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Post by bbbearsmom on Feb 16, 2017 1:51:57 GMT
Open floor and menu day.
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Post by jancanlose2016 on Feb 16, 2017 14:12:09 GMT
Good morning.
Today I go to my weekly WW meeting but don't need to weigh in today. This afternoon a few friends are coming to the house to chat and work on hand craft projects. I'll try to avoid the snacks I'm serving to them.
My menu for the day is not definite yet. Dave's killer bread, a little Fage yogurt and coffee for breakfast. Probably a salad for lunch and leftover chicken for dinner.
I got my Instant Pot from Amazon on Valentine's Day. I can boil water!!! Now I have to decide what my first real recipe will be.
Have a a good day everyone!
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Post by bbbearsmom on Feb 16, 2017 16:42:17 GMT
Have fun with your Instant Pot.
Nice sunny day today. Cat is sprawled out in it by my computer. I'm sitting in the sun working on my genealogy. Am staying out of the way for the cleaners that are here. Some parts of the house are going to be so clean. Should probably break down and hire people to clean on a regular basis. (The cleaning is because of the fire extinguisher exploding.)
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Post by surfgirl on Feb 16, 2017 17:59:46 GMT
Menu: Breakfast: Usual omelet with soy sausage (hey, don't make that face - I can see you all! - it tastes really good! ) Lunch: Usual frozen Amy's Light something Dinner: Veggie enchiladas
Mr. surfgirl has been away and I have noticed that I drop the ball more when I am cooking for myself. Meaning, I don't put much effort into dinner. Breakfast and lunch are mostly set all the time, but dinner is where I prepare more of a full meal and get creative. But cooking for one person, I don't have the oomph to do it much. Last night I made my veggie enchiladas, which are only 3.5 points each so I usually have two if I'm feeling hungry. But most of the time I've had either a frozen Amy's Light meal, or a sandwich or something easy to prepare. For those of you with partners who travel, or those of you who are single, do you find it difficult to cook for yourself only? I just feel like I cant be bothered to make a salad nightly - for example - though I normally do that for Mr. surfgirl because he likes a salad to fill up on. Me, I like salad a lot but for myself only, I just have been feeling ambivalent. Oy. |
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Post by linda72 on Feb 16, 2017 20:09:50 GMT
surfgirl I get the same way about cooking when DH goes away. Breakfast and lunch are okay but I won't cook something like a pot roast and have all of the leftovers to deal with. I can get by making a salad for me for dinner and that's it. If I lived alone, I'd really have to concentrate on cooking meals that I could package and freeze so that I could have other things to eat. When my mother was a widow, she used to cook a full meal and freeze it in smaller packages for later. Your veggie enchiladas sound great. We're eating up leftover tonight before we can leave tomorrow for the weekend. I'm making a big chef salad so I can use up the veggies and grilled chicken I have here. I probably won't be on-line much this weekend but I'll try to drop in and say hi!
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ladymajky
Transcendent Member
220/169/150
Posts: 871 
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Post by ladymajky on Feb 16, 2017 22:25:23 GMT
Our meals are kind of screwed up today. DH had two dental appointments--one with an oral surgeon at 11:30 and one at 1:00 with our regular family dentist. No eating allowed in between. Since we normally eat by the clock with lunch at noon, we were in a mess.
We ended up with our regular breakfast at the regular time.
We had a hefty mid-morning snack with lots of protein about 10:30.
Another hefty snack at 3:00 when he got done in the chair.
Now it's 5:30 and I have one point left for the day. I think I will have a big bowl of lettuce, with some turkey meat, followed by some fruit. And water to drink. Then close the kitchen until breakfast tomorrow.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Feb 16, 2017 23:23:24 GMT
linda72,Enjoy your trip this weekend. We needed to run errands in a different town and my knee was feeling stiff so I didn't go to Curves but I did get in a 45 min walk this afternoon.It was too beautiful to stay inside. Breakfast-egg/eggbeater wrap with Country Crock light Lunch-1/2 Whataburger grilled chicken salad with balsamic vinaigrette Snack-raspberries Dinner-1/2 pork chop,tossed salad with HB egg,1 tbsp walnuts and 2 tsp EVOO,raspberries,ff Greek yogurt with dry roasted almonds Snack-sf jello/Reddi Whip
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Post by keshet51 on Feb 17, 2017 0:02:41 GMT
Good evening all. I had to be in the city today at 9, left the house before 7, so no time to check in here.
