meal plan for the week of 1/29

luvsdeals

still working on mine. anyone have one ready to post?

I bought a cabbage this weekend so that will have to make it's way onto the menu somewhere!

AJones1021

Going off memory here since mine is at home:

Monday: Grilled chicken in a green salad.
Tuesday: Grilled Pork chops, green beans, applesauce
Wednesday: Baked lemon pepper chicken breasts, brown rice, peas.
Thursday: Marinated grilled sirloin steak, baked/roasted sweet potatoes, and a spinach salad.
Friday: I am off Friday, so I'll be making something - I just didn't plan it yet...

We bought 1/4 of a cow this past weekend, so we've got a chest freezer full of beef that I'm trying to avoid. I'm not a huge fan, but DH was practically making love to it when we brought it home. Men and their meat...

BklynMamacita

LOL We bought a 1/4 cow a few months ago and had Tbone steak last night. It was great. Very lean and had with tons of veggies.

Mon: Organic soup and sandwiches (tonight is gym night so low on time and I have these yummy soups for us)
Tuesday: Baked fish, rice
Wed: roasted chicken and mac and cheese (I have this recipe to make the sauce with veggies so want to try it)
Thursday: Use leftover chicken for wraps ( Iuse the La Tortilla low carb wraps)
Friday: not sure yet; probably homemade pizza with salads

AJones1021

Tracey - can you post the recipe for the mac-n-cheese if you like it? Any way to get in the veg while pretending to be bad works for me!

luvsdeals

I'm late getting to post this:
Sun--chicken/corn/black bean quesadillas
Mon--Flank steak with roasted cabbage, sweet potatoes and broccoli
Tues--skinnytaste coconut chicken salad with warm honey mustard dressing (SO YUMMY)
Wed--Minnestrone, cheese, crackers
Thursday--Laughing cow chicken alfredo with roasted broccoli (found on here)
Friday--salmon salads

tguinto2003

Hi Ladies!

I'm confused about the meal plans you guys posted. When you say
Sunday: chicken/corn/black bean quesadillas , Im guessing that is just for one meal, say for dinner. What about the rest of the day? Do you eat the same food?

Thank you!

luvsdeals

We're just posting our dinner menus.

Lunch for me is usually a Flat out wrap with turkey and guac salsa or leftovers from the night before.

Breakfast is always an egg or 2 with toast and sometimes some fruit.

Snacks are often almonds, a cookie, some nutella, fruit, just found these almond pops with cranberries at Costco that are good, cheese and crackers...random normal stuff but always staying under the calorie goal.

Kooopons

Dinners this week

I made lasagna rolls- they were DELISH! I calculated them to 267 calories per roll and I could have been very satisfied with 2, but ate 3, LOL! I had a few calories to use that day.
Basically I boiled lasagna noodles to al dente. I simmered sauce with 3/4 lb lean ground beef. I laid out each noodle and put in some spinach, ricotta cheese (the skim kind), a scoop of meat sauce and rolled it up. Placed 8 of these in a glass baking dish. Then I topped with sauce and sprinkled 1/2 cup of mozzarella and baked at 350 for about 30 mins.

WED I made pork tenderloin with a spice rub baked in the oven. I also made zucchini boats- MMMMMMMMMMMMMMM, they were SO good. 143 calories per boat! I took a zucchini- cut in half lengthwise. Then take spoon and remove seeds. I brushed with olive oil and put some garlic on. I cut a roma tomato in slices, laid on top and sprinkled a few bread crumbs. I baked in the oven at 350 I think for about 30 mins. Then I took them out, sprinkled mozz cheese on top and put under the broiler for 5 mins- it was SO good!!

I also made fingerling vinegar potatoes, they were yumm too! I pinned that from pinterest.

I also had turkey burgers- I just did them under the broiler and I eat them open face on a roll with spicy mustard. I had sweet potato fries with this!

Tonight for dinner- I'm stuck!!!!!

Kooopons

Melissa- that chicken alfredo with broccoli sounds good- you say from here- so I should be able to search recipes and find it??

luvsdeals

Those dinners sound yummy Jen! i'll have to try the lasagna rolls and zucchini boats.

We had the Laughing Cow alfredo last night and I was kind of underwhelmed. 2 kids ate all of it, 1 ate some and 2 ate none--and my kids love alfredo. But I also used ww pasta so maybe that was it for the kids.

here's the post where I found it. http://www.myfitnesspal.com/topics/show/110852-laughing-cow-chicken-alfredo

my calories were higher since I had 2% cottage cheese. I didn't add the peppers, I roasted the broccoli instead of boiling and I put the milk and the cottage cheese in my Blendtec before putting it int he sauce to get a smooth sauce since I was worried about the kids thinking the texture was weird with the cottage cheese. The serving says 1 cup servings but I did half a sup of the pasta and sauce and 3.5 oz of chicken. I roasted the chicken on a stone baking sheet with a little olive oil on top and some spices and then sliced that up to put on top.

We're having one of my all time favorite dinners (and the kids too!) tonight. It's based off a salad from my favorite restaurant (I'm sure your brother has been there--Mike's American Grill!) It's mixed greens topped with grilled salmon, craisins, dates, diced tomatoes, goat cheese and balsamic vinaigrette. In the summer we put grilled corn on it, but in the winter we skip it. I calculate it to 386 calories per salad.

AJones1021

You girls are making me so hungry!!

I saw the laughing cow alfredo on your diary, I think, Melissa and was curious - glad Jen asked! I ended up making alfredo last night also (definitely not healthy alfredo), but was wondering if I could get a less cal alternative! Good to know.

Jen - Lasagna roll-ups are SO SO SO good!!!! Oh my gosh, I made them awhile back on a recommendation from a girlfriend and could eat them once a week forever, lol! Those are going on my list this week!

I am going to menu plan when I'm done cleaning up the house, so I'll report back with any new recipes we're going to try this week!

BklynMamacita

These meals sound delicious. I love the sound of the pork tenderloin!

Here is mac and cheese
Martha Stewart variation
Ingredients
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup Homemade Chicken Stock
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt, plus more for water
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
1/2 cup part-skim ricotta cheese
4 tablespoons finely grated Parmesan cheese (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray
Directions
1.Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
2.Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
3.Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
4.Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

I really like this too.
Mac and Cheese Lite
Makes: 4 servings

Ingredients
Nonstick cooking spray
Salt
4 ounces whole wheat macaroni
1/2 cup onion-garlic puree (see "Rocco's Secret Weapon," below)
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 cup shredded 50 percent reduced-fat cheddar
1/3 cup nonfat Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan


Directions

1.Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.
2.Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
3.Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.
4.In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.
5.Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.

Nutrition facts per serving (about 2/3 cup): 237 calories, 17g protein, 31g carbohydrate, 7g fat (4g saturated), 3g fiber

Healthy Cooking Tips
Flour Power: Whole wheat macaroni keeps you satisfied longer, says award-winning chef Rocco DiSpirito.

Better Cheddar: Low-fat cheese can still be ooey-gooey and delicious. Try Cabot's 50% Reduced Fat Cheddar.

Crunch Time: Panko is the perfect topping. "These Japanese bread crumbs stay crispy, no matter what," DiSpirito says.

Culture Club: Nonfat Greek yogurt gives the rich, creamy texture of butter and cream minus the fat.