Thursday- Breakfast was coffee and strawberry yogurt. For lunch we went out to honor a coworker. I got a roasted beet salad and snacked on some guacamole and chips to start. For dinner I had a lamb burger with sweet potato fries.
Friday- For breakfast I made steel cut oats overnight. I ate the steel cut oats with berries and had some coffee. Lunch was a tuna salad. I made tuna with 1 TBSP of mayo, whole grain mustard, relish, pepper, celery salt and paprika. I also brought green beans, and apple and peppers and hummus. Instead of this for lunch, I got some lentil soup. Then used the lunch for dinner. Friday night Andy and I went to choose the clothes for the groomsmen to wear for the wedding.
Saturday- Saturday I got up and ran the Shamrock 4 miler. This was the first time I had run in a while and I was surprised that I was quicker than I had been in the past. When I got home I made some coffee and reheated some steel cut oats for breakfast. Then I started on my projects for the day. I repainted some Adirondack chairs that we had and replanted our herbs and planted some succulents in a window box I repainted. Here are some before and after pictures! For dinner we kept it simple. Grilled chicken, kale with onions and garlic and Mac n Cheese.
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| After: Fresh paint, fresh soil and some succulents! |
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| Before: Empty rusty window box |
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| After: Kelly Green chairs |
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| Before: Really nice wooden Adirondack chairs |
Sunday- Sunday we got started early and went to the farmers market. The day started with a cafe con leche. When we got home I ate an apple. A little later on I ate some steel cut oats with a little milk and brown sugar since I was reheating them. Dinner was the points for the day. I made corned beef and cabbage. This year I changed things up by roasting the cabbage and the potatoes and carrots. I made sure that I was mainly eating the vegetables but did enjoy some corned beef!
Monday- For breakfast I had some steel cut oats reheated with a pinch of brown sugar, splash of milk and walnuts. Lunch was some leftover corned beef and cabbage, with carrots and potatoes. For dinner, we celebrated Andy's birthday. We went to Titanic brewery so that Andy could get his free meal. I decided on grilled seafood and veggies as my meal. I also enjoyed two beers and tracked ever single drink!
Tuesday - For breakfast I brought oatmeal with a splash of milk and brown sugar. Lunch was left over grilled seafood and veggies with an apple as a snack. For dinner I made corned beef has with one egg. Since it was St. Patrick's day we celebrated with some Jameson and Ginger Ale.
Wednesday - For breakfast I made an Almond butter, banana protein smoothie. For lunch I decided to get a salad at work. I had found gorgeous round squash at the farmers market and decided that would be great for stuffing the squash. I looked for recipes and wasn't really finding anything that appealed to me, so I decided to make my own recipe.
Stuffed Squash
Makes 4 servings
WW points per serving:5 PP
1 lb ground turkey
2 tsp. olive oil
4 c. baby kale
1 large onion thinly sliced
4 round squash, top cut off and inside scooped out
1 TBSP tomato paste
seasoning to taste
Heat 1 tsp of oil in a pan set to medium-high. Add turkey and brown the turkey. Remove turkey and place on plate. Heat 1 tsp of oil in pan, add thinly sliced onions. Cook onions until they are dark brown in color and caramelized. Once the onions are caramelized add the baby kale and cook until wilted. Add the ground turkey back into the pan and and mix with the onion and kale mixture. Once mixed add the tomato paste and mix. Once the tomato paste has been incorporated, remove from heat. Stuff the filling evenly between the squash and bake at 400 degrees for 40 minutes, or until the squash are fork tender.
Here is a picture of the finished project!
Weigh In- Getting myself back on track really helped this week...down a pound!
Here is a picture of the finished project!
Weigh In- Getting myself back on track really helped this week...down a pound!
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