I would not be able to handle such a schedule. I cook what I want to cook and cannot setup such a calendar for cooking.

I agree though, veggies are a must at every meal.

I think if you just tend to cook from scratch as much as possible, and limit sugars, in the end you should be allright.

Myself, I find some good exercise is a good combatant against the belly monster.

jafo - I agree with you - I make everything homemade - some days/special occasions we do tend to stuff ourselves more - we don't do it daily. I use no light/lite products, no fat-free orlow fat ingredients - just plain everyday foods. We love veggies and fruits - and we know when we've had too much and it's time to stop eating.

I have always said - eat everything - in moderation and you will live a long and healthy life.

Schedule cooking??? Not here either - I'd get thrown out of the kitchen for sure.

RE: "Monday - Boiled weeds Night (dandelions, escarole, whatever)"

Mapiva- I'd be honored to be invited over ANY night- except MONDAY- HA! Though it's a healthy one, for sure... I ain't ever been one for weeds- unless they were hidden and camoflauged by hot fudge, blue cheese dressing, or sausage gravy!

However, I am accustomed to your scheduled menu-nights... though it appears some are not. Throughout my career in cooking I either worked with a restaurant-menu(s) and specific prep that needed to be done- or as in the last few years at the Alaskan work-camps we had something going like this: Sunday- Prime Rib & Taco Night, Monday- Italian/Asian Night, Thursday- Steak Night, Saturday- Gyros/Burgers & German Suasage Night, etc...

Kev -

I know what you're talking about - some restaurants do have certain menus for certain days of the week in addition to their regular menu - fine for a restaurant - but not at home - at least that is my opinion.

I'd go crazy eating only 7 different dinners during the week! I love my food too much!

RE: "I'd go crazy eating only 7 different dinners during the week! I love my food too much!"

Me too, mama! These restaurants where there were daily specials repeated the same each week- also had pretty extensive menus w/ many other offerings.

And the Alaskan work-camps? Though we had certain favs served each night of the week which we repeated weekly (the habit-minded "routine-oriented" folk loved this and relied on it!) we served 3-5 entees each night, so there were always plenty of diverse options for those like you and I who required more variation. (though there was one OCD guy at one particular fish-camp who ate a bologna sandwich and corn chips then a large cup of soft-serv frozen chocolate yogurt EVERY night of the week- WITHOUT fail! Weird, huh?)