I will try to add more pictures throughout the week as I make these!!
Sunday: Corned Beef, boiled cabbage and carrots, and Irish Nachos (Hey, it IS Saint Patty's Day!)
Monday: BBQ Chicken Breasts with Pea's and Carrots
Tuesday: Turkey Meatloaf with mashed potatoes and side salad
Wednesday: Tomato Pesto Chicken with Pasta and Steamed Broccoli
Thursday: Turkey Breast, sweet potato, green beans
Friday: Chicken Cobb Salads (Friday is always light since we weigh in on Saturday mornings)
Grocery List:
Meat: I buy all my meat from SAM's Club: Corned Beef with spice packet, Chicken Breasts, Jenny-O 93/7 Ground Turkey (2 lbs), Jenny-O whole turkey breast, Chicken Tenderloins. If you are just feeding one or two, you can buy just the chicken breasts and cut them into the longer strips for the salad yourself if you'd like. Chicken and turkey also freeze well before or after cooking.
Veggies: Green cabbage, Whole or baby carrots, russet potatoes, green onions, 2 yellow onions, organic spinach, tomatoes, green bell pepper, mushrooms, broccoli, sweet potatoes, avocado.
Other: Fat free cheddar cheese (shredded), fat free sour cream, cooked turkey bacon, BBQ sauce, Frozen Peas, Frozen carrots, Frozen Green Beans, 1 small can tomato sauce, ketchup, eggs, saltine crackers, butter, fat free milk, Marie's Raspberry vinaigrette salad dressing, Pantry Club Tomato Pesto spice mix (thePantryclub.com), Whole wheat pasta, half and half, Cherry Pecan salad topping, low-sodium fat free chicken broth.
Monday:
- Follow directions on corned beef package.
- Cut cabbage into 6 pieces, quarter an onion, boil it in the chicken broth and add spices, salt, pepper as desired.
- Slice russet potatoes into thin "chip" like rounds. Place on cookie sheet that has been sprayed with cooking spray. Bake in 400 degree oven for 15-20 minutes, top with cheese and turkey bacon pieces, put back in over until cheese has melted. Top with sour cream and chives. I used 2 small potatoes, 1/2 cup cheese, 1 tbsp bacon, and 2 tbps sourcream per pan.
As pictured, Irish Nachos are 7 points plus per pan, corned beef will be a per oz calculation - 1 point plus per ounce if you trim the fat off, and the cabbage/carrots are FREE!
Tuesday:
Mix turkey, 20 saltine crackers (mashed up), salt, pepper, can of tomato sauce, and 1 egg in a bowl (I use my hands). Put in a loaf pan and top with ketchup. bake at 375 degrees for about 45-55 minutes.
Boil potatoes (I leave the skin on) for about 30 minutes or until the potatoes are tender. Drain water and put potatoes into mixing bowl. Mash with hand mixer. Add 1/4 cup skim milk and 2 tbsp butter. Salt and pepper to taste. Use spinach and desire veggies and salad toppings to make as side salad.
Wednesday:
In a saucepan, whisk 2 cups of half and half (fat free) and one package of pantry club tomato pesto seasoning mix. Simmer on low heat for 30-40 minutes stirring frequently. Let stand to thicken. While that is cooking, in a skillet, pan fry thin chicken breasts until golden brown and cook noodles according to package directions. Pour desired serving of noodles into bowl, add sauce and top with desired amount of chicken. Top with some fat free Parmesan cheese if you want. Broccoli can be steamed in a steamer and salted to taste or added to the dish.
Thursday: Warm turkey breast on a cookie sheet in a 300 degree oven for about 20 minutes. During this time, cook sweet potatoes in microwave until tender. Cook green beans in boiling water with chicken or beef bouillon cube, salt, pepper, minced garlic (1/4 clove), and Italian seasoning (2-3 shakes).
Friday: Grill chicken on outdoor grill or use indoor pan fry method. Prepare salad using spinach and desired toppings. If you like boiled eggs (we do!) you can boil some eggs a head of time and add those to the salad as well. Place chicken on top of salad and you have a good, light dinner.
Saturday: Leftovers for lunch and then Kitchen is closed for the rest of the day! We eat out on Saturdays!
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