Janet, I LOVE my Instant Pot - it makes pressure cooking such a breeze and the food tastes so good. Enjoy it. It's a little intimidating the first time you use it but there are youtube clips to watch plus their manual is posted online and those have gotten me feeling comfortable with it.
surfgirl, I love alone and sometimes it is hard to get myself to cook something for one. What I tend to do is cook a couple of entrees on the weekend and then I end up eating a portion of them for lunch and dinner every day (alternating). It can get boring because recipes usually make enough for 4, so that means 4 days in a row of the same thing. This week I made something that had 12 servings and I froze half of them. I enjoy not having another person to cook for though - I can have eggs or cereal or a salad or whatever I want for dinner (for variety) without having to consult with anyone.
Judy, it sounds so peaceful, your description of sitting at the computer this morning. Minus the exploding fire extinguisher of course. I have a cleaning lady every two weeks and it is heavenly. I would take a second job if I had to to afford her - it's one of the great pleasures in my life to come home to a clean house.
My menu today:
2 pieces of Nature's Own light bread
2 slices TJ's lowfat cheddar
decaf with Fairlife skim milk
tossed salad with chicken breast (lots of veggies in this)
1 tsp olive oil, lemon juice, sprinkling of salt
cantaloupe
snacks
half a Quest bar
cantaloupe
apple
Mexican polenta casserole
half serving baked raspberry oatmeal with 4 ozs Dannon light vanilla Greek yogurt.
And I'm done for the day.
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Tammy
Epic Member
190 / 132.2 / 146
Posts: 234
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Post by Tammy on Feb 17, 2017 1:49:02 GMT
Just reading.
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Post by surfgirl on Feb 17, 2017 17:31:55 GMT
Many thanks to those who shared strategies when cooking for one, much appreciated! linda72, do you want my enchilada recipe?  |
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Post by linda72 on Feb 17, 2017 23:05:07 GMT
surfgirl, I would love the recipe. Thanks!
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Post by surfgirl on Feb 18, 2017 2:32:57 GMT
surfgirl , I would love the recipe. Thanks! linda72 , here you go!
Surfgirl's PP Enchilada Recipe
1 pack La Tortilla Factory corn & wheat tortillas (8 pieces) 16 PP 1 pack TJs LF shredded mozzarella (divided into two equal portions) 12 PP 1 pack broccoli florets (or I use string beans, but you could use any veggie you like) 0 PP 1 packet TJ Taco seasoning 0 PP 1 jar TJ red salsa 0 PP 1 jar Hatch chili green salsa 0 PP
1. Steam your favorite veggie. And while steaming, get a rectangular casserole pan (I use an old Pyrex one) and add some of the red salsa to the bottom of the pan to cover it.
2. When veggies are ready, take one tortilla and put some veggies down the middle, add enough cheese to cover veggies (you want to use up all of one portion for this part), then sprinkle some taco seasoning over the top, then roll and put end side of enchilada face down in pan so it wont open up. Repeat until all 8 enchiladas are in the pan. When I add each enchilada to the pan, I use some spring tongs and wedge the first enchilada in the pan so it wont unroll. I do this until I have about 6 in the pan, and then the last couple I have to take the tongs and push the row of enchiladas over so I can pop in the last two or so.
3. Add whatever amounts you like/prefer of the two salsas, or use another type of salsa if you prefer. It's only important that at least one of the salsas is more watery and loose - not really thick like some salsas can be - because that liquid will help keep the enchiladas moist and not dried out. You should see salsa up at least half of the side of the pan.
4. Then sprinkle the remaining portion of mozzarella over the top, and place in oven. Bake for 30 minutes at 350 degrees. I always put the pan on a piece of foil so if it bubbles over it wont go all over the oven. I also use my Breville toaster oven to bake this and it works great.
Since the only ingredients that have WW PP points are the tortillas and the cheese (I never include 0 points ingredients in my calculations), 8 pieces of enchiladas comes out to 3.5 PP per enchilada. I find two is extremely filling so I've taken to only starting with one, plus salad. They're also great cold or room temp for leftovers. Let me know if you make them and if so, how they come out.
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