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theonlyjourneythatmatters · 3 years ago

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Another day, another pound

So I know I said I was going to post yesterday, but I had a very long day and I was tired, so I didn't feel like it. I've struggled this week with motivation and energy and I'm not sure why. Maybe it's because of this heat- I don't know.

But with that said, I'm here now. And I've learned a few things! As I've said before, I am no expert and do not claim to be. I just know what's been working for me and that I can share that knowledge and experience with ya'll. So here we go.

What I learned this week:

It's better to get your bulk calories in at the beginning of the day. Breakfast should be your heaviest calorie meal. If you prefer a light breakfast, then focus your calories at lunch. This is because you're more likely to work off those calories during the day than you are at night after dinner. I know a lot of people prefer a heavy dinner- but this is a major reason why that weight doesn't come off like you want it to. You're not burning off those dinner calories!

Everything you do burns calories. Well, I didn't JUST learn this- I've known this. But for some reason, it didn't click! So don't think ONLY strenuous exercise will help you burn calories. Of course, exercise will help you burn them faster in a shorter amount of time, but if you can't get to the gym every day, you're still burning calories.

My apple watch tracks everything. I wear it from the time I get up in the morning til I'm ready to lay down for the night. And what's better than counting my steps? It counts the calories burned, too! Adding this at the end of the night helps me keep a better estimate of what I've taken in vs put out for the day for calories. Do yourself a favor- invest in something that keeps track of that (watch, fitbit, etc). It is well worth the money especially for weight loss.

Sundays are for meal-prep!!!

I meal prep for the following week(s) on Sundays. I typically prep every other Sunday for my work lunches. I do -not- meal prep for dinners.

Every Sunday, I prep my snacks for the week (usually strawberries and blue berries). If there's a new item I want to eat, I'll prep that up as well. Today, I wanted to add cabbage soup to the work lunch mix. SO, that's what I did. I made it in the instant pot, so this is the instant pot recipe- but this can be adapted for a regular stove top. I included pictures for reference so ya'll can see the sizes.

I also decided to meal-prep some breakfast; which I do not normally do. But the meal replacement shakes don't seem to be working as well as they had been previously, so I'm going to retire them for a bit.

Cabbage Soup

Ingredients:

2 heads cabbage, medium; chopped in large chunks

3 pieces of thick sliced bacon (I used Great Value brand); chopped and cooked

1 15oz can tomato sauce (Great Value)

1 bag Premium matchstick carrots (Bolthouse Farms- 3.5 oz bag)

1 sweet Vidalia onion, medium size; chopped in small pieces

1 tbsp. of the following: course sea salt, ground black pepper, onion powder, garlic powder, Slap ya Mama Cajun seasoning (or Tony Cacheres- I like my soup to have a bit of a kick, but you can decrease or increase this amount to suit your tastes)

7 cups water (divided- explained in steps)

Directions:

Put the instant pot on sauté and set for 20 minutes. Chop the 3 pieces of bacon into bite sized pieces and begin to cook them until brown. (I cooked mine a little longer so the crisp wasn't completely lost in the soup)

While the bacon is cooking, start cutting up both heads of cabbage. Cut them into 1-1 & 1/2 inch chunks after removing the core. Set aside in large bowl.

Once the bacon is cooked to your liking, add 1/2 cup of water to "deglaze" the pot. This gets up all of that stuck-to-the-bottom flavor that you need. DO NOT DRAIN THE BACON. We need the grease.

Begin to add the cabbage a hand full at a time, making sure it mixes with the water and bacon pieces. Allow each batch to wilt down some before adding the next batch. Continue with the cabbage until it's all incorporated. Once complete, add 1/2 cup of water.

Add the carrots and mix with the cabbage and bacon mixture.

Add all of your seasonings into 1 cup of water and pour over the top of the cabbage. You can mix it now if you want to, or you can wait.

Set the instant pot to pressure cook, and set for 10 minutes. Once the 10 minutes is passed, allow the pot to Natural Release for another 10 minutes. After the Natural Release is done, use the manual release. * NOTE: this is a dish with a good amount of liquid. Use a potholder to dish towel to put over the valve when you do the manual release to avoid any splattering liquids.

Once the pressure is released, stir the soup and taste test it. Add any seasonings you feel like it may need.

Chop the onion into small pieces and add it to the soup. Add the entire can of tomato soup, and 5 more cups of water. Stir well. Pressure cook for another 2 minutes and allow to Natural Release for another 10 minutes. Give it one last stir and taste test, and enjoy!

Step one: Sauté the bacon. Ya'll see all that bacony flavored goodness stuck to the bottom?? We WANT that.

Step two: Cut the cabbage. Size isn't that important- but you do want bigger pieces as cabbage likes to shrink!

Step Four & Five: Mix the cabbage and carrots and allow to wilt a little bit

Finished product: big bowl of deliciousness

This recipe yields 20 cups of soup, which is 10 full servings. There are 48 calories and and 4.8g of proteins in a single cup of soup- but I recommend 2 cups being the serving size.

*This recipe can be changed to fit your specific needs. I do not add meat to mine other than the bacon, but you can add chicken, stew meat, etc. You can also add different veggies. I sometimes add canned diced tomatoes but I didn't have any today. Just be mindful of the added calories and adjust the recipe to reflect that (especially if you're using a calorie counter that allows you to create customized meals).

I got 6 meals out of it (would have been the full 10 but I only had 6 available soup bowls); my husband and I had a bowl each, and so did my son. There was some left but no one wanted it so it got thrown out. It was delicious and filling. And the best part? SUPER low on calories! Most soups are; and I will be adding more to my blog as I make them! I make a knock-off Olive Garden Zuppa Toscano, so that might be my next endeavor!

Breakfast:

For this meal-prep, I used eggs, Conecuh sausage links, bacon (same as the one I used for the soup), and sausage patties.

Breakfast # 1: Scrambled eggs, thick sliced bacon, and Conecuh sausage

Ingredients

2 eggs, scrambled

1 tsp butter (I used Country Crock Churn Style)

1 tsp shredded cheese (I used shredded Colby and Monterey jack Great Value brand)

1 oz Conecuh sausage (you can use any type of sausage- I just prefer this brand)

1.5 slices of thick cut bacon (Great Value brand)

Course sea salt

Ground black pepper

Directions

Make 2 eggs, scrambled with butter and whatever seasonings of your choice

Add the cheese to the eggs when they're almost done cooking

Cook the bacon in the air fryer for 6 minutes (time varies depending on how crispy you like your bacon)

Cook the Conecuh in the air fryer for 7 minutes

Put the eggs in to a freezer-safe bowl

Cut the Conecuh and bacon into smaller pieces and put on top

Freeze

This recipe yields 1 full serving. It has 295 calories and 20.5 grams of protein.

Breakfast 2: Scrambled eggs, Conecuh sausage, and sausage patties

Ingredients

eggs, scrambled

1 tsp butter (I used Country Crock Churn Style)

1 tsp shredded cheese (I used shredded Colby and Monterey jack Great Value brand)

2 sausage patties (I used Tennessee Pride)

1 oz Conecuh sausage (any brand, this one is just my preference)

Course sea salt

Ground black pepper

Directions

Make 2 eggs, scrambled with butter and whatever seasonings of your choice

Add the cheese to the eggs when the eggs are almost done cooking

Cook the sausage patties in the air fryer for 8 minutes or until cooked through

Cook the Conecuh in the air fryer for 7 minutes

Put the eggs in to a freezer-safe bowl

Cut the Conecuh and sausage patties into smaller pieces and put on top

Freeze

This recipe yields 1 full serving. It has 481 calories and 29.6g of protein.

But enough of the recipes......

Like I stated previously, it's important to get the bulk of your calories during the day so you have the opportunity to burn them off. I've just been walking. I walk at work, I walk around the house- when I shop, that's when I get a lot of steps in.

Granted, walking doesn't burn a lot of calories. However, if you have your tracker on, throughout the entire day, you'll have burned at least 1 full meal off. It is also especially important to stay hydrated. Water no only helps with cutting down muscle pain (when you exercise), drinking a full 8 oz of water before each meal and after can help you feel fuller faster, and feel fuller longer.

I purchased a QuiFit 1 Gallon Water Bottle from Amazon. It arrived today and I plan to use it at work. I have the worst time drinking enough at work. The water from the sink tastes funny. We have a fountain that fills water bottles, but and don't always remember to bring a bottle of water that I can refill later. The simplest solution was to buy a water bottle and keep it at work.

I think that's all for today, guys. I have school work to do! I'll make a post later next week (unless something cool happens before then that I need to mention) that details what types of foods I eat for dinner since I do not meal prep those.

Have a great day, and thanks for reading!

XOXO, Lauren <3

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jewels2876 · 6 years ago

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Starry Eyed - A Chris Evans One Shot

A/N: This is for @mrs-captain-evans lovely writing challenge - thank you so much for letting me participate and a special congrats on 2.5K! My prompt is in bold below

I’m also using this chance to fill in ANOTHER @marvelfluffbingo square: Sleeping Under the Stars

Word Count: 995

Warnings: just a whole lot of fluff, Dodger mention

The weather was perfect for what you had planned. It was a clear night, cool but not uncomfortably cold, twilight slowly creeping into darkness. The stars were slowly coming out, twinkling in the sky while a sliver of the moon hung low on the horizon.

You had packed up all of the blankets you could find in the entire house; while you had enough for your plan, you made a mental note to get more blankets in the event of future guests or power outages. You stacked the blankets by the backdoor, then moved into the kitchen.

You pulled out the French bread and cut off four medium-thick slices; you moved to the refrigerator and took out the pepper jack cheese, leftover turkey, and the yellow mustard. You made two sandwiches and wrapped them up in saran wrap, then foil to keep them fresh. Then it was time to find the sides you tried to keep hidden. First you dug out the barbeque chips, then put black and green olives into a plastic bowl, before putting some dill and bread-and-butter pickles into another container.

You went back to the garage and looked around for the cooler. “Jackpot!” The red and white cooler was on the second highest shelf, so you stood on tiptoes and gently nudged it towards the edge before it teetered. You grabbed the handle at the end and pulled it down with a huff. You carried the cooler back to the kitchen and packed up the sides, then placed some ice around them, then put in the wrapped sandwiches. You poked your head back in the fridge and pulled out two… make it four Stellas and placed them in the cooler as well.

You looked around the kitchen to see if you were forgetting anything, when your eyes drifted to the apple pie you had made earlier in the day. “It’s safer in here, for now,” you said to no one. You set the blanket pile on top of the cooler and opened the backdoor. The cool night air felt wonderful as you transferred both items outside. You took the biggest blanket, perfect with its heavy lining, and spread it out over the ground. You left the cooler and other blankets at the corner to keep it weighed down, in the unlikely event of a strong passing breeze. You strolled back into the house and ran into a firm body.

You looked up to see Chris smiling at you; you smiled back at him and wrapped your arms around his waist snuggling into his chest. He hugged you tight. “I like this welcome home.” His voice was low and you felt the vibrations in his chest as he hugged you closer then released you. He pulled back and you saw his sight line move to the pie on the counter. “What’s that for?”

You rolled your eyes and teased him. “Eating… for later,” you amended. “Right now, I have something to show you instead.” You grasped his left hand in your right hand, gently tugging him through the backdoor.

By now, the sky was completely black and the stars sparkled. WIth your house far away from the city lights, your view was unhindered. Chris whistled low as he saw you had set up his telescope just under the tree, and the blankets and cooler close by. His eyes shone even in the dark. “For me?”

You leaned up and kissed him softly. “You’ve been working so hard lately. I wanted to give you something you could relax and enjoy.” You sat on the spread out blanket with Chris taking a place behind you. He pulled your back to his chest and held you. Neither one of you made a sound as you stared at the night sky, huddled close.

You felt a tickle on your head and craned your head back. Chris had grabbed a couple of leaves and had let them fall over you. You groaned and tossed one of the leaves back at him as a joke. The leaf drifted back and covered his nose; you giggled as he frowned. “Oh really?” His smile was teasing and his hands moved behind his back. You squealed and tried to stand, but Chris grabbed one of your arms and with the other hand threw more leaves on you. His laugh woke up Dodger, who came running through the doggie door looking for his daddy. Chris scooped up another handful of leaves. Dodger danced in the falling leaves before settling down at Chris’s feet watching the two of you.

“Christopher Robert, if you throw one more at me, you will be sleeping on the couch tonight!” Your threat sounded only half-hearted but he set down the leaves and instead wrapped both arms around you and kissed your cheek. He moved the pile of blankets, setting one over top of you, and opened the cooler. His stomach growled at the sight. “Babe, you spoil me rotten,” he said as he pulled out a sandwich and beer.

“I know,” you pulled the blanket further up before taking the sandwich and beer from him. He huffed and kissed your cheek before getting the other sandwich and another beer. “Can you hand me the chips please?”

Chris passed you the bag. Dodger whined at both of you; Chris slipped him a small piece of the turkey. You all ate in silence watching the stars in the sky multiply.

The Next Morning

Chris groaned and stretched slowly, as to not disturb you. His hands brushed something damp and he wrinkled his nose as he pulled his hand back. A bird chirped; it sounded louder than normal and he slowly opened his eyes.

The sky above was a pale blue, with a few puffy clouds moving slowly by. The leaves rustled in the soft breeze. You were snuggled against Chris’s side breathing softly as Dodger covered your feet. Chris smiled at the sight knowing he’d remember this moment forever.

FIN

I would love any feedback/reblogs/love in general

Tag list: @lokiandbuckyaremine @patzammit @mrs-captain-evans @thenormreedus @courtmr @ticklikeabomb @xxloki81xx @woodworthti666 @greenarrowhead @lovely-dreamer19 @moonbeambucky @yafriendlyfangirl @lilyrosebae @after-avenging-hours @white-chocolate-mocha-fan @marvelc00kie35 @thejemersoninferno @lionheo04 @dewy-biitch @bitsandbobsandstuff @readitandweepfics @lokilvrr @lostinthoughtsandfeelings-blog @theimpossibleg1rl @princess-evans-addict @stuckyfox @4theluvofall @loricameback @moondancewrites @halcyonrogers @writing-for-a-chance @ruckystarnes @angryschnauzerwrites @221bshrlocked @suz-123 @senoritastucky @devilbat @jpat82 @caramell0w @spookyscaryskeletonsus @theoneanna @lilybellsworld @inlovewith3 @crazybutconfidentaf @nerdy-bookworm-1998 @sillyboyscomicsareforgirls @shield-agent78 @mackevanstanfan80 @jebra1999 @the-wayward-robot

#mrs-captain-evans writing challenge #mce writing challenge #marvelfluffbingo2019 #steve rogers #steve rogers x y/n #steve rogers x you #steve rogers x reader #fluff

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diygabl · 7 years ago

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50 Different Grilled Cheese Recipes

The Grilled Cheese Sandwich is a classic, one we all have grown up with. Here’s an exciting list of additional Grilled Cheese Sandwich variations that are sure to please your taste buds.

