WFD-weekly menu inspiration

shauni27

im bored and always looking for inspiration!

tonight we are having spaghetti squash and homemade marinara (total, 5 points!)

tomorrow is thai basil chicken (9 points)

then caprese paninis (13 points...)

and lastly whole wheat pasta with an avocado sauce (13 points again...)

lovethebeach16

Tonight is the ever unhealthy stuffed french toast. But I'm adding strawberries to it in hopes I can get some nutritional value from it.

 Last night was a brown sugar and spicy mustard glazed ham. Other stuff this week is Weight Watchers pot roast, jalapeno popper chicken, and ham and pineapple pizza.

shauni27

LTB--cant wait to hear how the WW pot roast is!

thatjessie

I have been bbqing everything! Chicken, pork, beef, fish, veggies, you name it I will throw that on the bbq :-)

We are doing chicken kabobs tonight I believe, lots of veggies some pineapple and some chicken and bam!

shauni27

thatjessie:

I have been bbqing everything! Chicken, pork, beef, fish, veggies, you name it I will throw that on the bbq :-)

We are doing chicken kabobs tonight I believe, lots of veggies some pineapple and some chicken and bam!

so jealous...our grill is currently under 4 feet of snow still...plus it's broken.  we plan on buying a new one asap, but until the snow melts, there is not point in buying it--where would we store it?

i love bbq, so EASY!  you can just add bbq sauce and call it a meal.  poifect. 

lovethebeach16

I've made the pot roast before, its really good. I just checked and apparently I didn't blog it. If I don't get a chance to post it Weds night, I'll post it on here Thurs morning.

Edit: oh yeah, I have this ginormous file of WW crock pot recipes. Do you want it? 

diablesse

Tonight for dinner, my sister-in-law is making us an apple pork casserole.

Best kind of homemade dinner ever.

hahaha 

stephaniem1977

As part of my personal spending moratorium, I need to use up what's in our pantry and freezer before I buy other things, so we will be eating some random things in the coming weeks. I even need to use the unhealthier items so ramen noodles, step on up.

Tonight I am throwing some chicken thighs into the crock with onion, carrots, celery, potatoes, and some sort of soup, cream of or not.

I am also doing a creamy pasta with sauteed shrimp and roasted asparagus sometime this week.

stephaniem1977

Confession: I fear starting our gas grill. My goal for this summer is to learn to light it without setting myself, my dogs, or my neighbors' shed on fire. Amen.

diablesse

stephaniem1977:

Tonight I am throwing some chicken thighs into the crock with onion, carrots, celery, potatoes, and some sort of soup, cream of or not.

I am also doing a creamy pasta with sauteed shrimp and roasted asparagus sometime this week.

omg, those sound delicious 

mushE

Last night I did H's and my favorite summer dinner - chicken kabobs.  I marinate in a little soy sauce, red chili flakes, season salt, and a tiny bit of honey.  I also grilled orange and green peppers, and zucchini.  Yum!

Tonight H is making his chicken enchiladas.  I cooked the chicken with a little stock and water in the crock pot yesterday and then shredded it.  He also bought lowfat ricotta and green chiles for the filling.  We'll freeze most of it. 

mushE

Oooh, LTB, I'd love your crock pot recipes, if that's okay.  I'll PM you my email address. 

lovethebeach16

Just emailed it to you. If anyone else wants it, email me, its my screen name @ gmail.

citygirl17

Tonight I did a pastaless eggplant parmesean.  

Cut the side of a whole eggplant lengthwise,  then cut two 3/4 inch slices from the center.  Cut the two 3/4 inch center slices in half to make four pieces and chop the remainder of the eggplant into rods and then cubes and set aside.  coat the four eggplant pieces lightly with flour, then dip in a beaten egg, then cover in a mixture of 1/4 cup parmesean cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup panko breadcrumbs. 

brown the eggplant pieces lightly in a skillet with 1/2 cup olive oil then place on a wire cooling rack placed inside a cookie sheet and bake in a 450 degree oven for 12-15 minutes until golden brown and tender.

while the eggplant pieces are baking in the oven, make the sauce:  cook the saved cubed eggplant in the skillet with 2 tbsp olive oil and 1/4 teaspoon salt until browned.  add 4 minced garlic cloves, 1 more tablespoon olive oil and 1/4 teaspoon red pepper flakes.  cook until fragrant.  add 1 14.5 oz can of diced tomatoes and 1/4 cup of fresh chopped basil.  season with salt and pepper.

when eggplant pieces are done baking, cover in a mixture of 1/2 cup parmesean cheese and 1/2 cup grated provolone cheese.  bake for another three minutes until cheese is melted.

serve eggplant with the sauce.  YUM. 

SusieQ1981

Monday night was leftovers since we were putting the flooring in the basement (all done in one night!!)

Tuesday - Sausage & Apple Hash

Wednesday - Crock Pot Pot Roast

Thursday - Escarole & Orzo Soup - it's like Italian Wedding Soup w/ Turkey Meatballs in Chicken Broth.

Friday - Artichoke & Mushroom Pasta Marsala (meatless - wish me luck that I can sell DH on it)

moleson99

citygirl17:

Tonight I did a pastaless eggplant parmesean.  

Cut the side of a whole eggplant lengthwise,  then cut two 3/4 inch slices from the center.  Cut the two 3/4 inch center slices in half to make four pieces and chop the remainder of the eggplant into rods and then cubes and set aside.  coat the four eggplant pieces lightly with flour, then dip in a beaten egg, then cover in a mixture of 1/4 cup parmesean cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup panko breadcrumbs. 

brown the eggplant pieces lightly in a skillet with 1/2 cup olive oil then place on a wire cooling rack placed inside a cookie sheet and bake in a 450 degree oven for 12-15 minutes until golden brown and tender.

while the eggplant pieces are baking in the oven, make the sauce:  cook the saved cubed eggplant in the skillet with 2 tbsp olive oil and 1/4 teaspoon salt until browned.  add 4 minced garlic cloves, 1 more tablespoon olive oil and 1/4 teaspoon red pepper flakes.  cook until fragrant.  add 1 14.5 oz can of diced tomatoes and 1/4 cup of fresh chopped basil.  season with salt and pepper.

when eggplant pieces are done baking, cover in a mixture of 1/2 cup parmesean cheese and 1/2 cup grated provolone cheese.  bake for another three minutes until cheese is melted.

serve eggplant with the sauce.  YUM. 

OMG!!  I'm drooling right now.  I LOVE eggplant and I forgot my lunch.  So even though lunch isn't for another 2 hours, I'm already thinking about it b/c I don't have one today.  I MUST make this sometime soon!