Meatless Monday Returns!

Today was a truly meatless Monday.  I have been trying to work through some of the food that seems to have collected in my pantry, freezer and refrigerator so in addition to working the meatless angle, I was trying to use things that I had on hand.

For brunch I made a scramble with 1 eggs, 3 egg whites, red onion, spinach and some baby brie.  All things I had on hand.  I sliced up some fresh strawberries, sprinkled them with a little Splenda and popped an english muffin (whole wheat) I had on hand in the toaster.  I spread my muffin with some homemade strawberry jam Tom got as a Christmas present.  With stuff I had on hand I whipped up brunch that was healthier and just as tasty as what I could have gotten at the local diner – not to say that I don’t love the food at my local diner.

For dinner I pulled some spinach and cheese ravioli out of the freezer.  I used some jarred pasta sauce (Mario Batali’s – pretty good right out of the jar) and I added some mushrooms.  I also popped some broccoli, fennel (sliced thinly), minced garlic and shallots and grape tomatoes in my Actifry with a tablespoon of olive oil and some seasoning.  I made a spinach and Napa cabbage salad with sliced pears, blackberries, sunflower seeds and thinly sliced red onions with homemade honey mustard dressing.

I always eat my salad first.  After eating my salad, I was so full I only ate 2/3 of my ravioli and 1/2 of my vegetables.  Ready made lunch for tomorrow!  I am pretty excited about this because I have been trying to stick with my “lifestyle” (Weight Watchers). My goal is to be in a bit better shape (20 pounds better ideally) when Tom and I go to Kauai later this year.  I tend to be a volume eater so it is good when I can fill up on vegetables and not more high calorie food.

I know a few things about myself. One thing is that I have a sweet tooth.  I often find myself wanting something sweet in the evening and sometimes an apple just wont cut it.  I love pumpkin. Around Thanksgiving my Weight Watchers leader started talking about “Pumpkin Fluff”.  I had made it in the past, but had forgotten all about it.  It is back in my rotation now.  It is a great way to quell the sweet tooth and get another vegetable into your diet. I will likely have some tonight before bedtime.

 

Pumpkin Fluff
1 points+ per Cup

1 large can of pumpkin puree (NOT PUMPKIN PIE MIX)
1 large packet of vanilla, cheesecake or butterscotch fat free, sugar free pudding mix
1 large container of lite whipped topping
pumpkin pie spice (to taste)
1 tsp vanilla

Mix all of this together and let it chill for an hour or so. If you like pumpkin, this will make you very happy.

Honey Mustard Salad Dressing

2 Tbs. Olive Oil
2 Tbs. Honey
2 Tbs. Dijon Mustard
1/2 cup red wine vinegar
1/4 cup non-fat Greek Yogurt
Salt and Pepper

Put all of these ingredients in a jar or salad dressing shaker and shake well. Adjust flavors to suit your palette. You can use different types of vinegar to change the dressing. Play with it and find what you like.

Comments

  1. That dressing sounds good. I may have to try it.