Happy Sunday all! I am happy to say I am feeling a lot better ~ still only at about 75-80% but a million times better than the past few weeks for sure. Thank you all again for sharing all the things you tried out while I was away, for the well wishes and encouragement.
Today I headed back to my Weight Watchers meetings and I am super excited to report two things….I lost 3.0 lbs.!!! I am happy about that because I finally started eating somewhat normal again last week so my loss should be here to stay.
More importantly…Weight Watchers has a new cookbook out that I think has so many delicious sounding recipes with 55 Simple Start Recipes to boot!
I snacked on a banana during the meeting and after we headed over to Subway for Ham & Eggwiches. I picked egg + ham + lettuce, tomato, peppers, onions and sriracha on a 3 inch flat bread. This totally hit the spot. (SF + 3 WPA for the bread) – 5 points+
I finally decided it was time to get back in the kitchen and do a little prep to make this week’s meal planning even easier. I have been wanting to make these Mexican Turkey Frittata Muffins ever since I saw them on this season’s The Biggest Loser.
I modified their recipe a bit, but, here is my step-by-step. These tasty little egg muffins are so easy to make – you can pretty much prep everything while the turkey cooks.
I added 1/2 a diced onion to my ground turkey for a little extra flavor and browned it over medium heat for about 10-15 minutes. I also preheated the oven at this time too.
Once it it cooked, drain, sprinkle with about 1 Tbsp. homemade taco seasoning and set aside.
In another pan, heat 2 tsp. olive oil medium heat. Add 1 diced red bell pepper with 2 cups diced mushrooms.
The “secret” ingredient that makes these muffins taste awesome ~ Chipotle Peppers (smoked jalapenos). They are pretty spicy so you only need 1 diced up pepper to flavor the entire dish.
Add the chipotle pepper to the pan and cook for about 5 minutes until the mixture softens.
Meanwhile, whisk 8 eggs with 1/4 cup fat free milk, 1/3 cup cilantro and 1 tsp. sea salt & pepper.
Add the turkey, pepper mix and 1/3 cup diced green onion to the egg mixture. Stir until combined.
Make sure you spray your muffin tin well with nonstick spray. I used a 1/3 cup measuring cup to fill the muffin cups about 3/4 full.
Bake at 350 for about 20-25 minutes or until the egg sets.
My batch actually made 15 Southwestern Egg Muffins that are 100% Simply Filling/Simple Start or 2 points+ each.
I couldn’t resist diving it as soon as they came out of the oven ~ I had two. I love the smokiness and heat of the chipotle ~ The turkey/veggie mix makes me think of sausage. The best part is breakfast is made for the week ~ all I have to do is heat and eat! (SF) – 4 points+
I also cooked up a batch of Slow Cooker Split Pea Soup for lunches this week. I still couldn’t convince The Husband to even try a bite (he hates peas and the fact that this soup has two types….yeah, but, it’s so good!) – 100% Simply Filling (SF/SS) – 5 points+
Instead of doing any appetizers this year for the Super Bowl, we stuck with one of our favorite sandwiches that takes minutes to make (I finished these, cleaned up and sat back down before half time was over).
Steak Sandwiches….not just any steak sandwiches, but, the WW Best Ever Cheesesteak Sandwiches. (SF + 2 WPA for the hollowed out bread) – 8 points+.
I had planned on making kale chips but honestly did not realize I forgot until I served the sandwiches and saw just the sandwich on the plate (oops!)
Here are my stats today:
- Simple Filling (SF): 5 WPA (Weekly Points Allowance) used, 44 WPA remaining
- 22 Daily Points+ 0 WPA used, 49 WPA remaining
- My appetite is starting to return but I am still not all the way back to eating everything I love.
HERE IS WHAT IS ON THE MENU THIS WEEK:
- Asian Chicken Lettuce Cups, sautéed zucchini
- BBQ Pork Chops, Kale Chips, grilled asparagus
- Shrimp Scampi, Simple Salads
- Adventures in Seattle for the rest of the week!!