Breakfast:
I usually have a half cup(dry) of oatmeal with a cup of fruit of some sort. I love peaches with it! I put some Splenda sugar, with a tbs of Smart Balance light butter, and a lil vanilla. This is my favorite breakfast. If I'm in the mood for something different I go for three egg whites with a lil salsa, and three slices of turkey bacon. I can even add two pieces of light toast, we get the Sara Lee Light Whole Grain Bread, and add a tbs of no sugar added jelly if I'm still hungry. I'm never hungry after the oatmeal!
Lunch:
I go for the tuna at lunch. I add a tbs spoon of relish, and if I want it creamy then I add a tsp of Smart Balance mayo. I use the whole can and put it on four pieces of the Sara Lee bread. I then measure a cup of some sort of frozen veggie, usually green beans or broccoli , and maybe an apple. I've been sort of sick of the tuna, so I've been making sure I have left overs from whatever I make the night before and depending on the pt value I eat a serving of that.
Dinner:
Last night I made enchiladas from scratch. I find most of the recipes I use on skinnytaste.com. I love this resource because it has yummy meals that I crave, but with healthier ways to make them. The blogger also it doing weight watchers and has all the pts figured out for each meal. Here's the enchilada recipe.
Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
Servings: 8 • Serving Size: 1 enchilada • Points: 4 ww pts
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g
Chicken and White Bean Filling:
- 1 tsp olive oil
- 1/4 cup minced white onion
- 2 cloves garlic, minced
- 1 can (4.5 oz) chopped green chiles
- 15.5 oz can Navy beans (or Cannellini beans)
- 8 oz cooked shredded chicken breast
- 1/3 can water
- 1 chicken bullion
- 1 tsp cumin
- 1 tsp butter
- 1/2 cup chopped white onion
- 2 tbsp flour
- 1 cup fat free chicken broth
- 7 oz can chopped green chile
- 2 jalapeños, chopped (I used jarred)
- salt
- 1/2 cup light sour cream
- 3/4 cup reduced fat Mexican cheese
- 8 medium low carb tortillas
- chopped fresh cilantro or scallions (or both!)
For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowlywhisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.
Snacks:
I'm not really a snacker but if I find myself hungry I usually have a bowl of apples on my table and I go for one of those. We also buy the Weight Watcher's Giant Fudge Bars. They are only one pt and sooooooo good! That is usually my go to dessert.
I also get 35 cheat pts a week. I have found that if I use them then I don't lose as much so I try not to, but if I want to go on a date with the hubs it's nice to have. I hope this was helpful!
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