Thursday, May 2, 2019
When I did my post last week on the evolution of my blog I asked for blog ideas and requests. (Thank you, by the way for all of the lovely messages about my very simple and amateur blog.) Many said they’d like more recipes, so my thoughts today involve either what I’ve been eating or what I’ve been feeding my family. Sometimes they aren’t the same!
Easter and the week following were rough for me. I did go to the gym 3 times at 5 a.m., but I indulged in Easter candy and bundt cake and just kind of fell off the wagon slightly – not nearly as badly as I would’ve if I hadn’t been on WW, but still – I was disappointed. So, this past Monday I was ready to get back on track. I did make it to the gym every other day again and I did improve my eating during the first part of the week.
I love a buffalo chicken salad. I have romaine lettuce, already cooked chicken from Trader Joe’s, and some Frank’s Red Hot and Bolthouse Farms dressing. This does not taste low cal in my opinion. I also had some celery sticks on the side. This makes a great dinner salad or a lunch option.
I made Lisa’s shrimp and “grits”. The shrimp are frozen from Kroger and the “grits” are mashed cauliflower in a bag in the freezer section from Trader Joe’s. This was really good!
I made the boys fettucine alfredo. I added the same cooked chicken and we add this creole seasoning to so many things. It just gives a ton more flavor to veggies and more! This is also great on eggs! I melt 2 Tb. butter in a skillet and add about a cup of heavy cream and just simmer for awhile. I know you can add cheese, but this is fine for a simple weeknight meal. And, no, I did not eat this!
On Sundays, I spend at least an hour making sure my week runs smoothly. I made a baggie of taco meat and a baggie of ground beef for spaghetti. One night they will have tacos and corn on the side and I will have a big taco salad. Another night I will open a can of Prego chunky garden and add the lean ground beef and serve over angel hair pasta – that’s what we prefer around here. I may get crazy and add Texas Toast for them. I will serve my sauce over zucchini noodles or zoodles. I just make these simple swaps and it works great for me.
I have also been loving this – have made it twice so far. Erika talked about this on her blog. Take a bag of frozen okra and roast from frozen on a cookie sheet at 400 for 10-15 minutes and maybe broil for a couple more. I added EVOO, pepper and the cajun seasoning. This is so good and gives me another green vegetable option!
For lunches this week, I’m taking Premier protein shake in iced coffee, a banana, a hard boiled egg, and a low carb wrap with my bean dip inside.
For the bean dip: (zero WW points)
one can fat free refried beans
1/2 packet of taco seasoning
1/2 cup salsa – the jarred kind – not the fresh
Heat these up together and spread as much as you want in the tortilla.
Got any ideas for me?