We are making taco salad using our meat mix, not ground beef. I will be adding some jarred mixed bean salad as well. Tons of lettuce. I have to get iceberg because it just doesn't taste as good to us if we use romaine or leaf lettuces. I think I may get some red cabbage to shred into mine.
I have been getting a craving for stuffed peppers. I think I will put those on the menu for next week. I love stuffed red peppers.
Sauce/Marinade:
1/4 cup soy sauce
1 1/2 T Rice vinegar (not seasoned)
1 T sesame oil
2 T amber Agave nectar, Splenda (or use 2 1/2 T brown sugar)
1 green onion, thinly sliced
1 tsp. garlic puree (a paste, also called ground garlic)
pinch of ground cayenne pepper or a dash of hot sauce (I used Aleppo pepper)
Combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion, garlic puree and hot pepper or hot sauce in small bowl. Put half of mixture into a small ziploc bag with the two pieces of fish and marinate at room temperature for 10-15 minutes.
While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
Put salmon on grill with top side down and grill 2-3 minutes (until you can start to see grill marks, I usually lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn salmon over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes, The salmon should feel barely firm when it's done; don't overcook. Serve hot, with dipping sauce on the side.
Haven't tried this before but it sounds really good and I've totally been craving salmon.
Just ate lunch:
4oz fat free, low sodium deli turkey breast (which actually had a taste)
sliced roma tomatoes
leaf lettuce
1 tbsp low fat miracle whip
and a few shakes of hot sauce on a whole wheat croissant.
lemon water
One of my favorite things to do for lunch/dinner is to have 1 or 2 oz. of whole wheat pasta, tossed with shrimp and broccoli and a 1/2 tsp. of olive oil. I also use reduced-fat Parmesan cheese on top. It is soooo delicious!
OK, Darby, boobalah & I are new kale-oholics. I'd love to know what you do with it. So far I've just cooked it in broth as a side dish and added it to my chicken veggie soup. I'd love some more things to do with it.
We're having "leftover gumbo". Leftover as in leftover of some baked chicken from Monday, some leftover grilled shrimp from yesterday and some of my Mom's moose sausage that she makes low fat/salt just for me that I cooked on Sunday.
Chopped up some celery, onions, peppers, tomatoes and okra in it.
Brown rice on the side.
It got cold today and I wanted something warm and tasty.
cbmare-
I just ate and it was wonderful! The recipe was easy.
Mix steamed kale with mashed potatoes
saute sliced onions with sausage (I used veggie sausage)
I spread the mixture of potatoes and kale on the bottom of the pan
The onions and sausage go on top of that
I put veggie cheese on top of that and baked for about 15 minutes.
If you want the exact recipe, let me know and I'll send it to you. It's a vegan recipe, but it would be easy to use dairy and sausage and get great results.
Breakfast idea that tastes like you're cheating, even when you're not:
French Toast
1/4 cup of egg substitute, or one egg (beaten)
2 slices of Weight Watchers bread (white or whole wheat)
1 tsp of cinnamon
1 tbsp E.D. Smith No Sugar Added Syrup (comes in butter flavoured)
- dunk bread in egg to coat both sides
- fry in pan coated with no fat cooking spray
- sprinkle one side with cinnamon
- top with syrup and side with half a grapefruit.
LA Weightloss specs:
1 starch
1/2 protein
1 fruit
1 condiment
I roasted a chicken so we can use the breasts for a couple of meals this week. We had the thighs and legs with some roasted sweet potato and asparagus for dinner tonight, it was delish!
What's on your plate.....
