South Beach Diet - What's for Dinner? (first week of October)

Just to get some help in figuring out menus, I thought maybe a "What's for Dinner" Thread may be useful for some of us to get ideas from each other? We could add to it each day? Start a new thread each week? Just a thought.

If anyone is interested, I'll start us out...:carrot:
Today's dinner was:
Grilled marinated turkey breasts (bought premarinated at walmart)
steamed brussell sprouts
Salad (butter lettuce,roasted red peppers, black olives, grated parmesan cheese, thinly sliced red onion)
Dressing (garlic, olive oil, balsamic vinegar, italian seasoning, sea salt, ground pepper)

I will post yesterday's because I have to work late tonight and will be stopping at Subway to get a salad for me and sub for DH.

Last night:
Salad: mixed herbs and greens, tomato, green onion, lf cheese.
Homemade salad dressing: evoo, balsamic vinegar, grey poupon, s&p to taste
Mashed Cauliflower: cauliflower with 2 oz rf cream cheese, 2 tbsp rf smart balance, fresh garlic (about 1/2 tsp), s&p to taste. I do this in my stand mixer with the whip attachment.
Sauteed Onions and Mushrooms
Lean Chopped Sirloin Steak
It was very tasty--I had leftovers for lunch :)

I plan my dinners for the week on Sundays. Keeps me on track
I usually add rice, rolls etc for my hubby.

Monday- Chicken breast stuffed with ff cream cheese,chives & onion
Salad

Tuesday- Salmon
Asparagus
Salad
Wed- Chicken Piccata
Salad

Thur- don't know yet

Fri- Jalapeno burgers
some side veggies/salad

Sat- Taco bake

What a great idea, Cat! I think a new thread weekly would be great!

Here's my menu for the week:

Monday (Cheat night):
Frozen Lasagna
Salad (Hearts of Romaine bagged mix)
Dressing (EVOO, tobasco, garlic powder, white pepper)
Texas Toast (Sliced bread, garlic, ICBINB Spray)

Tuesday:
Blackened Salmon (cayenne, paprika, dry mustard, garlic, chili powder, pepper)
Salad
Cat's dressing
WW roll for me and Cheddar biscuit for DH

Wednesday:
Chicken/Tofu Stir Fry (Frozen stir fry veggie mix, boneless/skinless chicken tenders, firm tofu, baby spinach, water chestnuts, green onions, sesame seed oil, low-sodium soy sauce, minced garlic, ground ginger, 2 packets splenda, Korean chili oil)
Takuan
Brown rice for me and white rice for DH

Thursday:
Veggie/Beef Stew (round steak, beef broth, carrots, celery, onion, corn, and seasonings in crock pot all day)
WW roll for me and Cheddar biscuit for DH
Salad w/ dressing

Friday:
Baked pork chops (marinate in SF Italian dressing 4 hours, bake with evoo)
Baked squash (summer squash, evoo, garlic, pepper, basil)
Salad w/ dressing

Saturday:
Steak - Choice Sirloin
Asparagus baked with garlic, evoo, and bacon
Salad w/ dressing

Sunday:
San Antonio Tortilla Soup
Fried corn tortilla chips for DH and baked ones for me
Salad w/ dressing

Tonight
Refried Bean Soup
Salad
Grilled Cheese (WW bread with butter spray and 2% cheese)

Going to be Refried Bean Soup for the next 3 nights or so. A pot of soup goes a long way for one person. Going to the store Thursday to get stuff for vegetable soup. Thought of going through all my cookbooks too to see what else I could make for myself.

yummy ya'll :)

Tonight I'm making either the Spicy Chicken Soup or White Chicken Chili.

I finally got to the grocery store last night, I swear we were down to a can of chickpeas and 3 eggs.

Lisa: That San Antonio Tortilla Soup in the P1 Soups and Stews forum is great for leftovers. DH and I think it's better the second time around!

All this Tex-Mex food talk put me in the mood for Taco Bake, so that's what I decided on for tonight. Leftovers for lunch tomorrow!

I have made myself get into the habit of doing up a menu for the whole week on Friday night or Saturday morning and then go shopping on Saturday for everything so that I can get it cleaned and ready to go for the week on Sunday. Took a lot of work at first but now it is second nature.


Lisa I have a lot of leftovers also, so I try to make things that will freeze for a quick leftovers dinner or lunch for when I can't do my meal plan for some reason. So far the only things I have found that don't freeze well after cooking are milk and mushrooms. I had to go from cooking for two to cooking for four. Took me awhile to get it figured out so that I would have leftovers for lunch again. Good luck on figuring out how to cook for one instead of two.