How to make grilled cheese:

1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.

2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.

3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

50 Grilled Cheese Sandwich Recipes:

1. Classic Sandwich: 2 slices cheddar, monterey jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.

2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.

3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each cheddar, muenster and Swiss cheese.

4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice monterey jack or American cheese, some pickled jalapeño slices and 1 slice cheddar. Cook, flipping once, until golden.

5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos. 6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)

7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips. 8. Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup. 9. Spicy Diner Mix: 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture. 10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.

11. Havarti and Chicken Salad: Sandwich 2 slices potato bread with 1 slice havarti, 2 to 3 tablespoons chicken salad and another slice of havarti. Cook, flipping once, until golden. 12. Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden. 13. Pesto: Spread pesto on 1 slice white bread. Top with 1 slice each provolone and mozzarella. Top with another slice of bread and cook, flipping once, until golden.

14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden. 15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden. 16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden. 17. Bagel Spread: a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten. 18. Cajun Sandwich: 2 slices country white bread with 2 slices provolone. Cook in butter with a pinch of Cajun seasoning. 19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese. 20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)

21. Blue Cheese and Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden. 22. Italian: Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden. 23. Fontina and Sage: Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet. 24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil. 25. Gruyere and Sauerkraut: Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden. 26. Roast Beef and Brie: Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden. 27. Inside-Out Bun: Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden. 28. Patty Melt: Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden. 29. Hot Dog: Halve a hot dog lengthwise; brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten. 30. Meaty Macaroni: Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.

31. Spanish Olive Sandwich: 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden. 32. Fig and Olive: Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.

33. Bacon-Waffle-Cheddar Sandwich: 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.

34. Egg in a Hole: Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden. 35. Pear-Camembert: Spread 2 slices multigrain bread with camembert (remove the rind). Sandwich with thin pear slices. Cook, flipping once, until golden. 36. Ham–Apple Butter: Spread 1 slice country white bread with apple butter and another with dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden. 37. Hawaiian: Spread 2 slices Hawaiian sweet bread or challah bread with pineapple preserves. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden. 38. Taleggio and Broccoli Rabe: Sandwich 2 slices crusty bread with 2 slices taleggio and some sautéed broccoli rabe. Cook in a mixture of butter and olive oil. 39. Ricotta-Garlic: Mix 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated parmesan, 1 small grated garlic clove, and salt to taste. Sandwich 2 slices sourdough bread with one-quarter of the ricotta mixture and cook, flipping once, until golden. (Use the remaining ricotta mixture for more sandwiches.) 40. Fried Mozzarella Whisk 1 egg and 2 tablespoons milk in a shallow dish. Mix 1/4 cup flour and 2 tablespoons grated parmesan in another dish. Sandwich 2 slices white bread with 2 slices fresh mozzarella. Dredge in the flour mixture, then dip in the beaten egg. Cook, flipping once, until golden.

41. Open-Face Cutouts: Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts. 42. Open-Face Caprese: Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.

43. Pizza Spread: 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.

44. Open-Face French Onion: Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives. 45. Open-Face Pastrami: Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.

46. BBQ Roast Beef: Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden. 47. Truly Grilled Cheese: Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.

48. Brie and Marmalade: Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden. 49. Creamy Quince: Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden. 50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.

#grilled cheese #recipe #recipes #grilled cheese sandwich

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stumpbustersllc · 5 years ago

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14-Day Healthy Meal Plan (April 20-May 3)

New Post has been published on https://stumpbustersblog.com/2020/04/18/14-day-healthy-meal-plan-april-20-may-3/

14-Day Healthy Meal Plan (April 20-May 3)

posted April 18, 2020 by Gina

A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

14-Day Healthy Meal Plan

I hope this find everyone safe and healthy! I am again providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items. Please note that the first week focuses more on more fragile, fresh ingredients while the second week uses heartier produce and more canned/frozen goods. Make sure to glance through the recipes and cross check both lists with what you already have on hand. There will be some ingredients left over in week 1 (like oats, some fresh herbs, and spices) that you will be able to use in week 2. Also, you may be able to combine ingredients on both lists to get a bigger container (such as milk or eggs).

As I posted last week, here are some additional tips to help maximize your ingredients and limit waste, especially during this CRAZY time:

Buy whole produce (rather than pre-cut): Pre-cut produce is really convenient but moisture tends to develop quickly, which causes it to spoil more rapidly.

Wash your produce before putting it away. It’s just as important to dry it well with a clean towel or just air dry. Excess moisture (especially in delicate produce such as berries or cut lettuce) can cause pre-mature spoilage.

Freeze any meat you aren’t going to cook within a few days of purchasing. Make sure to safely defrost it as needed. HERE are for some food safety tips from the USDA.

Buy potted herbs when possible. That way, you can use a little as you need it. If you do buy fresh cut herbs, check out THESE tips from The Kitchn for storing and extending their life.

If you don’t have fresh herbs on hand, you can, in general, substitute 1 teaspoon dry for every 1 tablespoon fresh.

If you are missing an ingredient, check out THIS great ingredient substitution list from America’s Test Kitchen.

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Lastly, if you’re on Facebook join the Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to help you stay on track! There was a print error last year, but it’s perfect now! You can order it here!

Week 1 (April 20-April 26)

MONDAY (4/20) B: Avocado Toast with Sunny Side Egg (recipe x 4) (4B 6G 4P) and an orange (0B 0G 0P) L: 3 Skinny Baked Mozzarella Sticks (3B 4G 3P) with Quick Marinara Sauce* (0B 1G 0P) and 2 cups chopped romaine with 1 tablespoon light Caesar dressing (2B 2G 2P) D: Lebanese Lentil Soup (2B 6G 1P) with ½ whole wheat pita* (2B 2G 2P) and Skinny Tzatziki (0B 0G 0P)

Totals: WW Points 13B 21G 12P, Calories 892**

TUESDAY (4/21) B: Avocado Toast with Sunny Side Egg (recipe x 4) (4B 6G 4P) and a pear (0B 0G 0P) L: LEFTOVER Lebanese Lentil Soup (2B 6G 1P) D: Chicken Enchiladas (6B 5G 3P) with Cilantro Lime Cauliflower “Rice” (1B 1G 1P) and Quick and Delicioso Cuban Style Black Beans (1B 3G 1P) (recipe x 2)

Totals: WW Points 14B 21G 10P, Calories 928**

WEDNESDAY (4/22) B: ¾ cup plain nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), ½ apple (chopped) (0B 0G 0P), pinch cinnamon L: LEFTOVER Chicken Enchiladas (6B 5G 3P) with 1 ounce avocado (1B 1G 1P) and Quick and Delicioso Cuban Style Black Beans (1B 3G 1P) D: Oven “Fried” Breaded Pork Chops (7B 7G 7P) with Spiralized Apple and Cabbage Slaw (2B 2G 2P)

Totals: WW Points 18B 21G 15P, Calories 961**

THURSDAY (4/23) B: ¾ cup plain nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), ½ apple (chopped) (0B 0G 0P), pinch cinnamon L: The Skinny Tuna Melt (4B 5G 4P) (recipe x 2) and an apple (0B 0G 0P) D: Baked Chicken Parmesan (4B 6G 4P) with Orzo with Zucchini and Tomato (3B 3G 3P) Totals: WW Points 12B 17G 12P, Calories 878**

FRIDAY (4/24) B: Blueberry Banana Oatmeal Smoothie (7B 7G 7P) (recipe x 2) L: LEFTOVER Baked Chicken Parmesan (4B 6G 4P) with 2 cups mixed greens and 1 tablespoon light vinaigrette (1B 1G 1P) D: Basil-Parmesan Crusted Salmon (3B 6G 3P) with ¾ cup brown rice (5B 5G 0P) and Wilted Baby Spinach with Garlic and Oil (1B 1G 1P)

Totals: WW Points 21B 26G 16P, Calories 1,002**

SATURDAY (4/25) B: Stuffed Bagel Balls (5B 6G 5P) with an orange (0B 0G 0P) L: Slow Cooker Paleo Jalapeno Popper Chicken Chili (7B 7G 5P) D: ORDER IN!

Totals: WW Points 12B 13G 10P, Calories 522**

SUNDAY (4/26) B: Banana Nut Bread (4B 5G 5P) with 1 cup mixed berries (0B 0G 0P) L: LEFTOVER Slow Cooker Paleo Jalapeno Popper Chicken Chili (7B 7G 5P) D: Turkey Meatloaf (3B 5G 3P) with Garlic Mashed Potatoes (5B 5G 1P) and Roasted Asparagus (0B 0G 0P)

Totals: WW Points 19B 22G 14P, Calories 923**

*Save 1 cup marinara for Chicken Parm on Thurs. Freeze any leftover pita you/your family won’t eat.

Week 2 (April 27-May 3)

MONDAY (4/27) B: LEFTOVER Banana Nut Bread (4B 5G 5P) with a pear (0B 0G 0P) L: Fiesta Bean Salad (4B 8G 4P) D: Baked Broccoli Mac & Cheese (8B 8G 4P) with 10 baby carrots (0B 0G 0P) Totals: WW Points 16B 21G 13P, Calories 875*

TUESDAY (4/28) B: LEFTOVER Banana Nut Bread (4B 5G 5P) with a pear (0B 0G 0P) L: LEFTOVER Baked Broccoli Mac & Cheese (8B 8G 4P) with 10 baby carrots (0B 0G 0P) D: Crock Pot Santa Fe Chicken (0B 4G 0P) with 2 tablespoons shredded cheddar (2B 2G 2P) and Chipotle’s Cilantro Lime Rice (6B 6G 6P) (recipe x 2)

Totals: WW Points 20B 25G 17P, Calories 974*

WEDNESDAY (4/29) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) an orange (0B 0G 0P) L: Easy Wonton Soup (2B 2G 2P) with 1 cup edamame (0B 3G 0P) D: LEFTOVER Crock Pot Santa Fe Chicken (0B 4G 0P) with 2 tablespoons shredded cheddar (2B 2G 2P) and Chipotle’s Cilantro Lime Rice (6B 6G 6P) (recipe x 2)

Totals: WW Points 13B 24G 13P, Calories 1,005*

THURSDAY (4/30) B: Blueberry Banana Oatmeal Smoothie (7B 7G 7P) (recipe x 2) L: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and 1 cup grapes (0B 0G 0P) D: Turkey Burgers with Zucchini (3B 3G 3P) on a whole wheat bun (4B 4G 4P) and Air Fryer French Fries (5B 5G 1P) (recipe x 4)

Totals: WW Points 29B 29G 25P, Calories 1,104*

FRIDAY (5/1) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) an orange (0B 0G 0P) L: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and 1 cup grapes (0B 0G 0P) D: Shrimp, Peas and Rice (8B 8G 3P) with sliced cucumbers (0B 0G 0P) Totals: WW Points 21B 25G 16P, Calories 1,121*

SATURDAY (5/2) B: Instant Pot Steel Cut Oats (5B 5G 1P) L: Cilantro Chicken Salad (1B 3G 1P) (recipe x 2) on 1 slice whole grain bread (3B 3G 3P) and an apple (0B 0G 0P) D: ORDER IN!

Totals: WW Points 9B 11G 5P, Calories 623*

SUNDAY (5/3) B: LEFTOVER Instant Pot Steel Cut Oats (5B 5G 1P)

L: Crustless Broccoli Cheddar Quiche (4B 6G 4P) with an orange (0B 0G 0P) D: Skinny Tuna Noodle Casserole (7B 8G 4P) with 1 cup mixed vegetables (0B 0G 0P) Totals: WW Points 16B 19G 9P, Calories 886*

**Google doc

Print Shopping List

Week 1 Shopping List (April 20-April 26)

Produce

9 medium apples (1 Granny Smith, 8 any variety)

8 medium oranges

4 medium pears (any variety)

2 medium lemons

3 medium limes

8 medium bananas

1 (12-ounce) container fresh strawberries

1 dry pint fresh blueberries

1 (6-ounce) container fresh raspberries or blackberries

3 medium heads garlic1 medium head cauliflower

2 pounds (4 medium) Yukon Gold potatoes

2 large sweet potatoes

5 medium (5-ounce) Hass avocados

1 pound fresh asparagus

2 small jalapenos

1 (4-inch) piece ginger

1 large red bell pepper

1 large zucchini

1 small cucumber

1 small bunch celery

1 small and 2 large carrots

1 small head red or green cabbage

1 (1-pound) bag/clamshell fresh baby spinach

1 (1-pound) bag/clamshell fresh mixed greens

2 small heads Romaine lettuce

1 large bunch Lacinato kale or Swiss chard

1 large bunch scallions

2 large bunches fresh cilantro

1 small bunch fresh basil

1 small bunch fresh dill (can sub 1 teaspoon dry dill or 1 tablespoon fresh chives in Tzatziki, if desired)

1 small bunch fresh chives

1 small plum tomato

1 medium vine-ripened tomato

1 medium white onion

2 small and 1 medium yellow onion

1 small red onion

Meat, Poultry and Fish

2 ¾ pounds boneless, skinless chicken breasts

1 ¼ pounds (4) salmon fillets

1 pound 93% lean ground chicken

1 pound 95% lean ground beef

1 1/3 pounds 99% lean ground turkey

2 pounds (6) thick center-cut boneless pork chops (can reduce to 4 for a family of 4, if desired)

Grains*

1 loaf whole grain sliced bread

1 package seasoned regular or whole wheat breadcrumbs

1 package panko breadcrumbs

1 medium package unbleached all-purpose flour

1 small package whole wheat pitas

1 package (7-inch) low carb whole wheat flour tortillas (I use La Tortilla Factory)

1 small package cornflakes or cornflake crumbs

1 package orzo pasta

1 small package quick oats

1 small package dry brown rice (or 3 cups pre-cooked)

Condiments and Dry Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Hot sauce (optional, for Avocado Toast)

Parsley

Chipotle chili powder

Chili powder

Cumin

Oregano

Bay leaves

Red wine vinegar

Paprika

Smoked paprika

Garlic powder

Onion powder

Golden balsamic vinegar

Poppy seeds

Honey

Vanilla extract

Light vinaigrette (or make your own with ingredients in list)

Regular or light mayonnaise

Crushed red pepper flakes

Optional Bagel Ball toppings: everything bagel seasoning, sesame seeds, dried garlic flakes, dried onion flakes**

