Today's Meals: May 27th, 2016

Meals for today: May 27th, 2016

E Breakfast: Egg white omelette with mushrooms, tomatoes, and spinach with a tiny sprinkle of Parmesan cheese. 2 slices cinnamon raisin Ezekiel bread with 1 wedge Aldi's brand spreadable cheese (like Laughing Cow Cheese) with some sugar free berry syrup (from Gwen's Nest) on top. Green tea.

S Lunch: Salad with romaine and spring mix, green pepper, radishes, mushrooms, muenster cheese, 1/2 can tuna fish with mayo, oil/vinegar dressing. Other half can of tuna with mayo on flax Wasa cracker. 1/2 a "serving" of skinny chocolate. 

S Dinner: Leftover pork roast (warmed up in chicken broth), Brussel sprouts with butter and seasoning (I would have loved more, but the children actually like brussel sprouts, shock shock), slice of Nuke Queen bread with butter (first time making it. It turned out a bit dry because I cooked it longer as I thought it wasn't fully cooked. I don't have a glass bread pan,so I used a Corning Ware bowl, so I wasn't sure how long to cook it.)

Dessert was another few pieces of skinny chocolate. Which took me 1 piece above the recommended 1/3 of a batch per day. But, it is so good! 

Today's Meals: May 19th, 2016

Meals for today: May 19, 2016

S Breakfast: 2 hard boiled eggs, 2 slices turkey bacon, 1/2 cup cottage cheese with 1 cup sliced strawberries. Green tea.

E Lunch: 1 3/4 cup Trim Train Taco Soup (had to share with the hubby), 1/2 serving Baked Tostitos Scoops, 1/2 banana, 1/2 cup Caramel Gluccie Pudding (from the cookbook)

S Dinner: A serving of low carb pancakes from Gwen's Nest with some butter and sugar free berry syrup (also from Gwen's Nest). 4 sausage links. 1/2 container 000 banana creme yogurt with 1/2 tbs peanut flour.

Today's Meals: May 17, 2016

Meals for May 17, 2016

E Breakfast: Stovetop Granola- Apple Pie version with 1/2 chopped apple. 1/2 cup plus a little more of unsweetened almond milk, container of 000 strawberry yogurt.

S Lunch: Chicken salad made with leftover chicken breast, mayo, mustard and seasonings, spread on a Wasa Flax cracker. Spring mix with 1/4 cup cottage cheese, 1/2 cup blueberries, drizzle of olive oil. Green pepper slices and pickle slices.

S Dinner: 2 cups Trim Train Taco Soup, Grilled cheese made with 1/2 Lavash bread with mozzarella and cheddar, fried in butter.

S Snack: Peanut Butter Chocolate Chip Cookie Dough and some turkey slices

Today's Meals: May 16, 2016

Meals for May 16, 2016

S breakfast: 2 hard boiled eggs, ham slice, 1/2 container 000 vanilla yogurt with 1/2 cup mixed berries. Green tea.

Deep S lunch: Salad (romaine, spinach, spring mix), green pepper, mushrooms, chicken breast, oil/vinegar dressing, deviled eggs (made with 1/2 Tbs extra virgin olive oil, 1 tsp mustard, 1/8 tsp apple cider vinegar and seasonings (I use pepper, mineral salt, garlic powder).

E Dinner: 1 cup Dreamfield's pasta, ground turkey, 1/2 cup no-sugar-added spaghetti sauce. Sprinkle of parmesan cheese. Lettuce, carrot sticks, 2 slices Ezekiel bread with 1 wedge Laughing Cow Cheese, 1/2 apple (Picture shows the entire apple, but half of it went to the kids)

Today's Meals: May 15, 2016

Meals for May 15, 2016

S Breakfast: 2 hard boiled eggs (because I had them in the fridge and didn't have time for anything else), a small slice of ham and 1/2 container 000 vanilla mixed with mixed berries.

E Lunch: 2 slices Ezekiel bread with 1 wedge Aldi's version of Laughing Cow cheese, turkey slices, mustard, spring mix. cucumber sticks, green pepper, mushrooms with 1 wedge laughing cow cheese, 1/2 serving baked Tostitos, 1/2 cup grapes

S Dinner: Grilled cheese made with 1/2 piece of the Joseph's Lavash bread, cheese and pepperoni. Just Like Campbell's Tomato soup (From the Trim Healthy Mama Cookbook). 4 strawberries.

Fuel Pull Dessert: Caramel Gluccie Pudding (From the Trim Healthy Mama Cookbook)

Today's Meals: May 14, 2016

Meals for May 14, 2016

E Breakfast: Apple Pie Spice Stove Top Granola (from the THM Cookbook) with 1/2 cup unsweetened almond milk. 1/2 cup cottage cheese with 1/2 cup mixed berries. Green tea.

Deep S Lunch: 2 Hard boiled eggs with salad (romaine and spring mix) green pepper, cucumber, mushrooms, chicken, oil/vinegar dressing.

S Dinner: at the truck stop while visiting with hubby's parents: 3 egg omelette with tomatoes, mushrooms, onion, pepper, bacon and cheese. Had them substitute the hashbrowns for mixed veggies (celery, pea pod thingy, broccoli, carrots)

Dessert on the way home: 2 squares 86% chocolate with 4 largish strawberries..

Chicken and Rice with Veggies Soup

1 32 container chicken broth

5 smallish carrots sliced

1/2 of a green pepper chopped

1 sweet potato cut into bite-sized pieces

chopped up broccoli (would have liked more, but we only had a small crown left)

1 cup cooked brown rice

leftover chicken breast cut up (about 2)

Put chopped veggies in a large pot and add the chicken broth. 

Bring it to a boil and cook until veggies are tender. 

Add the chicken about 5 minutes after it starts to boil. 

When the veggies are done, add the rice. 

Stir and serve.

Serves 4, but in our house it served the 6 of us because the children don't have as much as we do.

This is an E meal because I used chicken breast and my carb sources are the rice, sweet potato and carrots. It also had the non-starchy veggies to make it more filling. There was a little bit of fat from the butter that the rice was cooked with and the Laughing Cow Cheese (less than 5 grams). I figured that I had about 1/4 of the sweet potato and 1/2 serving of rice in 1/4 of the recipe. I added a slice of Ezekiel bread for a little more carbs. I spread it with Asiago Laughing Cow Cheese. Had lettuce and tomato salad on the side.