monday - leftovers for the littles and a smart one for me
tuesday - hobo bean soup...(carried over from last week) i love this soup (the oldest little does NOT, he isn't a lover of beans)...it's packed full of fiber and isn't bad on the diet...i cut the sugar amounts in half (to also be easier on the diet) and i didn't add bacon to it...i'm hoping to be able to freeze some of it in single servings for a quick grab-and-go for lunches at work...
wednesday - spaghetti with meat sauce (whole wheat pasta, my own canned spaghetti sauce and 96% fat free ground beef)
thursday - chicken paella (recipe below)...can't WAIT to try this, i'm sure the youngest will love it...the oldest, not so much...he isn't a fan of rice
friday - subway =)
saturday - out to dinner with the fam
sunday - lasagna and garlic bread
chicken paella
1 pound(s) boneless, skinless chicken breast cut into pieces
2 medium tomato(es), chopped
1 medium onion(s), chopped
1 item(s) (medium) bell pepper(s), chopped
1/2 cup(s) canned chicken broth
3 clove(s) (medium) garlic clove(s), chopped
1 tsp dried oregano
1 tsp ground turmeric
1/3 cup(s) frozen green peas
2 cup(s) cooked white rice
Instructions
Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours.
Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups and 7 points per serving
out for now
~kisses
