This week I am reporting a total weight loss of 33.4 pounds.

18 Feb-I had a can of crescents and found the linked recipe at Pillsbury.com. I made marinara from canned diced tomatoes using this recipe. (The fresh thyme and basil came from my aqua garden.)

17 Feb-I made Fundidos again, using frozen chicken chimichangas. I used  4 ounces each of low-fat sour cream and low-fat cream cheese and 1 tsp garlic powder stirred together and spread over the six frozen chimis, then sprinkled 1 cup low fat cheddar jack cheese on top before baking at 350 for 25 minutes. They were very well received, and even The Pickiest Eater I Know didn’t ask for anything to be left off.

16 Feb-I had bookmarked Colleen’s Barbecue Ranch Chicken Casserole when she first posted it. Instead of tomatoes and BBQ sauce, I used 1 can diced tomatoes, 1/2 c agave nectar, 1/3 c vinegar, 1 tsp liquid smoke, 1/2 tsp each of onion powder, garlic powder, and paprika. I only used 6 ounces of macaroni, 1/2 c fat-free ranch, and low fat cheddar jack cheese blend.

15 Feb-To use up the other stick of salami from the gift basket I went looking for a dinner recipe and found the link below. I couldn’t find ricotta salata, so I searched for a substitute and decided upon feta. I broke the crumbles into fine crumbs in my Magic Bullet blender. It was tasty, but the salami was a bit hard to chew. Cotto salami might have been a better choice.

14 Feb-We all agreed that Beef Wellington was what we wanted for Valentine’s Day dinner. Add some steamed asparagus on the side and dark chocolate drizzled strawberries for dessert and we are indulged.

13 Feb-I had a bunch of corn muffins that I wanted to use. I chopped 1/2 cup onions, chopped up 8 corn muffins, 6 all beef hot dogs and shredded 1 cup low fat cheddar jack cheese. This was all layered into a casserole with plenty of the cheese on the top. Then I beat 4 eggs and 1 cup half-n-half and poured it over the top. It baked 40 minutes at 350 degrees F. This made 6 servings. The sweetness of the cornbread stole the show. Everyone liked this, a few of us REALLY liked it, so this is a keeper. We also had steamed mixed frozen vegetables.

12 Feb-I found this recipe that uses popcorn shrimp. The picture on the site looks like the rolls were toasted, but I thought they were perfect as they were. These were so easy and tasted so good.

18 Feb 2018 Protein Bar  Turkey Enchiladas  Chicken Parmesan CrescentsChickenParmCrescent.jpg
17 Feb 2018 Protein Bar  Chicken Bacon Pizza  Fundido
16 Feb 2018 Protein Bar  Chinese Pork  Barbecue Ranch Chicken CasseroleChickenBBQRanchCasserole.jpg
15 Feb 2018 Protein Bar  Steak Souvlaki  Salami PastaSalamiPasta.jpg
14 Feb 2018 Protein Bar  Shrimp Sandwich  Beef WellingtonBeefWellington (2).jpgChocolateStrawberry.jpg
13 Feb 2018 Protein Bar  Beans and Ham  Corn Dog CasseroleCornDogCasserole (2).jpg
12 Feb 2018 Protein Bar  Pork Tacos  Shrimp Salad SandwichesShrimpSandwich.jpg

Check out all the recipes HERE.

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