Menu Monday!

This weekend was a bit hectic. I had the Race For the Cure 5k on Saturday. I had to walk it because of my foot but it was fun anyway! Then I had two SBA meetings, had to work and then did a little shopping for cute plain black flats. I spent about 2 hours looking and have yet to find a pair that take my fancy. Sunday my madre came down and we went apple picking. Will do recap on that tomorrow (simply so I can discuss the amazingness that is an apple cider donut.) I did NOT get to go to Weight Watchers this week because of the walk, so I'm hoping to have a big loss next week. I'm determined to be super good this week!

Here's what I'm going to chow down on this week:

Monday: Martha Stewart's Vegetable Soup with grilled cheese.

Tuesday: Healthy Choice Chicken Pesto steamer with a salad

Wednesday: Chicken & spaghetti squash alfredo

Thursday: Leftover vegetable soup

Friday: *French Friday* Sole Meniuere (a la Julia Childs)

Saturday: Teryaki chicken with brown rice & steamed veggies

Sunday: Grilled shrimp tacos & baked tortilla chips and salsa

What are y'all having this week?

Menu Monday!

So I gave my blog an overhaul this weekend. Thoughts? I like it a little bit better than I did before! I added a recipe page, so tonight I'm going to upload some Weight Watcher recipes!

Here's this weeks menu... Nothing very exciting AT ALL.

Monday: Grilled Chicken with leftover mango & black bean salad

Tuesday: DINNER IN NYC with K from Grove Gal Gifts!

Wednesday: Will be on the Bolt Bus headed back to Boston during dinner, so probably something unhealthy and portable. Oh, and clearly we ALREADY know I'll be taking buying a Magnolia cupcake to eat en route.

Thursday: Orange Chicken Lean cuisine and salad (Tax class until 9:30PM- BOOO.)

Friday: Grilled bourbon salmon with homemade egg fried rice... Am also contemplating trying my hand at homemade spring rolls. We'll see how adventurous I feel!

What's on your menu this week?!

Check back tonight for some delicious Weight Watcher recipes!

Menu Monday!

I know it's late... but it's STILL Monday! I just got back from a mommy-daughter labor day comprised of beach, beach, and more beach. We stopped and had "linner" at Cracker Barrel where I had the best salad EVER. (They also carry the most delicious fat free ranch dressing! Just an FYI) Then we hit the grocery store where I was coupon happy and saved $11 on my order! (Am not normally a coupon type, but I'm trying.) So I came home and just made my very late dinner... So enough of my rambling and on to my exciting week of yummies!

Monday: Spicy Skillet Chicken and Rice (I HAVE to share this receipe with y'all. Quick, delish and only 4 pts per serving)

Tuesday: Lean Cuisine- "Swedish Meatballs" with a salad

Wednesday: Reduced Fat Four Cheese ravioli with sage & brown butter and a salad

Thursday: Healthy Choice steamers: "General Tso's Chicken"

Friday: Grilled shrimp with mango and black bean salad (Another WW recipe I might have to share)

What are y'all having for dinner this week?

I'm considering a recipe section on my blog so I can share my abundance of WW recipes. Yay or Nay?

Menu Monday

So I've seen a bunch of bloggers that do this so I thought I'd give it a whirl. I'm going to try really hard this semester to not eat out much at all (except for Tues/Thurs when I'm in class from 10-9:30. Then I get to pick EITHER dinner OR lunch out, and I have to pack the other.)

So this is what my week is looking like in dinners!

Monday: Broiled bourbon marinated salmon & spinach salad

Tuesday: Soup & grilled cheese (At the law school)

Wednesday: Homemade pizza on a "Flat-out" wrap with turkey pepperoni, mushrooms and cheese

Thursday: McDonald's grilled chicken bacon ranch salad (taking soup for lunch, so get dinner out!)

Friday: Homemade chicken fried brown rice w/ veggies

Saturday: Turkey burgers and tater tots with salad (I have the BEST recipe for turkey burgers. My speciality!)

Sunday: Campbell's healthy choice Tomato bisque soup (At law school again)

I also must share the recipe for my "Super Veggie- Stuffed Peppers" from the other night. I usually use a Weight Watchers recipe but I decided to try out this new recipe from my 'Hungry Girl 200 Under 200' cookbook. It did NOT disappoint! Make this. Especially if you are only cooking for one! (If making for more than one, adjust accordingly)

*3 WW points for BOTH pepper halves (188 Cals, 2g fat, 8.5g fiber)*

Ingredients:

1 large red bell pepper (I used green because they were on sale.)

1 plum tomato (preferably Roma), deseeded and chopped (I used hald a small vine ripened tomato and it was fine.)

1/2 cup frozen ground-beef style soy crumbles, thawed (I omitted this because I was out, but if you want to use them I recommend the Quorn brand. SOOOOO good and they taste like real meat!)

1/2 cup chopped mushrooms

1/4 cup chopped onion

1/4 up chopped green bell pepper

1/4 cup canned tomato sauce (Um. So I was out of plain and I used marinara. It tasted super Italian-y. I'm just saying for those who find themselves in the same boat.)

2 tablespoons shredded fat-free cheddar cheese (I don't do fat free cheese, so I used reduced fat and it was fine.)

1/2 tsp dry taco seasoning (I used about 1 TBSP but thanks to my aforementioned marinara it still tasted italian. Next time I will use PLAIN tomato sauce)

1/4 tsp minced garlic (Y'all know I like tripled that. I love me some garlic)

Preheat oven to 375.

Bring a medium pan to medium-high heat on the stove. Add mushrooms, onion and green bell pepper. Cook for 3-5 minutes stirring occasionally, until veggies are slightly softened. Add garlic to the pan and cook for 1 additional minute. Transfer mixture to a medium bowl.

To the bowl, add tomato, soy crumbles, tomato sauce, cheese, and taco seasoning mix. Mix thoroughly and set aside.

Slice off the top of the red pepper, and then slice it in half lengthwise. Remove seeds.

Spray a medium baking dish lightly with nonstick spray. Place pepper halves in the dish, cut side up and bake in the oven for 25 minutes.

Remove pepper halves from the oven and reduce temperature to 350.

Once pepper halves are cool enough to handle, use paper towels to soak up any excess moisture. Evenly spoon veggie mixture into pepper halves. Return to the oven and bake for 20 mins. Let cool slightly and then dig in!