Ketchup

Worcestershire sauce

Marjoram

Cinnamon

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 package part-skim reduced sodium string cheese (I like Sargento)

1 bottle light Caesar dressing (or ingredients to make your own)

1 large wedge fresh Parmesan cheese

2 (32-ounce) containers plain nonfat Greek yogurt (I recommend Stonyfield or Fage)

1 (8-ounce) bag shredded reduced fat Mexican cheese blend

1 (8-ounce) bag reduced fat shredded mozzarella cheese (I use Polly-O)

1 (8-ounce) container unsweetened vanilla almond milk

1 (8-ounce) box reduced fat cream cheese

1 small tub light sour cream

1 (4-ounce) package goat cheese (optional, for Chicken Chili)

1 box butter

1 package reduced fat sliced cheddar cheese (can sub shredded cheese on Tuna Melt, if desired)

1 (8-ounce) bottle skim milk

Canned and Jarred

2 (32-ounce) cartons vegetable broth

1 (32-ounce) carton reduced sodium chicken broth

1 small can/jar chipotle chilis in adobo

2 (15-ounce) cans black beans

1 (14-ounce) can petite diced tomatoes

1 (28-ounce) can crushed tomatoes

2 (4.5-ounce) cans tuna in water

1 small jar unsweetened apple sauce

1 (8-ounce) and 1 (15-ounce) can tomato sauce

Misc. Dry Goods

1 (1-pound) package dry green lentils

Baking powder

Baking soda

1 small package light brown sugar

1 small package raw sugar

1 medium package chopped walnuts (you need ¾ cup)

*You can buy gluten free, if desired

Week 2 Shopping List (April 27-May 3)

Produce

8 medium pears (any variety)

3 pounds seedless grapes

4 medium apples (any variety)

12 medium oranges

5 medium bananas

1 (6-ounce) container fresh blueberries

8 medium limes

1 small head garlic

4 heads baby bok choy

1 medium zucchini

1 large English cucumber

4 ounces shiitake mushrooms

10 ounces baby bella mushrooms

1 (1-inch) piece ginger

4 medium Yukon Gold or Russet potatoes

2 pounds broccoli florets

1 (2-pound) bag baby carrots

1 medium (5-ounce) Hass avocado

1 large bunch fresh cilantro

1 small bunch fresh Italian parsley

1 medium bunch scallions

1 dry pint cherry or grape tomatoes

1 small red onion

1 large yellow onion

Meat, Poultry and Fish

2 ¾ pounds boneless, skinless chicken breasts

1 large package sliced salami

1 ¼ pounds peeled and deveined shrimp

1 pound 93% lean ground turkey

Grains*

1 package regular, whole wheat or high fiber elbow pasta

1 package No-Yolk noodles

1 package sliced whole grain bread

1 small package unbleached all-purpose flour

1 large box Triscuits

1 package whole wheat hamburger buns

1 small package quick oats

1 small package steel cut oats

1 package whole wheat or regular seasoned breadcrumbs

1 small package dry extra long white or basmati rice

1 small package dry brown rice

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Crushed red pepper flakes

Garlic powder

Onion powder

Cumin

Cayenne pepper

Soy sauce*

Sesame oil

Vanilla extract

Cinnamon sticks

Ground cinnamon

Pure maple syrup

Light mayonnaise

Chile powder

Nutmeg

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (16-ounce) package reduced fat shredded sharp cheddar

1 (16-ounce) packaged shredded cheddar

1 small block pepper jack cheese (or cheese of your choice)

1 pint half and half

1 box regular or unsalted butter

1 small wedge fresh Parmesan cheese

1 small wedge fresh Pecorino Romano cheese (can sub 2 tablespoons Parmesan cheese in Shrimp, Peas and Rice, if desired)

1 (8-ounce) container unsweetened vanilla almond milk

1 quart skim milk

1 pint 1% or 2% milk

Frozen

1 small package mixed vegetables

1 small package peas

1 medium package corn kernels

1 package frozen mini wontons (I like Trader Joe’s)

1 large package edamame in pods

1 small bag frozen blueberries

Canned and Jarred

2 (15-ounce) cans black beans

1 (15-ounce) can chickpeas

1 (14.4-ounce) can diced tomatoes with green chilies

2 (5-ounce) cans tuna in water

1 (32-ounce) carton chicken broth

2 (32-ounce) cartons low sodium chicken broth

Misc. Dry Goods

1 small package raw sugar

1 small bottle sherry (optional, for Tuna Noodle Casserole)

*You can buy gluten free, if desired

Print Shopping List

posted April 18, 2020 by Gina

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junker-town · 5 years ago

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The perfect recipes for a 49ers-Chiefs Super Bowl party

Photo by Rich Graessle/Icon Sportswire via Getty Images

6 recipes sure to please this Sunday

Super Bowl Sunday is one of the great American holidays, even if it isn’t formally recognized as such. It’s also one of the best food days of the year, and if you’re in need of a last-minute dish to bring to your Super Bowl party, we’ve got you covered.

Here are six recipes with some specific tie-ins to the 49ers and Chiefs. Bon appétit.

Mostertella sticks

San Francisco 49ers running back Raheem Mostert had a career-high 220 rushing yards and four touchdowns in the NFC Championship Game, a remarkable total given that Mostert — who was cut six times in two years before landing in San Francisco — had 297 career rushing yards entering this season.

Photo by David Sutton/South China Morning Post via Getty Images

Bring this appetizer and you’ll be the surprise star of your Super Bowl party.

From All Recipes:

Ingredients 4 reduced-fat mozzarella string cheese sticks, halved 1 egg 3/4 cup Italian seasoned bread crumbs

Directions

Preheat a toaster oven on broil setting, or set an oven rack about six inches from the heat source and preheat the oven’s broiler. Coat a small baking sheet with cooking spray.

Insert toothpick vertically into each cheese stick halfway to mid-way point. Beat egg in a small bowl. Place bread crumbs in a separate small bowl.

Dip each cheese stick into egg, then press into bread crumbs. Repeat dipping in egg and breadcrumbs for a double-thick coating. Place cheese sticks on prepared baking sheet and spray with additional cooking spray for uniform browning.

Broil in preheated oven until golden brown, 4-5 minutes. Allow cheese sticks to set with a brief cool down before serving, about 1 minute.

Kittle corn

Third-year tight end George Kittle is already a star in the NFL, equally adept in both the 49ers passing attack and their running game. While watching one of his impact plays on Sunday, there is no better snack than this popcorn variant. From Tastes Lovely:

Ingredients 1/3 cup vegetable, canola or coconut oil 1/3 cup granulated sugar 1/2 cup popcorn kernels 1 or 2 teaspoons salt

Directions

Line your counter or a baking sheet with parchment paper.

Add the oil to a large, non stick pot with a lid. Add in a few popcorn kernels, and turn the heat to medium high. As soon as the first kernels pop, you know the oil is hot enough.

Remove popped corn and add in the remaining popcorn kernels and sugar. Put the lid on the pot, with a piece of parchment paper in between. Every 10 seconds, pick up the pot and shake it really hard for 3 seconds, then return it to the heat for another 10 seconds. Repeat this over and over until the popping noises slow. Remove the pot from the heat and pour the popcorn on the parchment paper. The whole cooking time is about 3 minutes.

Sprinkle the warm popcorn with salt and allow to cool for a few minutes. Leftovers will keep in an airtight container or Ziploc bag for several days.

Byron Pringles

If popcorn isn’t your thing but you want a salty treat, why not try something to honor Chiefs special teams player and occasional wide receiver Byron Pringle. This is our simplest “recipe” of the group. You could go simple and just buy a can of whatever flavor Pringles you like. Or you could spice things up by pouring some Tajin seasoning into the can and enjoy.

Colquitt sandwiches

Photo credit should read STAN HONDA/AFP via Getty Images

Outside of snacks, you probably need something a little more substantial to get you through Super Bowl Sunday. Why not make a few sandwiches throughout the game? Chiefs punter Dustin Colquitt only averages three punts per game, which seems like the perfect interval for a sandwich break.

Ingredients Bread of your choice (I’d pick Rye) Various deli meats ... cold cuts if you will (get it?) Sliced cheese (I recommend pepper jack or muenster) Condiments and veggies of your choosing

Directions: come on, it’s a sandwich. You know what to do here.

Zucchini Breida

It’s dessert time, or at least sweet treat time. This one is named for yet another 49ers running back. Matt Breida averages five yards a carry as part of a San Francisco triumvirate of running backs that totaled 1,939 yards on the ground and 15 rushing touchdowns during the regular season. Recipe from The Wholesome Dish:

Ingredients 1 1/2 cups grated zucchini — lightly packed, and do not drain liquid 1 cup granulated sugar 1/4 cup packed light brown sugar 1/2 cup unsweetened applesauce 1/3 cup vegetable oil — or your preferred cooking oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.

In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.

Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.

Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.

Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.

Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

Apple Tartt

Photo by DeAgostini/Getty Images

This pictured version of an apple tart includes raisins. Your mileage may vary.

Our final dessert honors 49ers safety Jaquiski Tartt, who started 12 games during the regular season and had a season-high eight tackles in the NFC Championship Game. Recipe from The Food Network:

Ingredients 1 whole sheet puffed pastry, cut in half Nonstick cooking spray 1 cup brown sugar 1/4 teaspoon salt Juice of 1/2 a lemon 3 whole apples, cored, halved and sliced, but not peeled Store-bought caramel sauce, for serving 1/4 cup chopped pecans

Directions

Preheat the oven to 425 degrees F.

Place the puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.

Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.

Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

I hope you enjoy your Super Bowl 54 feast.

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carolcooks2 · 4 years ago

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Welcome and good morning…This week on this topsy turvy blog of mine where nothing stays the same…most of the time the only constant is the fact my posts are food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

On reflection, I think it was a good idea although how I will fare when I get to some letters I am not sure if it will be doable, but, I will give it a good go… I am not one to back off if challenged…hehe

Today is the letter D ..easy as pie but not so many fruits and veggies it is more processes which I hope doesn’t bore you and at least one is new to you…

Arrowhead…

Also known as duck potato…it has round white or bluish tubers that are full of essential nutrients, vitamins and minerals. It has a taste which is similar to potatoes and chestnuts. Roots have long been a significant food source to ethnic peoples of the Americas. Tubers are separated from the ground by several methods: by using the feet, a pitchfork, or even a stick, and generally, come to the surface. quite easily.

How to Eat…

Tubers can be dried and ground into a powder, this powder can be used as gruel or combined with cereal flours and used to make bread.

American Indians slice the boiled roots into thin sections and then string them on ropes to dry in much the same way as apples.

Root raw or cooked, excellent when roasted, the texture is slightly like potatoes with a taste like sweet chestnuts.

Braised…

If something is braised then it is cooked on a low heat and very slowly a good way to cook the tougher cuts of meat and usually results in a glorious tasty gravy. Like this Beef Rendang pictured below a favourite in our house which produces a lovely thick gravy.

Broiled…

If something is broiled it is cooked under an intense heat …As a native English speaker, I would call this method of cooking grilling…Although technically one refers to a top heat and the other to heat which comes from below i.e a BBQ.

Candied…

Preserved by boiling in sugar… this method is applied to fruits which are also known as crystallized fruit or glacé fruit, which has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.

I love preserved ginger as did my grandmother…

Chard…

Is a green leafy vegetable which often has large stalks which are prepared separately to the leaves…Swiss chard is a favourite of mine quite simply cooked in olive oil with garlic and red pepper…

Chickweed…

As the name suggests is a weed which can grow quite prolifically on a lawn and if your pleasure is a beautifully manicured lawn then I am guessing that you don’t dig it up and eat it…Over the last few years, it has grown very popular with those who forage…

Raw, it tastes exactly like corn silk, if you’ve ever tried that. Cooked it is similar to spinach though the texture is different. It can be added to soups or stews but in the last five minutes to prevent overcooking. Unlike many wild edibles, the chickweed’s stems, leaves, flowers and seeds are all edible. It does hold nitrates and people with allergies to daisies might want to pass it by. Only the Mouse-Ear chickweed should be cooked because of texture issues. The rest of the Chickweeds can be eaten raw but I think they taste better cooked.

Coddled…

In cooking, coddled eggs are eggs that are gently or lightly cooked in water just below the boiling temperature in or out of the shell or other container. They can be partially cooked, mostly cooked, or hardly cooked at all. Poached eggs are a type of coddled egg cooked in water.

Curd…

Is the solid substance which is formed when milk turns sour which is used as a food or made into cheese…It is also the name of the broccoli and cauliflower heads which when cut into small pieces are called florets.

Devilled…

To “devil” food means to season it aggressively, perhaps with a bit of chilli or black pepper heat.

… It can also imply that the food is tinged with red (think paprika sprinkled on top of devilled eggs)

Desiccated…

In cookery is the method used to dry food by removing the moisture i.e desiccated coconut

Fiddlehead…

Are tightly furled tips of ferns again mainly collected in early spring by foraging…Foraging seems to come up a lot on this post but I do believe it is growing in popularity.

Foraged…

To forage is the act of gathering wild food…something which is very popular with the Thais it is done on a daily basis by many…As with all foraging be aware and if in doubt…don’t eat it!

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Lily aged 7 yrs out foraging with her mummy…children are taught young here how to forage safely…

Infused…

To infuse is a method of extracting flavours from plant/fruits in water, oil or alcohol, by steeping them for a few minutes or longer i.e. tea or chilli oil…

Fruit waters are another lovely infusion. or beautiful herbs infused in olive oil wonderful over pasta…

Poached…

A method of cooking eggs or fish in water or milk with the addition of aromatics.

Seaweed…

Edible seaweed or sea vegetables are seaweeds which can be eaten or used in the preparation of food…High in fibre, vitamins and minerals, it is becoming increasingly popular around the world. It’s the best dietary source of iodine, which helps support your thyroid gland.

Sauteed…

To fry lightly in fat in a shallow open pan. It is a method of cooking which uses minimal fat over

a high heat…The word comes from the French verb sauter, which means “to jump,” and

describes not only how food reacts when placed in a hot pan but also the method of tossing the

food in the pan.

Scad…

The yellowtail scad is an abundant species of small inshore marine fish of the jack family, Carangidae.

Image by takedahrs from Pixabay

The species is widespread in the Indo-Pacific region from East Africa in the west to Hawaii in the east, extending north to Japan and south to Australia.

Shad…

The shad spends most of its life in the Atlantic Ocean but swims up freshwater rivers to spawn. In the marine environment, shad are schooling fish. Thousands are often seen at the surface in spring, summer, and autumn. They are hard to find in the winter, as they tend to go deeper before spawning season in the range 13–18 °C (55–64 °F) they have been pulled up in nets as deep as 65 fathoms (119 m).

Like other herrings, the American shad is primarily a plankton feeder but eats small shrimp and fish eggs. Occasionally they eat small fish, but these are only a minor item in their general diet.

https://whyy.org/articles/when-the-dams-away-the-fish-will-play-demolition-on-brandywine-creek-is-restoring-shad/

That’s all for this week see you in two weeks for the letter E (poutinE)

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

The Culinary Alphabet with a twist…The letter D (charD)

The Culinary Alphabet with a twist…The letter D (charD) Welcome and good morning…This week on this topsy turvy blog of mine where nothing stays the same...most of the time the only constant is the fact my posts are food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

#Arrowhead #blogging #Fiddlehead Ferns #Foraging #letters ending with D

0 notes

ladystylestores · 5 years ago

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7-Day Healthy Weight Loss Meal Plan

posted May 30, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

I hope everyone is doing well and staying healthy! While we are still practicing social distancing, I know many places are phasing into a “new normal”. Hopefully this means that shopping will prove to be a little easier for us all and therefore I am transitioning back to a seven day plan. Remember though, substitutions can still be made when necessary or needed, and the pantry staples are always good to check and review from time to time.

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

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THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (6/1) B: 2 hard-boiled eggs (0B 4G 0P) and 1 cup whole strawberries (0B 0G 0P) L: Ranch Chicken Salad (3B 5G 3P) in ½ an avocado (3B 3G 3P) and an orange (0B 0G 0P) D: The Best Grilled Portobello Mushroom Burger (6B 6G 6P) with Skinny Garlic Parmesan Fries (recipe x 4) (6B 6G 2P)

Totals: WW Points 18B 24G 14P, Calories 1,000*

TUESDAY (6/2) B: PB + J Smoothie (9B 9G 9P) L: Ranch Chicken Salad (3B 5G 3P) in ½ an avocado (3B 3G 3P) and an orange (0B 0G 0P) D: Slow Cooker Kalua Pork (6B 6G 6P) with ¾ cup brown rice (5B 5G 0P) and Quick Cabbage Slaw (2B 2G 2P)

Totals: WW Points 28G 30G 23P, Calories 990*

WEDNESDAY (6/3) B: 2 hard-boiled eggs (0B 4G 0P) and a peach (0B 0G 0P) L: Ranch Chicken Salad (3B 5G 3P) on 1 slice whole grain bread (3B 3G 3P) and an apple (0B 0G 0P) D: LEFTOVER Slow Cooker Kalua Pork (6B 6G 6P) over 2 cups chopped Romaine (0B 0G 0P), ½ cup halved cherry tomatoes (0B 0G 0P) and 1 ounce avocado (1B 1G 1P)

Totals: WW Points 13B 19G 13P, Calories 815*

THURSDAY (6/4) B: PB + J Smoothie (9B 9G 9P) L: Open-Faced Tuna Melt Sandwich (4B 5G 4P) with a peach (0B 0G 0P) D: One Pot Spaghetti and Meat Sauce (8B 8G 4P) with a green salad** (1B 1G 1P) Totals: WW Points 22B 23G 18P, Calories 938*

FRIDAY (6/5) B: 1 cup nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), 1 tablespoon chopped pecans (2B 2G 2P) and ½ peach (0B 0G 0P) L: Open-Faced Tuna Melt Sandwich (4B 5G 4P) with an apple (0B 0G 0P) D: Grilled Salmon with Avocado Bruschetta (3B 7G 3P) with Perfectly Grilled Zucchini (1B 1G 1P)

Totals: WW Points 11B 18G 11P, Calories 931*

SATURDAY (6/6) B: Easy Bagel Recipe (recipe x 2) # (3B 4G 3P) with 2 tablespoons light cream cheese (3B 3G 3P) and 1 cup mixed berries (0B 0G 0P) L: Easy Tomatillo Huevos Rancheros (4B 6G 4P) D: ORDER IN!

Totals: WW Points 10B 13G 10P, Calories 481*

SUNDAY (6/7) B: Bacon Egg and Avocado Bagel Breakfast Sandwich (6B 10G 6P) L: Mixed Baby Greens with Blackberries, Pecans and Champagne Vinaigrette (½ recipe) (4B 5G 4P) D: BBQ Chicken Foil Packets (8B 10G 8P) with Rainbow Potato Salad (5B 5G 2P) Totals: WW Points 23B 30G 20P, Calories 944*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. **Green salad includes 6 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, and ¼ cup light vinaigrette. # Use leftover bagels for Sunday breakfast.

*Google doc

Print Shopping List

Shopping List

Produce

2 medium oranges

3 medium peaches

2 medium apples (any variety)

1 (1-pound) package fresh strawberries

1 dry pint fresh blackberries

2 (6-ounce) containers blueberries or raspberries

1 medium head garlic

1 ½ pounds multi-color baby potatoes

1 ½ pounds (4 medium) Russet or Yukon Gold potatoes

1 small bunch celery

1 small carrot

1 small red bell pepper

1 medium bunch scallions

4 medium portobello mushroom caps

1 pound (2 medium) zucchini

1 small cucumber

1 small bunch fresh cilantro

1 small bunch fresh basil

1 small bunch fresh Italian parsley

1 small bunch fresh dill

1 small bunch fresh rosemary (can sub 1 teaspoon dry rosemary or 1 tablespoon of another fresh herb in Portobello Burger, if desired)

1 small bunch/container fresh chives (can sub 2 tablespoons scallion greens in Ranch Chicken Salad, if desired)

1 large head Romaine lettuce

½ small head green cabbage

1 small head Iceberg lettuce

1 (1-pound) clamshell/bag mixed baby greens

1 (5-ounce) clamshell/bag baby arugula

5 small (5-ounce) Hass avocados

1 dry pint cherry or grape tomatoes

6 medium vine-ripened tomatoes

1 medium heirloom tomato

1 medium red onion

1 small yellow onion

Meat, Poultry and Fish

1 rotisserie chicken

1 (2 to 3-pound) pork shoulder blade roast

1 pound 90% lean ground beef

1 ½ pounds (4) wild salmon filets

1 package center-cut bacon

8 pieces bone-in chicken drumsticks and thighs

Grains*

1 small package dry brown rice (or 3 cups pre-cooked)

1 loaf sliced whole grain bread

1 package spaghetti

1 medium package unbleached all-purpose or white whole wheat flour

1 package corn tostadas

1 package whole wheat, low calorie buns (I like Martin’s)

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

NuNaturals Vanilla liquid stevia (or sweetener of your choice)

Regular or light mayonnaise

Garlic powder

Onion powder

Dried parsley

Dried basil

Red Hawaiian sea salt (can sub another sea salt, if desired)

Apple cider vinegar

Red wine vinegar

Balsamic vinegar

Champagne vinegar

Light vinaigrette dressing (or make your own with ingredients in list)

Liquid mesquite smoke

Crushed red pepper flakes (optional for Bagel Breakfast Sandwich)

Optional bagel toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Honey

Cumin

Smoked paprika

Reduced sodium soy sauce*

Steak seasoning (such as Montreal Grill Mates)

Yellow mustard

BBQ sauce

Dairy & Misc. Refrigerated Items

1 (18-pack) large eggs

1 pint unsweetened vanilla almond milk

1 (32-ounce) container nonfat plain Greek yogurt (Fage or Stonyfield)

1 (6-ounce) container 2% plain Greek yogurt

1 (8-ounce) container 1% buttermilk

1 small package sliced reduced fat cheddar cheese

1 small package sliced reduced fat Swiss cheese (can sub sliced cheddar in Portobello Burger, if desired)

1 small wedge fresh Parmesan cheese

1 small package shredded reduced fat Mexican blend or Pepper Jack cheese

1 small tub reduced fat cream cheese

Frozen

1 large bag mixed frozen vegetables (you need 3 cups)

1 small bag frozen blueberries

Canned and Jarred

1 small jar peanut butter

1 (4.5-ounce) can tuna in water

1 (28-ounce) can crushed tomatoes (I love Tuttorosso)

1 small jar salsa verde (green tomatillo)

1 small jar dill pickles

Misc. Dry Goods

Baking powder

1 small package pecan halves

Non-Food Items

*You can buy gluten free, if desired

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posted May 30, 2020 by Gina

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bestofrepices · 5 years ago

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Skinnytaste Meal Plan (January 27-February 2)

posted January 25, 2020 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

Meal Plan

So did your favorite team make it to the Super Bowl? Honestly, I am not much of a football fan, but I love a good party- tailgate or otherwise! While I have a some great choices already on the plan for Sunday, make sure you check out all the Super Bowl recipes here. Which is your favorite?

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

MONDAY (1/27) B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P) L: Italian Chopped Salad (8B 8G 8P) D: Crock Pot Creamy Tomato Soup * (5B 7G 5P) with 2 Easy Garlic Knots (4B 6G 4P) Totals: Freestyle SP 17B 25G 17P, Calories 862**

TUESDAY (1/28) B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P) L: Italian Chopped Salad (8B 8G 8P) D: Chicken Chimichangas (6B 8G 7P) with Quick and Delicioso Cuban Style Black Beans (1B 3G 1P)

Totals: Freestyle SP 15B 23G 16P, Calories 1,016**

WEDNESDAY (1/29) B: Overnight Oats in a Jar (5B 5G 3P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Kielbasa Veggie Sheet Pan Dinner (6B 6G 6P)

Totals: Freestyle SP 13B 16G 11P, Calories 803**

THURSDAY (1/30) B: Overnight Oats in a Jar (5B 5G 3P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Easy Wonton Soup (3B 3G 3P) with Spicy California Shrimp Stack (5B 5G 3P) Totals: Freestyle SP 15B 18G 11P, Calories 894**

FRIDAY (1/31) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Salmon Avocado Salad (5B 8G 5P)

Totals: Freestyle SP 12B 21G 12P, Calories 876**

SATURDAY (2/1) B: Easy Bagel Recipe (3B 4G 3P) with 1 egg (0B 2G 0P), 2 strips bacon (2B 2G 2P), and an orange (0B 0G 0P) L: Chicken and Shrimp Laap (4B 4G 3P) D: DINNER OUT!

Totals: Freestyle SP 9B 12G 8P, Calories 566**

SUNDAY (2/2) B: Asparagus-Pancetta Potato Hash (4B 6G 2P) L: Buffalo Chicken Dip (2B 3G 2P) and Hot Mexican Layer Dip (4B 4G 4P) with 15 baked tortilla chips (4B 4G 4P) D: Slow Cooker Pork Carnitas (3B 3G 3P) with Best Guacamole (3B 4G 3P) and 2 corn tortillas (3B 3G 3P)

Totals: Freestyle SP 23B 27G 21P, Calories 1,026**

*Freeze any leftover you/your family won’t eat. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

*Google doc

Print Shopping List

Shopping List

Produce

2 medium pears (any variety)

5 medium oranges

5 medium limes

1 medium lemon

1 small banana

1 dry pint fresh blueberries

4 baby bok choy

2 medium heads garlic

1 small and 1 large shallot

1 pound Yukon gold potatoes

1 (1-inch) piece fresh ginger

1 large English cucumber

6 large Hass avocados

1 ½ pounds asparagus

4 ounces shiitake mushrooms

1 small bunch celery

1 small bunch carrots

2 medium bunches scallions

1 large bunch cilantro

1 small bunch/container fresh basil

1 small bunch/container fresh mint

1 small bunch/container fresh dill (can sub 2 tablespoons basil or parsley in Chicken Salad, if desired)

1 small bunch/container fresh chives (can sub 1 teaspoon scallion greens in Shrimp Stack, if desired)

1 small bunch fresh Italian

½ head red cabbage

1 head butter lettuce

2 large heads Romaine lettuce

2 dry pints cherry or grape tomatoes

1 medium and 1 large vine-ripened tomatoes

1 small red bell pepper

1 large orange bell pepper

1 small red onion

1 large yellow onion

Meat, Poultry and Fish

1 ounce sliced genoa salami

1 package turkey kielbasa (you need 14 ounces)

1 pound ground chicken

1 package center-cut bacon

2 ounces pancetta (can sub bacon in Asparagus-Pancetta Hash, if desired)

½ pound raw large peeled and deveined shrimp

½ pound cooked large peeled and deveined shrimp (can sub an extra ½ pound raw and cook yourself, if desired)

2 rotisserie chickens (can buy 1 rotisserie and sub an extra pound raw breasts and cook those for Chimichangas, if desired)

1 pound (4) wild salmon fillets

1 pound (2) boneless, skinless chicken breasts

1 pound 93% lean ground turkey

2 1/2 pounds trimmed, boneless pork shoulder blade roast

Grains*

1 package low-carb whole wheat tortillas (such as La Tortilla Factory)

1 package quick oats

1 small package dry brown rice (or 1 1/3 cup cooked)

1 package unbleached all-purpose or white whole wheat flour

1 package baked tortilla chips

1 large package corn tortillas

Condiments and Spices

Extra virgin olive oil

Canola or vegetable oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Red wine vinegar

Bay leaves

Cumin

Oregano

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Chili powder

Garlic powder

Paprika

Regular or reduced sodium soy sauce*

Sesame oil

Rice vinegar

Furikake (such as Eden Shake, or can sub sesame seeds)

Mayonnaise

Honey

Sriracha sauce

Dijon mustard

Dried parsley

Apple cider vinegar (I like Braggs)

Asian fish sauce

Cayenne pepper

Frank’s RedHot Sauce

White vinegar

Thyme

Smoked paprika

Sazon

Adobo seasoning

Bagel toppings (optional): everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Italian seasoning

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 box regular or unsalted butter

1 (8-ounce) box reduced fat cream cheese

1 (32-ounce) container plain nonfat Greek yogurt (I like Fage or Stonyfield)

1 (8-ounce) tub sour cream

1 (8-ounce) tub fat-free sour cream

1 small package blue cheese

1 small package cotija cheese

1 small wedge Pecorino Romano cheese (can sub 1/3 cup Parmesan in Tomato Soup, if desired)

1 small wedge Parmesan cheese

1 (8-ounce) bag reduced fat shredded Mexican cheese blend (I like Sargento)

1 (8-ounce) bag part-skim shredded mozzarella cheese

1 small block pepper Jack cheese

1 (8-ounce) container unsweetened almond milk

1 pint 2% milk

Frozen

1 package mini wontons (I like Trader Joe’s Chicken Cilantro)

Canned and Jarred

2 (4-ounce) cans diced green chilies

1 (28-ounce) can whole plum tomatoes in juice

1 (15-ounce) can refried beans

1 (15-ounce) can black beans

1 small jar medium salsa

1 small jar/can chipotle peppers in adobo

1 small jar roasted red peppers in water

2 (32-ounce) cartons low sodium chicken broth

1 (32-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

Baking powder

1 small package chia seeds (if buying from bulk bin, you need 1 ½ tablespoons)

1 small package coconut flour (if buying from bulk bin, you need 1 teaspoon)

1 small bag chopped pecans or walnuts

*You can buy gluten free, if desired

Print Shopping List

posted January 25, 2020 by Gina

The post Skinnytaste Meal Plan (January 27-February 2) appeared first on All Repices.

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biteblue81-blog · 5 years ago

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Healthy Halloween treats

These healthy Halloween treats give you a break from the sugar! But they are cute and spooky enough for any kid.

Healthy Halloween treats

What!? Me, healthy? Yes, I can go there sometimes. (I did make these apple vampires.) And so I’m breaking from your usual programming to bring you the latest in a less-sweet Halloween. Here are some healthy alternatives to whip up last minute for your Halloween party. Yes, indeed, you CAN have a fun Halloween with healthy Halloween treats.

I created these healthy Halloween treats for Menards to give you some healthy alternatives for your Halloween shindig.

how to make witch vegetable fingers

Veggie Fingers. Attach an almond slice to the end of a veggie stick, such as carrots, celery or asparagus, with a dab of cream cheese to make a “finger.” Serve the fingers reaching out of a bowl of dip.

how to make orange Jack O’ Lanterns

Insert a piece of green pepper into the top of a peeled orange to make “pumpkins.” Or, use a black edible marker (available in the craft store) to draw a Jack O’ Lantern face on an unpeeled orange. Let the marker dry and draw a second coat to make the face darker. Make a hole at the top of the orange with a knife and insert a piece of green candy for the stem, such as a rolled up piece of fruit leather.

how to make apple bites

Apple Grins. Sandwich peanut butter or jelly and almond slivers or apple pieces between two slices of apple to make a silly grin.

how to make healthy apple monsters

Not-So-Candy Apples. Instead of dipping apples in sugary caramel, insert a lollipop stick into the apple and spread sesame seed butter over the surface. You can then roll in bits of dried fruit, nuts, or coconut. But to make them much creepier, stick a bunch of candy eyes to the sesame seed butter.

how to make cracker spiders

Spider Snack. Make a cracker sandwich with cream cheese or any other favorite spread and use pretzel stick pieces for spider legs.

how to make Halloween pizza

Freaky Pizzas. Separate store-bought pizza crust into four individual pizzas, and decorate for Halloween. Olives and olive pieces can make spiders. For mummies, place pieces of mozzarella cheese sticks across the dough and use olive slices for eyes. Olive eyes and pepperoni cut into triangle teeth make monsters.

how to make monster snack containers

Paper Cup Monsters. Decorate paper cups to look like Frankenstein, zombie, vampire, mummy or ghost faces, and fill with a healthy snack mix. Have the kids help draw the faces before the party.

how to make mummy drinks

Mummies Everywhere. Wrap bananas, oranges, apples, juice boxes, water bottles or anything else you can think of with gauze. Use non-toxic glue to stick googly-eyes on the front to complete the mummy look. (Just be sure to serve to kids old enough to understand the gauze and eyes are not edible.) Find mummy fruit here.

How to make popcorn ball monsters

Healthy popcorn balls. Microwave 1/2 cup honey, 1/2 cup sesame seed butter, and 1/2 teaspoon salt for 45 seconds or until bubbling. Whisk until smooth. Pour over a bowl filled with 6 cups of popcorn and gently mix. When the popcorn cools to the touch, shape into 2-inch balls. (Tip: Wet hands with cold water to prevent sticking). Attach candy eyes.

Source: https://thedecoratedcookie.com/healthy-halloween-good-for-you-popcorn-balls-and-other-party-ideas/

#read more #see more #check it out #interesting #learn more

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sensespike3-blog · 6 years ago

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Healthy Halloween treats

These healthy Halloween treats give you a break from the sugar! But they are cute and spooky enough for any kid.

Healthy Halloween treats

I created these healthy Halloween treats for Menards to give you some healthy alternatives for your Halloween shindig.

how to make witch vegetable fingers

how to make orange Jack O’ Lanterns

how to make apple bites

Apple Grins. Sandwich peanut butter or jelly and almond slivers or apple pieces between two slices of apple to make a silly grin.

how to make healthy apple monsters

how to make cracker spiders

Spider Snack. Make a cracker sandwich with cream cheese or any other favorite spread and use pretzel stick pieces for spider legs.

how to make Halloween pizza

how to make monster snack containers

Paper Cup Monsters. Decorate paper cups to look like Frankenstein, zombie, vampire, mummy or ghost faces, and fill with a healthy snack mix. Have the kids help draw the faces before the party.

how to make mummy drinks

How to make popcorn ball monsters

Source: https://thedecoratedcookie.com/healthy-halloween-good-for-you-popcorn-balls-and-other-party-ideas/

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andrewbell879 · 6 years ago

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Your Favourite Delicious BBQ recipes

Barbecued Picnic Chicken

Ingredients • 2 garlic cloves, minced • 2 teaspoons butter • 1 cup ketchup • 1/4 cup packed brown sugar • 1/4 cup chili sauce • 2 tablespoons Worcestershire sauce • 1 tablespoon celery seed • 1 tablespoon prepared mustard • 1/2 teaspoon salt • 2 dashes hot pepper sauce • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Directions

• In a large saucepan, saute garlic in butter until tender. Add the next eight ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside. • On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.

best smoker under 500 http://www.bbqdelish.com/top-reasons-why-this-is-the-best-offset-smoker-under-500

Test Kitchen Tips • This sauce is best when made a day or two in advance, giving the flavors time to come together. • If you don't have chili sauce on hand, you can use 1/4 cup extra ketchup or 1/4 cup cocktail sauce. • Try this cool-guy move if you don't have a basting brush: Tie a few sprigs of rosemary or another hearty herb together with twine, then baste with it.

Nutrition Facts

3 ounces cooked chicken: 296 calories, 14g fat (4g saturated fat), 79mg cholesterol, 761mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 25g protein.

Chili-Rubbed Ribs

Ingredients • 3 tablespoons packed brown sugar • 2 tablespoons paprika • 2 tablespoons chili powder • 3 teaspoons ground cumin • 2 teaspoons garlic powder • 1 teaspoon salt • 6 pounds pork baby back ribs • GLAZE: • 1 cup reduced-sodium soy sauce • 1 cup packed brown sugar • 2/3 cup ketchup • 1/3 cup lemon juice • 1-1/2 teaspoons minced fresh gingerroot

Japanese Tabletop Charcoal Grill http://www.bbqdelish.com/japanese-tabletop-charcoal-grill-enjoyment-to-the-hilt

Directions

• Mix the first six ingredients; rub over ribs. Refrigerate, covered, 30 minutes. • Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat 1 to 1-1/2 hours or until tender. • In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat 6-8 minutes or until heated through and sugar is dissolved, stirring occasionally. • Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat 25-30 minutes or until browned, turning and brushing ribs occasionally with remaining glaze.

Nutrition Facts

1 serving: 486 calories, 26g fat (9g saturated fat), 98mg cholesterol, 1543mg sodium, 34g carbohydrate (30g sugars, 1g fiber), 29g protein.

Pulled Pork Gloves http://www.bbqdelish.com/top-pulled-pork-gloves-and-claws-for-a-no-fuss-bbq-party

BBQ Chicken and Apple Bread Pudding

Ingredients

• 1 package (8-1/2 ounces) cornbread/muffin mix • 6 tablespoons butter, divided • 1 large sweet onion, thinly sliced • 2/3 cup barbecue sauce, divided • 2 cups diced cooked chicken • 2 large eggs, beaten • 1 cup half-and-half cream • 1 teaspoon salt • 1/2 teaspoon pepper • 1-1/4 cups shredded Monterey Jack cheese • 1 small green apple, peeled and diced • Minced chives

Directions

• Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside. • Pour 1/4 cup barbecue sauce over chicken; toss to coat. • Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apples. Toss gently to combine. • Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle reserved barbecue sauce over bread pudding. Sprinkle with chives.

Are Grill Mats Safe http://www.bbqdelish.com/are-grill-mats-safe

Test Kitchen tips

• Make-ahead tip! Bake the cornbread ahead of time, or just buy some from your local bakery. • You can also use leftover muffins, bread or rolls in place of the cornbread.

Nutrition Facts

1 serving: 465 calories, 25g fat (13g saturated fat), 156mg cholesterol, 1028mg sodium, 37g carbohydrate (19g sugars, 3g fiber), 21g protein.

Curried Pork & Orange Kabobs

Ingredients

• 1/2 cup canola oil • 2 tablespoons dried minced onion • 1 garlic clove, minced • 1 to 2 tablespoons curry powder • 1/2 teaspoon each ground cumin, coriander and cinnamon • 1-1/2 pounds pork tenderloin • 1 large sweet red pepper • 1 large sweet yellow or orange pepper • 1 small onion • 1 large unpeeled navel orange

Directions

• In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture. • Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

Nutrition Facts 1 kabob: 515 calories, 34g fat (4g saturated fat), 95mg cholesterol, 73mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 36g protein.

Pork Chops with Glaze

Ingredients • 1/2 cup ketchup • 1/4 cup packed brown sugar • 1/4 cup white vinegar • 1/4 cup orange juice • 1/4 cup Worcestershire sauce • 2 garlic cloves, minced • 1/2 teaspoon dried rosemary, crushed • 8 bone-in pork loin chops (3/4 inch thick and 7 ounces each)

Directions • In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade. • Drain pork, discarding marinade in bag. Lightly grease the grill rack. • Grill pork, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 145°; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

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kingmindint · 7 years ago

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The Fast Track for Losing Ten Pounds

Need to lose some extra weight, fast? It might not be as difficult as you think! We’ve put together a 6-day meal plan that can help you trim down quickly, but still eat a variety of foods that you enjoy. You can follow this easy plan for a month and enjoy real food, your favorite treats and even a glass of wine. The keys are smaller portions, more protein and healthier carbs. Just mix and match one breakfast, one lunch and dinner plus two treats for six days of the week. Then, on day seven, indulge yourself with a cheat day!

Breakfast

300 CALORIES PER SERVING

1. Peanut butter and apple quesadilla: 8″ whole-wheat tortilla + 1 Tbsp peanut butter + 1 sliced apple

2. Apricot ricotta breakfast sundae: 1 cup nonfat ricotta cheese + pinch nutmeg + ½ tsp agave nectar + 4 chopped apricots

3. 1 egg scrambled in 1 tsp oil; 1 whole-wheat bagel thin; 1 turkey sausage link; 6 oz low-sodium vegetable juice

4. Strawberry French toast: 1 slice whole-wheat bread dipped in 1 beaten egg and cooked in 1 tsp butter + 1 cup sliced strawberries

5. 1 cup toasted oat cereal + 1 cup 1% milk or soy milk + 2 Tbsp tart dried cherries + 1 Tbsp chopped walnuts

6. Egg sandwich: 1 whole-wheat English muffin + 1 egg fried in 1 tsp olive oil + 1 oz Canadian bacon (about 2 slices) + 1-2 slices tomato

7. Pancakes and bacon: 2 frozen pancakes + 1 tsp honey + ½ sliced banana; 2 slices turkey bacon

8. 1 cup bran flakes + 1 cup 1% milk or soy milk + ¾ cup blueberries

9. Huevos rancheros: 6″ corn tortilla + 3 egg whites fried in 1 tsp olive oil + ½ cup black beans + ¼ cup fresh salsa + ¼ cup nonfat plain Greek yogurt

10. Sunflower pear waffle: 1 whole-grain frozen waffle + 1 Tbsp sunflower butter (tastes like sunflower seeds—loaded with protein) or any nut butter + 1 sliced pear

11. Maple almond oatmeal: 1 cup cooked oatmeal + 1 Tbsp almond butter + 2 tsp maple syrup

12. Smoked salmon roll-up: 8″ whole-wheat tortilla + 1 Tbsp whipped cream cheese + 1½ oz smoked salmon + 1 sliced scallion

13. Smoothie! 1 cup nonfat plain yogurt blended with 1 cup frozen peaches + ½ cup calcium-fortified orange juice + ½ banana + 1 Tbsp ground flaxseed + pinch nutmeg

14. Greek yogurt parfait: 8 oz nonfat plain Greek yogurt + 1 diced nectarine + 1 tsp honey + 3 Tbsp sliced almonds

Lunch

400 CALORIES PER SERVING

15. Veggie Jack burger: Veggie burger + 1-oz slice Monterey Jack cheese + 1 Tbsp barbecue sauce + lettuce and tomato + whole-wheat hamburger bun; 1 cup watermelon cubes

16. Turkey-bacon-avocado pita: 2 oz deli turkey + 2 pieces of thinly sliced avocado + 1 slice bacon + 1 Tbsp honey mustard + lettuce and tomato + 6″ whole-wheat pita; 1 nectarine

17. Blue cheese chicken pita: ½ cup shredded skinless rotisserie chicken breast + ½ cup shredded romaine lettuce + ¼ cup sliced celery + ½ cup shredded carrots + 1 Tbsp light blue cheese dressing + 6″ whole-wheat pita; 1 peach

18. Turkey Swiss burger: 4 oz lean ground turkey patty + 1 thin slice Swiss cheese + 1 Tbsp barbecue sauce + lettuce, tomato and onion slices + whole-wheat hamburger bun; 1 cup cantaloupe cubes

19. Black bean-tomato soup: 1½ cups chilled tomato soup or low-sodium vegetable juice + 2 tsp red wine vinegar + ½ cup black beans + ½ cup corn niblets + ½ yellow bell pepper + 1 tomato + 2 Tbsp red onion; 15 all-natural tortilla chips

20. Grilled shrimp Caesar: 3 cups romaine lettuce + 10 large grilled shrimp + 2 Tbsp Caesar dressing + 1 Tbsp grated Parmesan; 12 whole-wheat pita chips

21. Pasta salad: 2 oz* whole-wheat penne pasta, cooked, then cooled and refrigerated + 5 halved cherry tomatoes + 1 oz part-skim mozzarella, diced + ¼ diced yellow pepper + 2 Tbsp Italian vinaigrette dressing + 2 fresh basil leaves, roughly chopped

22. Chicken Cheddar sandwich: 3 oz grilled chicken + 1-oz slice reduced-fat Cheddar + lettuce and tomato + 1 Tbsp light mayo + whole-wheat sandwich thin; ¾ cup grapes

23. Takeout! 1 slice cheese pizza; 2 cups tossed salad + 1 Tbsp balsamic vinaigrette

24. Mediterranean tuna wrap: 3 oz water-packed tuna + 3 chopped Kalamata olives + 1 tsp capers + 2 Tbsp chopped onion + 1 tsp olive oil + 1 tsp red wine vinegar + 8″ whole-wheat tortilla; 1 apple

25. Couscous with chickpeas: ⅓ cup* whole-wheat couscous, cooked + ¾ cup chickpeas + ½ cup diced tomato + ½ cup diced cucumber + 1 Tbsp chopped fresh basil + 2 Tbsp crumbled feta

26. Cheese quesadilla: two 8″ whole-wheat tortillas + ¼ cup reduced-fat shredded Cheddar, cooked in nonfat cooking spray; ¼ cup salsa; 2 Tbsp nonfat plain Greek yogurt; 5 grape tomatoes

27. Roast beef horseradish sandwich: 2 slices rye bread + 2 oz lean roast beef + 1 Tbsp reduced-fat canola mayo mixed with ¼ tsp horseradish + lettuce and tomato; ½ cup coleslaw

28. Asian spinach salad: 3 cups baby spinach + ½ cup skinless rotisserie chicken breast + ½ chopped apple + ¼ cup shelled edamame + ½ cup grated carrots + 2 Tbsp Asian vinaigrette

Dinner

500 CALORIES PER SERVING

29. 4 oz lean sirloin steak; ½ baked potato with 2 Tbsp nonfat plain Greek yogurt; 2 cups mushrooms sautéed in 2 tsp olive oil

30. Lemon pasta with salmon and asparagus: 2 oz grilled salmon + 2 oz whole-wheat penne, cooked and tossed with + 1 Tbsp olive oil + 2 Tbsp lemon juice + 1 clove garlic, sliced + 1 cup chopped asparagus + 1 Tbsp fresh basil

31. Mexican burrito bowl: ⅓ cup* brown rice, cooked + ½ cup pinto beans + ½ cup grilled vegetables cooked with 2 spritzes of olive oil cooking spray + ½ cup shredded lettuce + ¼ cup corn salsa + ¼ cup guacamole

32. Takeout! 3 oz ginger chicken with broccoli + 6 oz brown rice

33. Italian tilapia: 6 oz tilapia baked with 1 cup canned diced tomatoes + 4 chopped green olives + 1 tsp olive oil + pinch Italian seasoning; ⅓ cup whole-wheat couscous, cooked

34. 6 oz roast pork tenderloin; 1 baked sweet potato; 2 cups green beans sautéed in 2 tsp olive oil

35. Chicken stir-fry: 4 oz boneless, skinless chicken breast strips + 2 cups broccoli florets + 1 sliced scallion + 2 tsp peanut oil; ½ cup brown rice, cooked

36. Pasta with cannellini and feta: 2 oz whole-wheat pasta, cooked + ¾ cup cannellini beans + 1 cup chopped fresh tomatoes + 2 tsp olive oil + 1 Tbsp chopped fresh basil + 1 Tbsp crumbled feta

37. Spaghetti and meatballs: 2 oz whole-wheat spaghetti, cooked + 3 turkey meatballs (1 oz each) + ½ cup marinara sauce; 2 cups tossed salad + 1 Tbsp Italian vinaigrette

38. Portobello burger parmigiana: 1 portobello mushroom cap, misted lightly with olive oil spray and broiled or grilled + ¼ cup marinara sauce + 1-oz slice part-skim mozzarella + fresh basil + whole-wheat hamburger bun; ½ romaine lettuce heart + 1 large sliced tomato + 1 Tbsp balsamic vinaigrette

39. 5 oz tuna steak; ½ cup brown rice, cooked; 2 cups broccoli sautéed in 1 tsp peanut oil

40. 1 cup summer chili: ¼ cup chopped onion + 2 oz lean ground turkey breast sautéed in 1 tsp olive oil + ½ cup canned white beans + ½ cup corn niblets + ½ cup canned diced tomatoes + hot sauce to taste; ½ cup brown rice, cooked

41. Pasta with chicken and spinach: 2 oz whole-wheat pasta (or mix 1 oz whole-wheat pasta with 1 oz regular), cooked + ½ cup shredded skinless rotisserie chicken breast + 1 cup baby spinach + 1 clove garlic, sliced and sautéed in 1 Tbsp olive oil + 1 Tbsp Parmesan

42. BBQ! Grill 4 oz skinless chicken breast, then baste with 1 Tbsp barbecue sauce; 1 ear corn; ½ cup potato salad

Snacks and Treats

150 CALORIES PER SERVING

6-oz container 0% fat fruit-flavored Greek yogurt

45 pistachios

6-oz glass wine

½ pear + two 1″ Brie cubes

Three 2½” cinnamon graham cracker squares + 4 Tbsp nonfat ricotta

1 hard-cooked egg sprinkled with celery salt; ten 1″ whole-grain crackers

1 sliced bell pepper + ¼ cup hummus

12 oz beer

½ banana + 1 Tbsp peanut butter

¾ cup light chocolate ice cream

4 cups lowfat microwave popcorn tossed with 1 tsp cocoa + pinch chili powder

12 oz nonfat latte; 1 Oreo

1 mini cinnamon raisin bagel + 1 Tbsp soy butter

½ cup soft-serve vanilla frozen yogurt + 1 cup mixed berries

1.14-oz bag of pretzel M&M’s

3 Foods To Avoid in 2017

Source @ www.dietlast.com

The post The Fast Track for Losing Ten Pounds appeared first on Entrepreneur.

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touristguidebuzz · 8 years ago

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First Polaris Business Class Flight on United’s 777-300ER

Yesterday, United operated a special “preview flight” on its 777-300ER, which enters passenger service this Thursday. TPG and I had a chance to fly on this charter (along with 60 or so employees and guests) from Chicago to San Francisco, giving us four hours to experience the full long-haul Polaris service (including amenities like mid-flight snacks and pajamas), chat with United execs and explore the plane.

In This Post

TPG policy is to cover all costs related to travel — while we paid for our flights to Chicago and from San Francisco, unfortunately it wasn’t possible to book a revenue fare (or award ticket) on the charter. So, since we couldn’t pay for the flight, we’ll be giving away two round-trip award tickets in United Polaris to any destination with Saver availability — stay tuned for more details about that incredible giveaway!

Polaris Lounge

I’m going to keep this section short, given that we’ve already reviewed both the Polaris Lounge and United’s new sit-down dining service (which unfortunately wasn’t available during yesterday’s event). TPG also gave us a tour via Facebook Live, which you can find below:

Tour time! I'm live from the United Polaris Lounge at ORD:

Posted by The Points Guy on Monday, February 13, 2017

I arrived around 9am. following a flight from Philadelphia, at which point a United rep handed me my boarding pass for the charter flight (no, it wasn’t eligible to earn miles, unfortunately).

Brian had a chance to catch up with United CEO Oscar Munoz in the lounge before it was time to head to the gate.

Boarding began shortly after 2pm, with Oscar himself making gate announcements and scanning boarding passes. Watch him scan TPG’s pass below:

Exploring the 777-300ER

While the 77W is very roomy inside, the same can’t be said for the aircraft door — TPG bumped his head while attempting to board.

The 60 Polaris seats are split between two cabins — we turned left to find our seats in row 1.

There’s not a ton of storage space in the new seats, unfortunately (more on that tomorrow), but with far fewer passengers per bin, there’s plenty of overhead storage to go around.

TPG and I were assigned seats 1D and 1G, in the middle section at the very front of the plane.

Middle seats in odd-numbered rows are ideal for passengers traveling together, given how close they are to one another, but a motorized center partition adds privacy at the touch of a button.

While only Polaris first (on United’s 747s and 777-200s) typically includes turn-down service, the flight attendant was kind enough to tuck TPG in for this photo.

Did you notice TPG’s pajamas? These are available on the longest long-haul flights (including most flights to Asia and the South Pacific), and you’ll probably want to head to one of the lavatories to change. Fortunately, as on some of UA’s 777-200s, Polaris passengers have access to one fairly large lavatory, located just behind door #2.

The other lavs are small — a bit larger than those in coach, but not much.

In addition to the amenities you’ll receive in your kit, each Polaris lav offers bottles of cleanser and lotion.

The economy lavs are more bare-bones, but they still felt fresh, given that this is a brand new plane.

While TPG didn’t have to worry about bumping his head while walking down the aisles, the lower ceiling in the on-board bar area was no match for his 6′ 7″ frame.

On long-haul flights, this self-serve bar (located between the two Polaris cabins) features fresh fruit, snacks, wraps, water bottles and other items.

While United’s new Polaris seats are great, this plane actually offers something even better — but you’ll need to head up to the “upper deck,” which unfortunately is only accessible to crew members.

Upstairs, you’ll find a half dozen bunks, complete with large mattresses, privacy curtains and the same Saks Fifth Avenue bedding available downstairs.

Notably, these bunks weren’t as long as the lie-flat Polaris seats — while TPG was able to stretch out completely there, he needed to bend his knees in the crew bunk.

That flight attendant crew rest is located at the far back of the plane — there’s a similar crew rest for the pilots (complete with captains chairs) up front.

Meanwhile, back downstairs, just behind the second Polaris cabin you’ll find United’s new 3-4-3 coach. It’s definitely a tight squeeze compared to 777s that offer 3-3-3 seating — I’ll dig in a bit more later this week.

The economy cabins were completely empty for this charter, but they’re almost entirely full for the first passenger flight on Thursday — don’t expect to have room to play around.

These seats offer enough space to stretch out… as long as there aren’t any other passengers in your row.

Seats are roughly 17 inches wide, making the center section 68 inches or so — not enough to accommodate all 79 inches of TPG.

Located toward the front of the coach sections, Economy Plus seats offer a great view of the wing and engine — but they aren’t as quiet as the seats located at the front of the plane.

Food and Beverage

Although we were traveling on a 4-hour domestic flight, United took this opportunity to show off its full international service, starting with amenity kits and Champagne.

Flight attendants were pouring Perrier-Jouet Grand Brut (roughly $45 a bottle), which, unfortunately, you’re unlikely to find on any scheduled United flight. The airline typically serves lower-tier Champagne, such as the Joseph Perrier Cuvee Royale Brut NV I had on my Seoul-San Francisco flight (about $32 a bottle)

The menu consisted of two starters, an entree, three dessert courses and a selection of a la carte items. It was a ton of food for such a shorter flight (brace yourself for the pictures to come).

Shortly after takeoff, flight attendants set up each table and offered wine, sparkling (or still) water and warm nuts.

One new addition (available on all Polaris routes) is United’s new wine flight — you can taste three reds, three whites, a mix of reds and whites or all six. TPG decided to sample them all.

And he quickly zeroed in on a favorite — the Columbia Crest H3 Cabernet Sauvignon 2014 (about $13 a bottle).

After that delicious wine tasting, flight attendants came by with the appetizer trays, which included a salad, shrimp and warm(ish) bread. As a side note, I’ve actually noticed that the bread hasn’t been as hot following the switchover to Polaris, so I checked in with United’s Executive Chef, Gerry McLoughlin, who explained that the oven preset currently doesn’t allow enough time to heat the bread all the way through. Since flight attendants can’t override the presets, that’ll need to be adjusted ASAP.

I started with the Thai-style lemongrass shrimp appetizer, which was served chilled with mango and papaya salad. It didn’t blow me away, but it was perfectly edible.

Next up was a spinach salad, with orange slices, grapes and strawberries. The salad was perfectly fresh, and was served with a lemon vinaigrette and fresh-ground pepper.

Then, for his entree, TPG selected the Asian fusion chicken soup, which I loved during United’s preview tasting in downtown Chicago but was less impressed with on the plane. It was very good this time, though — TPG finished every bite.

To shake things up, I ordered the seared turbot, which was served with a mushroom risotto with fava beans and cherry tomatoes. We both found it to be too salty and “fishy tasting,” so I asked for the short rib, instead. (Notably, the passenger behind me also ordered the fish and really enjoyed it, so perhaps mine was just over-seasoned.)

The short rib was much better — though it’s hard to mess up a short rib, given the high fat content. It was served over creamy grits, along with fava beans, cherry tomatoes and mushrooms.

One thing I quickly noticed about the seats is that the tray table can slide back and out of the way, making it easy to get in and out without removing dishes and silverware.

Then, just to be polite, we both decided to try the lobster mac and cheese, which is available as an a la carte snack item on longer flights.

There were some serious pieces of lobster here… delicious!

That was followed by cheese and port wine.

Then a dessert sampler with three yummy cups, a salted caramel bar and apple pie.

And, as if that wasn’t enough for a 4-hour flight, there was a sundae cart, complete with hot fudge, strawberries and other toppings (stuffed, we decided to skip this third dessert, though).

Whoa! What’s this? Is United following Etihad and Turkish’s lead and adding an in-flight chef? Not quite…

United Executive Chef Gerry McLoughlin happened to be on board for the special flight, and he walked TPG through a cooking plating lesson back in the rear economy galley (stay tuned for that post later this week).

On longer flights, FAs set up the middle walk-up bar area — there wasn’t much to speak of on this flight, but it does offer a nice spot to hang out with fellow passengers during a long trek across the Pacific.

Finally, just before landing the flight attendants handed out a small box of take-away chocolates, just as you’ll receive on scheduled Polaris flights.

Entertainment and Wi-Fi

While the content offerings are identical, the in-flight entertainment system is a big step up with these new seats.

Each passenger gets an 18-inch touchscreen display — it’s not all that much larger than what you’ll find installed in United’s existing business and first-class seats, but it was definitely far sharper.

Unfortunately you still get the same so-so headphones. United considered replacing these with a higher-end set, but opted for this model to avoid having flight attendants interrupt passengers to collect headsets and take inventory long before landing (which passengers currently have to deal with when flying on AA).

Every seat includes a universal power outlet, a USB port, a headphone jack (that’s compatible with ordinary headphones as well) and a wired remote.

There’s a second USB port beneath each display, which you can use to charge a smartphone or tablet that you tuck inside the under-screen compartment.

The one major change is a redesigned moving map — you can zoom in and out and pan around. This entertainment system is also equipped with United’s “Channel 9” air traffic control audio, which is only available if and when the pilot decides to turn it on.

Another addition is this sliding progress bar on movies and TV shows, letting you skip ahead to exactly the spot you left off on a previous flight.

Wi-Fi was entirely free on the flight, which we were initially pleasantly surprised to see. However, it quickly became clear that only “basic” service was available — email worked, but anything beyond that (including posting to social media) was quite a struggle. I never got a speed test to load, so I’ll reserve judgement for the Newark-San Francisco inaugural on Thursday.

How to Fly Polaris

The very first 77W passenger flight is United 539, traveling from Newark to San Francisco this Thursday morning. As of this writing, there are five business-class seats for sale, but they’ll run you a whopping $2,642 each. This is a great opportunity to book an award ticket — there isn’t any Saver space for 25,000 miles, but if you’re a United elite member or you have the MileagePlus Explorer Card, you can reserve one of these seats for 50,000 miles, which also happens to be the current sign-up bonus for this card (after you spend $3,000 in the first three months).

On March 25, United will begin flying this plane between San Francisco (SFO) and Hong Kong (HKG), which, if you’re able to find Saver space, will run you 70,000 miles each way. The next destinations have yet to be confirmed, but we’re expecting this plane to operate service between SFO and Beijing (PEK), Seoul (ICN), Taipei (TPE) and Tokyo (NRT), with the possible addition of Tel Aviv. Additionally, it will likely launch on the Newark-Tel Aviv route in early May.

Bottom Line

This was a phenomenal first flight on United’s new 777-300ER, but every moment was carefully orchestrated, from the custom menu (only available on this one flight) to the super-friendly (but handpicked) flight attendants. That said, we know that the much-improved hard product will be identical on every flight, and I have two revenue flights booked (including the EWR-SFO inaugural this Thursday) that’ll give us a first opportunity to experience Polaris as it was meant to be.

Now that the 77W is here, the challenge for United is managing customer expectations — you’ll pay the same price for a Polaris ticket regardless of whether or not you get the new seat, and the many passengers who have seen United’s television and airport ads will likely be expecting something much different when they end up on a 787-9 Dreamliner or UA’s old 2-4-2 777s.

Those of us who know where to find the 777-300ER and how to book it are in for a treat, but don’t assume that every flight will be like this one — given that the old lie-flat seats will remain in service for at least a few more years, the airline has a long way to come before the “true” Polaris product is widely available.

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ladystylestores · 5 years ago

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14-Day Healthy Meal Plan (May 18-31)

posted May 16, 2020 by Gina

A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

14-Day Healthy Meal Plan

As always, I hope this find everyone safe and healthy! I am again providing 2 WEEKS of breakfast, lunch and dinner. Note that we are back to weekday breakfast and lunches serving one! I want to thank everyone for their feedback on the meals plans (one week vs. two). Please remember that on the 14 day plan, each weeks grocery list and plan is separated out and people can just choose to do 1 week at a time if they wish. I hope everyone is able to enjoy their Memorial Day safely!

As previously posted, here are some additional tips to help maximize your ingredients and limit waste:

Buy whole produce (rather than pre-cut): Pre-cut produce is really convenient but moisture tends to develop quickly, which causes it to spoil more rapidly.

Freeze any meat you aren’t going to cook within a few days of purchasing. Make sure to safely defrost it as needed. HERE are for some food safety tips from the USDA.

Buy potted herbs when possible. That way, you can use a little as you need it. If you do buy fresh cut herbs, check out THESE tips from The Kitchn for storing and extending their life.

If you don’t have fresh herbs on hand, you can, in general, substitute 1 teaspoon dry for every 1 tablespoon fresh.

If you are missing an ingredient, check out THIS great ingredient substitution list from America’s Test Kitchen.

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Week 1 (May 18-May 24)

MONDAY (5/18) B: Overnight Oats in a Jar (5B 5G 3P) L: Italian Chopped Salad (8B 8G 8P) D: Spinach and Quinoa Patties* (5B 6G 3P) with Avocado Salad with Citrus Vinaigrette (4B 4G 4P)

Totals: WW Points 22B 23G 18P, Calories 915**

TUESDAY (5/19) B: LEFTOVER Spinach and Quinoa Patties (5B 6G 3P) topped with a fried egg (0B 2G 0P) L: Italian Chopped Salad (8B 8G 8P) D: Slow Cooker Pork Carnitas (3B 3G 3P) with 2 corn tortillas (3B 3G 3P) and 2 ounces avocado (3B 3G 3P) with Quick and Delicioso Cuban Style Black Beans (recipe x 2) (1B 3G 1P)

Totals: WW Points 23B 28G 21P, Calories 1,059**

WEDNESDAY (5/20) B: Egg, Tomato and Scallion Sandwich (4B 6G 4P) with 1 cup mixed berries (0B 0P 0G) L: Chicken Waldorf Salad (3B 4G 3P) D: LEFTOVER Slow Cooker Pork Carnitas (3B 3G 3P) with 2 corn tortillas (3B 3G 3P) and 2 ounces avocado (3B 3G 3P) with Quick and Delicioso Cuban Style Black Beans (1B 3G 1P)

Totals: WW Points 17B 22G 17P, Calories 1,013**

THURSDAY (5/21) B: Egg, Tomato and Scallion Sandwich (4B 6G 4P) with 1 cup mixed berries (0B 0P 0G) L: Chicken Waldorf Salad (3B 4G 3P) D: Orecchiette Pasta with Sausage and Broccoli (9B 8G 9P)

Totals: WW Points 16B 18G 16P, Calories 857**

FRIDAY (5/22) B: Overnight Oats in a Jar (5B 5G 3P) L: Chicken Waldorf Salad (3B 4G 3P) D: Weeknight Seafood Paella (9B 10G 9P) with Quick Cabbage Slaw (2B 2G 2P) Totals: WW Points 19B 21G 17P, Calories 823**

SATURDAY (5/23) B: Ricotta Cheese Chocolate Chip Muffins* (8B 5G 8P) with 1 cup grapes (0B 0G 0P) L: Red Lentil Soup with Spinach (1B 6G 1P) D: ORDER IN!

Totals: WW Points 9B 11G 9P, Calories 555**

SUNDAY (5/24) B: Freezer Breakfast Burritos (4B 7G 4P) with an orange (0B 0G 0P) L: LEFTOVER Red Lentil Soup with Spinach (1B 6G 1P) D: General Tso’s Chicken (5B 7G 5P) with 1 cup steamed broccoli (0B 0G 0P) and ¾ cup brown rice (5B 5G 0P)

Totals: WW Points 15B 25G 10P, Calories 1,051**

*Freeze any leftover you/your family won’t eat

Week 2 (May 25-May 31)

MONDAY (5/25) B: LEFTOVER Freezer Breakfast Burritos (4B 7G 4P) with an orange (0B 0G 0P) L: Chickpea Tuna Salad (0B 8G 0P) over 2 cups romaine (0B 0G 0P) D: Warm Curry Roasted Vegetable Salad (10B 10G 5P)

Totals: WW Points 14B 25G 9P, Calories 990*

TUESDAY (5/26) B: Tropical Mango Blueberry Lassi (8B 8G 8P) L: Chickpea Tuna Salad (0B 8G 0P) over 2 cups romaine (0B 0G 0P) D: Madison’s Favorite Beef Tacos (9B 9G 9P) with Mexican Cauliflower “Rice” (recipe x 2) (1B 1G 1P)

Totals: WW Points 18B 26G 18P, Calories 944*

WEDNESDAY (5/27) B: Tropical Mango Blueberry Lassi (8B 8G 8P) L: Classic Egg Salad (3B 6G 3P) with 1 slice whole grain bread (3B 3G 3P) and an apple (0B 0G 0P) D: LEFTOVER Madison’s Favorite Beef Tacos (9B 9G 9P) with Mexican Cauliflower “Rice” (1B 1G 1P)

Totals: WW Points 24B 27G 24P, Calories 1,044*

THURSDAY (5/28) B: Cinnamon Apple Yogurt Bowls (6B 9G 6P) L: Classic Egg Salad (3B 6G 3P) with 1 slice whole grain bread (3B 3G 3P) and an apple (0B 0G 0P) D: Paprika Chicken Stew (7B 7G 7P) with Skinny Garlic Mashed Potatoes (5B 5G 1P) Totals: WW Points 24B 30G 20P, Calories 1,198*

FRIDAY (5/29) B: Cinnamon Apple Yogurt Bowls (6B 9G 6P) L: Classic Egg Salad (3B 6G 3P) with 1 slice whole grain bread (3B 3G 3P) and an apple (0B 0G 0P) D: Mexican Shrimp Diablo (3B 6G 3P) with Instant Pot Cilantro Lime Rice (6B 6G 6P) Totals: WW Points 21B 30G 21P, Calories 1,147*

SATURDAY (5/30) B: Easy Bagel Recipe (recipe x 2) (3B 4G 3P) with 2 tablespoons light cream cheese (3B 3G 3P) and a pear (0B 0G 0P) L: 2 cups Greek Pasta Salad (10B 10G 10P) D: ORDER IN!

Totals: WW Points 16B 17G 16P, Calories 660*

SUNDAY (5/31) B: LEFTOVER Easy Bagel Recipe (3B 4G 3P) with 2 tablespoons light cream cheese (3B 3G 3P) and an orange (0B 0G 0P) L: LEFTOVER 2 cups Greek Pasta Salad (10B 10G 10P) D: Grilled Cumin Spiced Pork Tenderloin (3B 3G 2P) with Warm Mexican Corn Salad (4B 7G 4P)

Totals: WW Points 23B 27G 22P, Calories 941*

Google Doc

Print Shopping List

Week 1 Shopping List (May 18-May 24)

Produce

5 medium oranges

2 medium lemons

1 medium banana

1 medium Granny Smith apple

2 pounds red seedless grapes

3 medium heads garlic

1 (1-inch) piece fresh ginger

1 small English cucumber

1 small cucumber

1 dry pint fresh blueberries

2 (6-ounce) containers fresh berries (your choice)

4 large (7-ounce) Hass avocados

3 medium bunches scallions

2 medium red bell peppers

3 pounds broccoli florets

1 (1-pound) bag/clamshell mixed baby greens

1 (5-ounce) bag/clamshell baby spinach

½ small head green cabbage

1 small head Romaine lettuce

1 small bunch celery

2 medium carrots

1 small bunch fresh cilantro

1 small bunch fresh Italian parsley

1 dry pint cherry or grape tomatoes

2 medium vine-ripened tomatoes

1 small red onion

1 small and 2 medium yellow onions

Meat, Poultry and Fish

1 ounce sliced genoa salami

2 ½ pounds trimmed, boneless pork shoulder blade roast

14 ounces Italian chicken sausage

16 cherrystone clams

16 extra jumbo peeled and deveined shrimp

1 package center-cut bacon

1 ¾ pounds boneless, skinless chicken breast

1 small (about 2 ounces) chorizo link

Grains*

1 large package (6-inch) corn tortillas

1 package (8-inch) low carb flour tortillas (I use Ole Extreme Wellness)

1 package self-rising cake flour (such as Presto brand. Can sub regular cake flour + baking powder and salt, if desired)

1 small package quick oats

1 small package quinoa

1 package plain breadcrumbs

1 small package dry (short or medium grain) white rice

1 small package dry brown rice (can sub white rice with General Tso’s Chicken, if desired)

1 package 100 calorie sandwich rolls or deli thin flats

1 package orecchiette pasta

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

NuNaturals liquid vanilla stevia or your favorite sweetener

Cinnamon

Red wine vinegar

Oregano

Cumin

Sazon

Bay leaves

Adobo seasoning

Light mayonnaise

Old Bay seasoning

Smoked paprika

Saffron threads (can sub a pinch of turmeric in Paella, if desired)

Apple cider vinegar

Vanilla extract

Turmeric

Reduced sodium soy sauce*

Sriracha sauce

Hoisin

Toasted sesame oil

Sesame seeds

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 small container fat free ricotta cheese

1 small wedge Parmesan cheese

1 small box unsalted butter

1 (6-ounce) container nonfat plain Greek yogurt

1 (8-ounce) package part-skim mozzarella cheese

1 (8-ounce) package shredded cheddar or pepper jack cheese

1 (8-ounce) container unsweetened almond milk (can sub skim or soy in Overnight Oats, if desired)

Frozen

Canned and Jarred

1 small jar roasted red peppers in water

1 small can/jar chipotle peppers in adobo

2 (15-ounce) cans black beans

2 (48-ounce) cartons chicken broth

1 (32-ounce) carton reduced or low sodium chicken broth

Misc. Dry Goods

1 small package chia seeds (if buying from bulk bin, you need 1 tablespoon)

Baking soda

1 package semi-sweet mini chocolate chips

1 (1-pound) package dry red or yellow lentils

Corn starch

1 small package granulated sugar

1 (2.25-ounce) bag halved pecans or walnuts

Non-Food Items

*You can buy gluten free, if desired

Week 2 Shopping List (May 25-May 31)

Produce

5 medium oranges

4 medium apples

4 medium pears

3 medium limes

1 medium lemon

2 medium heads garlic

2 pounds (4 medium) Yukon Gold potatoes

1 ½ (2 large) pounds sweet potato

1 pound (2 medium) zucchini

1 large English cucumber

2 medium and 4 large ears of corn

2 small jalapenos

1 small and 2 medium red bell peppers

1 medium yellow bell pepper

1 medium green bell pepper

1 medium orange bell pepper

1 small (5-ounce) Hass avocados

2 medium heads cauliflower (or 8 cups “riced”)

1 pound broccoli florets

1 small bunch scallions

1 large head Romaine lettuce

1 medium bunch cilantro

1 small bunch chives (can sub scallion greens to garnish Egg Salad, if desired)

6 plum tomatoes

1 dry pint cherry tomatoes

2 large red onions

2 small, 1 medium and 2 large yellow onions

Meat, Poultry and Fish

1 (18-ounce) pork tenderloin

1 pound large peeled and deveined shrimp

2 pounds 93% lean ground beef

4 small chicken drumsticks

4 small bone-in chicken thighs

Grains*

2 packages crunchy corn taco shells (you need 16)

1 pound small pasta, such as rotini or bow ties

1 small package unbleached all-purpose flour

1 small loaf sliced whole grain bread

1 small package long grain or Jasmine white rice

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Red wine vinegar

Apple cider vinegar

Cumin

Curry powder

Honey

Cinnamon

Chili powder

Paprika

Oregano

Bay leaves

Smoked paprika

Paprika

Cayenne pepper

Nutmeg

Regular or light mayonnaise

Garlic powder

Optional bagel toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 (1-pound) tub light cream cheese

1 small container light sour cream

1 small package cotija cheese (can sub ½ cup feta in Corn Salad, if desired)

1 small block feta cheese

1 (32-ounce) tub nonfat plain yogurt

1 (17.5-ounce) tub nonfat plain Greek yogurt

1 small tub whipped butter (can sub unsalted butter in Mashed Potatoes, if desired)

1 small box unsalted butter

1 (8-ounce) container skim milk

1 pint unsweetened almond milk

1 (8-ounce) package shredded cheddar cheese

Frozen

1 small package frozen blueberries

1 small package frozen mango chunks

Canned and Jarred

1 (6-ounce) can albacore tuna in water

1 (15-ounce) can chickpeas

1 (14.5-ounce) can fire roasted diced tomatoes

1 small can/jar chipotle chilies in adobo

1 small jar pitted Kalamata olives

1 (8-ounce) can tomato sauce

1 small jar capers

1 jar almond butter (can sub 12 whole almonds in Lassi, if desired)

1 (32-ounce) carton chicken broth

1 (4-ounce) can or (4.5-ounce) tube tomato paste

Misc. Dry Goods

1 small package raw sugar

1 small package brown sugar

Baking powder

1 (2.25-ounce) bag chopped walnuts or pecans

1 small package golden raisins (if buying from bulk bin, you need 1 tablespoon)

*You can buy gluten free, if desired

Print Shopping List

posted May 16, 2020 by Gina

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ladystylestores · 5 years ago

Text

14-Day Healthy Meal Plan (May 4- May 17)

posted May 2, 2020 by Gina

A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

14-Day Healthy Meal Plan

As always, I hope this find everyone safe and healthy! I am again providing 2 WEEKS of breakfast, lunch and dinner. As we move forward and ease into a new normal, I would like to know what you prefer– for me to continue with a 14 day plan, or to go back to the one week plan? Please comment and let me know! Note that we are back to weekday breakfast and lunches serving one!

As previously posted, here are some additional tips to help maximize your ingredients and limit waste:

Buy whole produce (rather than pre-cut): Pre-cut produce is really convenient but moisture tends to develop quickly, which causes it to spoil more rapidly.

Freeze any meat you aren’t going to cook within a few days of purchasing. Make sure to safely defrost it as needed. HERE are for some food safety tips from the USDA.

Buy potted herbs when possible. That way, you can use a little as you need it. If you do buy fresh cut herbs, check out THESE tips from The Kitchn for storing and extending their life.

If you don’t have fresh herbs on hand, you can, in general, substitute 1 teaspoon dry for every 1 tablespoon fresh.

If you are missing an ingredient, check out THIS great ingredient substitution list from America’s Test Kitchen.

youtube

Week 1 (May 4-May 10)

MONDAY (5/4) B: Avocado Toast Egg-in-a-Hole (4B 6G 4P) and an orange (0B 0G 0P) L: Spiralized Greek Cucumber Salad with Lemon and Feta (7B 7G 7P) D: Lighter Eggplant Parmesan (5B 6G 5P) with a green salad* (2B 2G 2P)

Totals: WW Points 18B 21G 18P, Calories 925**

TUESDAY (5/5) B: PB + J Smoothie (9B 9G 9P) L: LEFTOVER Lighter Eggplant Parmesan (5B 6G 5P) with a green salad (2B 2G 2P) D: Slow Cooker Chicken Tacos (7B 10G 7P) with Cilantro Lime Cauliflower “Rice” (1B 1G 1P) Totals: WW Points 24B 28G 24P, Calories 1,164**

WEDNESDAY (5/6) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: LEFTOVER Lighter Eggplant Parmesan (5B 6G 5P) with a green salad (2B 2G 2P) D: Sheet Pan Meatloaf with Broccoli (9B 10G 8P) and Homemade Rice Pilaf (6B 6G 2P) Totals: WW Points 27B 32G 22P, Calories 1,079**

THURSDAY (5/7) B: PB + J Smoothie (9B 9G 9P) L: Tuna Salad Wraps (1B 2G 1P) and an apple (0B 0G 0P) D: Cuban Picadillo (3B 3G 3P) with ¾ cup brown rice (5B 5G 0P) and 1 ounce avocado (1B 1G 1P)

Totals: WW Points 19B 20G 14P, Calories 892**

FRIDAY (5/8) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) and a pear (0B 0G 0P) L: Tuna Salad Wraps (1B 2G 1P) and an apple (0B 0G 0P) D: Naked Salmon Burgers with Sriracha Mayo (3B 7G 3P)

Totals: WW Points 7B 16G 7P, Calories 894**

SATURDAY (5/9) B: Yogurt Waffles # (4B 4G 4P) with ½ cup fresh mixed berries (0B 0G 0P) and 1 tablespoon maple syrup (3B 3G 3P) L: Picadillo Quesadillas (recipe x 2) (6B 6G 6P) with 1 ounce avocado (1B 1G 1P) D: ORDER IN!

Totals: WW Points 14B 14G 14P, Calories 545**

SUNDAY (5/10) B: Low Fat Blueberry Scones (7B 8G 7P) and an orange (0B 0G 0P) L: Spicy California Shrimp Stack (5B 5G 3P) D: Honey Teriyaki Drumsticks (7B 7G 7P) with Cauliflower “Fried Rice” (1B 2G 1P) Totals: WW Points 20B 22G 18P, Calories 922**

*Green salad includes 6 cups mixed greens, 3 scallions, 1 cup each: tomatoes, cucumber, carrots, chickpeas and ¾ cup light vinaigrette. Set aside 2 servings with dressing on the side for lunch Tues/Wed.

# Freeze any leftover you/your family won’t eat.

Week 2 (May 11-May 17)

MONDAY (5/11) B: LEFTOVER Low Fat Blueberry Scones (7B 8G 7P) and an orange (0B 0G 0P) L: Egg Tomato and Scallion Sandwich (4B 6G 4P) and an pear (0B 0G 0P) D: Baked Ziti with Spinach (5B 9G 4P)

Totals: WW Points 16B 23G 15P, Calories 885*

TUESDAY (5/12) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: LEFTOVER Baked Ziti with Spinach (5B 9G 4P) D: One Pot Cheesy Taco Chili Mac (6B 8G 6P)

Totals: WW Points 16B 25G 15P, Calories 887*

WEDNESDAY (5/13) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) and a pear (0B 0G 0P) L: LEFTOVER Baked Ziti with Spinach (5B 9G 4P) D: LEFTOVER One Pot Cheesy Taco Chili Mac (6B 8G 6P)

Totals: WW Points 14B 24G 13P, Calories 987*

THURSDAY (5/14) B: Overnight Oats in a Jar (5B 5G 3P) L: Egg Tomato and Scallion Sandwich (4B 6G 4P) and an pear (0B 0G 0P) D: Crock Pot Balsamic Pork Roast (5B 5G 5P) with Skinny Garlic Mashed Potatoes (5B 5G 1P) and Roasted Parmesan Green Beans (1B 1G 1P)

Totals: WW Points 20B 22G 14P, Calories 979*

FRIDAY (5/15) B: Banana Bread Muffin in a Cup (2B 2G 2P) L: LEFTOVER Crock Pot Balsamic Pork Roast (5B 5G 5P) with Quick Cabbage Slaw (2B 2G 2P) D: Cod Fish Tacos (5B 7G 5P) with Arroz Congri (4B 6G 4P)

Totals: WW Points 18B 22G 18P, Calories 895*

SATURDAY (5/16) B: Breakfast Casserole with Spinach and Feta (6B 10G 6P) L: Chicken and Lentil Soup (1B 5G 1P) D: ORDER IN!

Totals: WW Points 7B 15G 7P, Calories 529*

SUNDAY (5/17) B: LEFTOVER Breakfast Casserole with Spinach and Feta (6B 10G 6P) L: LEFTOVER Chicken and Lentil Soup (1B 5G 1P) D: Turkey Stuffed Peppers (5B 5G 3P) with a 1 cup mixed veggies (0B 0G 0P) Totals: WW Points 12B 20G 10P, Calories 875*

*Google doc

Print Shopping List

Week 1 Shopping List (May 4-May 10)

Produce

5 medium oranges

1 medium pears (any variety)

3 medium apples (any variety)

3 medium limes

1 medium lemon

1 medium head garlic

1 (2-inch) piece ginger

1 (1-pound) clamshell fresh strawberries

1 (6-ounce) container fresh blueberries

2 (6-ounce) container fresh blackberries or raspberries

2 medium heads cauliflower

1 ¾ pounds broccoli florets

1 medium (5-ounce) and 4 large (6-ounce) Hass avocados

2 pounds (1 large OR 2 medium) eggplant

small cucumbers

1 small English cucumber

1 small and 2 large bunches scallions

1 small bunch celery

2 small carrots

1 small green bell pepper (can sub ¼ of the red or yellow pepper in Cucumber Salad, if desired)

1 medium red bell pepper

1 medium yellow bell pepper

1 large bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch fresh oregano (can sub ½ teaspoon fresh parsley in Cucumber Salad, if desired)

1 small bunch fresh chives (can sub 1 teaspoon scallion greens in Shrimp Stack, if desired)

1 small head (or bag of pre-shredded) cabbage

1 medium head endive

1 (5-ounce) bag/clamshell baby arugula

1 (5-ounce) bag/clamshell mixed greens

1 dry pint grape or cherry tomatoes

2 medium vine-ripened tomatoes

1 small and 1 large yellow onion

1 small red onion

Meat, Poultry and Fish

1 ½ pounds boneless, skinless chicken breasts

1 1/3 pounds 93% lean ground turkey

1 ½ pounds 93% lean ground beef

1 pound wild salmon fillet

½ pound peeled and deveined cooked (or raw) shrimp (buy frozen and defrost as needed)

1 ¾ pounds chicken drumsticks

Grains*

1 medium package corn tortillas

1 loaf sliced whole grain bread

1 package quick cooking oats

1 package angel hair spaghetti

1 (14-ounce) box instant brown rice (such as Uncle Ben’s)

1 package panko breadcrumbs

1 package all-purpose unbleached flour

1 package reduced carb whole wheat tortillas (I like La Tortilla Factory)

1 package dry short grain brown rice

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Honey

Light vinaigrette (or ingredients to make your own)

NuNaturals liquid stevia or sweetener of your choice

Adobo seasoning (can sub salt in Chicken Tacos, if desired)

Garlic powder

Cumin

Thyme

Worcestershire sauce

Bay leaves

Regular or light mayonnaise

Sriracha sauce

Red wine vinegar

Vanilla extract

Pure maple syrup

Rice vinegar

Reduced sodium soy sauce*

Sesame seeds

Sesame oil

Furikake

Ketchup

Hot sauce (optional, for Avocado Toast)

Rice wine

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 box butter

1 quart unsweetened almond milk

1 small wedge Pecorino Romano cheese

1 (6-ounce) container nonfat plain Greek yogurt

1 (6-ounce) container nonfat plain yogurt (I like Stonyfield)

1 (15-ounce) container part-skim ricotta cheese (I like Polly-O)

1 pint 1% buttermilk

1 (16-ounce) bag part skim shredded mozzarella cheese

1 (8-ounce) bag reduced fat shredded cheddar and jack cheese blend

1 block feta cheese

Frozen

1 medium bag frozen blueberries

1 small bag peas and carrots

Canned and Jarred

1 large jar marinara sauce (or ingredients to make your own)

1 small jar pitted Kalamata olives

1 small jar peanut butter

1 small jar chunky salsa

1 (5-ounce) can tuna in water

1 jar alcapparado (or capers or green olives)

1 (15-ounce) can chickpeas

1 (32-ounce) carton chicken broth

1 (8-ounce) can tomato sauce

Misc. Dry Goods

1 small bag chopped walnuts

Baking powder

Baking soda

1 small package granulated sugar

*You can buy gluten free, if desired

Week 2 Shopping List (May 11-May 17)

Produce

1 medium orange

3 medium pears (any variety)

1 medium banana

1 (6-ounce) clamshell fresh blueberries

1 large head garlic

3 medium shallots

2 pounds Yukon gold potatoes

12 ounces green beans

2 medium bunches scallions

1 small carrot

3 medium and 3 large red bell peppers

1 small green bell pepper

4 medium limes

1 small head green cabbage

½ small head purple cabbage

1 (5-ounce) bag/clamshell baby spinach

1 medium bunch fresh cilantro

1 small bunch fresh basil

3 medium plum tomatoes

2 medium vine-ripened tomatoes

2 small and 1 medium yellow onion

1 small red onion

Meat, Poultry and Fish

1 1/3 pound 93% lean ground turkey

2 pounds boneless pork shoulder roast

1 pound (4) skinless firm white fish fillets (such as cod, snapper or mahi mahi)

¾ pound (3) boneless, skinless chicken thighs

1 pound 93% lean ground turkey

Grains*

1 package 100 calorie sandwich rolls or deli thin flats

1 package ziti pasta

1 package pasta shells (I love Delallo)

1 package dry brown rice (Can sub 1 ½ cups cooked long grain rice in Stuffed Peppers, if desired)

1 small loaf whole grain sliced bread (can sub ½ a roll for toast [Wed breakfast], if desired)

1 package corn tortillas

1 package dry long grain rice

1 package quick oats

1 package all-purpose unbleached flour

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light mayonnaise

Oregano

Honey

Chili powder

Paprika

Cinnamon

Garlic powder

Crushed red pepper flakes

Balsamic vinegar

Worcestershire sauce

Vanilla extract

Apple cider vinegar

Cumin

Chili lime seasoning (such as Tajin Classic)

Bay leaves

Sazon (can sub paprika in Lentil Soup, if desired)

Better than Bouillon Chicken Base

NuNaturals liquid stevia or sweetener of your choice

Dairy & Misc. Refrigerated Items

2 ½ dozen large eggs

12 ounces feta cheese

1 (8-ounce) package shredded reduced fat sharp cheddar cheese

1 (8-ounce) package shredded part skim mozzarella cheese

1 (17.5-ounce) container nonfat plain Greek yogurt

1 (8-ounce) container nonfat ricotta cheese

1 small wedge Parmesan cheese

1 (8-ounce) container heavy cream

1 pint 2% milk

1 (8-ounce) container skim milk (can buy a larger 2% and sub ¼ cup Mashed Potatoes, if desired)

1 (8-ounce) container unsweetened almond milk

1 tub whipped butter

1 (8-ounce) container light sour cream

Frozen

1 (10-ounce) package spinach

1 small package mixed vegetables

Canned and Jarred

1 (28-ounce) can crushed tomatoes

1 (10-ounce) can RoTel tomatoes with green chilies

1 (14.5-ounce) can red beans

1 (15-ounce) can tomato sauce

1 (15-ounce) can refried beans

1 (15-ounce) can black beans

1 (32-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

1 small bag chopped walnuts or pecans

Chia seeds

1 small package granulated sugar (optional for Banana Mug Muffins)

Baking powder

1 pound dried lentils

Optional muffin toppings: mini chocolate chips, sprinkles, hemp seeds, etc.

*You can buy gluten free, if desired

Print Shopping List

posted May 2, 2020 by Gina

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