March 26- April 1

The children were tracked out and we traveled during this time as well.  So my menus weren't always followed or even created during this time.  But now we are back to our typical schedule which also means better meal planning.

Monday, March 26-  We hit the week running with many after-school activities scheduled this week.  Tonight is soccer practice.  Therefore, I need a simply and easy meal to prepare between homework and running out the door for practice.  Fajitas for me and quesidillas for the girls tonight!

Tuesday, March 27-  I may not be home for dinner, in which case it's Mac N Cheese.  Should my plans fall through I will throw something together....

Wednesday, March 28-  I am thinking tortellini in a garlic white sauce with asparagus or a fresh salad.  I will use prepackaged tortellini and a powder sauce.

Thursday, March 29-  It's just us girls tonight.  I am thinking breakfast for dinner tonight!

Friday, March 30-  Grilled steak along with this tweaked rice recipe I came across on skinnytaste.com

Baked Rice and Peas
Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 173.7 • Fat: 1.5 g • Protein: 5.5 g • Carb: 34.4 g • Fiber: 2.0 g 

• 1 cup uncooked long grain rice
• 14.5 oz can fat free chicken broth
• 1 tsp butter
• 2 tbsp parmesan cheese
• 1/4 diced onion
• 2 cloves garlic minced
• 5 oz (1/2 package) frozen peas

Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 45 minutes (do not open, do not peek, do not stir to rice). When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.

 

Saturday, March 31-  I am thinking of grilling boneless pork strips and serve it along with baked beans and maybe some corn on the cob (most likely the frozen ones since it's way too early for fresh).

Sunday, April 1-  I would like to roast a chicken tonight.  If I do I will add some cut lemon into it's cavity along with some garlic cloves.  I plan on making Southern Green Beans and if there is any rice left from earlier in the week that will round out tonight's meal.  If we don't have any of the rice left, I'll pick up some small dinner rolls.

Southern Green Beans

4 slices bacon

1 large onion sliced

4 cans green beans

salt and black pepper

Fry bacon, remove bacon before it becomes crispy.

In bacon fat fry onion until tender.

Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.

Season with salt and pepper.

Add bacon.

Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

March 1- March 6

I wasn't thrilled with the pork meal I made, don't think that we'll do that one again.  The potato salad was a different and nice change from the mayo-ladden salads. I still haven't made the sweet potato burritos.  Maybe sometime soon I will give it another try.

Thursday, March 1- Grilling Hamburgers and hotdogs tonight and serving it with a lighter version of macaroni salad.

Lightened Up Macaroni Salad

Servings: 7 • Size: 3/4 cup Points: 3 pts

• 6 oz dry elbow macaroni
• 1/4 cup light mayonnaise
• 2 tomatoes, diced
• 1/2 cup chopped bell pepper
• 1/4 cup red onion, diced
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• dash of garlic powder (I am using Garlic Garlic)
• salt and fresh pepper to taste

Cook pasta in salted water according to package directions. While pasta is cooking, combine all ingredients and mix well. When pasta is done (do not overcook) rinse under cold water. Combine pasta with other ingredients and season with salt and pepper. Chill before serving.

Friday, March 2-  I have made a grilled tuna dish that my husband loves.  If tuna steaks aren't too expensive that will be tonight's meal.

Grilled Teriyaki Tuna Wraps 7 Pts (w/ Ole Tortilla Wrappers)

• 3 8 ounces tuna steaks, 1-inch thick*
• 1/3 cup soy sauce
• 2 cloves garlic, minced
• 1 1/2 teaspoons packed brown sugar
• 1 1/2 teaspoons finely shredded fresh ginger
• 8 10 inches flour tortillas
• 1 tablespoon cooking oil
• 3/4 cup fat-free dairy sour cream
• 3/4 cup bottled honey-mustard salad dressing
• 2 cups lightly packed arugula leaves
• 1 large red onion, sliced (1 cup)
• 1 medium tomato, chopped (1 cup)

Directions

1. Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2 hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover; grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.

2. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up. Makes 8 wraps.

From the Test Kitchen

• Note *To substitute one 1-1/2-pound beef flank steak, marinate as above. Grill directly over medium coals 17 to 21 minutes or until medium (160 degree F); turn once. Serve as above.

Nutrition Facts (Grilled Teriyaki Tuna Wraps)

• Servings Per Recipe 8, Calories 384, Protein (gm) 25, Carbohydrate (gm) 35, Fat, total (gm) 15, Cholesterol (mg) 42, Saturated fat (gm) 3, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 3, Dietary Fiber, total (gm) 2

Saturday, March 3-  I am thinking a trip to the Meat House is in order for their delicious marinated steak tips.  We'll grill the steaks along with some red potatoes and if asparagus is on sale that as well! WW Pts: Steak 2oz = 2.5Pts; Red Poatoes 8oz = 3Pts.

Sunday, March 4- I am a little hesitant that this will be enough to both stuff and cover the chicken but that is an easy fix if necessary.   I stumbled upon this recipe on skinnytaste.com

Chicken Rollatini with Spinach alla Parmigiana
Servings: 8 • Serving Size: 1 stuffed breast • Points: 4 pts

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil non-stick spray
• 1 cup your favorite marinara sauce
• salt and pepper to taste
  

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.  Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Monday, March 5-  I have made this meal many times before, BBQ Pork Sandwiches.  I am thinking Southern Green Beans would be a good side and any left over macaroni salad from early.  I will use my Pampered Chef Deep Covered Baker to microwave some boneless pork strips sprinkled with some BBQ seasoning. (Rolls 2Pts.; Pork 2oz = 3Pts; 1Pt Sauce)

• Brush with oil and rub seasoning onto pork. Place into baker, cover and microwave on HIGH for 6-10 minutes or until internal temperature reaches 150. Remove from microwave, keep it covered for 10 minutes allowing the temperature to rise to 160. Top with Barbecue Sauce and server as main dish, or shred meat and use in sandwiches.

Barbecue Sauce

1 cup ketchup

2 Tbsp Barbecue Rub

¼ cup brown sugar

2 tsp cider or white vinegar

• Combine ingredients and bring to boil, stir occasionally.

Tuesday, March 6-  I have made baked ziti for years but stumbled upon this lighter version on Skinnytaste.com  I'll give it a shot and serve it with a green salad and some sliced bread.

Low Fat Baked Ziti with Spinach
 Servings: 8 • Serving Size: approx 2 cups • Points: 6 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

• 1 lb high fiber ziti
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic,minced
• 1/2 onion diced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil

Preheat oven to 375°. Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté onions and garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, all the Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.