Monday, April 21, 2008

Meal Plan Monday - Weight Watchers

Starting back on Weight Watchers today. The points are listed in parenthesis. I am hoping AJ doesn't starve on this. He needs to gain almost as much as I need to loose. After Monday the totals won't add up, but that is so I can make changes to snacks and such as I need or want them in my diet.

Monday (28)-

Breakfast - oatmeal (3) and yogurt (2)
Snack - apple (1)
Lunch - Lean Cuisine pepperoni pizza (7) and WW Popsicle (1) and tea (1)
Snack - 1/2 zone bar (2)
Supper - sea scallops (double portion), mashed sweet potatoes, green beans (8) and dessert (3)

Tuesday (21) -

Breakfast - oatmeal (3) and yogurt (2)
Snack - applesauce (1)
Lunch - Lean Cuisine frozen meal (6) and green beans (0)
Snack - yogurt (2)
Supper - Speedy Shepard's pie (7)

Wednesday (30)-

Breakfast - oatmeal (3) and yogurt (2)
Snack - apple (1)
Lunch - Speedy Shepard's pie (7)
Snack - 1/2 zone bar (2)
Supper - Spaghetti with meat sauce (10) and green beans (0)

Thursday (26)-

Breakfast - WW chocolate muffin (3) yogurt (2)
Snack - banana (2)
Lunch - Lean Cuisine frozen meal (6)
Snack - applesauce (1)
Supper - stromboli (5)

Friday (31) -

Breakfast - oatmeal (3) and yogurt (2)
Snack - banana (2)
Lunch - Spaghetti with meat sauce (7)
Snack - carrots (1)
Supper - pork roast, stuffing, and sweet potatoes (15)

Saturday () -

Breakfast - pancakes (6)
Snack - banana (2)
Lunch -
Snack - carrots
Supper - curried lentils and potatoes over rice(I still need to figure points on this) and samasos (I still need to figure points on this)


Curried Lentils and Potatoes
  • 2 tablespoons butter or vegetable oil
  • 4 cups water
  • 1 cup dry lentils
  • 1 large onion, coarsely chopped; about 3/4-cup
  • 2 to 3 teaspoons curry powder
  • 15 ounce can no-salt-added tomatoes
  • 4 cups peeled & coarsely chopped potatoes
  • 1 teaspoon salt
  • 1 teaspoon honey

Measure lentils.
Place them in a large pot.
Bring the lentils to a boil over high heat.
Reduce heat to low simmer gently.
Simmer for 20 minutes.

Peel and chop your onion and potatoes.
Set the potatoes aside.
Heat the butter or oil in a 10-inch skillet.
Add the onion and curry powder.
Fry over medium-heat until the onions are tender and the spices smell good.
Frying the onions and curry spices bring out their full flavor so please don't omit this step.
Set the pot aside until the lentils finish cooking.

Scrape the onions and curry powder into the pot of lentils.
Add the remaining ingredients too.

Stir the mixture until everything is evenly combined.
Simmer, uncovered for 15 to 20 more minutes, or until the potatoes are tender.
Serve in deep bowls with hot buttered whole wheat flat bread and cooked rice.

Makes 4 large servings.

Samosas (borrowed from Real Simple)

  1. 1 tablespoon olive oil
  2. 1 medium onion, chopped
  3. Kosher salt and pepper
  4. 1/2 teaspoons curry powder
  5. 2 cups (about 16 ounces) refrigerated mashed potatoes
  6. 1 10-ounce package frozen peas, thawed
  7. 1 jar mango chutney (optional)

Heat oven to 375° F.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, about 8 minutes. Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and the curry powder and cook, stirring, for 1 minute. Remove from heat and stir in the potatoes and peas.

Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.

Bake the samosas until golden, about 25 minutes. Serve with the mango chutney, if desired.

Yield: Makes 12

CALORIES 216(50% from fat); FAT 12g (sat 4g); SUGAR 2g; PROTEIN 3g; CHOLESTEROL 7mg; SODIUM 518mg; FIBER 3g; CARBOHYDRATE 26g

Meal Plan Monday is hosted by: Organizing Junkie

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