Surf n Turf plus this week’s menu

Happy Sunday all!  This morning we were up early to head out to our Weight Watchers meeting then off to Lake Tahoe then Reno for The Husband’s business trip, a little fun and the last place we were heading to celebrate his birthday.  He was pretty funny when I told him if we had to go to another place that I was going to make sure they sang to him….he said if I did that he would make up something completely untrue & embarrassing about me (like 1 month being potty trained) that we are celebrating too ~ ha!  For the record, I resisted telling them it was his birthday.

I was up .6 of a lb this week and I am 110% ok with it.  It is the week I usually maintain and honestly, I earned it with all the delicious foods we ate this week celebrating his birthday.  I will be glad to get back to the Simply Filling track for real this week.

I shared a muffin & fruit plate with him during our meeting.  I had 2 of the mini muffins I made yesterday with 1/2 the grapes.  He had the rest.  (SF + 3 WPA) – 3 points+

Then, I grabbed a Grande NonFat Decaf Latte for the drive (SF) – 3 points+

Lunch was at a new place we have not yet tried in Lake Tahoe called Stateline Brewery. 

The restaurant is actually in the basement of the big Embassy Suites shopping center.

I think it would be so cool if they would just let people walk up with their beer mugs to get a cup of beer from the giant kegs in the room.  It would be pretty entertaining to watch.

There were so many things on the menu I wanted to try including almost every salad and their Teriyaki Chicken Lettuce Cups.  I settled on their Surf & Turf Salad because I knew it was definitely a Simply Filling option and it sounded delicious.

2 oz Petite Filet Mignon, Sautéed Shrimp over mixed greens with red bell peppers, red onions, fresh jalapenos, cilantro, grape tomatoes, roasted corn and Key Lime Vinaigrette on the side.

100% Simply Filling and Simply Amazing!  The shrimp and filet tasted so light in this salad and it didn’t take very much key lime dressing to flavor things up.  I loved having all the crunch and the jalapenos added a nice peppery bite without adding spice. (SF) – 5 points+

After lunch we headed over to Reno for a little gambling fun and to have dinner at Ichiban.  The Husband has been wanting to go back to Ichiban ever since our last trip to Reno.

We started with Miso Soup (SF) – 2 points+

Then, moved onto the cucumber salad.  (SF) – 0 points+

I love any place that gives me a bunch of different sauces to dip my food in.  You are supposed to use each sauce for a different thing ~ the brown for chicken, the yellow for steak and the white for seafood.  Of course I mixed and matched them all

Like last time, I challenged our chef to cook ours with very little oil and no butter.  He gladly did that and said he would use more Japanese ketchup on ours (Teriyaki or Ginger Sauce I think).

(SF) – 1 points+

My favorite part of hibachi is the vegetables ~ especially when they caramelize them a bit.

I think since I asked for no butter, he thought I needed more veggies ~ I totally do not mind that he filled up half my plate with them.  Yup, I totally ate them all too. (SF) – 5 points+

Surf ~ More Shrimp!  I could probably eat just the shrimp and veggies with my Hibachi and be happy with that! (SF) – 3 points+

Turf ~ I pretty much only ordered this part to give to The Husband.  Since I filled up on all those veggies, it made it easy to hand it over to him. 

The other thing I love about Hibachi is their Fried Rice ~ it is worth the extra points+.  I had half my bowl and gave the rest to The Husband. (SF +5 WPA) – 5 points+

STATS (12 AM – 9 PM)

• 2,311 calories burned
• 7,422 steps taken
• 8 WPA used, 41 WPA remaining (27 daily points+)

HERE IS WHAT IS ON THE MENU THIS WEEK:

• Shrimp with Zucchini & Tomatoes, salad
• Maple Bacon Turkey Burgers and Corn
• Linguine with Spicy Shrimp, salad
• Grilled Thai Turkey Salad
• BBQ chicken with Mac Salad, corn and kale chips
• I want to make these Swiss Chard & Mushroom Quiche Squares too.

Q’s:

What is on your menu this week?

Night all!