Sunday - Oven Fried Chicken, Mashed Potatoes with Corn and Cheese, Green Beans
Monday - Cheeseburger Pasta, Green Beans
Tuesday - Aztec Chicken, rice
Wednesday - Eat Out
Thursday - Bourbon Chicken, Rice, Broccoli
Friday - Oregano Chicken, Potatoes, some sort of veggie
Saturday -Broccoli and Beef in Spicy Orange Sauce, Rice, Broccoli

See Org Junkie for more menu ideas!

I found this recipe in the Weight Watchers cookbook “Mix It Match It”. It sounded interesting so I gave it a try the other day.  I would make it again but use less feta the next time.  I like feta but I thought the amount of feta in relationship to the other ingredients was overpowering.  I also had to cook mine longer than the recipe said.  I am not crazy about onions and peppers so I left those out and added a few extra potatoes.  I will put my changes in parenthesis.

Greek Isle Breakfast Skillet

2 tsp olive oil (left out and used non-stick cooking spray)
1 cup frozen hash brown potatoes (I used 1 1/2 cups)
1/2 cup chopped onion (left out)
1/2 cup chopped red bell pepper (left out)
1 tsp dried oregano
1/8 tsp salt
1/4 tsp pepper
3 large eggs
4 egg whites
1 1/2 cups crumbled fat-free feta

Spray a large nonstick skillet with non-stick cooking spray and heat over medium high heat.  Add the
potatoes, oregano, salt  and pepper.  Cook, stirring frequently, until the potatoes are tender, about 6 minutes. Meanwhile, lightly beat the eggs and egg whites in a medium bowl. Reduce the heat under the skillet to  medium; add the eggs and cook until almost set, lifting the edges frequently with a spatula to let the  uncooked egg flow underneath, about 3 minutes. Sprinkle the feta over the frittata. Cover the skillet;  reduce heat to low and cook until the cheese melts slightly, about 3 minutes more. Cut in 4 wedges

Nutritional Information:

Serves 4
Calories: 165
Fat:  4 g
Carbs: 15 g
Fiber: 1 g
Protein: 10 g

3 Weight Watcher points

I don’t usually use the microwave to cook, only to heat things up.  but I finally tried the Glad Simply Cooking Microwave Steam Bags and I love them! They cook vegetables to perfection.  Even potatoes.

Microwaved Baby Potatoes

24 oz baby potatoes (or you could probably use cubed potatoes
1 Tbs olive oil
2 tsp seasoned salt (I used McCormick’s Season All)
1 microwave steam bag

Wash your potatoes.  Drizzle oil over them.

Stir to coat in oil.  I use my hands.

Sprinkle on the seasoned salt.

(My 1st action shot!)
Again, stir to coat.  Again I used my hands.

Place potatoes into the steam bag.

Close bag and microwave per instructions on bag.  I nuked mine for 8 minutes.  Let the bag stand for about 2 minutes - if you open it immediately, you could burn yourself with the steam.

Your potatoes are ready to serve!

Nutritional Information:

Serves 4
Calories: 161
Fat:  3.5 g
Carbs: 29.7 g
Fiber: 3.7 g
Protein: 3.4 g

3 Weight Watcher points

When I was a kid my mom used to serve us something called Chili Bean Tacos.  I think she got the recipe from a magazine.  Probably a Woman’s World or Woman’s Day or something like that. Basically she would heat up cans of chili (Hormel) and we would put our chili on top of toasted English muffins, then top with cheese and sour cream.  I’m sure the adults probably also used chopped onion and tomato.

I loved Chili Bean Tacos but I haven’t had them in years.  The other night I got back home from being out of town for a couple of days and didn’t know what to have for supper.  It needed to be something quick and easy.  I already had some browned ground beef in the freezer (what a HUGE time save to cook up ground beef and freeze for later use).

I pulled out about 1/2 lb browned lean ground beef.  I defrosted it in the microwave and made a quick chili using canned Rotel and kidney beans.  You could of course use your own chili recipe or use canned chili.  I then, instead of using English Muffins, toasted the new Arnold’s Sandwich Thins.  My refrigerator was running bare so all I had in the way of toppings were cheese, sour cream and diced jalapeno.  Other ideas would be onion, tomato, olives, and avocado.

Chili Bean Tacos

1/2 lb lean ground beef, browned
1 can kidney beans, drained
1 can Rotel (or 1 can diced tomatoes with green chilis)
2 tsp chili powder
1/2 tsp garlic
2 tsp cumin
4 English Muffins or Arnold’s Sandwich Thins
Toppings: cheese, sour cream, jalapeno, onion, tomato, etc.

Brown the beef in a medium or large skillet, add the Rotel and kidney beans.  Add the spices.  Mix well and let simmer about 15 to 20 minutes. Toast your muffins or sandwich thins.  Place one muffin on a plate and top each half with chili, use about 1/4 of the chili per muffin.  Top as desired.

The nutritional info will vary with the chili you use and what toppings you put on your Chili Bean Taco.  My quick chili recipe worked out to 4 Weight Watcher points per serving.  The Arnold’s Sandwich Thins were 1 point each.  With an ounce of 2% low fat cheddar and 1 ounce of low fat sour cream, my Chili Bean Taco worked out to be 8 WW points.

Sunday - Chicken cooked on the George Foreman, potatoes, green beans
Monday - Spaghetti Pie, Green beans
Tuesday - Crockpot Beef and Beans, rice
Wednesday - Eat Out
Thursday - Crockpot Chicken Lasagna Floretine
Friday - Indian Crockpot Chicken, rice, peas, naan
Saturday - Salisbury steaks, gravy, mashed potatoes with corn and cheese, peas

See Org Junkie for more menu ideas!