Hi all! How was your weekend? We had a busy, but good weekend that really felt like a weekend. This morning we headed out to breakfast at Huckleberry’s before tackling my to-do list.
2 eggs over medium with 2 pieces bacon, 1 sourdough toast slice dry and 2 bites of hashbrowns (5 sp). I always order the potatoes, take my two bites and scoop the rest on another plate for The Husband….it satisfies my craving without all the points.
The barista today made the perfect fluffy nonfat cappuccino with a drizzle of caramel on top (2 sp).
We spent the morning stocking up for the week and shopping for one of my coworkers going away gifts.
We made it back home in time to have lunch. I had 3/4 cup Southern BBQ Sausage, Beans and Greens that we had for dinner last night. (6 sp)
Plus 1/2 an orange.
My afternoon snack came in two forms. First the See’s Candy caramel walnut sample (4 sp) then a banana, a strawberry and Jarlsberg Mini Swiss cheese when I got back home (2 sp).
We concluded salad week with this Cooking Light Chickpea Panzanella Salad that might be my favorite new salad – it’s amazing!
You could make this vegetarian salad vegan by omitting the cheese.
I pretty much followed the recipe but added 1/2 a red bell pepper, cucumber, a few kalamata olives and a dash of honey to the dressing. I also used marinated artichoke hearts versus plain ones.
Getting good bread goes a long way in adding the flavor of having crunchy yet doughy bread bites “dipped” in oil and vinegar.
All tossed together and dressed in a tangy merlot vinegar & olive oil vinaigrette.
Sweet, tangy, crunchy, salty, bready goodness. I love how you can taste every single ingredient and they all go together making this one fun salad to eat.
I started with 1 cup then went back for another for 6 Smartpoints in total.
25 Daily WWFreestyle Smartpoints, 10K steps
HERE IS WHAT IS ON THE MENU THIS WEEK:
- Better Than a Big Mac Burgers, Zucchini
- WW Tuscan Pizzas with salad
- Cheesy, beef & pepper gnocchi, salad
- CL BBQ Chicken & Black Bean Tacos
- BLTAs
What is on your menu this week?
Night all!
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