Every Meal I Ate for 8 Weeks — And Why It Worked!

If you’ve ever started a new eating plan, gotten excited for the first few days, then lost steam by the end of the week — I get it. That used to be me. I’d try something new, feel super motivated, and then a few days later, I was back to snacking mindlessly and starting over “Monday.”  I was even ordering clothes online in smaller sizes only to be disappointed in the end.

This time was different. For eight weeks straight, I followed a simple rhythm that finally worked. I didn’t count anything. I didn’t follow a diet. I didn’t make separate meals for my family. I just ate food that filled me up, kept me satisfied, and helped me feel like me again.

I didn’t cut out dessert. I didn’t live on protein shakes. And no — I didn’t do two hours of cardio or anything extreme. These were real meals with snacks and comfort foods I actually looked forward to. The secret was in the consistency — and once I stopped trying to make everything perfect, the results came naturally.

Below is exactly what I ate for 8 weeks — meals, snacks, desserts and all. I broke it down by week so you can follow along, borrow ideas, or use it as inspiration to build a routine that works for you.

*This post contains affiliate links.

WEEK 1: I Felt the Shift Starting

That first week surprised me — I felt fuller between meals and way more satisfied. I didn’t feel like I was spiraling with food for once.

Here’s what I ate:

Monday

• Breakfast:  (3) Sunny Side Up Eggs – Fried in Pam, (2) Flora Italian Toasts
• Snack: Large Melon Fruit Salad
• Lunch: 1 Serving of Black Bean and Corn Salad & 1 Can of Tuna mixed with celery, onion and mustard
• Snack: Sugar Free Chai Tea* made with 1 cup of Skim Milk
• Dinner: 8 oz Roast Turkey Breast (Skin Removed), 1/2 Cup of Green Peas, Mashed Cauliflower with 1/2 Cup of Kraft Fat Free Shredded Cheddar Cheese and I Can’t Believe It’s Not Butter Spray
• Snack: 34 Pieces of Baked Cheetos

Tuesday

• Breakfast: Update:  I have a brand new, fantastically versatile flourless breakfast muffin recipe below. These muffins are so simple to whip up and each muffin has 13 Lily’s Baking Chips in it for 0 Points or feel free to add in your favorite fruit! Even better – this new recipe is just 1 Point for a super delicious and filling healthy muffin. See the printable recipe here , Fruit Salad, 1 Cup of Unsweetened Almond Milk
• Snack: Banana Sprinkled with Cinnamon, Grapes
• Lunch: 1 Serving of Black Bean and Corn Salad, 2 slices of Nature’s Harvest Lite  + 2 ounces of OvenGold Turkey Breast
• Snack: Cookies and Cream Quest Bar*   
• Dinner: 8 oz of Large Shrimp over Cauliflower Rice, 1/2 Cup of Peas, Massive Green Salad w/Olive Garden Light Dressing*
• Snack: 2 Sugar Free Strawberry Jello Cups with 2 ounces of Fat Free Cool Whip

RELATED:  Over 31 WW 0 Point Lunch Recipes

Wednesday

• Breakfast: [Same as Tuesday]
• Snack: Sugar Free Jello Gelatin Cup, Sliced Pineapple
• Lunch: Massive Garden Salad w/4 ounces of Canned Tuna, 1.5 Tablespoons of Ken’s Balsamic w/Honey Dressing
• Snack: Sugar Free Chai Tea* with 1 Cup of Skim Milk
• Dinner: Skillet “Fried” Ground Turkey Breast (8 oz) with Sliced Onions and Mushrooms w/Soy Sauce, Corn on Cob, Cubed Cucumber Salad w/6 Small Black Olives and 2 Tablespoons of Balsamic Glaze
• Snack: 1 Slice of 1 Point Pumpkin Pie

Thursday

• Breakfast: Muffin from Tuesday’s Breakfast, Fruit Cup
• Snack: 2 Hard Boiled Eggs, Fresh Pineapple
• Lunch: (2) Egg Salad Sandwiches (made with 2 Tablespoons of Fat Free Greek yogurt, Mustard & Dill Relish) on (2) Joseph’s Oat Bran and Whole Wheat Pitas  and Lettuce, Tomato
• Snack: Melon Fruit Salad
• Dinner: 6 oz Grilled Chicken Breast (Boneless & Skinless), Grilled Vegetables: Zucchini, Bell Peppers, Jalapeno, Onion, Mushrooms & Eggplant, Grilled Potato Wedges
• Snack:   2 Sugar Free Strawberry Jello Cups with 2 ounces of Fat Free Cool Whip

