More brussels sprouts and cauliflower to get creative with with our Bountiful Basket this week which also included 6 Anaheim peppers and 6 onions. We still have tomatoes left from last weeks 20 lb. box to finish up too.
We also got a fajita pack add on (3 green and 3 red peppers, 2 onion, garlic, dried Anaheim and adobe chili peppers)
Mike has a cold again (less than 2 weeks after getting over the last one) and after lots of cooking last week, we are keeping this week easy with a few nights of leftovers.
Breakfast
- Monday – Saturday - Greek yogurt, Kashi Go Lean cereal with blueberries
- Sunday – egg and egg whites with mushrooms and peppers, toast with Laughing Cow spread and bacon
Lunches
- Weekdays – Quinoa w/ black beans, corn and Mike’s Pico De Gallo with fruit and Baked Caprese Stuffed Tomato
- Weekend – Frozen Smart Ones with fruit and pretzel crisps
Dinners
Saturday
- Cheesy burgers with sautéed mushrooms & onions (no bun)
- Baked Cauliflower Poppers
- Crispy Brussels Sprouts with Garlic Aioli (substitute Greek yogurt for mayo)
Sunday
- Hard Rock Café Shrimp Fajitas (using corn tortillas and light sour cream)
- Skinny Baked Jalapeno Poppers
Monday & Tuesday
- Leftover Hard Rock Café Shrimp Fajitas (recipe linked above)
Wednesday & Thursday
- Whole wheat pasta w/ ground turkey and Roasted Tomato Marinara Sauce
- Green Salad
Friday
- Buffalo Chicken Flatbread Pizza (substituting Flat Out Light flatbreads for pizza dough)
Snacks
- Fruit or veggies
- Weight Watchers String Cheese
- Fiber One Bars
- Popcorn
- Skinny Cow Ice Cream or Bars
