Posts Tagged ‘recipes’

Last Day of Week One Low Carb

After having a mid week weigh (just to see) I knew this low carb was going to give me good results on the scales!  I can honestly say that I haven’t been hungry this week.  This obviously wasn’t a 100% stick to it week, as Day 3 was Mother’s Day.

My daughter is getting married on June 6th and I am making two Flower Girl dresses.  I left work a little early to get working on them!!  The cutting out part is my least favorite thing!  I managed to get the main dresses which are in a crepe fabric done.  I still need to cut out the lining and the chiffon overlay for the skirts.

I didn’t spend the whole evening on it, as I had my Zumba class at 8pm, but at least I made a start.

So what did I eat …. one thing I have noticed this past few days is that my afternoon sugar craving has gone.  The first few days I also noticed that I had a headache in the afternoon.

Breakfast 2.0 Carbs

1/2 cup Egg Creations Southwest, 2 slices of bacon

 

 

 

 

Morning Snack 1.4 Carbs

Sausage, Spinach & Feta Bake

Lunch 4.1 Carbs

2 cups Romaine Lettuce, 1/2 cup diced cucumber, 2 slices of bacon, 2 Tbsp Ranch dressing

Afternoon Snack 2.8 Carbs

1/3 cup Easy Egg Salad, 3 Celery Stalks

Dinner 6.5 Carbs

4oz Salmon Fillet, 1 cup Broccoli Florets, Salad (2 cups Romaine Lettuce, 1/2 roma tomato diced, 1/2 cup diced cucumber), 2 Tbsp Ranch Dressing

Evening Snack 2 Carbs

Atkins Endulge Caramel Nut Chew Bar

Daily Total: 

18.8 Carbs / 1,216 Calories

FitBit:

9,356 Steps / 12 Stairs

Exercise: 60 minute Zumba class

 

 

 

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Happy Egg Toss Day!!

Seriously today is Egg Toss Day. Am I the only one in the world who did not know that!!!! I want to know who comes up with these special days???

So my week has gone pretty good and it is going to be even better next week.  I am back into the habit of preparing dinner every evening.  I just need to be a little more aware of everything I am eating.  So starting tomorrow I am back to tracking!

I went straight from work this evening armed with my shopping list and stocked up my fridge ready for the coming week.

On Thursday I needed to put something quick and light prior to my Zumba class so I made Cobb Salad Pitas served up with some Tropical Slaw.

Cobb Salad Pitas

The Cobb Salad Pitas were Simply Filling + 3 WPA (or 9 Points Plus) and the Tropical Coleslaw was 100% Simply Filling.

The pita breads pretty much fell apart – they always do!!!

Today when I was out shopping after work a little voice inside my head kept telling me to stop and get something to eat (fast food!!).  But do you know I resisted and came home and fixed dinner.  That is even more impressive because my husband wasn’t home for dinner tonight!!

Anyway I made an Apple & Onion Chicken Bake ( Simply Filling + 5 WPA ( 7 Points Plus).  It was really good.  I think if I do it again I will replace the light butter with a spray, this would save on 2 Points Plus!!!  I didn’t bother with a salad or veggies.  I just had some fresh pineapple spears!  It was GOOD.

Apple & Onion Chicken 3

 

Mid Week Update

Had a great week thus far!  Perhaps I should rephrase that, I am having a great week now that the weekend is over!!!

SATURDAY

As I mentioned I went to Calgary on Saturday with Bruce to see Les Miserables.  Absolutely fantastic!!!  Problem is when you are away from home, I sometimes forget to make healthy choices!!!!!  The morning started off well before we left – I had a very sensible breakfast.  A yummy Greek Yoghurt Parfait made with Greek Yoghurt (obviously), blueberries and a little Fibre One Cereal.  All 100% Simply Filling.

Greek Yoghurt Parfrait

So far so good.  Then we headed off to Calgary.  We were attending the matinee at 2pm, so we bought a little something at the theatre to tide us over lunch time.  Bottle of water (very sensible) and a small bag a trail mix.  Again pretty sensible but not particularly simply filling.

After the show we stopped at Chili’s Restaurant before heading back home.  I had the Quesadilla Explosion Salad – doesn’t that just sound yummy?!!  I love salads.  To quote the menu …..  I chose the chicken.  It tasted as delicious as it sounds.  The citrus-balsamic dressing was so good.  The problem is restaurant salads are never a good choice.  I recall one time my hubby and I ate out and when we got back I checked the nutritional info and my salad had more calories than his spaghetti and meatballs!!!!!!!!!!!!