My dinners this week:

Monday (class night - have to eat while I drive)
1/2 chicken salad sandwhich (1 slice WW bread, chicken, celery, a few grapes, walnuts and a little mayo to hold it all together)
Raw veggies and homemade dip
banana (I really need a snack to keep me out of the goodies everyone brings to class so I take quick easy to eat fruit with me to get a sweet treat for myself)

Tuesday
Tacos with lots of raw veggies and WW shells
Chocolate pudding w/cool whip

Wednesday (class night again)
Leftover chicken salad from Monday w/ 1 slice WW bread
Veggies & dip
Banana

Thursday
Cola Chicken
Braised Kale & Black Beans
Peach Cobbler (sounds decadent but totally legal - 8X8 pan filled with fresh peaches sprinkled with cinnamon and nutmeg and topped with nessa's oatmeal bar recipe made with all banana - makes a great cobbler because even my heavy sugar eating friends love it too. I've used canned NSA peaches in it when I can't get the freash but it just is not the same. Can't wait to try a fresh berry one in the spring.)

Friday
Individual Pizzas - WW taco shell, ragu pizza sauce (only NSA pizza sauce I have found), turkey pepperoni, canadian bacon (peppered if I can find it), onion, mushrooms, zucchini, motz low fat cheese and a couple of chunks of pineapple
Spinach Salad - Usually dry
Leftover cobbler

OK need to go get my snack now because typing and reading all of this has made me hungry. Look out carrots, 1/2 english muffin and laughing cow here I come.

Last night was Mongolian beef recipe that I found on another forum. I have been missing my chinese food ...

Tonight will be roasted pork tenderloin dry-rubbed with peppercorns and garlic/salad w/TJ Goddess dressing/green beans sauteed w/ garlic.

Friday night will be breakfast for dinner - P1 Belgian waffles with turkey bacon and chicken sausage...

I made my own salsa cause I didn't like how much sugar they put in Salsa over here. this was to go with my mexican 'pizza'.

A small wholemeal tortilla that I spread lowfat refried beans on and bake for 5 minutes then I sprinkle l/f cheese and put back in the oven until cheese is melted an wrap is crispy. Then I cut it with my pizza slicer, spread over the salsa and make a small salad to go with it.

Sheba's Mom, that's a nifty way to use the Nessa Bar recipe, making a cobbler with it! What a creative idea!'
BTW, go very very easy on the pineapple, we're not supposed to have it on SBD. Too high on the glycemic index! I have to confess that I'm guilty of occasionally indulging in a tiny bit of it now and then, though. ;)

I made a fritata yesterday using the leftover grilled turkey from the other night...It was really good! I added leftover vegs and green onion, bell pepper, parsley, terragon, oregano and basil. I think I want a fritata pan now..it was a bear to flip. A great way to use leftovers and now I have a great breakfast this morning!

Cottage yes I watch the amount of pineapple I put on my pizza. I buy the tidbits when I can get them in small cans or the rings in small cans and cut them into tidbit size. I only put 2-4 tidbits on my pizza. Just enough to have a sweet juicy bite a couple of times.

I have discovered, in doing the SBD way of living for the past 3 years, that for the most part fruit is not my enemy. I can eat just about anything fruit wise and not have any cravings or sugar spikes/drops. The only one I have trouble with are apples. I can use apple juice to cook and bake with, I can eat cooked apples but I can't set down and eat a whole raw apple without having the cravings and sugar flucuations. My hubby's fruit trigger is raw peaches. It's interesting how we are all so different.

Cat I'm so glad you started this thread. I have been in a rut for awhile and haven't been able to figure out anything new that sounded good. So many good ideas in here. Thanks Chicks!!

On Tuesday night we had Chicken Scallopine with Caper-Butter Sauce--it was SO good! I am going to go post it in Phase II Recipes. Also had steamed broccoli and dipped it in some of the extra chicken sauce.

please post! that sounds fantastic....

OK my mouth is watering and I STILL have Refried Bean Soup to eat up! :lol:

I found this recipe and it sounded good to me. Hard-core beachers could substitute another veggie for the corn.

Favorite Fiesta Bean Soup

1 can vegetable broth
1 jar salsa
1 can corn
1 can Rotel diced tomatoes & green chilies
1 can black beans
1 can kidney beans
1 can pinto beans

Open & dump all together in large pan on stove top. Stir & heat to boiling.

I love easy stuff.

I am having a pork and peppers dish I made this morning. It serves 4 so I'll have 3 more meals frozen for my stash! I'll post the recipe when I get a chance. I'm having it with baked acorn squash and Becel plus sf orange marmalade and cinnamon.

Okay, the menu ended up getting rearranged this week. The Schwan's guy showed up at the office, so I HAD to stock up my freezer.

Tonight is going to be turkey mignon - yummy - with summer squash casserole and salad. Tomorrow will be stir fry and the pork chops are OUT! (DH is complaining that we eat pork chops to often.)

Have thought about this. What am I going to make for dinner tonight. My gosh I am not Betty Crocker lol.

I think parsley potatoes ( 4 small round can potatoes ) fried with a touch of butter, BBQ pork ribs ( two average size), mixed veggies ( half a cup frozen ) cooked with a touch of butter and cottage cheese ( 1/2 cup, full fat ) I got the wrong kind lol.

Don't usually measure calories and such but thought someone might be interested.

