It’s been a while since I’ve jumped in to share on one of Jenn’s What I Ate Wednesday posts, so I think it’s high time.
My eagerness to participate might have a little to do with the fact that I actually spent some time in my kitchen. (My hard work is slated to appear in Lindsay’s Sunday Food Prep Inspiration post later this month.)
Did I hear a collective gasp from blog-land? Not surprising, given my recent habits. But I’m trying hard to stick to the menu plan I made last Friday. That meant quality time with my pots, knives and heating elements.
Can I just say, it’s kind of nice to have the guesswork taken out of “what’s for breakfast/lunch/dinner.” (That’s one reason I love Diet-to-Go so much. Well, that and the taste. I don’t think I’ve ever gotten a meal I hated. Don’t forget they’re hosting the 1,000 Meal Giveaway this month. You could win up to a month’s worth of free food.)
Back to some of the week’s eats. I’ve been pretty terrible at remembering to shoot my plate, so I don’t have everything. However, this is a good sampling of what I’ve been eating.
Overnight Oats with fruit, nuts and TJ’s cookie butter. When I went to Starbucks the other day, someone left an unopened packet of fruit/nut/seed topping on my favorite table. I decided to take it home and make good use of it in my overnight oats, made with sugar-free vanilla almond milk and, just because I could, a tablespoon of cookie butter. The jar’s getting empty. I’ll have to remember to buy more next time I go. (Unless I decide to go back to Atkins. If I do, I don’t need the temptation …)
Egg Sandwich with grape tomatoes. Sandwich Thin, fried egg and a wedge of white cheddar Laughing Cow. Quick and tasty.
Egg Salad in a low-carb wrap. The egg salad is made with two hard-boiled eggs, 2 Tablespoons mayo, a squirt of spicy brown mustard, chopped green onion and yellow bell pepper, and shredded cheddar cheese. I added a handful of mixed greens for an added boost of nutrition.
Pulled Pork sandwich. The recipe was in the new issue of Weight Watchers Magazine (page 88). Pork tenderloin, cabbage and onion slow-cooked in a homemade BBQ sauce. It was pretty tasty, but I think I need a bigger bun. The Sandwich Thin I used wasn’t substantial enough to stand up to the meat/sauce. (The recipe suggests whole wheat rolls … like kaiser rolls or something?)
I think I still prefer Hungry Girl’s slow-cookin’ pulled chicken. I bet I could make that same sauce with pork tenderloin.
Jenn’s Slow Cooker Black Bean Soup. I topped mine with some crumbly Mexican queso and half an avocado. Yum! Sad that it was my last not-frozen bowl.
Ham, Pear and Cranberry Goat Cheese Salad. This combo was inspired by some cheese I found at Safeway. 2 cups of greens topped with 2 oz. ham, 1 serving of cheese and a sliced pear. I used 1 teaspoon each of balsamic vinegar and EVOO as dressing. The flavors were fantastic, even if I let my pear get a wee bit too brown …
It feels good to be back in the healthy eating game.