Meal Plans Jan 2nd-8th

Edit: 244 pounds as of Monday the 4th.

We haven't gone to the gym since we got back from Utah and probably no gym this week either. Matt and I have been fighting head colds. >.< Here's this week's meal plans. I won't be including the grocery list or price chopper ads this week because I don't want to have to think too hard when I don't feel well LOL!


Meals

Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Hot Dogs(200) & Orange(70) -- 270
Hamburger Hash(300) -- 300

Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Tuna Wraps(205) w/carrot(45) & ranch(15) -- 265
Greek Pitas(350) w/Cantalope(50) -- 400

Mon
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/banana(110) -- 340
Ham & Cheese Stuffed Chicken(236) w/Green Beans(25) & Roll(90) -- 351

Tues
Cereal(220) w/toast(100) & butter(35) -- 355
Chili(190) Mac & Cheese(180) -- 370
Shrimp & Pesto Pasta(303) w/Roll(90) -- 393

Wed
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Orange(70) -- 300
Salsa Sirloin Salad(312) w/Roll(90) -- 402

Thurs
Cereal(220) w/toast(100) & butter(35) -- 355
Leftover Sirloin Salad() w/Pita bread() -- 432
Quick Cassoulet(353) w/Roll(90) -- 443

Fri
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/chips(90) & salsa(30) -- 350
Leftovers Misc -- Unknown

Extra
Grilled Cheese Sammich(250) & Chicken Noodle Soup(120) -- 370

Snacks
Fat Free Jello Pudding, chocolate & vanilla(80), Yogurt(110), Flavored rice cakes(50), Popcorn(140), Nutri-grain Bar(140), Crackers(120), Cookie Pack(100)


Recipes

Hamburger Hash
Modified From Starving Student's Cookbook
1 tbl olive or canola oil
1 lb ground beef or turkey
2 med potatoes
1/2 onion or 3 tbl onion powder
1/2 can whole kernel corn
1/2 can chili beans
1 can/jar of beef gravy
pinch of parsley
pinch of thyme
salt and pepper to taste

Chop onion and potatoes into bite size pieces. In a skillet over medium heat, heat oil until hot. Add ground beef/turkey and stir until cooked. Drain. Add remaining ingredients and stir until well mixed. Cover and cook on low for 20 minutes or until potatoes are done.


Greek Pitas
From the Starving Student's Cookbook
4 tbl cream cheese
2 tbl sour cream
1 cup lettuce, shredded
2 tbl chopped black olives
1/2 cup ricotta cheese
1 banana, sliced

Combine sour cream and cream cheese and spread inside pita pockets. Next, fill pockets with remaining ingredients.


Ham & Cheese Stuffed Chicken
Original Recipe
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

1. Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, ham, mustard and pepper in a small bowl.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.


Quick Cassoulet
Original Recipe

1 cup fresh whole-wheat breadcrumbs, (see Tip)
2 teaspoons extra-virgin olive oil
2 medium onions, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
1/4 pound turkey kielbasa sausage, thinly sliced
1 14-1/2-ounce can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
2 15-1/2-ounce cans great northern or cannellini beans, rinsed
1 1/2 cups diced cooked turkey, or chicken
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, (optional)

1. Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.
2. Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.
3. Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley, if using, and serve.


Shrimp & Pesto Pasta
Original Recipe
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp, (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper, to taste

1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.


Salsa Sirloin Salad
From E-Mealz
1/2 lb top sirloin steak, cooked, sliced into thin strips
1 bag mixed salad greens
1/2 can chili beans
1/2 can corn
1 tomato diced
1/2 cup salsa
1/4 cup italian or oil/vinegar dressing

Combine salad, beans, corn, salsa and dressing. Top with sirloin strips and diced tomato.