“Pho” Sure & This Week’s Menu

Hi all! How was your weekend? Our weekend was good, but, busy in a way that I feel like right now is the first time I’ve sat down all weekend. Great for my steps, I guess. I kicked off the weekend with my Weight Watchers meeting. I  gained .8 lbs this week. At first, I thought I should try the other scale, but, honestly, after reflecting, I think I earned that. My workouts were great, but, my food choices could’ve been better. I had a lot of successes in my week so I am focusing on that over the number on the scale. I am using that for motivation this week.

Saturday’s highlight was meeting my friend for Pho! We shared fresh shrimp spring rolls, fried shrimp and medium bowls of chicken, shrimp & noodles. It was so good and definitely hit the spot but I only finished half my noodles.After, we decided to walk and talk to get in our steps until the rain came along.

Double rainbow picture taken by my friend – beautiful!This morning, The Husband had us up way to early to head to the Alameda Antique Fair.

My tall nonfat cappuccino with caramel on top for the road (2 sp).Breakfast at the fair – we shared a ham, egg & salsa burrito (4 sp).Lunch was at Jack’s Urban Eats. I had the Asian Chicken salad (4 sp) and a few of his Urban Fries (4 sp).I did a little prep for the week this afternoon.

Breakfasts will involve these full sized Kale Quiche Muffins.Lunches will include grilled chinese pork.and this Taylor Farms Love Mein Kit I got at Sam’s Club.I also boiled some eggs and had one for snack with a banana.I know I should type up our dinner as a recipe for you all, but, considering I owe you two recipes, I’ll just post my steps for now.

Dinner was so easy that these Kale & Mushroom Raviolis came together in minutes.

Heat a large skillet with 1 Tbsp olive oil then add 4  garlic cloves and an onion. Cook for a minute.Add mushrooms and cook until softened, 4-5  minutes.Add kale, a little salt and pepper.Once the kale wilts, sprinkle with crush red pepper flakes and pour 1 cup Sauvignon blanc. Cook 4-5 minutes.Melt in 1 tbsp butter and remove from heat.Add one package cooked mushroom raviolis (I used Rana Portabella Raviolis) and 2 Tbsp parmesan.Toss, divide into 4 bowls and dig in.

The mushrooms pick up that delicious wine broth while the kale helps bulk up the dish. The best part though is biting into one of those cheesy mushroom raviolis.

My bowl for 9 Smartpoints.23 Daily WWFreestyle Smartpoints, 15K steps

HERE IS WHAT IS ON THE MENU THIS WEEK:

• Shrimp Tacos with Avocado Crema
• Lemon, Asparagus & Sun Dried Tomato Pasta topped with grilled shrimp
• Sausage, Pepper & Mushroom Kebabs with brown rice
• CL Chicken, Tomato & Basil Pasta, Salad
• BLTA, Greek Salad

What is on your menu this week?

Night all!