Related Post: Recipe for WW 0 Point Slow Cooker Italian Meat Sauce

Friday

• Breakfast:  Personal Pan of High Protein Banana Bread, Fruit Cup
• Snack: (2) Diet Jello w/2 tablespoons of Fat Free Reddi-Wip
• Lunch: (3) Hard Boiled Eggs  mixed with ¼ cup Rondele Lite Spreadable Cheese on 4 Flora Italian Toasts
• Snack: Fruit Cup
• Dinner: Huge (4) Italian Turkey (Breast) Meatballs (Made with 8 oz Ground Turkey Breast)  in Tomato Sauce thinned with Chicken Broth over Cauliflower Rice with Green Peppers
• Snack: 1 Slice of 1 Point Pumpkin Pie  

Saturday

• Breakfast:  1 cup Special K Red Berries Cereal w/1 cup of Skim Milk
• Snack: Fresh Pineapple and Watermelon, Quest Salted Caramel Protein Shake
• Lunch: Leftovers from last night – Turkey Meatballs Over Cauliflower Rice
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: 8 oz of Ground Turkey Breast mixed with Taco Seasoning, Red Onion, Mushrooms, Jalapenos with 1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese & Salsa Verde   wrapped in 2 100% Whole Wheat Flatout Bread Wraps
• Snack: 1 Slice of 1 Point Pumpkin Pie

Sunday

• Breakfast: 3 Egg Omelette Mixed with Onion, Peppers, Tomato and Jalapeno with 1/4 Cup of Kraft Shredded Cheddar Fat Free Cheese
• Snack: (2) Diet Jello w/2 tablespoons of Fat Free Cool Whip
• Lunch: (2) StarKist Buffalo Tuna Packets spread on 4 Flora Italian Toasts
• Snack: Fruit Cup, Premier Protein Vanilla Shake 
• Dinner: 2 Split Chicken Breasts (skin removed) (About 7 ounces of chicken breast meat), Corn on the cob, Baked Potato with 2 Tablespoons of Nonfat Greek Yogurt
• Snack: 2 Sugar Free Strawberry Jello Cups with 2 ounces of Fat Free Cool Whip

WEEK 2: My Routine Started to Feel Natural

By the second week, I wasn’t thinking about food all day. It felt like I had more structure and fewer cravings.

Here’s what I ate:

Monday

• Breakfast: (3) Sunny Side Up Eggs – Fried in Pam, (2) Flora Italian Toasts
• Snack: Fresh Pineapple Chunks
• Lunch:  6 oz of Canned Tuna mixed with Celery, Onion with 1 heaping tablespoon of Light Mayonnaise and Mustard
• Snack: Creamy Dreamy Hummus (1/4 Cup Serving) with Celery and Carrot sticks
• Dinner: Slow Cooker Italian Meat Gravy (1 Cup Serving of Italian Meat Gravy) over Zucchini Noodles, Huge Green Salad with 2 Ounces of 50% Lite Cabot Cheese, 1/8 Cup of Glazed Pecans, Apples and 4 Tablespoons of Light Olive Garden Dressing
• Snack:2 cups of Creamy Vanilla Cheesecake Fruit Salad (recipe here)

Tuesday

• Breakfast:Same as yesterday, Fruit Cup
• Snack: Banana, WW Giant Fudge Bar
• Lunch: Creamy Chicken Bacon Soup, 3 oz of Ovengold Turkey Roll Ups
• Snack: Quest Bar
• Dinner: Sweet n Sour Hot Dog Stir Fry (Using (3) Hebrew National 97% Fat Free Franks)   over Cauliflower Rice, Massive Green Salad with 4 Tablespoons of Olive Garden Light Dressing
• Snack:  2 Sugar Free Strawberry Jello Cups with 2 ounces of Fat Free Cool Whip

RELATED:  Over 100 WW 0 Point Recipes

Wednesday

• Breakfast: Personal Pan of Banana Bread, Fruit Cup
• Snack: 3 Hard Boiled Eggs
• Lunch: Same as yesterday: Creamy Chicken Bacon Soup , 3 oz of Ovengold Turkey Roll Ups
• Snack: Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: 2 Ingredient Dough Recipe (Making Empanadas with Fat Free Refried Beans, Tabasco Sauce, 1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese), Corn on Cob
• Snack:2 cups of Creamy Vanilla Cheesecake Fruit Salad (recipe here)

Thursday

• Breakfast: (3) Sunny Side Up Eggs – Fried in Pam  (2) Flora Italian Toasts
• Snack: Apple with 3 Teaspoons of Peanut Butter
• Lunch: (2) Egg Salad Sandwiches (Made with 2 Tablespoons of Hellmann’s Light Mayonnaise + Dill Relish)  on 2 Joseph’s Heart Friendly Pitas 
• Snack: Fruit Salad
• Dinner: 8 oz Turkey Breast Hamburgers oven baked, (2) Corn on Cobs, Cup of Unsweetened Applesauce with Cinnamon Sugar (Made with Swerve)
• Snack: 2 Nature Valley Oat & Honey Granola Biscuits

