Easy week this week...no physical therapy, and we're all nursing colds. I love the fall, but don't love the crud that comes with it in Naples...I think I'd rather almost anything than a sore throat and body aches. Samhain is Saturday and I can't wait...it's my favorite holiday on the wheel!
Anyway, we're on diets...well not really diets, just better, healthier eating and more exercise. I've reached a weight that I've never before reached and this bothers me. So the daily menus this week total slightly less than 1500 calories a day to give me a little leeway or a snack. I can't make it from lunch until dinner with nothing to eat. Here's the menu with some recipes after the jump. Don't forget to visit Orgjunkie.com for more entries:
Egg in a basket
Deli Roast beef on whole grain bread
Mini Meatloaves, Parmesan risotto (organic, box mix) and Roasted butternut squash and apples
Egg beaters and turkey bacon on whole wheat english muffin
Gorton's grilled lemon pepper fish
Hoisin chicken skewers
Asian frozen veg mis
Crockpot Oatmeal (Will blog)
Grilled chicken breast and salad
Meatballs subs on challah bread (leftover meatballs from last week that I froze.)
Yogurt with Grape Nuts Cereal
Lemon pepper fish and salad
Leftover Italian beef from last week (frozen) on challah buns
Breakfast sandwich like Monday
Grilled chicken on salad
Spiced Pork Chops with Red Cabbage , oven roasted potatoes
Grilled Fish and salad
Chicken Rollatini, Couscous, Brocolli
Brats on buns with grilled onions
Halloween party at friend's house for the kids. They're grilling burgers and everyone is bringing a side. I'm bringing these Baked Beans from the Pioneer Woman. Trick or Treating after.
Happy Fall and Happy Samhain all!
1lb ground beef1 onion
1 egg white or egg substitute
1pkg stove top stuffing mix I prefer the sage kind
mix all together and press into a 12 cup muffin tin. sprinkle with fresh parm cheese. bake at 350 for 30 minutes they're done when the edges pull away from the side of the muiffin cup a little.
Roasted Squash and apples
1 lb. butternut squash, peeled, seeded and cubed1 tsp canola oil
1 1/2 tsp pumpkin-pie spice mix
1/4 c. red wine vinegar
1/4 c. maple syrup
2 Granny Smith apples, cored and cut into 1/2 inch cubes
1/4 cup chopped pecans
Heat oven to 400 degrees. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. Mix vinegar and syrup in a bowl; pour over squash. Bake 5 minutes. Combine apples, pecans and squash in a bowl. Cool and serve. Serves 4
3 boneless, skinless chicken breasts cut into bite size pieces
1 cup hoisin sauce
1 tbsp splenda brown sugar blen
1/4 cup low sodium soy sauce
Thread chicken onto skewers. Mix hoisin, brown sugar blend and soy sauce. Paint onto skewers and grill or broil until half done. Flip, paint other side and cook until done. 4 servings.