Tues. May 8th

Breakfast:   

½ cup plain oatmeal, cooked with FF (fat free) milk in microwave, topped with:

2 Tbsp. chopped walnuts

½ tsp. plain cinnamon

5 oz. glass of OJ

Cup of coffee, black

Lunch: Yellow Thai Curry Veggie Blast (see pic!)

This dish is basically all veggies and super easy to make when I have very little time.  I use a bag of frozen mixed veggies from Trader Joe’s called the “Hodge Podge”, which I love because it has 8 veggies in it and is so colorful:  orange carrots, yellow baby corn, red peppers, green broccoli and peas, mushrooms, water chestnuts, and onions.  I take them from the freezer and throw them directly into a hot pan with EVOO.  I cover it until it gets warm and then take off the cover to release the extra liquid and let the veggies brown in the pan.  Once browned I add ½ cup of low sodium chicken stock to de-glaze the pan and then add a few Tbsp. of a sauce – in this case I used “Thai Yellow Curry Sauce” from Trader Joe’s.  I mix the sauce in and turn off the heat, giving it a minute to reduce a little more and then throw it into a large bowl.  I topped it with fresh chopped scallions and roasted almond slivers (which I roast in advance and keep in the fridge, always ready to go!)

Water with lemon

Black Coffee

Snack:  10 baby carrots & 2 tbsp of hummus, water

Snack:  3 small turkey meatballs (leftover from my kids’ dinner – from freezer section of Target!)

Dinner:   Corn Chip Nachos w/ scallions, shredded mozzarella & cheddar cheese served with spicy jarred salsa mixed with ½ cup of red kidney beans
Glass of water

Dessert:   Piece of leftover lemon and coconut birthday cake (from freezer) :):)