For this week, Boo Boo and I made the following:
- For breakfast, we had chicken sausage, low-fat mozzarella cheese, and fruit.
- For lunch, we had chicken salad wraps with a side of Sun Chips.
- For dinner we had broiled salmon with a side of quinoa and seafood veggie boil.
Breakfast was basically the same as previous week – Delia’s Chicken Sausage from Food Depot that I made in the air fryer, paired with their Everyday Essential brand Light String Cheese and a mix of fresh blueberries, blackberries, and Cuties mandarins.
Boo Boo made the chicken salad for lunch – he baked a pack of chicken breasts in the oven, and chopped the meat finely. He used his special mix of seasonings, which included Adobo, black pepper, and a light dash of celery salt. I advised adding in the Ocean Spray Reduced Sugar Craisins. And we did also use romaine lettuce and sliced tomatoes. We used two different wraps – he wanted to try out Mission Tortilla Wraps – Garden Spinach Herb flavor, and I wanted to use Flatout Flatbread Light Italian Flavor Wraps because of the lower carb content (14g of carbs/0g sugar in the flatbread vs 35g per tortilla wrap). Both came out really good though.
For dinner for the week, I thought I’d try out this baked honey cilantro lime salmon recipe I found on Pinterest, but I was disappointed with how it came out. It was pretty bland, even with using extra garlic, onions, and tri-color peppers included in the foil. So I jazzed it up with a generous amount of Goya Mojo Criollo marinade, and then broiled uncovered in the oven until done. That saved the dish. On the side I made Zatarain’s Cilantro Lime Rice, which paired well with the flavor of the broiled salmon. To stretch out dinner for the week, I also made a seafood boil with vegetables. I got the idea from this Shrimp Boil Foil Packet recipe from Pinterest. I basically placed a bag of seafood mix with chopped tri-color peppers, onions, zucchini, and squash in foil, and seasoned with unsalted butter, black pepper, and a dash of Adobo. I baked until done, and it was excellent.
Aside from the usual snacks – Chobani Greek yogurt, fresh fruit, SunChips – I was in the mood to make my own version of these protein bites I sampled at Vitamin Shoppe earlier that week. I mixed two large tablespoons of Jif Crunchy Peanut Butter, two scoops of Visalus/Body by Vi vanilla cream protein powder, a handful of uncooked Old Fashioned Quaker Oats, cinnamon, nutmeg, raw honey, and Hershey’s Sugar Free Chocolate Chips. I mixed it all, and then formed small 1-inch balls that I refrigerated overnight in a covered plastic bowl. They were a sweet, protein-filled treat for the week.
What are you all having for dinner? I’d love to know!