#Skinnytaste Meal Plan (March 4-March 10)

[maiddegree71-blog]

Skinnytaste Meal Plan (February 25-March 3)

posted February 23, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Fish Florentine has been such a huge hit, I added it back on this weeks meal plan!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (2/25) B: Loaded Baked Omelet Muffins* (2) and a banana (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and  Tzatziki *(0) D: Veggie Lasagna Stuffed Portobello Mushrooms (6) a green salad* (0) with 2 tbsp light Italian dressing (2)

Totals: Freestyle™ SP 15, Calories 921**

TUESDAY (2/26) B: Loaded Baked Omelet Muffins (2) and a pear (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and Tzatziki (0) D: Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 925**

WEDNESDAY (2/27) B: Loaded Baked Omelet Muffins (2) and a banana (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0) D: LEFTOVER Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 934**

THURSDAY (2/28) B: Loaded Baked Omelet Muffins (2) and a pear (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0) D: Korean Beef Rice Bowls (10)

Totals: Freestyle™ SP 17, Calories 976**

FRIDAY (3/1) B: 1 cup plain nonfat Greek yogurt (0) with ½ cup sliced strawberries (0), 1 tablespoon chopped peanuts (2), and 1 teaspoon honey (1) L: Egg Tomato and Scallion Sandwich (4) and an apple (0) D: Fish Florentine (6)

Totals: Freestyle™ SP 13, Calories 885**

SATURDAY (3/2) B: Huevos Pericos (2) (recipe x 2) with 1 ounce avocado (1) L: Spicy California Shrimp Stack (5) D: DINNER OUT!

Totals: Freestyle™ SP 8, Calories 542**

SUNDAY (3/3) B: Low Fat Blueberry Scones (7) and an orange (0) L: Loaded “Nacho” Chicken Tostadas (5) D: Kale and Potato Soup with Turkey Sausage***(5)

Totals: Freestyle™ SP 17, Calories 809**

*Prep breakfast and lunch for the week Sunday night.  Green salad includes 6 cups mixed greens, 2 scallions and ½ cup each: tomatoes, cucumber, carrots

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Freeze any leftover you/your family won’t eat

**google doc

Shopping List:

Produce

2 medium bananas

2 medium pears

1 medium apple

4 medium oranges

1 (8-ounce) container fresh strawberries

1 (6-ounce) container fresh blueberries

4 large portobella mushroom caps

1 small jalapeno

2 small and 3 large cucumbers

2 (10-ounce) bags/clamshells fresh baby spinach

3 small and 2 medium avocados

3 medium red potatoes

1 large head garlic

2 medium carrots

2 medium bunches scallions

2 large bunches Lacinato kale (or 8 cups pre-chopped)

1 (2-inch) piece fresh ginger

1 small bunch/container fresh chives

1 small bunch/container fresh dill

1 small bunch/container fresh basil

1 small bunch fresh cilantro (can sub 2 tablespoons scallions or chives in Tostadas, if desired)

1 small lemon

1 medium lime

1 (10-ounce) bag/clam shell mixed greens

1 small and 2 medium red bell pepper

3 medium and 2 large vine ripened tomatoes

1 small white onion

3 medium yellow onions

Meat, Poultry and Fish

1 small package center-cut bacon (can buy a few extra ounces of sausage to sub in Omelet muffins, if desired)

1 ½ pounds (3) boneless, skinless chicken breasts

1 1/3 pounds 99% lean ground turkey

1 pound 93% lean ground beef

14 ounces Italian chicken or turkey sausage

½ pound cooked shrimp (or ¾ pound raw)

1 ¼ pounds (4) thick, skinless white firm fish fillet (such as grouper, bass or halibut)

Grains*

1 small whole grain roll

1 small package all-purpose flour

1 small package tostada shells

1 large bag dry medium or short grain brown rice (or 6 1/3 cups pre-cooked)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Garlic powder

Mild Harissa sauce (I like Mina)

Light Italian dressing (or make your own with ingredients in list)

Low sodium taco seasoning

Reduced sodium soy sauce*

Crushed red pepper flakes

Gochujang

Sesame seeds

Sesame oil

Light or regular mayonnaise (I like Sir Kensington’s)

Adobo seasoning salt (can sub kosher salt in Huevos Pericos, if desired)

Unseasoned rice vinegar

Furikake (such as Eden Shake, or you can sub sesame seeds in Shrimp Stack, if desired)

Sriracha sauce

Honey

Vanilla extract

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (8-ounce) bag shredded cheddar cheese

1 (8-ounce) bag reduced fat shredded Mexican blend cheese

1 small wedge Parmesan cheese

1 (15-ounce) container part-skim ricotta cheese

1 (8-ounce) bag part-skim shredded mozzarella cheese

1 (8-ounce) tub light sour cream

1 pint reduced fat buttermilk

1 small box butter

1 (17.6-ounce) container nonfat plain Greek yogurt (I like Fage)

1 (8-ounce) box 1/3 less fat cream cheese (I like Philadelphia)

1 pint half and half

Frozen

1 small box/bag chopped spinach (can sub 3 tablespoons chopped, cooked fresh spinach in Omelet Muffins, if desired)

Canned and Jarred

1 (10-ounce) can RoTel tomatoes with green chilies

1 (15-ounce) can corn (can sub frozen, if desired)