RELATED: WW Seafood Recipes

Friday

• Breakfast:   1 cup Special K Red Berries Cereal w/1 cup of Skim Milk
• Snack: (2) Bananas
• Lunch: ¼ cup Rondele Lite Spreadable Cheese on 4 Flora Italian Toasts, 3 ounces of Ovengold Roasted Turkey Breast Rollups
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: Chicken Breast (6 oz) Salad with Apples, Green Onion and 1/8 Cup of Reduced Sugar Cranberries   with 2 Tablespoons of Light Mayonnaise Mixed with 2 Tablespoons of Greek Fat Plain Nonfat Yogurt
• Snack: Banana “Ice Cream” with 2 Tablespoons of Jimmies

Saturday

• Breakfast: Same as yesterday
• Snack: Watermelon
• Lunch: Leftover Chicken Salad from Dinner
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: Quart of Wonton Soup,, Broccoli with Garlic Sauce over Cauliflower Rice
• Snack: Banana “Ice Cream” with 2 Tablespoons of Jimmies

Sunday

• Breakfast:  Egg Frittata with Spinach, Peppers, Onions & 1/4 Cup of Kraft Fat Free Cheddar Cheese
• Snack: (2) Diet Jello w/2 tablespoons of Fat Free Reddi-Whip
• Lunch: (2) StarKist Buffalo Tuna Packets spread on 4 Flora Italian Toasts, Mango
• Snack: Watermelon & Banana
• Dinner: 8 Ounce Chicken Cutlet (Pan Fried using Pam), Corn on Cob, Unsweetened Applesauce
• Snack: (3) Sourdough Hard Pretzels with Dijon Mustard

WEEK 3: My Cravings Started Changing

I noticed that I didn’t feel the need to snack mindlessly. I could go hours without even thinking about food. Big win!

Here’s what I ate:

Monday

• Breakfast:  (3) Scrambled Eggs Fried in Pam, (1) Dietz & Watson Canadian Bacon Slice ,  Banana
• Snack: Orange, (2) Borden Fat Free Sharp Cheese Slices
• Lunch:  2 Packets of Hot Buffalo Starkist Tuna Mixed with celery, onion (2) and 2 Tablespoons of Hellmann’s Light Mayonnaise  6 Stalks of Celery with 2 Tablespoons of Light Rondele Spread
• Snack: Air Popped Popcorn (2 cups)
• Dinner: 6 Ounces of Sauteed Ground Turkey Breast with Peppers & Onions on Ole Extreme Wellness Spinach Tortillas, 2 Ears of Corn on Cob
• Snack: Decadent Vanilla Cheesecake

RELATED:  WW Copycat Olive Garden Recipes

Tuesday

• Breakfast:  Personal Pan of Banana Bread, Fruit Cup
• Snack: Packet of Emerald 100 Calorie Peanuts
• Lunch: Avogolemo Soup, Mini Bagel
• Snack: Fruit Salad
• Dinner: Shrimp (8 oz)  and Broccoli Stir Fry over Cauliflower Rice
• Snack: Banana “Ice Cream” with 2 Teaspoons of Sprinkles + 100 Calorie Pack of Nabisco Oreo Thin Crisps

Wednesday

• Breakfast: (2) Mini Bagels with I Can’t Believe It’s Not Butter Spray
• Snack: 3 Hard Boiled Eggs
• Lunch: Same as yesterday
• Snack: Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: 2 Ingredient Dough Recipe (Making Calzones!)
• Snack: Decadent Vanilla Cheesecake

Thursday

• Breakfast: 3 Sunny Side Up Eggs over 3 Flora Italian Toasts
• Snack: Pineapple
• Lunch: Cauliflower Pineapple “Fried” Rice Bowl
• Snack: Banana & Orange
• Dinner: (2) 4 oz Turkey Breast Hamburgers baked in oven, (2) Corn on Cobs, Unsweetened Applesauce with Cinnamon Sugar (Made with Swerve), 3 oz Reduced Sugar Ketchup
• Snack: 2 Sugar Free Vanilla Snack Cups

Friday

• Breakfast:   1 cup Multi Grain Cheerios w/Banana in 1 cup of Skim Milk
• Snack: Pineapple
• Lunch: HUGE Cucumber Honeydew Salad with 1 Cup of Athenos Fat Free Crumbled Feta
• Snack: (2) Hard Boiled Eggs
• Dinner: Hawaiian Beef Dish  
• Snack: Decadent Vanilla Cheesecake

