Saturday – Weekly Menu Plan


Saturday – Slow Cooker Carnitas
Sunday – Sweet Potato Shepherd’s Pie
Monday – Pasta with Chicken & Pea Pesto
Tuesday – Quick Teriyaki Pork Stir Fry
Wednesday – Maple Mustard Chicken Breast
Thursday – Corn & Shrimp Chowder
Friday – Flank Steak with Tomato Basil Salad

So here it is Saturday and this is how my day went.  I am pretty pleased with the choices I made.


Turkey Bacon Cheddar Eggwich (7 Points Plus)

Fresh Fruit (0 Points Plus)

1/4 cup Prune Juice (1 Points Plus)

Turkey Bacon Sandwich

Breakfast this morning was really good.  Took a little bit of time to put together, but it is Saturday morning and this made an extra two for breakfast mid week.   Drizzled mine with some HP Brown Sauce “HP Sauce the great British Sauce”.  I have a little jingle running through my mind right now!!!!!  Thankfully you can buy it in Canada.

Turkey Bacon Cheddar Eggwich (7 Points Plus)

 Serves 3

  •  3 Eggs
  • 3 Reduced Calorie English Muffins
  • 6 slices Turkey Bacon, cooked
  • 9 Tbsp Shredded Low Fat Cheddar Cheese
  • Salt and Pepper

Preheat the oven to 350 Degrees.  Spray a muffin tin with cooking spray.  Alternatively, if you prefer a flatter egg use a ramekin dish.

Drop one egg into each muffin slot and sprinkle with salt and pepper.

Cook for 10-15 mins until the egg is cooked through.

Meanwhile begin assembling the muffins.

Layer each muffin with 2 slices turkey bacon, 3 Tbsp cheese and egg.  Top with other muffin half.

Place into freezer unwrapped for one hour.  This helps to eliminate the extra moisture.

Then pull out and wrap in plastic wrap and place in Ziploc bag.

To reheat during the week, just wrap in a paper towel and microwave for 45 seconds.

One is for this morning.  The other two servings are for breakfast on Monday and Wednesday. 


Asian Edamame Quinoa Bowl (6 Points Plus)

Did my wekly shop this morning based on the meals I have planned for this week.  I had been at a meeting earlier in the week where we talked about heart health.  It had been mentioned that the healthiest food choices in the supermarket are all around the edges where they have the fresh food.  When I got home as I unpacked everthing, I realised it was all mostly fresh items.

Lunch today was a lovely crunch combination.  I did however make a little mistake.  Once the Quinoa was cooked I intended to put aside 1/3 cup to use in tomorrows’s lunch and I forgot!!!!  Lunch did make enough for today and later in the week too, which is always nice on those weekday mornings when I am heading off to work.

Asian Edamame Salad

Asian Edamame Quinoa Bowl (6 Points Plus)

Serves 2

  •  ½ cup uncooked Quinoa, rinsed
  • 1 Carrot, chopped
  • ½ cup Edamame, shelled
  • 1 cup Cabbage
  • 2 Green Onions, chopped
  • ¼ cup Cilantro, chopped
  • 1/8 cup Sweet Chili Sauce
  • 1 Tbsp Rice Vinegar
  • ½ Tbsp Brown Sugar
  • 1 tsp reduced fat Peanut Butter
  • 1 Garlic Clove
  • Juice of ½ lime

Cook the Quinoa according to package directions.  Let cool and set aside 1/3 cup cooked quinoa for lunch tomorrow.

In a small bowl whisk together the sweet chili sauce, rice vinegar, brown sugar, peanut butter, garlic and lime juice.

Toss together the Quinoa, veggies and dressing.  Divide and set aside one serving.  Eat as a salad or serve in lettuce wraps.

One serving is for lunch today.  One serving is for lunch on Monday.  1/3 cup Cooked Quinoa will be used for lunch tomorrow.


Slow Cooker Carnitas (6 Points Plus)

Corn Tortillas (2 Points Plus)

Salsa (0 Points Plus)

Corn on the Cob (2 Points Plus)

When I got back from shopping this morning, I put this together to have for dinner.  I knew I had more errands to do, so it would be perfect to come home to dinner already cooked.  This again was great to be able to use some for dinner tonight and then I packed two separate servings up, one is for lunch tomorrow and one is to use for dinner on Tuesday.  This was very tasty.  I heated up my corn tortillas in a skillet for a couple of mins per side, placed the meat in them and then topped with some Salsa.  Thoroghly enjoyabe!  I think the tex mex flavours are probably my most favourite.


Slow Cooker Carnitas (6 Points Plus)

 Serves 4

  •  1 ¼ pounds Pork Shoulder, lean only, trimmed of fat
  • ½ Onion, diced
  • 1-2 Garlic Cloves, minced
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ½ tsp Oregano
  • ½ tsp Cumin
  • 1 diced Chipotle Pepper and 1 Tbsp Adobe Sauce
  • 1/3 cup Chicken Broth
  • 1 Bay Leaf

Season the pork with salt and pepper.  Place it in the crockpot.

Mix together the remaining ingredients in a bowl and pour over the pork.

Cook for 6-8 hours on low or until the pork is fork tender and easily shreds.

Optional – Preheat oven to 500 degrees.  Lay pork out in a single layer on a non-stick baking sheet.  Roast for 4-5 mins until the edges become crispy and toasted.

Two servings are for dinner.  One additional serving will be used for dinner on Tuesday (Quick Teriyaki Pork Stir Fry) and one serving is for lunch tomorrow)



Babycakes Pumpkin Maple Cupcake (4 Points Plus)

I made these this evening, I will share the recipe for them tomorrow.  They were very good.  Sunday is family day and so I always make a dessert.



26 Points Plus

2 Weekly Points Allowance (47 WPA remaining)


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