Fajita-marinated chicken or steak, corn relish, mixed cheeses, cilantro, diced tomato and crispy tortilla strips. Garnished with an anchochile ranch drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing.

 

SUNDAY

I was somewhat lazy on Sunday and didn’t really keep track very well of what I had!

Breakfast – Blueberry Peach Oatmeal – 100% Simply Filling

Blueberry Peach Oatmeal

This was really yummy.  I bought peaches when I went shopping so I will be having this again during the week.  All 100% Simply Filling – off to a good start.

By the time got back from church it was almost too late to start thinking about lunch, so I basically just missed lunch altogether and worked on getting dinner ready.  We normally have a big family dinner on a Sunday but everyone was away except my son.  He is an extremely picky eater, so I figured I would make something that he would definitely like.  So I fixed up a Taco Bake for he and my husband to share.

Dinner – Salmon Burger & Green Salad – Simply Filling plus 3 WPA

I love salmon, it is my favourite fish and I really like to cook some up and pop it into a “thin” to make a burger.  I top it with a little Red Pepper Jelly.  So dinner was Simply Filling plus 3 WPA.

 

MONDAY

Okay, now we are off with a better way of eating, no missed meals and good choices all the way …..

Breakfast – Tomato Ricotta Pie and Strawberries – 100% Simply Filling

 

I put this pie together and then went and had my shower etc and got ready for work.  It made enough for six slices, so guess what my breakfast is going to be this week.  The protein really held me over until lunch time.  If you like Ricotta Cheese then you will like this pie!  I had it with some strawberries for my fruit.

Lunch – 2 Hard Boiled Eggs, Green Salad, Apple & Watermelon – Simply Filling plus 2 WPA

Simply Filling plus 2 WPA for my salad dressing.  I really do like salad dressing and unfortunately do spend my points on it!!!!

Dinner – Slow Cooker Peach BBQ Chicken, Baked Sweet Potatoes, Steamed Mixed Vegetables – Simply Filling plus 3 WPA

I put some chicken in the slow cooker to have this ready when I got in from work.  It made quite a bit, so I can see some lunches ahead with this one!  I baked up a couple of Sweet Potatoes and had it along with some nice steamed vegetables.  I really only closely looked at the nutritional info for this recipe after it was cooking.  It made quite a bit enough for lunches too.  I split the recipe into 6 servings to make it Simply Filling plus 3 WPA per portion.  It might not be a big enough serving for some people, but I wanted to keep those points down!!  Serving it with the sweet potato and vegetables filled my plate.

 

TUESDAY

Breakfast – Tomato Ricotta Pie and Strawberries – 100% Simply Filling

Breakfast 8 July

Another portion of the pie along with some strawberries for a nice filling breakfast.  I never take any extra snacks to work with me, so my breakfast needs to last until lunch time.  If I am feeling really hungry then I might eat some of my lunch fruit.

Lunch – BBQ Chicken Wrap, Salad, Watermelon – Simply Filling plus 3 WPA

I used up the last of my Flatout wraps that I buy when we go down to the States.  Filled my wrap with leftover chicken and salad.  It was very good.

Dinner – Salmon Burger & Green Salad – Simply Filling plus 2 WPA

My husband was working late this evening, so I had my good old standby – Salmon Burgers!!!  Had some salad and of course dressing which always costs me 2 WPA!!!!!

 

WEDNESDAY

Breakfast – Tomato Ricotta Pie and Strawberries – 100% Simply Filling

Breakfast 8 July

Lunch – BBQ Chicken “Thinwich”, Strawberries & Blueberries, Greek Yoghurt – Simply Filling plus 3 WPA

Lunch July 10

Really enjoyed my lunch today, warmed up some of the BBQ chicken and made into a “thinwich”.

Dinner – Grilled Boneless Pork Chops, Broccoli & Apple Salad – 100% Simply Filling

Dinner July 10

As soon as I got in from work, I put together a Honey Mustard & Broccoli Salad.  I really liked the sound of the recipe and it was as good as it sounded!!!!  I popped it in the fridge as per instructions for about 15 mins.  While this was in the fridge, my husband turned on the barbecue and grilled our pork chops.  I pound the pork chops to make them thinner, that was they take very little time to cook and somehow because they have been pounded down they look bigger too!!!!!

