Setting New Goals!

Since I have now passed my 30th birthday, it is time to reset some goals. I think that I accomplished a lot in the past 6 months but I think there is more that I can accomplish. I am going to spend this week reflecting on new goals.

I felt a renewed sense of excitement after my meeting on Saturday. I was ready to start tracking again and doing everything you do at Weight Watchers on Day 1. Andy had given me the America's Test Kitchen Ultimate Guide to Vegetarian cooking for my birthday. He thought this would be a great way for us to try some new vegetables and expand our cooking. I decided to choose two recipes from the book to try this week. Te first recipe is for stir-fried asparagus and shitake mushrooms. The second recipe is for roasted artichokes. I have never made artichokes, but luckily the book tells me a step by step guide to prepare them. I also chose a skinnytaste.com recipe to try.

Sunday- For breakfast I ate a banana before I went to the Farmers Market. At the Farmers market i got an iced coffee with no sugar and milk. I got all the produce that I needed for the week and a couple of extras so Andy would have some after I flew to Chicago. I had decided I would so some big meal prep on Sunday. I found a recipe that was crockpot and would allow me to use my new vegetable spiralizer. The vegetable spiralizer makes long "noodles" with fruits or vegetables. I love spaghetti squash so I thought this would be good to change it up and have an alternative noodle. I decided I would make zoodles, or zucchini noodles.

Zoodles and Meatballs
Skinnytaste.com
Servings: 3 Points+: 8 pts

Ingredients:

• 12 leftover crock pot turkey meatballs and sauce (1/2 batch)
• 1 tablespoons extra virgin olive oil
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
• salt and fresh cracked pepper, to taste

Make the meatballs in the crock pot. Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.

Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!

I ended up going out to eat with Allie, but had plenty of food ready for the week ahead. 

Monday- For breakfast I made a quick egg white wrap. Lunch was zoodles and meatballs which were delicious! For dinner Andy and I kept it simple with leftovers. I had the potato leek soup I had made on Friday night and Andy had meatballs and pasta. 

Tuesday- Breakfast was yogurt at the office. It was 6 pp and totally not worth it! Lunch was zoodles and meatballs. For dinner Andy made salmon and I made stir-fry asparagus and shitakes from the America's test kitchen book. Everything was delicious!

Wednesday- Breakfast was a spinach and egg white wrap. Lunch was the last batch of zoodles and meatballs. For dinner we made a rotisserie chicken with roasted artichokes and butternut squash fries. 

Thursday I left for Chicago for my Bridal shower. The weekend involved choosing flowers for the boquets, deciding everything at the venue and doing a tasting and all the other tiny details! My next post will include Wedding updates!!!