Sunday
Dinner: Ground Turkey Tacos
Monday
Dinner: Caesar Salad
Tuesday
Dinner: Turkey Burgers
Wednesday
Dinner: Salad in a Pita
Thursday
Dinner: Greek Salad
Friday
Dinner: Pasta with Zucchini, Garlic, and Tomatoes
Saturday
Dinner: Baked Chicken with Stuffing and Macaroni and Cheese (B is going to cook this!).
Friday, July 27, 2012
Monday, July 23, 2012
Menu Plan -- 07/22 -- 07/28
Sunday
Dinner: Watermelon Feta Salad
Monday
Dinner: Rice and Beans
Tuesday
Dinner: Turkey Gyros
Wednesday
Dinner: Greek Salad
Thursday
Dinner: Green Salad with Grilled Chicken
Friday
Dinner: Roasted Beet Salad with Goat Cheese
Saturday
Dinner: Pasta Marinara Bake
Dinner: Watermelon Feta Salad
Monday
Dinner: Rice and Beans
Tuesday
Dinner: Turkey Gyros
Wednesday
Dinner: Greek Salad
Thursday
Dinner: Green Salad with Grilled Chicken
Friday
Dinner: Roasted Beet Salad with Goat Cheese
Saturday
Dinner: Pasta Marinara Bake
Watermelon Feta Salad
My new obsession is the watermelon feta salad. I've been seeing it on more and more menus lately. I finally decided to give it a try at a local cafe and I loved it!! Of course, I tried to duplicate it at home and although it is not exactly like the one served at the cafe, I could happily eat this several times a week!
All measurements are to taste.
Salad:
2 Cups of chopped fresh watermelon
1 small brick of feta cheese -- cubed
6 leaves of fresh mint -- chopped fine
Greens -- I used a mix of baby greens and arugula
1/4 C of pickled onions *
Vinaigrette:
3 Tablespoons of honey
2 Tablespoons of white wine vinegar (red wine vinegar would work too)
4 Tablespoons of olive oil
Combine all the ingredients until well mixed.
Pickled Onions:
About 1/4 of a large red onion, sliced very thin
Red or White wine vinegar
2 Tablespoon of sugar
Dissolve sugar in the vinegar. Add sliced onions. Onions should be mostly covered by the vinegar. Add more if necessary. Let sit in the fridge for about an hour. Drain vinegar and add onions to salad.
Assemble the salad:
Mix the watermelon, feta, pickled onions, and mint in bowl. Add greens and toss until combined. Drizzle vinaigrette. Enjoy!!
All measurements are to taste.
Salad:
2 Cups of chopped fresh watermelon
1 small brick of feta cheese -- cubed
6 leaves of fresh mint -- chopped fine
Greens -- I used a mix of baby greens and arugula
1/4 C of pickled onions *
Vinaigrette:
3 Tablespoons of honey
2 Tablespoons of white wine vinegar (red wine vinegar would work too)
4 Tablespoons of olive oil
Combine all the ingredients until well mixed.
Pickled Onions:
About 1/4 of a large red onion, sliced very thin
Red or White wine vinegar
2 Tablespoon of sugar
Dissolve sugar in the vinegar. Add sliced onions. Onions should be mostly covered by the vinegar. Add more if necessary. Let sit in the fridge for about an hour. Drain vinegar and add onions to salad.
Assemble the salad:
Mix the watermelon, feta, pickled onions, and mint in bowl. Add greens and toss until combined. Drizzle vinaigrette. Enjoy!!
Weight Loss
I've posted before how my weight has been a lifelong struggle. I wholeheartedly admit I have issues with food and my body. Sadly, this may be something that will plague me the rest of my life.
The good news is that a couple of months ago, my weight started to steadily decline. In about one month, I lost about 12 pounds. Now, one month later, I've more or less maintained that weight loss. Yay!! I still have major issues with food and I still have a long way to go, but I'm happy that my life is starting to get back on track.
