Looks good!
I will try to remember to take a pic of dinner tonight.
I will also take a pic when I make my low fat chicken enchiladas with sour cream sauce. Probably make them in a day or two. I'll also share the recipe. After my surgery, I could only eat about a half of one and about an eighth of a cup of my Spanish rice, but it was well worth it and calories, carbs, fat were all very low. The protein was pretty decent at about 18 grams per enchilada.

I cannot wait! Hope you remember to take some photo's.

Found this nice tip - thought I'll share it here:

FRUIT PUREE USED AS A SUBSTITUTE FOR OIL, BUTTER OR MARGARINE IN RECIPES:

When it comes to trimming the fat from cakes, breads and other home-baked goodies, applesauce has bushels of appeal! Applesauce and other fruit purees can serve as slimming substitutes for the shortening, oil, butter or margarine often called for in recipes.

That's because fruit purees perform some of the same functions as fat in baking.
For instance, fat brings moistness and flavor to baked goods, adds tenderness to the texture and helps promote browning.
The fiber and natural sugars in purees also hold in moisture and help tenderize.
The fruit sugars aid in browning, too.

If you're looking for a fat substitute that won't alter the color or flavor of your recipe, pick unsweetened applesauce. It's easily accessible and inexpensive.

At first, try substituting applesauce for half of the fat in a recipe.
For example, if a recipe calls for 1 cup of fat, use ½ cup applesauce and ½ cup butter, margarine, oil or shortening.

Mix the batter and if it seems too dry, add a little more applesauce.
The next time you make the recipe, try replacing even more fat.
Continue reducing the fat until you've found the lowest amount that will still give you the desired results.

Most breads, cakes and other sweet treats made with applesauce will taste moist, tender and flavorful.

Dinner tonight... my hubby made pizza for the family:





AND I had some veggie soup: