Hey guys! Here’s what was on the meal plan last week:
I’m not a huge fan of just plain chicken breast, so I need to jazz it up a little. I like these rollatinis because they’re easy to make and sneak in an extra dose of vegetables. I had coleslaw mix leftover from last week, so I made Greek yogurt coleslaw to serve on the side. Greek yogurt is such a versatile ingredient, and made this coleslaw so creamy!
Last Tuesday was Fat Tuesday! We celebrated New Orleans style but without all the sugar and fat. The gumbo was easy to put together with the help of the crock pot. Normal pralines with loaded with sugar and butter, but these were sweetened with dates and a little bit of honey, and got their creaminess from coconut oil and peanut butter. This is definitely not a low calorie dessert, but delicious and lower in saturated fat and free from refined sugars.
Wednesday- Portillo’s Chopped Salad
I’ve only had a real Portillo’s Chopped Salad once when I was visiting Chicago, but I’ve made this salad over and over again. It’s perfect for summer time, but since it has been so warm I decided to make it last week. I made the recipe a little healthier by using turkey bacon and whole wheat pasta.
Thursday- Mediterranean Rice Muffins
Recipe coming soon!
Michael was at a bachelor party for the weekend, so I picked up sushi and a pint of Halo Top ice cream from Whole Foods and called it a night!