1 (15-ounce) no salt added kidney beans

1 (8-ounce) can tomato sauce

1 (16-ounce) can fat free refried beans

1 small jar marinara sauce

1 (15-ounce) can black beans

1 (2.25-ounce) can sliced black olives

1 (32-ounce) and 1 (48-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

1 small box/bag light brown sugar

1 small package chopped peanuts

1 small box/bag granulated sugar

Baking soda

Baking powder

*You can sub gluten-free, if desired

posted February 23, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-february-25-march-3/

[bogywallpot]

Skinnytaste Meal Plan (March 4-March 10)… https://ift.tt/2FSPG8Z

[momdadandbaby]

Skinnytaste Meal Plan (March 4-March 10)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®. First week of March and we are finally getting some snow, crazy winter in New York! A few comfort food dishes like Slow Cooker Chicken Cacciatore and Quick Beef […] http://bit.ly/2EKByhN

[nahoo883]

Skinnytaste Meal Plan (March 4-March 10) https://ift.tt/2NAsKO8

[cookingawe]

7-Day Weight-Loss Meal Plan (March 16-March 22)

New Post has been published on https://cookingawe.com/7-day-weight-loss-meal-plan-march-16-march-22/

7-Day Weight-Loss Meal Plan (March 16-March 22)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Weight-Loss Meal Plan

So while quite a few St. Patty’s Day events have been canceled, you can still celebrate at home with my St. Patrick’s recipes (some of which are included in this week’s plan!

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/16) B: Bell Pepper and Potato Frittata (1B 5G 0P) with an orange (0B 0G 0P) L: Cobb Salad in a Jar with Buttermilk Ranch (5B 9G 5P) D: 10-Minute Soba Noodle Veggie Noodle Stir-Fry (recipe x 4) (11B 13G 6P) Totals: WW Points 17B 27G 11P Calories 1,062*

TUESDAY (3/17) B: Bell Pepper and Potato Frittata (1B 5G 0P) with 1 cup whole strawberries (0B 0G 0P) L: Cobb Salad in a Jar with Buttermilk Ranch (5B 9G 5P) D: Instant Pot Corned Beef and Cabbage (5B 5G 5P) with Creamy Cauliflower Mash with Kale (2B 2G 2P)

Totals: WW Points 13B 21G 12P, Calories 1,036*

WEDNESDAY (3/18) B: Bell Pepper and Potato Frittata (1B 5G 0P) with an orange (0B 0G 0P) L: Chickpea Avocado Salad (3B 8G 3P) D: Teriyaki Chicken and Asparagus Stir-Fry (2B 5G 2P) with ¾ cup brown rice (5B 5G 0P) Totals: WW Points 11B 23G 5P, Calories 915*

THURSDAY (3/19) B: Bell Pepper and Potato Frittata (1B 5G 0P) with 1 cup whole strawberries (0B 0G 0P) L: Chickpea Avocado Salad (3B 8G 3P) D: Pasta with Italian Chicken Sausage, Escarole and Beans (9B 10G 4P) and 1 ½ cups romaine lettuce (0B 0G 0P) with Skinny Caesar Dressing (2B 3G 2P)

Totals: WW Points 15B 26G 9P, Calories 860*

FRIDAY (3/20)

B: 1 cup cooked oats in water (4B 4G 0P) with 1 teaspoon honey (1B 1G 1P), ½ a diced pear (0B 0G 0P), 1 tablespoon milk (0B 0G 0P), 1 tablespoon chopped walnuts (2B 2G 2P), pinch salt L: LEFTOVER Pasta with Italian Chicken Sausage, Escarole and Beans (9B 10G 4P) D: Broiled Tilapia with Thai Coconut Curry Sauce (3B 4G 3P) with ¾ cup jasmine rice (4B 4G 4P) and 1 cup steamed green beans (0B 0G 0P)

Totals: WW Points 23B 25G 14P, Calories 1,025*

SATURDAY (3/21) B: Yogurt Waffles (4B 4G 4P) with Yogurt Whipped Cream (3B 3G 3P) and ½ cup mixed berries (0B 0G 0P) L: Creamy Shrimp and Celery Salad (2B 3G 2P) D: DINNER OUT!

Totals: WW Points 9B 10G 9P, Calories 465*

SUNDAY (3/22) B: Maple-Cinnamon Banana-Pear Baked Oatmeal with Walnuts (6B 6G 4P) L: French Onion Soup (9B 9G 9P) D: Roast Chicken with Rosemary and Lemon (5B 7G 5P) with Skinny Buttermilk Mashed Potatoes with Chives (5B 5G 1P) and Easy Garlic Broccolini (1B 1G 1P)

Totals: WW Points 26B 28G 20P, Calories 1,053*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

(more…)

The post 7-Day Weight-Loss Meal Plan (March 16-March 22) appeared first on Skinnytaste.

[vincentpennington]

7-Day Weight-Loss Meal Plan (March 16-March 22)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Weight-Loss Meal Plan

So while quite a few St. Patty’s Day events have been canceled, you can still celebrate at home with my St. Patrick’s recipes (some of which are included in this week’s plan!

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/16) B: Bell Pepper and Potato Frittata (1B 5G 0P) with an orange (0B 0G 0P) L: Cobb Salad in a Jar with Buttermilk Ranch (5B 9G 5P) D: 10-Minute Soba Noodle Veggie Noodle Stir-Fry (recipe x 4) (11B 13G 6P) Totals: WW Points 17B 27G 11P Calories 1,062*

TUESDAY (3/17) B: Bell Pepper and Potato Frittata (1B 5G 0P) with 1 cup whole strawberries (0B 0G 0P) L: Cobb Salad in a Jar with Buttermilk Ranch (5B 9G 5P) D: Instant Pot Corned Beef and Cabbage (5B 5G 5P) with Creamy Cauliflower Mash with Kale (2B 2G 2P)

Totals: WW Points 13B 21G 12P, Calories 1,036*

WEDNESDAY (3/18) B: Bell Pepper and Potato Frittata (1B 5G 0P) with an orange (0B 0G 0P) L: Chickpea Avocado Salad (3B 8G 3P) D: Teriyaki Chicken and Asparagus Stir-Fry (2B 5G 2P) with ¾ cup brown rice (5B 5G 0P) Totals: WW Points 11B 23G 5P, Calories 915*

THURSDAY (3/19) B: Bell Pepper and Potato Frittata (1B 5G 0P) with 1 cup whole strawberries (0B 0G 0P) L: Chickpea Avocado Salad (3B 8G 3P) D: Pasta with Italian Chicken Sausage, Escarole and Beans (9B 10G 4P) and 1 ½ cups romaine lettuce (0B 0G 0P) with Skinny Caesar Dressing (2B 3G 2P)

Totals: WW Points 15B 26G 9P, Calories 860*

FRIDAY (3/20)

B: 1 cup cooked oats in water (4B 4G 0P) with 1 teaspoon honey (1B 1G 1P), ½ a diced pear (0B 0G 0P), 1 tablespoon milk (0B 0G 0P), 1 tablespoon chopped walnuts (2B 2G 2P), pinch salt L: LEFTOVER Pasta with Italian Chicken Sausage, Escarole and Beans (9B 10G 4P) D: Broiled Tilapia with Thai Coconut Curry Sauce (3B 4G 3P) with ¾ cup jasmine rice (4B 4G 4P) and 1 cup steamed green beans (0B 0G 0P)

Totals: WW Points 23B 25G 14P, Calories 1,025*

SATURDAY (3/21) B: Yogurt Waffles (4B 4G 4P) with Yogurt Whipped Cream (3B 3G 3P) and ½ cup mixed berries (0B 0G 0P) L: Creamy Shrimp and Celery Salad (2B 3G 2P) D: DINNER OUT!

Totals: WW Points 9B 10G 9P, Calories 465*

SUNDAY (3/22) B: Maple-Cinnamon Banana-Pear Baked Oatmeal with Walnuts (6B 6G 4P) L: French Onion Soup (9B 9G 9P) D: Roast Chicken with Rosemary and Lemon (5B 7G 5P) with Skinny Buttermilk Mashed Potatoes with Chives (5B 5G 1P) and Easy Garlic Broccolini (1B 1G 1P)

Totals: WW Points 26B 28G 20P, Calories 1,053*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

(more…)

The post 7-Day Weight-Loss Meal Plan (March 16-March 22) appeared first on Skinnytaste.

[bestofrepices]

Skinnytaste Meal Plan (March 26-April 1)

posted March 24, 2018 by Gina

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

This week’s meal plan includes some Easter and Passover dishes. I also created a recipe for Hot Cross Buns using the easy bagel dough which I will share tomorrow. Enjoy your weekend!

If you’re new to my meal plans, I’ve been sharing free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. You should aim for around 1500 calories* a day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/26) B: Low Fat Peanut Butter Banana Muffins (5) and a pear (0) L: Egg, Tomato and Scallion Sandwich (4) and an apple (0) D: Baby Pasta Shells with Asparagus and Marinara Totals: Freestyle Points 18, Calories 847*

TUESDAY (3/27) B: Low Fat Peanut Butter Banana Muffins (5) and a cup of strawberries (0) L: Egg, Tomato and Scallion Sandwich (4) and an apple (0) D: Shrimp Scampi Tacos with Caesar Salad Slaw (6) with Roasted Cauliflower “Rice” with Garlic and Lemon (recipe x 2) (2) Totals: Freestyle Points 17, Calories 945*

WEDNESDAY (3/28) B: Low Fat Peanut Butter Banana Muffins (5) and a cup of strawberries (0) L: Turkey sandwich** (7) and an apple (0) D: Greek Turkey Meatballs (5) with ½ cup brown rice (3), Skinny Tzatziki (0) and ½ cup grape tomatoes (0) Totals: Freestyle Points 20, Calories 972*

THURSDAY (3/29) B: Low Fat Peanut Butter Banana Muffins (5) and a pear (0) L: Turkey sandwich**(7) and an apple (0) D: Chicken Rollatini with Spinach alla Parmigiana (5) with a green salad (1)*** Totals: Freestyle Points 17, Calories 899*

FRIDAY (3/30) B: ½ cup quick oats (4) with 2 tablespoons 1% milk (1), pinch salt (0) and ½ cup blueberries (0) L: Tuna Deviled Eggs (2) (½ recipe) with 8 carrot sticks (0) with Skinny Tzatziki (0) D: Skillet Cajun Spiced Flounder (0) over ¾ cup brown rice (5) with Roasted Parmesan Green Beans (1) Totals: Freestyle Points 13, Calories 946*

SATURDAY (3/31) B: Mushroom Shallot Frittata (2) with a sliced banana (0) and ½ cup blueberries (0) L: LUNCH OUT! D: Braised Brisket with Potatoes and Carrots (9) Totals: Freestyle Points 11, Calories 572*

SUNDAY (4/1) B: Hot Cross Buns (7) (recipe coming Sunday) L: Asparagus-Pancetta Potato Hash (4) D: Roasted Boneless Leg of Lamb (6) with Instant Pot Mashed Potatoes (4) and Homemade Spinach Manicotti (7) Totals: Freestyle Points 28, Calories 1,079*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Includes 100 calorie roll/bread, 2 ounces turkey, 2 teaspoons mustard, 1 leaf lettuce, 1 slice red onion and 2 ounce avocado

***Green salad includes 5 cups romaine, 2 scallions, ½ cup each: carrots, tomatoes, cucumber, and ½ cup light Italian dressing

Link to Google Doc

Print Shopping List

Shopping List:

Produce

1 large head Romaine lettuce

1 (8-ounce) container white mushrooms

2 pears

4 apples

7 medium bananas (3 very ripe)

1 (1-pound) container fresh strawberries

2 medium heads cauliflower (or 2 (1-pound) bag riced)

¾ pound green beans

1 ½ pounds thin asparagus

1 pint and 1 (6-ounce) container fresh blueberries

2 pounds Russet potatoes

2 pounds red potatoes

1 pound Yukon gold potatoes

1 medium zucchini

1 small container/bunch fresh rosemary

5 large carrots

1 large and 4 medium shallots

1 small bunch scallions

1 large cucumber

1 small container/bunch fresh chives

1 bunch fresh Italian parsley

1 small container/bunch fresh mint

3 medium lemons

4 large white onions

1 small green bell pepper

2 large heads garlic

2 small red onions

4 large vine-ripened tomatoes

1 pint grape tomatoes

1 small yellow onion

1 small container/bunch fresh dill (or sub 1 teaspoon dry in Tzatziki)

1 small container/bunch fresh oregano (or sub 2 teaspoons dry in Greek Turkey Meatballs)

1 small (4 ounce) avocado

Meat, Poultry and Fish

1 pound peeled and deveined jumbo shrimp, tail-off

4 ounces sliced deli turkey

1 ¼ pounds 93% lean ground turkey

1 ½ pounds (8) thin chicken cutlets

4 (6-ounce) flounder fillets (or any white fish, such as tilapia)

1 large (about 5 pounds) beef brisket

1 small container diced pancetta (you need 2 ounces)

1 (3 ½ -4 pound) boneless, trimmed lamb leg

Grains

1 (2-pound) bag all-purpose flour*

1 (2-pound) bag white whole wheat flour (can sub 1 cup all-purpose)*

1 package 100 calorie sandwich rolls or deli thin flats (can sub thin sliced whole wheat bread)*

1 package baby pasta shells*

1 small bag corn tortillas

1 bag dry brown rice

1 container whole wheat seasoned breadcrumbs*

1 small bag sliced whole wheat bread*

1 small container quick oats*

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Vanilla extract

Light mayonnaise

Red pepper flakes

Dijon mustard

Yellow mustard (can sub Dijon on Turkey Sandwich, if desired)

Light Italian dressing (can sub remaining Light Caesar from tacos)

Red wine vinegar

Dried thyme

Cajun seasoning

Garlic powder

Cinnamon

Dairy & Misc. Refrigerated Items

1 small wedge fresh Pecorino Romano cheese

1 large wedge fresh Parmesan cheese

1 small box butter

2 (8-ounce) bags shredded part-skim mozzarella cheese (I like Polly-O)

1 (18-pack) large eggs

1 pint liquid egg whites

1 (6-ounce) and 1 (17.5-ounce) container plain nonfat Greek yogurt

1 (8-ounce) container light sour cream (I like Breakstone’s)

1 pint 1% buttermilk

1 pint 1% milk

1 (32-ounce) container part-skim ricotta cheese (I like Polly-O)

Frozen

2 (10-ounce) packages frozen chopped spinach

Canned and Jarred

2 jars marinara**

1 small jar unsweetened apple sauce

1 small jar Better’n Peanut Butter

1 (8-ounce) can or (4.5-ounce) tube tomato paste

1 small container anchovy filets

1 (6-ounce) can Albacore tuna packed in water

1 (16-ounce) box beef broth

Misc. Dry Goods

Baking soda

1 small box/bag light brown sugar

1 small box/bag raw sugar

1 small container raisins (you need 3 tablespoons)

1 small box/bag powdered sugar

*You can sub gluten-free, if desired

**To sub homemade marinara, buy 2 (28-ounce) cans crushed tomatoes, bay leaves, dried oregano and fresh basil

Print Shopping List

posted March 24, 2018 by Gina

The post Skinnytaste Meal Plan (March 26-April 1) appeared first on All Repices.

from WordPress https://ift.tt/2OD1wZ7 via IFTTT

[lambpain82-blog]

Skinnytaste Meal Plan (March 4-March 10)

posted March 2, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

First week of March and we are finally getting some snow, crazy winter in New York! A few comfort food dishes like Slow Cooker Chicken Cacciatore and Quick Beef Chili have been added to this week’s meal planner.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/4) B: 2 scrambled eggs (0) with 1 slice whole grain toast (3) and an orange (0) L: Taco Salad Meal Prep (7)* D: Cream of Broccoli Soup (4) with ½ a grilled cheese* (7)

Totals: Freestyle™ SP 21, Calories 998**

TUESDAY (3/5) B: Overnight Oats in a Jar (5) L: Taco Salad Meal Prep (7) D: Cilantro Lime Fish Tacos (6)

