Menu Plan Monday…on Tuesday

Monday: Ginger Beef Stir-Fry

Tuesday:  Cheesy Chicken & Rice Casserole, Mixed Veggies

Wednesday: $5.00 Pizza Night (6pts/slice) and Salad

Thursday:  Homegroup Night

Friday:  Cafe Rio Pork Salad, Homemade Salsa & Chips

Menu Plan Monday

Monday:  Leftover shredded pork burritos and edamame

Tuesday:  Smitten Kitchen’s huevos rancheros and black bean and lentil salad

Photo courtesy of Smitten Kitchen

Wednesday:  Leftover three bean turkey chili and cornbread

Thursday & Friday:  Away in NY for my sister’s wedding!

 

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Menu Plan Monday

Menu for the week:

Monday: Leftovers Cheesy Chicken Quesadillas from The Hungry Girl Cookbook a side salad.  And if the mood strikes I’ve allotted points for one of Melissa’s Apple Pie Enchiladas.

 

Tuesday:  Fruit Salsa with Cinnamon Chips, 1% Cottage Cheese and Rolled Deli Turkey.

Photo courtesy of Foodaphilia.com

Wednesday: Lean grilled Hamburger on a WW Whole Wheat roll, Grilled Vidalia Onions and a small Greek Salad.

Thursday:  Life Group

Friday: Beach Night for Youth Group.  Subs from Subway!

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Menu Plan Monday

Menu for the week:

Monday: Herb Focaccia Egg Sandwiches with Yogurt

Tuesday: Texas Road House with friends!

Wednesday: New England Turkey Burgers with “The Works” (Rachael Ray Recipe) & Green Salad

Thursday: Spring Panzanella Salad (I have to figure out a way to make this lighter…I think it can be done!)

Photo courtesy of Smitten Kitchen.com

Friday: Picnic at Portland Headlight: Baby Tomato and Herb Tabbouleh and 97% FF Hot dog

Herb Focaccia

for a 1 1/2 lb loaf

INGREDIENTS:

• 1 1/2 c. Water (80 – 90 degrees)
• 2 TBSP & 1 TSP
• 2.5 TBSP Italian Herbs
• 1.5 Salt
• 3c. Bread Flour
• 1.5 TSP Bread Machine Yeast

Place all ingredients, in the order listed, in the bread pan fitted with kneading paddle. Place the bread pan in the bread machine. Select dough cycle and size. Press start to mix, knead and rise. When cycle is completed remove dough from pan, punch to deflate and let rest 10 minutes before continuing.

INGREDIENTS FOR TOPPINGS:

• 3 TBSP Olive oil
• 3/4 TSP Kosher Salt
• 1/3c. Reduced Fat Parmesan Cheese
• Chopped Herbs

DIRECTIONS:

Brush cookie pan with olive oil (I use FF Olive Oil Spray) and sprinkle lightly with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepared pan. Cover loosely with plastic wrap and let rise in a warm place until about doubled in size about 40 to 50 minutes.

Preheat oven to 400 degrees. With oiled fingertips press indentations into the dough about 1inch apart. Drizzle lightly with olive oil. Sprinkle evenly with salt, cheese and herbs. Place in preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 minutes, depending on size.

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Menu Plan Monday

I got rather off track this past week, but still managed to lose -1.5lbs. I don’t know what I did to deserve that, but I’ll take it! Granted we did have a c-r-a-z-y week with a family member passing away, another family member in the hospital and so on. I’ve noticed that I tend to derail when life becomes stressful. I need to work on that!

So today, it’s back to eating healthy and exercising. I’m actually excited. I’ve felt like a water buffalo for the past two days and I think it’s because we’ve been eating out so much and lazing around.

Menu for the week:

Monday: Mediterranean Meatloaf Muffins (i’ll post the recipe tongiht!) and Sweet Potato Fries

Tuesday: Grill night! Stuffed Turkey Burgers, Salad and Black Bean Brownies

Wednesday: Black Bean and Rice Enchilladas

Thursday: Life Group Night (we go to someone’s house for dinner!)

Friday: Skillet Concert for Youth Group. DH and teens will hit the concessions hard; I’ll probably pack a sandwich & fruit.

