Fun with JC

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Malibu Becca

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I take all my food and lay it out on my kitchen table by day.  I have plastic grocery bags that I wrote each day on. That way in my freezer all I have to do is grab the bag for that day.  The non frozen food I write on with a sharpie what day and what it is. For example, Monday Snack, Tuesday Breakfast. One last tip, as I am putting my food in the freezer, I always start with the last day of the week so current day is on top to pick from.

=)

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@slonic I LOVE how you organize your food!! The stickers, the detailed menu....everything!! Now this is what I'd like to do. Where did you get a weekly menu with everything on it like that?? That's what I need to do to help with all the craziness and time consuming stuff I look up each day. 

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@Malibu Becca Great idea to use grocery bags and keep stuff separated by days! I have a side-by-side fridge and not much freezer space, so I have to store boxes upright, like books on a bookshelf. Very easy to find what I need, but would be impossible to store more than a week of food.

 

@Susan C. The menu is created with excel. I got the idea from that long thread in "Let's Talk" forum about JC discontinuing the planner and tracker. I'm no excel guru, but it was a fun little project and it serves the purpose.

The blank templates are posted on the thread, bottom of page 12 (http://community.jennycraig.com/topic/86920-jc-removing-planning-and-tracking-from-website/?page=12). Please start by clicking on "Instructions" at the bottom of the screen.

 

Here is my current menu, modified Week 1.

 

170609 Menu Planner.xlsx

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@slonic Thank you for letting me know!! I have OCD which drives me nuts. It's not as bad as it use to be but still bad enough. I really like how everything is right in front of you on the paper and the stickers on the food. I spend so much time every day trying to figure out what to eat at each meal and making sure it is within the JC exchanges, within the MFP nutritional breakdown and the Macros are at near the 50% Carb, 30% Fat and 20% Protein. I have difficulty keeping my carbs under 150gr. and the sugar and sodium in line. On the macros I have trouble keeping everything at the % listed. If I eat all my fruit, 3 meals and 1 snack plus have my milk in the morning, etc. that is on my JC plan (1200 calorie), I go over on everything. I don't know how everyone gets everything in and stays within all the balances of everything. I never go over my JC exchanges or calories. In fact, I am always too low on my calories. I've got to figure out a better way to plan my meals instead of spending most of my day stressing out, wasting the day on making it all fit in. It's way too confusing and shouldn't be. Many days I only have my JC meals and snack, my green salad and vegetables. Also, I always have my milk serving. I don't eat the anytime bars for the mid-morning snack as the Iron in them makes me sick. I'm going to try using excel as my husband has it on his computer!! Hope all this makes sense as I typed it so fast and didn't read it afterwards!!:)

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@Susan C. Planned menus as written aren't 50-30-20, but more like 50-55 carbs, 25-30 fat and 20-25 protein. If you set up MFP as 55-25-20, it all falls into place :). Greek yogurt and anytime bars help the math, especially on days with sweet snacks. Going a little over the recommended 2 cups of salads and veggies may also mess up the ratio a bit, but I don't mind that.

If you aren't using anytime bars, it may be a good idea to check out how they designed T2 menus. They have protein servings instead of bars and include almonds and cottage cheese, plus a few more string cheeses per week.

 

The best thing about this program is the structure, knowing exactly what you will eat for each meal and have that meal waiting in the freezer. We all have processes in place to help this work, but the recent changes at JC may break those for many people. Appointments with consultants are 20 minutes long, not enough time, IMO, to get the menu together, unless you are sticking to planned with only a couple minor changes. Even in those cases, the JCC reads from the list of substitutions that are usually stuff that is already on the menu for the same week, or are something you don't eat either. Works way better if we come up with our own substitutions. I use the excel planner, some people pre-enter everything into MFP, day by day, whatever works. One of the old weight watchers' sayings pops to mind: "Proper Planning Prevents Poor Performance" :)

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@slonic I did the planned menus for the first 3-31/2 weeks but had to go to customized. There were way too many foods that do not agree with me and I can't eat. Therefore, I have to do all my meal planning based off of what I bought for the 3 weeks. I do the at home program and my JCC calls me once a week. She only talks to me for 15 minutes or less and it's not enough time. I bought some string cheese and yogurt to use when I can fit it into my MFP. esp. when I am low on the protein. I'm just using the default settings for the 50%/30%20% based on my being on a 1200 calorie diet with little activity due to chronic pain. I'll have to work with it and also try excel. One day I'll get it right-I hope!:)

 

I forgot, I did notice that the JC planned menus don't add up to that 50-30-20 ratio and they also don't stay under the MFP total list of nutrients either. Sort of strange in my opinion. I use 2 cups of salad and 1/2-1 cup non-starch plain veggies with dinner too.

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I pin the week's schedule on my fridge so that it's easy to know the day's meals.

 

I also use transparent bottles to store food and write on top of the lip what each bottle contains and the day. And I also keep closely related food item together. So all the food with proteins are together in a separate drawer, the snacks and eatables for calories in a separate shelf etc. 

I liked the idea of sticking stickers on the packets too.

 

You can get more ideas at this link.

http://lifehacker.com/5896745/plan-your-weekly-meals-stress-free

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