The new year is here! I survived my 5-day diet “fast forward” of last week, lost 3.5 pounds, and am happy to return to regular eating – although I am still going to cut back, to keep losing even though I know it will be more slowly. Any weight loss tips – especially that would work when you also have to cook for others – would be appreciated!
Menu Plan Monday for the week:
Monday: Chicken Parmesan – easy and yummy
1 jar marinara sauce
4 chicken breast halves
2/3 c. shredded mozzarella
1/4 c. bread crumbs
2 T. olive oil
Pour marinara sauce in bottom of ungreased 12 x 8 dish.
Place chicken over sauce.
In small bowl, mix cheeses, bread crumbs and oil. Sprinkle evenly over chicken.
Bake at 350 30-35 min.
Serve over noodles (I will make homemade noodles).
Tuesday: Savory Herb-Crusted Turkey Pot Pie – although I won’t be buying a puff pastry; I’ll just make a pie crust and use that for the topping. Yes, we’re still using up meat from the turkey I baked several weeks ago.
Wednesday: Fish – I will bake some tilapia and salmon filets and then serve them over rice. We got a new bread machine for Christmas (yay!) so I’ll probably have bread also.
Thursday: Black Bean Tacos with Guacamole
1 cup fresh mushrooms
1/2 cup fresh spinach
1/2 cup onions
1/4 cup vegetable broth
2 soft taco-size corn tortillas
1/2 cup black beans
1/4 of an avocado, mashed
Mix pepper, cilantro and jalapeno into avocado and chill. On the stove top, saute vegetables in broth until tender. Warm tortillas, fill with beans and vegetables and garnish with fresh squeezed lime and top with avocado.
This is a recipe from the diet I was following. Obviously it’s for one person, and also obviously to me, most of my family would not eat it. So, I’ll put out other toppings they can have in their tacos.
Friday: Chicken and White Bean Chili – from a new cookbook. I got two cookbooks this Christmas, and while normally I’m not much for cookbooks, these both have promise. As a side, Green Chile and Cheese Cornbread.