Hi! Hope you don't mind me starting this week's thread! I usually post and come back to edit later.
Breakfast
Fruity pancakes (1/3 cup ground oat flour, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp vanilla extract, 3 egg whites, 1/2c mixture of unsweetened natural applesauce and pumpkin puree combined with 1/4 cup blueberries sprinkled in) topped with 1/4c greek yogurt, 2 tsp maple syrup and another 1/4 cup blueberries.
Lunch
Lazy chicken cordon bleu casserole (chicken on bottom, layered with ham, 2% swiss cheese then finally topped with breadcrumbs and sprayed with some olive oil/water mist.) Parmesan/sweet italian dressing roasted green beans and big spinach salad on the side. (Originally was for dinner but found out BF was leaving early for bowling league so decided to make this for lunch instead.)
Snack
One piece Russell Stover dark chocolate covered coconut and one small piece of dark chocolate.
Dinner
Deli turkey with avocado slices and dijon mustard in whole wheat tortilla as a wrap, grilled on the skillet until avocado "melts." Carrots on the side with 1/4c. cottage cheese and dry ranch seasoning.
Dessert
One serving of strawberry "cheesecake" (24 crushed nilla wafers, SF vanilla pudding mixed with 1 1/3 c milk and 4 oz neufchatel cheese mixed in then about 1 cup strawberries sprinkled on top- makes about 6 servings in pie pan.)
Breakfast
1 carrot banana oatmeal muffin
Hot decaf black tea with 2 tbsp SF vanilla creamer, splenda and a couple sprinkes of pumpkin pie spice.
Lunch
Turkey avocado wrap, grilled until avocado is all soft/mushy.
Green bean fries (originally was gonna do avocado but it was too mushy/soft so opted for green beans instead) with 1/4 cup cottage cheese, 1 heaping tbsp plain yogurt and approx. 2 tsp dry ranch seasoning for dipping.
Snack
One small Ross Stover's dark chocolate coconut bar
Dinner
Lightly breaded pork loin chops
Macaroni shells with carrot/cauliflower/cheese sauce. (First time making this, so good especially with dijon mustard!!)
Steamed broccoli
Snack/Dessert
One piece of Flourless Pumpkin Oatmeal Bread. Not bad. I did make a few modifications though... I added 4 egg whites, I used skim milk and cut it back to 1/2 since I added the egg whites. I also added 1 1/2 tsp baking powder, 1/2 tsp baking soda and used pumpkin pie spice instead of just cinnamon. I ground up at least over 1 1/2 cup out of the old fashioned oats from 2 cups and left the rest as is and lastly, I used 1/2 cup splenda instead of agave.
Hey, MrsD! How are you doing? Sure. I went with this recipe but with a few mods of my own, of course. Since it was just 3 of us, I halved the recipe. I basically did 3/4 carrots and 1/4 cauliflower. I also replaced the water with 1/2 cup skim milk. I used only 3oz colby jack cheese (84g.) Lastly, I added 1 tsp dijon mustard and a little bit of smoked paprika since it was tasting a bit bland and I like my mac-n-cheese with a little bit of kick. Even though I halved the recipe and 3 of us had a heaping serving, there is still enough leftover mac-n-cheese as a side for lunch today!
Breakfast
Piece of Flourless Pumpkin Oatmeal Bread. (So much better today- tastes more like pumpkin bread. Only 101 cals per piece with my modifications!)
Hot decaf tea with 2 TBSP SF/FF vanilla creamer, splenda and pumpkin pie spice.
Lunch
Leftover caulicarrot mac n cheese with crumbled ham pieces. (Deli ham slices cooked in non-stick skillet with no oil or anything over med/low heat until it has the consistency of bacon/browned. Just keep flipping it. Great replacement for bacon. Works with other lunchmeat too.)
Snack
Green smoothie (blueberries, banana, spinach and carrots with greek yogurt.)
Dinner
Ground beef taco salad (browned ground beef, rinsed and drained of fat then taco spices added and a bit of flour slurry to thicken it up a little) with 1/2 cup of refried beans, homemade cilantro lime brown rice, no-tomato guacamole, dollop of greek yogurt, 2 tbsp queso cheese sauce, 3 huge handfuls of fresh spinach leaves and 2 pieces of tortilla lime chips crushed on top for crunch.
Daily Tracker- Week 5/5 to 5/11
so opted for green beans instead) with 1/4 cup cottage cheese, 1 heaping tbsp plain yogurt and approx. 2 tsp dry ranch seasoning for dipping.