So I am hoping that with a sensible Thursday and Friday, I should see at least 1 pound gone on Saturday morning – I will let you know!!!!!

Tuesday – tried 2 new recipes

BREAKFAST

Blueberry French Toast Casserole (7 Points Plus)

Fresh Pineapple (0 Points Plus)

1/4 Cup Prune Juice (1 Points Plus)

Blueberry French Toast 1

I made up this yesterday evening and left in the fridge overnight.  Baked up this morning while getting ready for work.  It was so-oo good.  Plus there is a portion for later in the week too.  This is most definitely a recipe that I would make again.

Blueberry French Toast Casserole (7 Points Plus)

Blueberry French Toast 3

Serves 2

  •  3oz Bread Roll, cut into cubes
  • 1 Egg
  • 1 Egg White
  • ½ cup Light Vanilla Yoghurt
  • ¼ cup Fat Free Milk
  • 1 Tbsp Brown Sugar
  • ½ tsp Cinnamon
  • 1 Tbsp Maple Syrup
  • ½ pint Blueberries
  • Pinch of salt

In a bowl whisk together the eggs, yogurt, milk, sugar, cinnamon, salt and maple syrup.

Lay the bread cubes out in a small baking dish or divide between 2 ramekins.  Toss in the blueberries.

Pour the egg mixture over and toss so everything is well coated.  Let sit for  at least one hour or overnight.

Preheat oven to 350 degrees.

Bake for 35 mins until golden brown.

LUNCH

Sweet Potato Shepherd’s Pie (8 Points Plus)

Banana (0 Points Plus)

Another of my fave kind of lunches, open the fridge and lift out!!  This was the portion of Sweet Potato Shepherd’s Pie that I put aside from Sunday’s dinner.

DINNER

Pasta with Chicken & Pea Pesto (8 Points Plus)

Pea Pesto 1

Left the peas for this defrosting while I was at work.  This evening is my Zumba class.  So I usually come in and get all the prep work done, then when I get back from Zumba, I just do the cooking and eating part!!  I really like Pesto, so I am quite intrigued to try this Pea Pesto!  This would be a good St Patrick’s Day meal, it was very green!  I must admit while it was cooking, I was starting to wonder about this one.  But do you know it was good.  The flavour was really nice and I thoroughly enjoyed it.

Pasta with Chicken & Pea Pesto (8 Points Plus)

Serves 3

  • ½ tsp Olive Oil
  • 4oz High Fibre Pasta
  • ½ lb Chicken Breast, cut into small chunks
  • 1 Garlic Clove minced
  • ¼ Onion, diced
  • ½ cup Cauliflower
  • ¼ cup Fat Free Milk
  • 1 ½ cups Chicken Broth
  • 1 batch Pea Pesto (recipe below)
  • 1/3 tsp Red Pepper Flakes
  • Salt and Pepper to taste

Season the chicken with salt and pepper.  Heat up the olive oil in a large sauté pan and cook the chicken until it is lightly browned and just cooked.  Set aside in a separate bowl.

In the same sauté pan, add the onion and cook for 5-7 mins until it begins to become translucent.  Add the garlic and cook for another minute or two.

Add in whatever pasta you are using with 1 cup Chicken Broth and red pepper flakes.  Bring to a boil and then simmer until the water is almost completely absorbed and paste is close to cooked – about 8 mins.

Add in the cauliflower and additional ½ cup of Chicken Brother.  Cover and let simmer for about 4 mins until cauliflower is just tender.

Add in the milk, pea pesto and any additional salt and pepper.  Stir together and simmer for about 5 mins until the sauce begins to thicken.  Turn off and let the pasta sit for 2-3 mins longer so the sauce can continue to thicken.

Two servings are for dinner.  One serving is for lunch later in the week.

Pea Pesto

  • 6oz Peas (defrost frozen peas)
  • ¼ cup Parmesan Cheese
  • ½ Tbsp Olive Oil
  • 1 Garlic Clove
  • 2 Tsp Chopped fresh Basil
  • 1 Tbsp Lemon Juice
  • ¼ tsp Salt
  • ¼ tsp Ground Black Pepper
  • Pinch Red Pepper Flakes.

Place everything into food processor and blend until smooth.  Scrape down sides to ensure everything blends well.

EXTRAS

Snack – 2 Points Plus

DAILY STATS

26 Points Plus

Earned 12 Activity Points (Zumba Class)

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