My spouse is participating in a 12-week long class sponsored by his employer that is focused on teaching him how to eat healthier, exercise in the most beneficial way, and overall, improve his general health. This class is not mandatory by any means, but we feel like it is a good idea, not only because his employer offers health insurance premium deductions for meeting certain health criteria (he currently earns all 5 of the 5 available $10/pay-period credits, and would like to keep it that way) but because his cholesterol and blood pressure are both on the higher side of normal, and this class provides meal plans tailored specifically to him and his needs by a nutritionist and personal trainer.
If you want a laugh, head on over to my family blog, where I talked about the forms my spouse had to fill out with his likes and dislikes. You’ll see why I find it a huge challenge to cook anything for him that he’ll eat which has the word “healthy” anywhere near it.
Yesterday at his class, my spouse got his first week meal plan. This weekend, I have to shop for a specific list of foods, and start preparing meals around the specific guidelines in his meal plan. I am really hoping that budget wise, things will work out, because although I am buying many new-to-us foods, I’ll also *not* be buying some of my spouse’s snacking staples (sorry honey, no doritos on the list!). And although the list actually states specific name brand items, I’ll be comparing those to the generic equivalent and if there is no appreciable difference in nutritional information, the generic is coming home with me. The nice thing about the list is that it has the protein, carbs, fat, and calories for each item right on the list, so I can even compare in Aldi where I won’t have the name brand to look at, since I have that information on my list. What makes me extremely nervous though is the “meat” portion of the plan.
First off, the plan has no instructions on how to cook anything other than a general method. It just states a meat and the amount. I have said before, I am not very experienced at cooking meat. I don’t eat it, so I never bothered to learn to prepare it. And for that matter, I am not the greatest of people in the kitchen in general. I get by, but I’m not going to be serving anything at a restaurant anytime soon. So, there lies my dilemma. First, are these meats going to completely break my budget? Second, am I going to completely destroy them trying to cook them? And third, can I make them in a way that my spouse will actually eat?
Yikes. I am willing to spend the money, if it works out. I just hope it works out. Here are my “meats”, suggestions are welcome (there are not 7 because some I make more than one day, and one day he actually gets pizza) :
- 3 oz Yellowfin Tuna, cooked with dry heat
- 4 oz Flounder, broiled
- 3 oz Cod, Pacific, broiled
- 4 oz Flank, braised with fat trimmed off
Good luck to me.