Meal Plan Monday

It's a easy and simple week.

Monday- I had one filet of halibut in the freezer, some raviolis and heavy cream and a jar of spaghetti sauce. I made the fish with a garlic, lemon butter and made the raviolis with a cream sauce and spaghetti sauce. End of the month use what you got meal.

Tuesday- Out to dinner for my father-n-laws b-day

Wednesday- Pot roast with mashed potatoes and carrots

Thursday- I'm going to butterfly a whole chicken and bbq it (if the weather is not too bad), pilaf and artichokes (Maybe I can use my clever that I never use....exciting!)

Friday- Out to dinner

My Get Together Hosts

I recently was a host of a Yoplait Get Together. I received products from Yoplait free of charge and had my Get Together at Centerpoint Fitness. We tried different Yoplait yogurt flavors and I made a dip using Yoplait Yogurt that was a big hit!

My favorite group at the gym!

The kids enjoyed the food too!





Recipe:

Prep Time: 10 min
Start to Finish: 10 min
Makes: 20 servings (1 tablespoon dip and 3 fruit pieces each)
1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries
 Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
 Serve dip with fruit.

I mixed it up and used strawberry cream cheese and mixed berry yogurt. This makes a great dessert too!

If you want other recipes from Yoplait check out their recipes HERE.

Here is some information on Yoplait Yogurt and the benefits of eating Yoplait.
About Yoplait® Original
Now with 2X Calcium of the Leading Yogurt

Did you know…?

Recent findings by the Institute of Medicine indicate that many people get their daily calcium from foods including yogurt.
Newly reformulated Yoplait Original yogurt now has two times the calcium of the leading yogurt with 50 percent of the Daily Value in every cup (500mg).
Half of women over age 50 will break a bone (National Institutes of Health Osteoporosis and Related Bone Diseases: National Resource Center).
Calcium is the key component of both bones and teeth, helping to form and maintain their strong structure (National Institutes of Health-National Institute of Child Health & Human Development).
Many processes in the human body need calcium to function. If your body doesn’t get enough calcium from your diet, it can take calcium from your bones (National Institutes of Health Osteoporosis and Related Bone Diseases: National Resource Center.)
Up to 90 percent of peak bone mass is acquired by age 18 in girls and age 20 in boys, which makes youth the best time for kids to “invest” in their bone health (National Institutes of Health Osteoporosis and Related Bone Diseases: National Resource Center.)

Meal Plan Saturday

Saturday- Marinated New York Steaks, BBQ beans, green beans and macaroni salad

Sunday- Dinner at a friends

Monday- Korean style ribs, rice, stir fry veggies

Tuesday- Homemade baked fish sticks with tartar sauce and salad

Wednesday- Leftovers

Thursday- Meatballs and mashed potatoes and veggies (southern meal)

Friday- Out to dinner

Light Chicken Salad

Can you guess what I am having for lunch today?

Ingredients:

1/4 cup light sour cream
1/4 cup non-fat Greek yogurt
1 tbsp mayo
1 tbsp lemon juice
1/4 tsp black pepper
1/2 tsp dried dill
2 cups cooked chicken (I bought a rotisserie chicken)
2 stalks celery, chopped
1/2 red bell pepper, chopped
3 stalks of green onion, chopped
1/2 cucumber, diced

Instructions:

1. In a bowl, mix together, yogurt, sour cream, mayo, lemon juices and spices.
2. Toss with chicken, celery, pepper, cucumber and onion. Add additional seasoning to taste.

Tuscan Bean Soup

This soup takes 10 minutes to make and it is really good. I made it for lunch today for some of my friends and everyone said it was very good. I added chicken to the soup today.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Pescado Vera-Cruz

This was very easy and quick.

Pescado Vera-Cruz

2 Pounds Red Snapper Fillet
1 1/2 cups Salsa Fresca
3/4 cup grated Jack cheese
1/2 cup grated Cheddar cheese
1 small can sliced black olives
1 bunch cilantro chopped
2 fresh limes
3 cloves garlic minced
1/4 cup butter
salt and black pepper to taste
Tobasco Sauce

Melt butter and add garlic, 3 shakes of Tobasco sauce, the juice and pulp of 1 lime, and add salt and pepper to taste. Baste the fish with the butter mixture and place on a hot clean oiled gill. Cook each side for 6 minutes or until nicely browned. Top each fillet with a nice layer of salsa, then cheese, and olives, allow to cook until cheese is melted. Remove and serve immediately. Top with fresh cilantro and lime wedges.
Fish can also be baked and prepared in the same fashion.
Serve with Spanish rice, beans and warm tortillas.

It's been over a week.....

And I pronise I will post a recipe soon. I am trying a Red Snapper Vera Cruz this weekend, so I will post some pics and recipe.