Per Serving
Calories ( All together ) 422
Fat ( All Together ) 13
Carbs ( All Together ) 50

Doesn't sound to bad. I take all amounts straight off the packaging.

summer squash casserole!!!!

what is a SBD friendly recipe for this one?????????

I realize that this is not the same as a casserole made with a creamy soup, but if you don't overdo with the olive oil, the squash forms a "casserole-type" consistency. Either way, it's delish.

For the summer squash casserole:

4 med. summer squash sliced and tossed in extra virgin olive oil with minced or crushed garlic and seasonings (usually parsley, basil or oregano ~ or all three!) Bake at 350* for 40 minutes. Meanwhile, I make bread crumbs out of two stale slices whole grain bread. Mix bread crumbs with ICBINB spray (usually 2 or 3 squirts) and a TBSP grated parmesan cheese and top squash with them. Bake for an additional 10 minutes or until crumbs are golden brown and crispy. Yummy!

(This is only for P2 ~ I would say that an average size serving has about 1 - 2 TBSP. bread crumbs, if that.)

wow, you guys have this meal planning thing down! do you find that's the key to staying on plan?

dcap

That is just what I decided for dinner tonight. I try to think about dinner in the morning. I am a very organized person. Yes, I generally know what I am going to do and pretty much stick with it. Have always been this way. I am so unorganized I have to be very organized if that makes any sense. I have a master list for my lists lol.

dcapulet: I usually plan my meals for the week on Saturdays and go grocery shopping on Sundays. The sequence of the meals will change depending on what's going on, but I typically stick pretty close to the menu. It definitely helps me to stay OP. Not having a solid dinner plan for me usually means eating out, which is very hard for me to do and stick to SB guidelines!

Kim

That is what I do. Plan for the week, go to the store.

Sunday is pork day
Monday is chicken day
Tuesday is beef day
Wednesday is salmon day
Thursday is pork day
Friday is chicken day
Saturday is beef day.

What I make can change for example on a beef day but it is still a beef day lol.

Shy, that's a great idea! I may have to try that next week!

Has always been the way I do things. I ask everyone what do you want on beef night and so forth and so on. Everyone gets their favorites.

Sunday is ALWAYS sausage and gravy and biscuits. You would think the man would get sick of it but NOPE that's what's for dinner lol.

Saturday is ALWAYS pot roast and carrots and gravy and potatoes. You would think the man would get sick of it but NOPE that's what's for dinner lol.

Wow! I wish my DH was as predictable as yours is. I'm always getting, "Didn't we have this twice this month already?" When that happens, he ends up cooking the next night. Mama don't take no lip! ;)

Kim
LOL when they want spaghetti he cooks. I do not eat that stuff and I am not going to make it lol.

That's right, we get lip you get liver lol

I realize that this is not the same as a casserole made with a creamy soup, but if you don't overdo with the olive oil, the squash forms a "casserole-type" consistency. Either way, it's delish.

For the summer squash casserole:

4 med. summer squash sliced and tossed in extra virgin olive oil with minced or crushed garlic and seasonings (usually parsley, basil or oregano ~ or all three!) Bake at 350* for 40 minutes. Meanwhile, I make bread crumbs out of two stale slices whole grain bread. Mix bread crumbs with ICBINB spray (usually 2 or 3 squirts) and a TBSP grated parmesan cheese and top squash with them. Bake for an additional 10 minutes or until crumbs are golden brown and crispy. Yummy!

(This is only for P2 ~ I would say that an average size serving has about 1 - 2 TBSP. bread crumbs, if that.)

i am totally making that this weekend. i LOVED boston market squash casserole and they stopped carrying it. it was sooo good.

Yesterday:
Tuna Salad (tuna, mayo,eggs,a touch of cayenne pepper,green onions,basil, tarregon,parsley,) served on a bed of lettuce and grape tomatoes.
"Crackers" made of melted parmesan cheese as a garnish.

Today: Red beans and (baked brown) rice cooked in a slow cooker.
(Beans soaked over night, onions, garlic,celery,red bell pepper, bay leaf, no salt creole seasoning, sea salt and ground pepper,chicken stock, and chicken sausage)

I love these kinds of threads because I always get good ideas for my menus. Unfortunately, I've got nothing to contribute this week because I've been away all week. I've got to do my menus for next week and get to the store.

I usually plan to make 2 meals (one a week) since I'm on my own, and I go grocery shopping every 2 weeks. I usually cook on Monday and have leftovers through Friday, and then on the weekends it's all up in the air. May have a healthy frozen pizza as a special treat, or even treat myself to eating out once too.

Sometimes I make tacos on the weekends out of Boca Ground, that way I just have two soft tacos (WW tortillas) with cheese and a little lettuce and salsa. Weekends are always just whatever I feel like consuming. For the next two weeks, I got stuff to make Vegetable Soup and Fiesta Bean Soup. (Hey, even though we're in Indian Summer, it's that time of year and soup is filling, low calorie, and typically full of veggies.)