Monday, December 16, 2013

Lose to the Last - It's Menu Plan Monday!

Welcome to Menu Plan Monday!  I love to link up with to share menus and be inspired by others!

I am doing things a little differently this week. I made a short list for each breakfast, lunch and dinner, bought all the ingredients and am selecting which meals to make each day. Having the plan plus the flexibility will help me adjust to the ever changing climate inside and outside the house.

This menu has a lot of our favorites in it but the Farmer's Fritata and the Macaroni Salad are sure winners. There aren't seven meals here because we always have at least one leftover day and one or two days where no one seems to be here at the same time so we eat what we can find!

Farmer's Fritata with Goat Cheese (recipe below)
Egg, Tomato and Avocado Tostados

Nicoise style tuna sandwiches  (here is a link to a recipe but we do not put mayo on ours)
Lemony Hummus and Goat Cheese with Homemade Whole Wheat Pita Chips
Classic Macaroni Salad with fresh veggies and cheese cubes (recipe below)
6 color rice, boiled egg, vegetables (inspired by this)

Filet Mignon (3 oz each) with Shaved Zucchini (sirloin for the little kids)
Grilled Shrimp Ceasar Salad (we use the classic ceasar dressing recipe and are sparing in application)
Pork Lo Mein

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Farmer's Frittata (Weight Watchers)
Serves 2

1/2 medium red potato (cook 3 minutes in microwave, then dice)
1 small zucchini, diced
1/2 green bell pepper, diced
1 tsp. olive oil
2 pinches salt
1/4 tsp. black pepper
1 Tbsp. fresh basil, minced
1 large egg
4 egg whites
1/3 cup goat cheese, crumbled

Saute the vegetables in the olive oil about 4 minutes.  Reduce heat to medium; add the eggs, gently lifting the edges so the eggs can flow beneath; add salt and pepper on top. Place lid on, cook for 2 to 3 minutes. Sprinkle the goat cheese and basil on top, replace lid, lower heat to medium low for 2 minutes, until cheese softens.

Remove from heat. Cut into quarters for easy serving; serve 2 pieces per person.

This recipe is so delicious and such an easy way to get in a full serving of vegetables!

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Classic Macaroni Salad Remake by Weight Watchers

Serves 4 (doubles easily and keeps well refrigerated for several days)

8 oz macaroni, whole grain
1 cup small broccoli florets
1 large tomato, chopped
2 celery stalks, diced
1 small red bell pepper, diced
1/4 cup reduced fat mayonnaise
1/4 cup fat free sour cream
1 Tbsp. lemon juice  or pickle juice
1/2 tsp dried basil
1/2 tsp. salt
1/4 tsp. pepper

Cook the pasta according to the package directions.  Rinse under cool water to stop cooking. Combine pasta and vegetables. Combine dressing ingredients in small bowl.  Add to pasta and vegetables.

This salad is so good and has a full serving of vegetables per serving. There is no reason ever to make the full fat kind again!  I dice the vegetables really finely which keeps the kids happy.  If sending for lunch, I add an ounce of cheese cubes and a fruit for a complete lunch. Grape tomatoes are also a nice complement to this salad.

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