, but they're so darn heathful in other ways (they're all "real" food - very little processed anything except maybe pasta) so it all sort of evens out.  I have a hard time guessing points on those recipes so I do a lot of guessing.

Breakfast and lunch are totally within my control and I do eat drastically differently from the kids and DH for those two meals.