Totals: Freestyle™ SP 18, Calories 865**

WEDNESDAY (3/6) B: Overnight Oats in a Jar (5) L: Taco Salad Meal Prep (7) D: Slow Cooker Chicken Cacciatore (5) over 1 cup whole wheat spaghetti (5) with Roasted Asparagus ***(0)

Totals: Freestyle™ SP 22, Calories 881**

THURSDAY (3/7) B: Avocado Toast Egg-in-a-Hole (4) L: Taco Salad Meal Prep (7) D: LEFTOVER Slow Cooker Chicken Cacciatore (5) over 1 cup whole wheat spaghetti (5) with Roasted Asparagus (0)

Totals: Freestyle™ SP 21, Calories 867**

FRIDAY (3/8) B: 2 scrambled eggs (0) with 1 slice whole grain toast (3) and an orange (0) L: 2 ounces turkey (1) on 2 slices whole grain bread (6) with lettuce, tomato and 1 tablespoon light mayo (1) D: Seattle Smoked Salmon Chowder (7)

Totals: Freestyle™ SP 18, Calories 1,021**

SATURDAY (3/9) B: 4-Ingredient Flourless Banana-Nut Pancakes (4) (Recipe x 4) with 1 tablespoon maple syrup (3) L: Chicken Waldorf Salad (3) (recipe x 2) on 1 slice whole grain bread (3) D: DINNER OUT!

Totals: Freestyle™ SP 13, Calories 716**

SUNDAY (3/10) B: Breakfast Pizza (5) L: The Skinny Tuna Melt (4) (recipe x 2) with an apple (0) D: Quick Beef Chili (4) with 2 tablespoons cheddar (2), 1 tablespoon light sour cream (1) Totals: Freestyle™ SP 16, Calories 981**

*Prep Taco Salad Sunday night for Mon-Thurs lunch. Grilled cheese includes 1 slice whole grain bread and 1 ounce cheddar. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. ***Boil extra pasta and roast an extra pound of asparagus for dinner Thursday.

**google doc

Shopping List:

Produce

1 pound broccoli florets (or 12 ounces pre-cut)

2 jalapeño peppers

1 large head garlic

1 (6-ounce) container fresh blueberries

1 large bunch celery

2 medium red bell peppers

1 medium green bell pepper

1 bag/bunch carrots

2 pounds asparagus

2 medium oranges

6 medium apples (your choice)

5 medium bananas

3 small red potatoes

1 small head cauliflower

½ small head purple cabbage

1 large head romaine lettuce (save 1 leaf for Friday lunch)

2 small (4-ounce) Hass avocados

1 (10-ounce) bag baby spinach

1 (1-pound) clamshell mixed greens

1 small container Pico de Gallo (or make your own with ingredients in list plus 2 medium tomatoes, 1 extra jalapeno and lime)

1 medium bunch cilantro

1 small bunch basil or Italian parsley

½ pound seedless grapes

1 medium and 1 large vine-ripened tomato

1 dry pint cherry tomatoes

7 medium limes

1 small red onion

2 small, 2 medium and 1 large yellow onion

1 small bunch/clamshell fresh chives

Meat, Poultry and Fish

1 pound 93% lean ground turkey

1 pound flaky white fish fillets (such as flounder, sole, or tilapia)

½ pound smoked salmon fillet

1 ¼ pound boneless, skinless chicken breasts

1 package center-cut bacon

2 ounces sliced deli turkey

8 boneless, skinless chicken thighs

1 pound 93% lean ground beef

Grains*

1 large loaf whole grain bread

1 package quick oats

1 package white corn tortillas

1 (1-pound) package whole wheat spaghetti

1 bag all-purpose or whole white wheat flour

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Garlic powder

Cumin

Chili powder

Paprika

Oregano

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Bay leaves

Hot sauce (optional, for Avocado Toast)

Thyme

Maple syrup

Light mayonnaise

Red wine vinegar

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 (8-ounce) package sliced (regular or reduced fat) cheddar cheese

1 small box unsalted butter

1 (8-ounce) tub light sour cream

1 (8-ounce) container unsweetened almond milk (can sub soy or skim)

1 (8-ounce) container 2% milk

1 pint whole milk

1 (8-ounce) bag shredded mozzarella cheese

1 (17.5-ounce) container plain nonfat Greek yogurt

1 (8-ounce) bag shredded sharp cheddar cheese

Frozen

1 small package corn kernels

Canned and Jarred

2 (4.5-ounce) cans tuna in water

1 (15-ounce) can reduced-sodium black beans

1 (10-ounce) can mild diced tomatoes with green chilies

1 (28-ounce) can crushed tomatoes (I love Tuttorosso)

1 (8-ounce) can tomato sauce

1 small jar mild salsa

2 (48-ounce) cartons reduced sodium chicken broth

Misc. Dry Goods

1 small package chia seeds

1 (8-ounce) bag chopped pecans

1 bottle white wine (such as Sauvignon Blanc)

Baking powder

1 bottle light beer (such as Corona, or you can sub ¾ cups beef broth in chili)

*You can sub gluten-free, if desired

posted March 2, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-march-4-march-10/

[faucetdouble51-blog]

Skinnytaste Meal Plan (March 4-March 10)

posted March 2, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

First week of March and we are finally getting some snow, crazy winter in New York! A few comfort food dishes like Slow Cooker Chicken Cacciatore and Quick Beef Chili have been added to this week’s meal planner.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/4) B: 2 scrambled eggs (0) with 1 slice whole grain toast (3) and an orange (0) L: Taco Salad Meal Prep (7)* D: Cream of Broccoli Soup (4) with ½ a grilled cheese* (7)

Totals: Freestyle™ SP 21, Calories 998**

TUESDAY (3/5) B: Overnight Oats in a Jar (5) L: Taco Salad Meal Prep (7) D: Cilantro Lime Fish Tacos (6)

Totals: Freestyle™ SP 18, Calories 865**

WEDNESDAY (3/6) B: Overnight Oats in a Jar (5) L: Taco Salad Meal Prep (7) D: Slow Cooker Chicken Cacciatore (5) over 1 cup whole wheat spaghetti (5) with Roasted Asparagus ***(0)

Totals: Freestyle™ SP 22, Calories 881**

THURSDAY (3/7) B: Avocado Toast Egg-in-a-Hole (4) L: Taco Salad Meal Prep (7) D: LEFTOVER Slow Cooker Chicken Cacciatore (5) over 1 cup whole wheat spaghetti (5) with Roasted Asparagus (0)

Totals: Freestyle™ SP 21, Calories 867**

FRIDAY (3/8) B: 2 scrambled eggs (0) with 1 slice whole grain toast (3) and an orange (0) L: 2 ounces turkey (1) on 2 slices whole grain bread (6) with lettuce, tomato and 1 tablespoon light mayo (1) D: Seattle Smoked Salmon Chowder (7)

Totals: Freestyle™ SP 18, Calories 1,021**

SATURDAY (3/9) B: 4-Ingredient Flourless Banana-Nut Pancakes (4) (Recipe x 4) with 1 tablespoon maple syrup (3) L: Chicken Waldorf Salad (3) (recipe x 2) on 1 slice whole grain bread (3) D: DINNER OUT!

Totals: Freestyle™ SP 13, Calories 716**

SUNDAY (3/10) B: Breakfast Pizza (5) L: The Skinny Tuna Melt (4) (recipe x 2) with an apple (0) D: Quick Beef Chili (4) with 2 tablespoons cheddar (2), 1 tablespoon light sour cream (1) Totals: Freestyle™ SP 16, Calories 981**

*Prep Taco Salad Sunday night for Mon-Thurs lunch. Grilled cheese includes 1 slice whole grain bread and 1 ounce cheddar. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. ***Boil extra pasta and roast an extra pound of asparagus for dinner Thursday.

**google doc

Shopping List:

Produce

1 pound broccoli florets (or 12 ounces pre-cut)

2 jalapeño peppers

1 large head garlic

1 (6-ounce) container fresh blueberries

1 large bunch celery

2 medium red bell peppers

1 medium green bell pepper

1 bag/bunch carrots

2 pounds asparagus

2 medium oranges

6 medium apples (your choice)

5 medium bananas

3 small red potatoes

1 small head cauliflower

½ small head purple cabbage

1 large head romaine lettuce (save 1 leaf for Friday lunch)

2 small (4-ounce) Hass avocados

1 (10-ounce) bag baby spinach

1 (1-pound) clamshell mixed greens

1 small container Pico de Gallo (or make your own with ingredients in list plus 2 medium tomatoes, 1 extra jalapeno and lime)

1 medium bunch cilantro

1 small bunch basil or Italian parsley

½ pound seedless grapes

1 medium and 1 large vine-ripened tomato

1 dry pint cherry tomatoes

7 medium limes

1 small red onion

2 small, 2 medium and 1 large yellow onion

1 small bunch/clamshell fresh chives

Meat, Poultry and Fish

1 pound 93% lean ground turkey

1 pound flaky white fish fillets (such as flounder, sole, or tilapia)

½ pound smoked salmon fillet

1 ¼ pound boneless, skinless chicken breasts

1 package center-cut bacon

2 ounces sliced deli turkey

8 boneless, skinless chicken thighs

1 pound 93% lean ground beef

Grains*

1 large loaf whole grain bread

1 package quick oats

1 package white corn tortillas

1 (1-pound) package whole wheat spaghetti

1 bag all-purpose or whole white wheat flour

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Garlic powder

Cumin

Chili powder

Paprika

Oregano

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Bay leaves

Hot sauce (optional, for Avocado Toast)

Thyme

Maple syrup

Light mayonnaise

Red wine vinegar

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 (8-ounce) package sliced (regular or reduced fat) cheddar cheese

1 small box unsalted butter

1 (8-ounce) tub light sour cream

1 (8-ounce) container unsweetened almond milk (can sub soy or skim)

1 (8-ounce) container 2% milk

1 pint whole milk

1 (8-ounce) bag shredded mozzarella cheese

1 (17.5-ounce) container plain nonfat Greek yogurt

1 (8-ounce) bag shredded sharp cheddar cheese

Frozen

1 small package corn kernels

Canned and Jarred

2 (4.5-ounce) cans tuna in water

1 (15-ounce) can reduced-sodium black beans

1 (10-ounce) can mild diced tomatoes with green chilies

1 (28-ounce) can crushed tomatoes (I love Tuttorosso)

1 (8-ounce) can tomato sauce

1 small jar mild salsa

2 (48-ounce) cartons reduced sodium chicken broth

Misc. Dry Goods

1 small package chia seeds

1 (8-ounce) bag chopped pecans

1 bottle white wine (such as Sauvignon Blanc)

Baking powder

1 bottle light beer (such as Corona, or you can sub ¾ cups beef broth in chili)

*You can sub gluten-free, if desired

posted March 2, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-march-4-march-10/

[carsusan0-blog]

Freezer Breakfast Burritos

4 Freestyle Points 261 Calories

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

Freezer Breakfast Burritos

They also make a fabulous easy dinner. Add a side of refried beans and some cilantro-lime rice and you have breakfast for dinner, south-of-the-border style. Frozen burritos are quick and convenient. Your whole meal, wrapped in a portable package—ready to heat and eat.