RELATED:  WW Instant Pot Tuna Noodle Casserole

Saturday

• Breakfast: (2) Slices of Lite Whole Grain Bread  with I Can’t Believe It’s Not Butter Spray, Fruit Cup
• Snack: Pineapple
• Lunch: Leftover Dinner from Friday night (1 Serving)
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: 8 oz of Grilled Chicken Breast Cutlets , Green Salad with 1 Cup of Athenos Fat Free Feta, 4 Tablespoons of Olive Garden Light Dressing, Asparagus Spears
• Snack:Decadent Vanilla Cheesecake

Sunday

• Breakfast:  3 Egg Omelette with Green Peppers, Onions & 1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese
• Snack: (2) Bananas
• Lunch: (2) Mini Bagels with 1 Can of Tuna mixed with Celery, Onion, and 2 Tablespoons of Hellmann’s Light Mayonnaise
• Snack: 6 Pieces of Twizzlers
• Dinner: 8 oz of Grilled Scallops, Corn on Cob, Unsweetened Applesauce
• Snack: Decadent Vanilla Cheesecake, Pop Secret 100 Calorie Snack Bag Popcorn

WEEK 4: The Confidence Kicked In

I felt in control. For the first time in a long time, meals were satisfying and I didn’t feel deprived.

Here’s what I ate:

Monday

• Breakfast:  (3) Sunny Side Up Eggs Fried in Pam, (1) Dietz & Watson Canadian Bacon Slice, Grapes & Cantalope
• Snack: Apple (2)
• Lunch:  2 oz Hillshire Farms Ultra Thin Roast Beef w/onion and 2 Tablespoons of Hellmann’s Light Mayonnaise on Grilled Nature’s Own Butter Bread with Mustard, Dill Pickles,  Cantalope
• Snack: Air Popped Popcorn (2 cups)
• Dinner: 8 oz of Boneless Chicken Breast Grilled with onions, red peppers, mushrooms, Unsweetened Applesauce with Splenda mixed with Cinnamon, Steamed Green Beans with I Can Believe It’s Not Butter Spray
• Snack: Banana “Ice Cream” with 2 Tablespoons of Jimmies

Tuesday

• Breakfast:  Same as Monday: (3) Sunny Side Up Eggs Fried in Pam , (1) Dietz & Watson Canadian Bacon Slice  Grapes & Cantalope
• Snack: Apple (2) in Microwave with Splenda, Cinnamon & Nutmeg
• Lunch: 1 Cup of Canned Vegetarian Chili  , 2 Ingredient Dough Roll
• Snack: Goodness Knows Bar
• Dinner: 8 oz of Broiled Shrimp with Asparagus over Broccoli Rice  with 2 Tablespoons of Whipped Butter, (2) 2 Ingredient Dough Roll 
• Snack:   Yogurt Covered Raisins (1 oz Box)

RELATED: WW RECIPE FOR FROZEN YOGURT GRANOLA BARK

Wednesday

• Breakfast: (2) Slices of Nature’s Own Butter Bread Toast with Butter Spray and Reduced Calorie Jelly, 1/2 Cup of Cheerios Cereal with 1/2 Cup of Skim Milk
• Snack: 3 Hard Boiled Eggs, Goodness Knows Bar
• Lunch: 8 oz of White Meat Cooked Chicken, Grapes, Apples, Celery & Onion mixed with 2 Tablespoons of Hellmann’s Light Mayonnaise
• Snack: Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: 8 oz of Ground Turkey Breast Hamburgers (Grilled) 2 Ears of Corn on Cob, Unsweetened Applesauce
• Snack: 4 Cups of Sea Salt Boom Chika Pop Popcorn

Thursday

• Breakfast: 3 Sunny Side Up Eggs over 3 Flora Italian Toasts
• Snack: Goodness Knows Bar
• Lunch: 1/2 Cup of Canned (Drained) Black Beans, Pineapple Tidbits and 1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese on 2 Ole Extreme Wellness Spinach Tortilla Wraps
• Snack: Banana
• Dinner:  Ground Turkey Breast (6 oz) Tacos on (3) Ole Spinach Tortillas with 1/2 Cup of Kraft Fat Free Shredded Cheddar Cheese, 1/4 cup of Fat Free Sour Cream, 2 Ears of Corn on Cob
• Snack: Cup of Fat Free Cottage Cheese w/Oranges

Friday

• Breakfast:   1 cup Cheerios w/Banana in 1 cup of Skim Milk
• Snack: Air Popped Popcorn (2 cups)
• Lunch: Huge Garden Salad with 4 of Canned Tuna and 1 Cup of Athenos Nonfat Feta Cheese   3 Tablespoons of Olive Garden Light Dressing
• Snack: Pineapple Tidbits
• Dinner: Cup of Wonton Soup, Shrimp with Broccoli (1 Cup)
• Snack:  Banana “Ice Cream” with 2 Tablespoons of Jimmies

