Meal Planning Life is busy!  How can we bring balanced, healthy meals into our lives, while still juggling soccer practice, meetings, classes and work?   Just like you would anything else important, plan ahead.     The key is to know what you're going to make for dinner before 5pm.  Do this by making a menu for the week each Sunday and planning for some cooking days and some leftover days.    For example:   Fish Tacos! Monday-Grilled fish and lemon tomato risotto Tuesday-Leftover grilled fish into tacos with lemony cabbage slaw Wednesday-Stir-fry with cabbage and wasabi Greek yogurt sauce Thursday-Whole wheat wraps with stir fry veggie filling and peanut sauce Friday-Simple! Shakeology and a mixed green salad with peanut dressing Saturday-Splurge! Dinner out Sunday-Hearty stew cooked in a crockpot while you're out shopping for the next week!

Lemon Tomato Risotto Ingredients: -Four 3/4 cups vegetable broth -1/2 cup of crushed tomatoes -1/2 cup finely chopped shallots or onion -1 cup uncooked Arborio rice -1/4 cup dry winter wine or 1/8 cup of vinegar -1/4 cup chopped fresh chives -1 TSP grated lemon rind -2 TBSP fresh lemon juice -1 TBSP unsalted butter -1/4 TSP salt Directions: Heat a large nonstick skillet over medium-high heat.  Add 2 TSP olive oil to pan; swirl to coat.  Add shallots and cook for 3 minutes or until tender.   Bring vegetable broth and tomatoes to a simmer in a medium saucepan.  Keep warm over low heat.   Stir in rice to shallots and cook for 1 minute, stirring constantly.  Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly.  Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.  Reserve 1/4 cup broth.  Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.  Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.