I’m excited to bring you another recipe that I created in partnership with Reynolds. I’ve been focusing on freezer meals, making weekdays and nights a little bit easier! What I find works best for me, is taking a recipes I plan on making for my family and doubling it, freezing the other half rather than dedicating a whole day to meal prep. The reason I love doing it this way is I find it doesn’t really take me much more time to double a recipe. These breakfast burritos are perfect for a “there’s nothing in my fridge” breakfast, lunch or super-easy dinner.

For the freezer burritos, I used Reynolds Wrap Heavy-Duty Aluminum Foil which not only protects food over direct heat, it also helps prevent freezer burn when wrapping foods for freezer storage. To heat them up, I tested these out several ways: heating them in the oven from frozen which takes the longest but heats up great. Thawing them overnight in the refrigerator, then baking which cuts the time down and yields great results. And my least favorite, but works when you are pressed because it’s the quickest method is microwaving from frozen. In each case, I find toasting them at the end either by broiling or putting them on a hot skillet, greatly improves the taste of the tortilla.

How to freeze burritos for meal prep:

Place the aluminum foil on a work surface vertically, place the rolled burrito in the center bottom third, roll partially, then fold the sides over the burrito to the center, then continue to roll it tight.

Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).

Use a sharpie to label it with the name and date. I find it helpful to also write down cook time and temp for reheating.

How to heat frozen burritos:

To reheat, thawed overnight in the refrigerator: (Best results and great if you remember) Transfer burrito to the refrigerator the night before. Bake in foil, in a preheated oven 425F 20 minutes, turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast.

To reheat direct from freezer to oven: (Best results if you forget to thaw the burritos, but takes longer) Bake in a preheated oven 425F 45 minutes turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. Let stand 2 minutes before eating.

To reheat direct from freezer to microwave (Least favorite results, but quickest option) Remove the burrito from the foil and place on a microwave safe dish, cover with a paper towel microwave 1 minute. Turn then cook an additional 1 to 1 1/2 minutes. Let stand 2 minutes before eating. (optional, brown on a skillet 2 minutes on each side to toast, or broil 2 to 3 minutes.

Breakfast Burritos Variations:

Make them vegetarian by skipping the bacon.

Or swap the bacon for sausage or ham.

Skip the cheese to make them dairy-free.

Freezer Breakfast Burritos

These freezer breakfast burritos, stuffed with scrambled eggs, scallions, bell pepper, bacon and cheese, are a great way to start the day! Make them ahead and freeze them for meal prep so you can have them ready any day of the week.

Ingredients:

6 strips center cut bacon

10 large eggs, beaten

4 scallions, chopped

1/2 red bell pepper, diced

1/2 teaspoon salt

12 tablespoons shredded cheddar or pepper jack cheese

6 (8-inch) low carb flour tortillas (I used Ole Xtreme Wellness)

6 pieces Reynolds Wrap Heavy-Duty Aluminum Foil, cut 10 x 12 inches each

hot sauce for serving (optional)

Directions:

Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.

Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.

In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.

Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.

On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder.  Set aside, seam-side down, and repeat with remaining tortillas and filling.

If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.

How to freeze burritos for meal prep:

Place the foil on a work surface vertically, place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then roll it up.

Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).

Use a sharpie to label it with the name and date. (also helpful to write down cook time and temp).

How to heat frozen burritos:

To reheat, thawed overnight in the refrigerator: (Best results) Transfer burrito to the refrigerator the night before. Bake in foil, in a preheated oven 425F 20 minutes, turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast.

To reheat direct from freezer to oven: (Best results) Bake in a preheated oven 425F 45 minutes turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. Let stand 2 minutes before eating.

To reheat direct from freezer to microwave (Least favorite results):  Remove the burrito from the foil and place on a microwave safe dish, cover with a paper towel microwave 1 minute. Turn then cook an additional 1 to 1 1/2 minutes. Let stand 2 minutes before eating. (optional, brown on a skillet 2 minutes on each side to toast, or broil 2 to 3 minutes.

To reheat in air fryer, thawed overnight in the refrigerator: (crisp results) Transfer burrito to the refrigerator the night before. Unwrap and discard foil, spritz with a little oil and air fry in a preheated air fryer 400F 8 to 9 minutes, turning halfway until heated through in the center.

Refrigerate for 4 to 5 days. Freeze for up to 3 months.

Nutrition Information

Yield: 6 servings, Serving Size: 1 burrito

Amount Per Serving:

Freestyle Points: 4

Points +: 8

Calories: 261 calories

Total Fat: 16g

Saturated Fat: 6g

Cholesterol: 325mg

Sodium: 723mg

Carbohydrates: 18g

Fiber: 11g

Sugar: 0g

Protein: 21g

All images and text ©Gina Homolka for Skinnytaste

Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

posted March 27, 2019 by Gina

Don’t Miss a Recipe!