Saturday

• Breakfast:  (3) Egg Omelette with Green Peppers, Onions, 1 Slice of Dietz & Watson Canadian Bacon  & 1/4 Cup Kraft Shredded Fat Free Cheddar Cheese
• Snack: Goodness Knows Bar
• Lunch: Leftover Soup from Dinner on Friday night
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner:8 oz Grilled Chicken Cutlets, Asparagus Spears with 1 Tablespoon of Whipped Butter, Medium Baked Potato
• Snack:   Belvita Breakfast Biscuits (2)

RELATED: WW chinesE TAKEOUT FAKEOUT RECIPES

Sunday

• Breakfast:3 Sunny Side Up Eggs over 3 Flora Italian Toasts,  Sugar Free Chai Tea with 1 Cup of Skim Milk
• Snack: Celery with Fat Free Onion Dip Made with 1/3 Cup of Plain Greek Yogurt
• Lunch: (2) Cans of Tuna mixed with celery, onion, and 2 Tablespoons of Hellmann’s Light mayonnaise on (2) Slices of Nature’s Own Butter Bread
• Snack: Atkins Cinnamon Bun Bar
• Dinner: Grilled Salmon (8 oz), Corn on Cob,  Unsweetened Applesauce
• Snack: 4 Cups of Sea Salt Boom Chika Pop Popcorn

WEEK 5: I Started Enjoying the Simplicity

There was something calming about not obsessing over the scale or calories. The routine made eating easy.

Here’s what I ate:

Monday

• Breakfast:  Brown Sugar Cinnamon Oatmeal Packet , Banana (0 Points)
• Snack: Orange (2)
• Lunch:  4 ounces of Ovengold Turkey Breast w/tomato and mustard on Nature’s Own Butter Bread,  Honeydew
• Snack: Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: Chicken Breast Cutlets Stuffed with Mushrooms & Mozzarella Cheese, Balsamic Caramelized Onions , Garden Salad with 2 Tablespoons of Light Olive Garden Dressing 
• Snack: Banana “Ice Cream” with 2 Tablespoons of Jimmies. To make the banana ice cream, I put about 3 frozen bananas along with 1/4 cup of skim milk in a food processor and puree. The result: creamy rich banana ice cream. Then I add a couple tablespoons of sprinkles. It is the bomb.

Tuesday

• Breakfast: 3 Hard Boiled Eggs, Goodness Knows Cranberry, Almond & Dark Chocolate Squares 
• Snack: Pepper Strips & Celery with Fat Free Onion Dip Made with 1/3 Cup of Plain NonFat Greek Yogurt
• Lunch: Field Greens, Watermelon and 1 Cup of Athenos Fat Free Feta   2 Tablespoons of Light Olive Garden Dressing
• Snack:  2 Cups of Air Popped Popcorn
• Dinner:Spiralized Zucchini with Slow Cooker Italian Meat Gravy   with (2) 2 Ingredient Dough Roll  
• Snack: Yogurt Covered Raisins (1 oz Box)

Wednesday

• Breakfast:  Brown Sugar Cinnamon Oatmeal Packet , Banana (0 Points)
• Snack:  Fruit Cup
• Lunch: 3 Egg Omelette  with 2 Slices of Fat Free Borden Cheese, Mushrooms, Peppers and Onions,  (4) Flora Italian Toasts 
• Snack: Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: 2 (4 oz each) Ground Turkey Breast Burger Patties , 2 Ears of Corn on Cob), Unsweetened Applesauce, 3 oz of Reduced Sugar Ketchup
• Snack: 4 Cups of Sea Salt Boom Chika Pop Popcorn

Thursday

• Breakfast: 2 Sunny Side Up Eggs over 3 Flora Italian Toasts 
• Snack: Apples & Grapes
• Lunch: Zoodle Spaghetti Salad (Altered Recipe from here)
• Snack: Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner:  8 oz Sauteed Chicken Breast  with Soy Sauce, Onions, Mushrooms, Pepper, Mashed Cauliflower with 1/4 Cup of Kraft Shredded Cheddar Fat Free Cheese,  2 Ears of Corn on Cob
• Snack: Cup of Fat Free Cottage Cheese w/Oranges

RELATED POST:  Healthy daily menu using all rachael ray recipes

Friday

• Breakfast:   Same as Thursday: 2 Sunny Side Up Eggs over 3 Flora Italian Toasts
• Snack: Goodness Knows Cranberry, Almond & Dark Chocolate Squares  
• Lunch: Massive Green Salad with 1 Can of Solid White Tuna in Water , 2 Hard Boiled Eggs, 1 Cup of Athenos Fat Free Feta Cheese, 2 Tablespoons of  Olive Garden Light Dressing
• Snack:  Banana (0 Points) + Watermelon Chunks
• Dinner: Hebrew National 97% Fat Free Hot Dogs (2)  +  2 Nature’s Own Whole Wheat Hot Dog Rolls, Corn on Cob
• Snack: Banana “Ice Cream” with 2 Tablespoons of Jimmies