This past month, I've been eating more salads and taking advantage of all the summer fruits and vegetables. Breakfast during the week usually consists of some melon while dinner is usually a salad with a homemade dressing or vinaigrette. Since I also serve last night's dinner leftovers for lunch the following day, I eat about 6 main dish salads a week. Of course, this could be better, but it is a start.
Like I said, I'm happy I've lost 12 pounds, but I still have a long way to go...
The good news is that a couple of months ago, my weight started to steadily decline. In about one month, I lost about 12 pounds. Now, one month later, I've more or less maintained that weight loss. Yay!! I still have major issues with food and I still have a long way to go, but I'm happy that my life is starting to get back on track.
This past month, I've been eating more salads and taking advantage of all the summer fruits and vegetables. Breakfast during the week usually consists of some melon while dinner is usually a salad with a homemade dressing or vinaigrette. Since I also serve last night's dinner leftovers for lunch the following day, I eat about 6 main dish salads a week. Of course, this could be better, but it is a start.
Like I said, I'm happy I've lost 12 pounds, but I still have a long way to go...
Tuesday, July 17, 2012
Long Time No Blog
Wow! I can't believe it's been so long since I've blogged. I was out of the country for a few weeks late last month and am still kind of getting into the swing of things. My posts on food, money, and me bitching about B will soon start up again.
Thursday, May 17, 2012
Creamy Bean Burritos
I have my standard easy way of making bean burritos. It was good and tasty, but this is different!! This also comes together quickly so it is perfect for those weekday meals. I made them twice in a row and B has even eaten them for breakfast!
6 Burrito Size Tortillas
1 can refried beans (I used vegetarian refried black beans)
1 jalapeno -- seeded and minced
1 small onion -- chopped
1/2 bell pepper -- chopped
1/3 of a block of cream cheese
Salsa to taste
Sautee onions, jalapeno, and peppers until somewhat soft. Add the refried beans and stir until the mixture comes together. Add cream cheese and stir until it warms up and the cheese melts. At times, I've added a tablespoon of water or so. Add salsa. Heat through.
Place 1/6 of the mixture in each warmed tortilla and wrap up. Eat up!
I've also added some leftover rice and chicken and it is delicious!
6 Burrito Size Tortillas
1 can refried beans (I used vegetarian refried black beans)
1 jalapeno -- seeded and minced
1 small onion -- chopped
1/2 bell pepper -- chopped
1/3 of a block of cream cheese
Salsa to taste
Sautee onions, jalapeno, and peppers until somewhat soft. Add the refried beans and stir until the mixture comes together. Add cream cheese and stir until it warms up and the cheese melts. At times, I've added a tablespoon of water or so. Add salsa. Heat through.
Place 1/6 of the mixture in each warmed tortilla and wrap up. Eat up!
I've also added some leftover rice and chicken and it is delicious!
Menu Plan 05/20 - 05/26
I'm still making soup every Friday and incorporating salad as a main dish twice a week. Having said that, I still have not made the pureed vegetable soup! I've had all the ingredients in my fridge for weeks and still no soup. I was afraid the vegetables would start to go bad so I would throw them in the salads as we went and would then buy fresh vegetables only for the cycle to continue.
Sunday:
Dinner: Cauliflower Soup
Monday:
Dinner: Vegetable Fried Rice
Tuesday:
Dinner: Turkey Wraps
Wednesday:
Dinner: Salad
Thursday:
Dinner: Hummus and Vegetable Wrap
Friday:
Dinner: Tomato Soup and Grilled Cheese Sandwiches
Saturday:
Dinner: Spaghetti and Meatballs
Sunday:
Dinner: Cauliflower Soup
Monday:
Dinner: Vegetable Fried Rice
Tuesday:
Dinner: Turkey Wraps
Wednesday:
Dinner: Salad
Thursday:
Dinner: Hummus and Vegetable Wrap
Friday:
Dinner: Tomato Soup and Grilled Cheese Sandwiches
Saturday:
Dinner: Spaghetti and Meatballs
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