Let's talk about yesterday. I started out on a good foot but ended on a relapse. I was able to do some prep this afternoon for tomorrow's breakfast. I may prepare one of my snacks tonight but not sure.
No pictures were taken of the meals. I meant to for tonight but was hungry and totally spaced out!
Breakfast for both days was similar to the Breakfast "Use it Up" Scramble. I didn't use the ground turkey but did use lots of veggies like broccoli, zucchini, green pepper, and a mushroom. Used egg substitute. Seasoned with Bacon Bacon, Onion Onion, and Seasoned Pepper.
Yesterday's lunch was the leftover Pesto Chicken & Veggie Skillet. Today was a Big Sexy Salad with the Salsa Beef and Citrus Herb Vinaigrette Dressing.
Snacks were almonds, carrots, and cucumber slices.
Dinner last night was pizza from Papa Murphy's. Tonight I fixed Roasted Salmon & Veggies. The veggies were broccoli and carrots. I will be using the leftover salmon for salads.
Hard to believe we are halfway through this week. I need to prep tomorrow's dinner as it needs to marinate at least 2 hours to overnight. Guess I won't make the snack mix. I'm tired.
This is so easy to make (about 25 minutes) and very tasty. I could see making these for other meals as well. Only substitutions I did was egg substitute instead of yolk and Seasoned Pepper for the black pepper. Oh, and I used 99% fat free ground turkey.
Nutritional information: 210 calories, 11g fat, 3g saturated fat, 145mg cholesterol, 540mg sodium, 5g carbs, less than 1g fiber, 4g sugar, and 22g protein.
Ingredients:
12 oz 93% lean ground turkey
2 Tbsp Spinach & Herb Seasoning
1 large egg yolk
2 tsp Garlic Garlic Seasoning
1 tsp Ultimate Steak Seasoning
1/4 tsp black pepper
1/4 c finely chopped no sugar added dried apricots
Instructions:
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; spritz with no-stick cooking spray.
2. Combine first 6 ingredients, then mix in apricots (your hands work best for this). Form mixture into 9 meatballs and place on baking sheet.
3. Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 13-15 minutes.
Makes 3 servings (3 meatballs per serving)
Follow my journey with Tastefully Simple's 14-Day Reset Kit. This was a great success for me back in July/August that I decided to do it again since I reached another plateau in my weight loss journey.
This breakfast recipe is simple to make - takes about 20 minutes total. Nutritional Facts per serving (per recipe): 320 calories, 18 grams fat, 5 grams saturated fat, 475 mg cholesterol, 430 mg sodium, 6 g carbs, 3 g fiber, 2 g sugar, and 31 g protein.
I did some substitutions - I used 99% fat-free ground turkey, egg substitute and Vanilla unsweetened Almond milk. I did not add the salt and pepper in the egg mixture. However, I did sprinkle Seasoned Pepper on top before baking.
Ingredients:
8 oz 93% lean ground turkey
1 red bell pepper, chopped
1 Tbsp Onion Onion Seasoning
2-3 tsp Simply Salsa Mix
4 c fresh baby spinach leaves, chopped
9 large eggs
1 c unsweetened non-dairy milk of choice (almond, cashew, coconut).
Instructions:
1. Preheat oven to 400 degrees F. In large skillet over medium-high heat, combine turkey, peppers, Onion Onion Seasoning and Simply Salsa Mix. Cook and crumble until no longer pink, about 6-8 minutes. Drain off excess liquid. Stir in spinach. Remove from heat; let spinach wilt.
2. Divide mixture among wells of greased (12-count) muffin pan; set aside. In a large bowl, whisk together eggs and milk; salt and pepper as desired. Divide among wells of muffin pan.
3. Bake 17-20 minutes or until knife inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pan.
Makes 4 servings (3 egg cups).