Saturday

• Breakfast:  1 cup Strawberry Cheerios w/Banana and 1/2 Cup of Skim Milk
• Snack: (2) Hard Boiled Eggs, Orange
• Lunch: Pumpkin Crab Bisque
• Snack: Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: (2) 6 oz of Ground Turkey Breast Hamburgers (6 oz Cooked)  with Lettuce, Tomato, Onion & Jalapenos on (2) Nature’s Own Wheat Hamburger Buns, Corn on Cob, Cup of Peas, Copycat Starbucks Iced Passion Lemonade Tea
• Snack: Belvita Breakfast Biscuits (2)

Sunday

• Breakfast: (2) Soft Boiled Eggs , 2 Slices of Nature’s Own Butter Bread
• Snack: Honeydew with Grapes
• Lunch: Pumpkin Crab Bisque  
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: Dinner out
• Snack:  4 Cups of Sea Salt Boom Chika Pop Popcorn

WEEK 6: The Routine Was Locked In

I was making fewer last-minute decisions, and it showed. I felt lighter, mentally and physically.

Here’s what I ate:

Monday

• Breakfast: 3 Egg Omelette with Spinach , 2 Slices of Nature’s Own Butter Bread
• Snack: Clementine (3)
• Lunch: Huge Mixed Greens Salad with Watermelon and 1/2 Cup of Athenos Fat Free Feta Chees, 2 Tablespoons of Light Olive Garden Dressing , Apple with 2 Tablespoons of Peanut Butter
• Snack: Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner:  8 Ounces of  Large Shrimp  in  Tomato Sauce with Green Peppers, Onions, Mushrooms & Zucchini Noodles, 3 slices of Fresh Italian Bread
• Snack: WW Giant Fudge Bar

Tuesday

• Breakfast: Nature’s Path Pumpkin Cinnamon Oatmeal Packet  with 1/3 cup of Fat Free Milk
• Snack: Apple and Banana
• Lunch: 2 Hebrew National 97% Fat Free Hot Dogs, 2 Nature’s Own Wheat Hot Dog Buns, Unsweetened Applesauce
• Snack:  Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: 7 Ounces of Chicken Breast Meat Tenderloins, Cup of Green Peas, Greek Chickpea Salad 
• Snack: 1/3 Cup of Nonfat Greek Yogurt Dip with Knorr 1.5 Tablespoons of Knorr Vegetable Soup Mix  & Carrot Chips

RELATED POST:  WW Recipe for Stuffed Shells Bolognese

Wednesday

• Breakfast: Mini Bagel,, 2 Ounces of Nonfat Cream Cheese
• Snack: Watermelon
• Lunch: 8 ounces of canned Tuna in Water, Mixed with Spicy Brown Mustard, Onion, Celery and Jalapeno, (4) Flora Italian Toasts
• Snack:Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: 1 cup of Wonton Soup , Shrimp with Broccoli in Garlic Sauce), Egg Roll
• Snack: 4 Cups of Boom Chika Pop Sea Salt Popcorn

Thursday

• Breakfast: Cup Corn Flakes with 1/2 Cup of Fat Free Milk  and Banana (0 Points)
• Snack: (2) Apples
• Lunch: Bodacious Black Bean & Sweet Corn Salad with Sweet Lime Dressing, 2 Hardboiled Eggs
• Snack: Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: Turkey Pepperoni and Fat Free Mozzarella Cheese Calzone made with 2 Ingredient Dough
• Snack: 1/3 Cup of Nonfat Greek Yogurt Dip with Knorr 1.5 Tablespoons of Knorr Vegetable Soup Mix & Carrot Chips

Friday

• Breakfast:   Same as yesterday: Cup Corn Flakes with 1/2 Cup of Fat Free Milk and Banana
• Snack:  Honeydew & Watermelon Chunks
• Lunch: Lean Cuisine Macaroni & Cheese
• Snack:Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: (2) Pineapple Portobello Teriyaki Burgers on Nature’s Own White Wheat Hamburger Rolls, Corn on Cob
• Snack: (2) Sugar Free Strawberry Jello Cup with 4 Tablespoons of Fat Free Cool Whip

RELATED POST: WW Recipe for Shrimp scampi casserole

Saturday

• Breakfast: 1/2 Cup of Pineapple Cottage Cheese with Watermelon
• Snack: (2) Hard Boiled Eggs, Orange
• Lunch: Egg Salad mixed with Nonfat Plain Greek Yogurt, Peppers, Onions, Celery, Small Black Olives (Sliced) on 2 slices of Nature’s Own Butter Bread
• Snack: Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: Dinner Out
• Snack: Weight Watchers Giant Fudge Bar

