Sunday

BREAKFAST

  • Ham and Cheese Scone Sandwich ( 6 PP)
  • Fruit (0 PP)

Wow, what a nice simple and filling breakfast.  Never done one of those microwave eggs in a mugs thing, although I have seen them on lots of various websites.  It came out looking just like a poached egg, full of spinach.  Slighly warned my scone, only about 15 secs in the microwave and there was my Ham & Cheese Scone Sandwich.  I served it with a banana, few blueberries and blackberries.  Very yummy breakfast.  That should keep me going for a while.  We kind of miss lunchtime on a Sunday, by the time we get back from church it is after 2pm and then I start on dinner prep.  So I shall probably eat my lunch while I am fixing dinner!!!

Ham and Cheese Scone Sandwich

Ham & Cheese Scone Sandwich (6 Points Plus)

Serves 1

  • 1 Ham and Cheese Scone*
  • 2 Egg Whites
  • Handful of Spinach
  • Salt and Pepper

Spray a mug with cooking spray.  Add the egg whites, salt, pepper and spinach.

Cook on high for about 2 mins.

Cut the scone in half and fill with the egg whites.

LUNCH

  • Roasted Vegetable Wrap (5 PP )

I thought I might miss lunch altogether, but then I will be REALLY hungry for dinner and probably eat more than I should!!  So I fixed my sandwich as soon as we got in from Church.  I did kind of wonder about cold roasted veggies, but do you know it was really tasty.  With the hummus it had a mediterranean feel about it!

Roasted Vegetable Wraps

Roasted Vegetable Wrap (5 PP)

Serves 1

  • 1/2 portion of the Roasted Veggies cooked yesterday
  • Low Carb Wrap (2 PP)
  • 2 Tbsp Red Pepper Hummus (1 PP)
  • 2 Tbsp Goat Cheese (1 PP )

Spread wrap with hummus.  Layer on Roasted Veggies.  Sprinkle with goat cheese and roll up.

DINNER

  • Sausages and Peppers over Polenta (9 PP)
  • Green Salad ( 0 PP)
  • Blackberries & Blueberries (0 PP)
  • 1/2 Tbsp Salad Booster (1 PP)
  • 1 Tbsp Ravin’ Raspberry Dressing (1 PP)

Sunday today which means the family are all over for dinner.  I will also be making a family size Tamale Pie and there will be one extra portion of the Sausage and Peppers for anyone who wants to try some.  I will make the same salad for everyone.  I don’t need to worry about dessert with all the cupcakes and apple pies I made yesterday!!!  Now that I have used it I am excited to try some of the cupcake recipes from the cookbook.  They are all a little more interesting looking.   And next time I will only make one batch!!!!!  I work in the Nursery at church so I will be taking some of them along to church today for the children to have at snack time.

The Sausage and Peppers were tasty, but to be honest the 4 Points Plus for the small serving of Polenta I don’t think I would do again.

Sausage and Peppers  over Polenta (9 PP)

Serves 3

  • 3 Low fat Chicken or Turkey Sausages (4 PP each) – I bought Italian Turkey Sausages
  • 1/2 Onion, sliced
  • 1 Green Pepper, sliced
  • 1 Clove of Garlic
  • Salt and Pepper to taste
  • 1/4 Cup Quick Cooking Polenta
  • Pinch of Salt
  • 1/2 Cup Chicken Brother
  • 1/4 Cup Non Fat Milk

Saute the onions in a skillet with cooking spray for 3-5 mins.  Then add the peppers and garlic and continue to saute for 6-8 mins until they become soft.  If they begin to burn, add a little water.  Season with salt and pepper to taste.

Remove the casing from the Sausage and slice into rings.  Add to the peppers and onions and cook abou 5 mins for the flavours to combine and for the sausages to heat through.  Set aside 1/3 for lunch later in the week.

Meanwhile in a small pot, combine the polenta, broth, milk and pinch of salt.  Whisk together and bring to a simmer.  Continue stirring for 5 mins.  Season with Salt and Pepper.

Serve the Sausages and Peppers over the polenta.

Remember to set aside 1/3 for lunch later in the week.

EXTRAS

Part of an Mini Apple Pie – 6 PP

 

DAILY POINTS STATS

26 Points Plus and 2 Weekly Points Allowance (44 Weekly Points Plus Remaining)

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