Menu Plan Monday

Monday: Chicken Satay Skirataki Noodle Soup and Homemade Chips and Salsa

Tuesday: Leftover Shepherd’s Pie

Wednesday: Mediterranean Meatloaf, Smashed Sweet Potatoes & Salad

Thursday: Brussel Sprouts with Red Potatoes and Pumpkin cupcakes

Friday: Dinner out with the In-Laws

Chicken Satay Skirataki Noodle Soup
adapted from Rachael Ray Magazine

INGREDIENTS:

• 1 Package Tofu Skirataki Spaghetti Noodles (House Foods)
• 1 tsp. EVOO
• 8oz Boneless Chicken Breast
• 2 Cloves
• 1 large Shallot
• 6oz Snap peas
• 1/3c. Peanut Butter
• 1/4c. Light Soy Sauce
• 1/4c. Thai Red Curry Paste
• 2 tbsp Tomato Paste
• 6c. Fat Free Chicken Broth
• 1″ piece Fresh Ginger, pressed through garlic press
• ½ Head Napa Cabbage, shredded
• ½ Light Apple Juice
• 1c. Bean Sprouts
• 1/4c. Peanuts, unsalted
• 1tbsp Cilantro (garnish)

Menu Plan Monday

Did you have a nice Easter? We did! My husband and I entertained all weekend! His family came down on Saturday, His mom on Sunday, and we had friends over last night for games and finger foods. It was a great weekend, but I’m exhausted. The good news is, well besides “He is Risen”, is that the dishes are all done!

Over the course of the weekend I made: Mac N’ Cheesey, Egg & Turkey Sausage Fritta, Pot Roast with Veggies, more Mac N’Cheesey (we took the first one to a pot luck), Cornbread, Green Beans with Slivered Almonds, Turkey Chili and Apple pie. Menu Planning will be light this week because we have a ton of leftovers!

Monday: Leftovers!

   

Tuesday:  Homemade Corn Dogs and Leftover Chili

Wednesday: Kath’s Pumpkin Parmesan Pasta  I’ve been drooling over this dish since she posted it last week.  Doesn’t it look great?  I might add some dried cranberries, but that would be the only change.  Check out Kath Eat’s Real Food for more of her great recipe ideas!

Thursday: Pioneer Woman’s Asian Noodle Salad, but much, much, much lighter.

Friday: Mediterranean Meatballs, Smashed Sweet Potatoes & Salad

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Menu Plan Monday

It’s going to be a busy week! Tonight we have marriage class, Tuesday – dinner out with the girls, Wednesday – breathe, Thursday – Home group, Friday – Good Friday Dinner and then the weekend is jammed packed full of family get togethers an celebrations for Easter.

Monday: Lentil Bacon and Sweet Potato Stoup

Tuesday: Dinner with the girls at Panera

Wednesday: Beef and Bulger stuffed Zucchini

Thursday: Homegroup

Friday: Good Friday Covered Dish Dinner at Church! I’m making Stuffed Chicken!

Lentil Bacon and Sweet Potato Stoup

Click “read more” for recipe!

Menu Plan Monday – March 10th

This week we I am eating: Chick Food

Monday: Sloppy Joes (I’m a Mainer, we consider this chick food!)

Tuesday: Girls Movie Night: Pizza and Cheesecake!

Wednesday: Lentil Bacon Soup and Black Bean Burgers

Thursday: Stuffed Turkey Burgers with Sweet Potato Fries

Friday: Spicy Black Bean and Zucchini Tortillas

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Menu Plan Monday – March 3rd

This week we are eating:

Monday: Leftover Diet Coke Chicken on a roll with Sweet Potato Fries and Steamed broccoli

Tuesday: Dinner with the girls from Women’s Bible Study. We’re having a potluck. What should I bring?

Wednesday: Hungry Girl Enchiladas

Thursday: Homegroup

Friday: Flatout pizza with Olives, Spinach, Goat Cheese and Plum tomatoes

Saturday: Sweet Potato Chicken Quesadillas

Sunday: Stuffed Turkey Burgers with Sweet Potato Fries

Diet Coke Chicken

INGREDIENTS:

Boneless Chicken (20oz)

1 c. Ketchup

12oz Diet Coke

DIRECTIONS:

1. Put chicken a non-stick skillet. Pour ketchup and diet coke over the chicken.
2. Turn the heat to Medium High and cook chicken for 45 minutes, stirring occasionally.
3. Cover, reduce heat to simmer and cook another 15 minutes or until liquid has been absorbed.
4. Shred chicken with a fork and serve.

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