Sunday

• Breakfast: (3) Soft Boiled Eggs, 2 Slices of Nature’s Own ButterBread (Toasted)
• Snack: Pineapple and Watermelon
• Lunch: Roasted Cauliflower Bisque 
• Snack: Oregon Sugar Free Chai Tea with 1 Cup of Skim Milk
• Dinner: 8 oz Roast Turkey Breast (Skinless), Mashed Cauliflower with 1/4 Cup of Fat Free Turkey Gravy, 1/2 Cup of Garden Peas )
• Snack: 4 Cups of Boom Chika Pop Sea Salt Popcorn

WEEK 7: I Realized How Far I’d Come

Looking back, my meals had changed, but so had my mindset. Food wasn’t a stressor anymore.

Here’s what I ate:

Monday

• Breakfast: 2 cups of Puffed Wheat Cereal with 1 cup Skim Milk , Banana
• Snack: Orange
• Lunch:  3 oz Turkey Breast) on (1) Ole Extreme Wellness Wrap with Mustard, Applesauce (Unsweetened), Dill Pickles
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner:  Mac Attack Burger Bowl (Made with Ground Turkey Breast),  (Substituted Ground Beef for Ground Turkey Breast, and used Kraft Fat Free Shredded Cheese in place of Reduced Fat and used Walden Farms Thousand Island  Dressing in place of the Light Thousand Island Dressing);  Roasted Asparagus (0 Points)
• Snack: Veggie Straws

Tuesday

• Breakfast: (3) Sunny Side Up Eggs  on (3) Flora Italian Toasts
• Snack: Banana and Strawberries
• Lunch: 3 Ounces Boneless Chicken Tenderloins , (2) Slices of Borden Fat Free Cheese, 2 Tablespoons of Light Mayonnaise  on Ole Extreme Wellness Spinach Wrap, 1 Bag of Vegetable Straws
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: Same as last night
• Snack:  Banana “Ice Cream” with 2 tablespoons of Sprinkles and 1/4 cup Skim Milk

RELATED POST:  WW Recipe slow cooker chicken posole

Wednesday

• Breakfast: Same as Monday: 2 cups of Puffed Wheat Cereal with 1 cup Skim Milk, Banana
• Snack: (3) Hardboiled Eggs
• Lunch: Broccoli Cheese Bisque
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: 2 cups of Wonton Soup, Egg Roll
• Snack: (3) Rice Cakes with Sugar Free Raspberry Jelly and Butter Spray

Thursday

• Breakfast: 2 slices of Nature’s Own Butter Bread with Spray Butter
• Snack: Oui Coconut Yogurt
• Lunch: Same as yesterday
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner:  8 Ounces Ground Turkey Breast with Onions and Mushrooms, 1/2 cup of Fat Free Beef Gravy over Cauliflower Rice
• Snack:(2) Sugar Free Cherry Jello Cups

Friday

• Breakfast:   (3) Egg Omelette, (3) Slices of Center Cut Bacon, (2) Slices of Nature’s Own Butter Bread
• Snack:  Pineapple Chunks
• Lunch: (2) Cans of Solid White Tuna with Onions and Celery, (2) Tablespoons of Light Mayonnaise on Nature’s Own ButterBread
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: 8 ounces of Pork Tenderloin, Baked Potato with 2 Tablespoons Nonfat Plain Greek Yogurt, Broccoli
• Snack: (2) Sugar Free Cherry Jello Cups

Saturday

• Breakfast: (3) Hard Boiled Egg, Fruit Salad
• Snack: Banana
• Lunch: Slow Cooker Blanco Chicken Chili
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: Cucumber Noodles & Spicy Sesame Soy Dressing , 8 Ounces Grilled Large Shrimp
• Snack: (2) Sugar Free Cherry Jello Cups with Fat Free Cool Whip

Sunday

• Breakfast:  2 cups of Puffed Wheat Cereal with 1 cup Skim Milk, Strawberries
• Snack: Cheesecake Fruit Salad
• Lunch:  Same as yesterday
• Snack: Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: 6 ounces of Roast Beef, Corn on Cob, Cucumber, Red Peppers & Onion Salad with Red Wine Vinegar
• Snack: Veggie Straws

WEEK 8: I Felt Proud — and Satisfied

Week 8 was more of the same — and that was the point. I didn’t need constant change. I had something that worked.

