So here's my menu for the week. I am now on the PP+ program so I am going to convert all my recipes one at a time as I make them. I have created a spreadsheet for recipes and my formula is correct (everything has matched up so far with my e-tools). Let me know if you want any of the recipes...Oh and hubby is gone this week so it's quick and easy meals for us.

Sloppy Joe’s (10 points)
Veggies

Tortilla pizzas (8 points)
Salad

Hamburger macaroni
veggie

Creamy Italian chicken (7 points)
rice (3 points)
veggie

Asian Vegetable Pasta (10 points)
Chicken Tenderloins (3 points)
Salad

Yum! It all sounds great! What is the Creamy Chicken? Do you have the recipe? Sounds delicious Planning ahead sure makes things easier, as far as staying on plan..........looks like you have a great plan going there! I need to start doing that!

If I don't plan ahead, I end up stressed and eating out!

My dinners this week include chicken fajitas, stir-fry, teryaki meatballs, and mushroom quessadillas

Hey ChubbyBunny...I am the same way...plus I end up at the grocery store like 3+ times a week

Melissa~Here is the Creamy Italian Chicken...it's a long time weight watcher's recipe that I make often and it sure doesn't taste like "diet" food. Oh and it's a crockpot recipe

Creamy Italian Chicken:
Serves 4
Points+ 7

1 lb chicken breast
1 brick light cream cheese
1 can healthy choice cream of mushroom (I actually use Trader Joe's Cream of Portobella Mushrrom)
1 packet of dry italian dressing mix
1 can of mushrooms (fresh is good also)

In a crockpot place the chicken in the bottom, place mushrooms over the chicken. Mix the remaining ingredients in a bowl and pour it over the chicken.

Cook for 6 hour on low...

I find it much better if after it's cooked you shred the chicken and serve it over rice...the sauce alone is AMAZING

I HAVE to plan ahead. And that means calculating my points the night before. If I don't plan I end up over eating. (Of course, that sometimes still happens when I do plan, but not nearly as often )

This week I'm eating soup. I made a bunch back in December and January and was able to freeze several weeks worth, so this week I'm eating some of it.