Menu Monday - Week of May 13th - 19th

Happy Monday everyone!  Today I'm officially declaring Monday - Menu Monday!  I will post my low carb menu every Monday.  You can also follow me on MyFitnessPal!

I've been a really junky eater today and I'm seeing the MONTH long goal of not to eat any junk food.  So I do declare that today until June 13th....No Chocolates, Cookies, or Anything that is bad for me.

For more information on my diet plan and my weight loss, please view my ABOUT ME section.

For more information about my diet please check out the 

Monday:

B:  Smart One's Omelette 

S:  Cinnamon South Beach Bar

L:  INDIAN BUFFET (Not a good day.)

S:  Ritz Crackers and Cheese

D:  Shrimp on Flat Bread

S:  Diet Ginger Ale

Tuesday:

B:  Waffles with Turkey Sausage

S:  Cinnimon South Beach Bar

L:  Shrimp on Flat Bread

S:  Pineapple and Laughing Cow Cheese

D:  Ground Beef stuffed peppers

S:  

Wednesday

B:  Egg Whites with Toast

S:  Apple with Cheese Stick

L:  Ground Beef stuffed peppers

S:  Ritz crackers and peanut butter

D:  Garlic and Herb Pork Tenderloin w/ Veggies

S:

Thursday:

B:  Waffles and Turkey Sausage

S:  Apple and Cheese Stick

L:  Pork Tenderloin

S:  Side salad and Chicken

D:  Ground Turkey

S:

Friday

B:  Cereal

S:  Side salad and chicken

L:  Ground Turkey

S:  Orange and Cheese Stick

D:  Sweet Sausage

S:

Saturday

B:  Cereal

S:  Ham and Ritz

L:  Sweet Sausage

S:  Side Salad and Chicken

D:  Steak or Fish

S:

Sunday

B:  Sausage and Waffles

S:  Ham and side salad

L:  Steak or Fish

S:  Pineapple and Chicken

D:  Chicken Breast  

S:

Weekly Grocery and Meal Plan: May 4th - May 11th

I follow the LINK AND BALANCE diet.  I try and stick to a 7 protein to 15 carb ratio.  I do not go above 15 protein to 30 carbs at any given meal.  

Saturday:
Breakfast:  Waffles and Egos w/ Folgers Coffee Mocha Swirl, 2 Splenda packets
Snack:  Keg Style Root Beer
Lunch:  Pot Pie
Snack: Pineapples and mini ham
Dinner:  Ground Beef Tacos

Total Calories: 1200
Workout: Zumba for 60 minutes = 334 calories

Sunday
Breakfast:  Egg whites and flat bread
Snack: Antipasto    
Lunch:  Flat bread and Tuna
Snack:  Apple w/ weight watchers string cheese
Dinner:  Ground Beef Burgers w/ Steam Fresh Green

Total Calories:  1200
Workout:  Jogging to C25k by Len Labs = 190 Calories

Monday
Breakfast:  Smart Ones
Snack:  Atkins - Cranberry and Almond
Lunch:  Ground Beef Burgers
Snack:  Antipasto
Dinner:  Chicken Thighs

Total Calories:  1200
Workout:  Zumba for 60 minutes:  334 Calories

Tuesday
Breakfast:  Egos and Turkey Sausage
Snack:  Atkins - Cranberry and Almond
Lunch:  Chicken Thighs
Snack: Antipasto
Dinner  Hotdogs on Whole Wheat buns

Total Calories:  1200
Workout:  Jogging to C25k by Len Labs = 190 Calories

Wednesday
Breakfast:  Smart Ones
Snack:  Atkins - Cranberry
Lunch: Hotdogs on Whole wheat
Snack:  Orange with cheese stick
Dinner:  Turkey Sloppy Joes

Total Calories:  1200
Workout:  Rest

Thursday
Breakfast:  Egos and Sausage
Snack:  Atkins - Cranberry
Lunch:  Frozen Dinner
Snack:  Orange and Mini Hams
Dinner:  Pork Tenderloin

Total Calories:  1200
Workout:  Jogging to C25k by Len Labs = 190 Calories


Friday
Breakfast:  Smart Ones
Snack:  Atkins Cranberry
Lunch:  Pork Tenderloin
Snack:  Orange and Almonds/Cheese Stick
Dinner:  Fish - random side

Total Calories:  1200
Workout:  Rest

Low Carb Recipe: Chicken Pot Pie

Being a classy southern belle I too crave the occasional southern delight.  This week it has been Chicken Pot Pies.  I had been thinking of a recipe to make and then it hit me, why not use reduced fat crescent rolls??!  I originally wanted to make these in muffin pans.  One roll per cup with stuff in the middle?  NEXT TIME!

It tasted amazing and will defiantly be made again!

Serves:  4

Ingredients:
1 Container - Pillsbury - Reduced Fat Crescent Rolls (8)
1 chicken breast, 3 cups - Shady Brook Farms (Food Lion Brand)
2 Cups - Chicken Broth
2/3 C. Peas - Generic
1 C. Green Beans - Generic
2 Stalks Celery
1 C. Carrots
1.5 Tbs Corn Starch - Harris Teeter

Calories, Carbs, Fat, Protein, Sugar, Fiber

Total:	1,182	141	35	73	37	11
Per Serving:	296	35	9	18	9	3

Preheat your oven for 375 degrees.

Start by bringing your 2 cups of chicken broth to a boil.  After it comes to a boil, slowly add the corn starch and boil....

THIS is where things got sketchy for me.  As I was adding the corn starch, about 3 table spoons worth, it was lumping up and I had to strain it.  "OH NO MY LUMPS" I was saying in my best Lumpy Space Princess Voice.  It strained out 1.5 tablespoons of lumps.

NOTE FOR NEXT TIME:  I was reading on the internet and it said if you added it to a cold liquid first before introducing it to boiling chicken broth.  The sauce still thickened up after about 2 minutes boiling and after straining the lumps.

After you strain (if needed) and the sauce thickens add the chickens and all the vegetables!  Good them until the vegetables are cooked.

CRUST:
I used a standard sized pie pan.  I took the roll of crescent rolls and stretched half (4) of them with my hands. they fit across the entire bottom.  I spooned the cooked chicken and vegetable sauce into the pan.  After placing the mixture into the pan, stretch the remaining crescent rolls and place them on the top.

Place in Oven and bake for 10-13 minutes or until the top is golden brown.