Here’s what I ate:

Monday

• Breakfast: Eggs in Purgatory
• Snack: Canned Peaches and Pears
• Lunch: Massive green salad with 6 Ounces of Grilled Chicken Tenderloins, 1/2 Cup Each of Black Beans & Corn, Radicchio with 2 Tablespoons of Light Olive Garden Salad Dressing
• Snack: Huge Bowl of Unsweetened Applesauce mixed with Splenda and Apple Pie Seasoning
• Dinner:  8 Ounces of Pork Tenderloin, 1/2 Cup of Garden Peas ,5 Ounces of Roasted Potatoes
• Snack:  Cheesecake Fruit Salad

Tuesday

• Breakfast: Light English Muffin with Butter Spray
• Snack: (1) Premier Protein Vanilla Shake
• Lunch: 4 Ounces of Turkey Breast on Ole Extreme Wellness Spinach Wrap with Mustard, Lettuce, Tomato, Red Onion, Vegetable Straws
• Snack:  Oregon Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner:  8 ounces of Shrimp, Sauteed Spinach with Garlic, Mashed Cauliflower
• Snack: (2) Snack Pack Sugar Free Vanilla Pudding Cups

RELATED POST:  WW Recipe for stove top chicken cacciatore

Wednesday

• Breakfast: 2 cups of Puffed Wheat Cereal with 1 cup Skim Milk, Strawberries
• Snack: Watermelon Chunk
• Lunch: (2) Cans of Solid White Tuna with Onions, Jalapeno and Celery, (2) Tablespoons of Light Mayonnaise on Nature’s Own ButterBread Bread, Crudites with 3 Tablespoons of Nonfat Greek Yogurt vwith 1 Tablespoon of Onion Soup Mix
• Snack: Oregon Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: Dinner Out
• Snack:  Cheesecake Fruit Salad

Thursday

• Breakfast:  (3) Hard Boiled Eggs  on (2) Slices of Nature’s Own Butter Bread
• Snack: 2 Bananas
• Lunch:  Same as Monday
• Snack:Oregon Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner:  (3) Huge Ground Turkey Breast Patties (8 Ounces Total) with 1/4 Cup of Nonfat Beef Gravy (with Onions and Mushrooms, Corn on the Cob
• Snack: Banana “Ice Cream” with 2 tablespoons of Sprinkles and 1/4 cup Skim Milk

Friday

• Breakfast:   Light English Muffin with Butter Spray
• Snack:  2 Cups Air Popped Popcorn
• Lunch: 2 slices of Borden Nonfat Sharp Cheese  on Nature’s Own Butter Bread – Grilled Cheese, Watermelon Chunks
• Snack:Oregon Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: 8 Ounces Grilled Chicken Breast, Baked Potato with 4 Tablespoons of Nonfat Sour Cream, String Beans
• Snack:    Cheesecake Fruit Salad

Saturday

• Breakfast: 2 cups of Puffed Wheat Cereal with 1 cup Skim Milk, Strawberries
• Snack: Cup of Campbell’s Well Yes Chicken Noodle Soup
• Lunch: Italian Turkey Bake  
• Snack: :Oregon Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: Shrimp and Broccoli in Garlic Sauce (8 oz of large shrimp)   over Cauliflower Rice
• Snack: Angel Food Cake with 6 Tablespoons of Fat Free Cool Whip

Sunday

• Breakfast: (2) Sunny Side Up Eggs over (2) Slices of Nature’s Own Butter Bread
• Snack: (1) Premier Protein Vanilla Shake
• Lunch: Leftover from Saturday Night Dinner
• Snack: :Oregon Sugar Free Chai Tea w/1 cup of Skim Milk
• Dinner: Stuffed Peppers (Made with 8 Ounces of Ground Turkey Breast, Tomato Puree, Onions, Mushrooms and Cauliflower Rice , Mixed Green Salad with 1/4 Cup of Athenos Nonfat Feta Cheese and 2 Tablespoons of Light Olive Garden Salad Dressing
• Snack: (3) Rice Cakes with Sugar Free Raspberry Jelly and Butter Spray

Frequently Asked Questions

Do I need to follow this plan exactly?
Not at all. These are just the meals that helped me feel my best. Feel free to use them for inspiration and tweak based on what works for your preferences, budget, or food availability.

Did you count anything?
Nope. I didn’t count points, calories, or macros. I just focused on feeling full and satisfied, and that helped me stay consistent.

Can I repeat the same meals more often?
Absolutely. If there’s a meal you love, eat it often. Repeating satisfying meals actually made things easier for me.

Were you hungry at all?
Surprisingly, no. These meals helped keep me full most of the day — and when I was hungry, I didn’t ignore it. I just had something light and moved on.

Did you make separate meals for your family?
No. These meals were family-friendly, and most of the time I just modified the sides slightly for others.

Final Thoughts:
This wasn’t a magic plan. It wasn’t a diet. It was just the first time in a long time I ate in a way that actually worked for me. I felt better, more energized, and more in control of food than ever before.

If you want ideas to feel full, satisfied, and nourished — you’ll find them right here in this 8-week journey.

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