Get new free recipes and exclusive content delivered right to your inbox:

Source: https://www.skinnytaste.com/freezer-breakfast-burritos/

[recesspizza40-blog]

Skinnytaste Meal Plan (March 11-March 17)

posted March 9, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

I am working on new breakfast recipes for next week, I have a waffle recipe I am excited to share soon! Let me know if you have any requests, I am always open to ideas.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/11) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins* (5) with a banana (0) L: Chickpea Avocado Salad *(3) and an apple (0) D: Carrot Ginger Soup (3) with 2 Easy Garlic Knots (4)

Totals: Freestyle™ SP 15, Calories 879**

TUESDAY (3/12) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a pear (0) L: Chickpea Avocado Salad (3) and an apple (0) D: Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) Totals: Freestyle™ SP 12, Calories 845**

WEDNESDAY (3/13) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a banana (0) L: LEFTOVER Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) D: Broccoli and Cheese Stuffed Chicken (4) with a 1 ½ cups mixed greens (0), 5 cherry tomatoes (0) and 1 tablespoon light balsamic vinaigrette (1)

Totals: Freestyle™ SP 14, Calories 997**

THURSDAY (3/14) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a pear (0) L: LEFTOVER Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) D: Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach (9) Totals: Freestyle™ SP 18, Calories 870**

FRIDAY (3/15) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Orange and Arugula Salad with Red Onion and Gorgonzola (4) with a 2  ounce multigrain roll (3) D: Sheet Pan Teriyaki Salmon and Vegetables (4) (Recipe x 2) Totals: Freestyle™ SP 16, Calories 903**

SATURDAY (3/16) B: Breakfast BLT Salad (4) (Recipe x 2) L: Baked Buffalo Chicken Nuggets (2) and 8 baby carrots  (0) with ¼ cup Low Fat Creamy Blue Cheese Dressing (3) D: DINNER OUT!

Totals: Freestyle™ SP 9, Calories 627**

SUNDAY (3/17) B: Bell Pepper and Potato Frittata (1) with 1 cup mixed berries (0) L: Sweet Potato Irish Nachos (10) D: Instant Pot Corned Beef and Cabbage (5) with Creamy Cauliflower Mash with Kale (2) Totals: Freestyle™ SP 18, Calories 927**

*Freeze any muffins you or your family won’t eat.  Prep muffins and salad  Sunday night, if desired. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Google Doc

Shopping List:

Produce

2 medium bananas

2 medium pears (any variety)

2 medium apples (any variety)

1 small orange

3 small (1 ½ pounds each) spaghetti squash

1 medium (7-ounce) Yukon Gold potato

1 ¾ pounds (4 medium) sweet potatoes

1 medium head cabbage

1 large head cauliflower

1 (1-pound) butternut squash

3 medium bunches Lacinato kale

1 large bag mini rainbow peppers

1 small cucumber

2 pounds baby carrots

2 pounds broccoli florets (or 6 cups pre-cut)

3 medium carrots

1 small bunch celery

1 (10-ounce) bag/clamshell mixed greens

1 large shallot

2 medium heads garlic

1 medium lemon

1 large bunch scallions

1 (3-inch) piece ginger

1 small bunch cilantro

1 (6-ounce) clamshell fresh blueberries

1 (1-pound) clamshell fresh strawberries

1 (6-ounce) clamshell fresh blackberries or raspberries

1 small red onion

1 small head romaine lettuce

1 (10-ounce) bag/clamshell baby spinach and arugula mix

1 small bunch fresh Italian parsley

2 large (6-ounce) Hass avocados

1 small bunch/container fresh sage (can sub parsley in Butternut Pasta, if desired)

1 large green bell pepper

1 small red bell pepper

1 small jalapeno

1 small bunch/container fresh chives (can sub parsley or scallion greens for garnish in Carrot

Soup, if desired)

2 dry pints grape or cherry tomatoes

1 small and 1 large white onion

1 small and 1 large vine-ripened tomato

3 small limes

Meat, Poultry and Fish

1 pound 93% ground turkey

2 pounds (8) thin chicken breast cutlets

1 pound (4) wild salmon fillets

2 pounds trimmed, lean corned beef brisket

11 ounces (4 links) spicy Italian chicken sausage

1 package center-cut bacon

1 pound boneless, skinless chicken breasts

Grains*

1 package quick oats

1 small bag all-purpose flour

1 container whole wheat seasoned breadcrumbs

1 small package panko breadcrumbs

1 package short pasta (such as gemelli, casarecce or penne)

1 small multigrain roll

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Black pepper

Balsamic vinegar

Honey

Coconut or canola oil

Vanilla extract

Unfiltered apple cider vinegar (I like Braggs)

Garlic powder

Cumin

Chili powder

Paprika

Oregano

Light balsamic vinaigrette (or make your own with ingredients in list)

Sesame oil

Reduced sodium soy sauce*

Toasted sesame seeds

Unseasoned rice vinegar

Red wine vinegar

White wine vinegar

Light mayonnaise

Franks RedHot Sauce

Cayenne

Bay leaves

Whole peppercorns

Dairy & Misc. Refrigerated Items

1 package blue cheese

1 box unsalted butter

1 tub whipped butter (can sub unsalted butter with a pinch of salt in Butternut Pasta, if desired)

1 pint liquid egg whites

1 dozen large eggs

1 (8-ounce) container unsweetened almond milk

1 (8-ounce) container skim milk

1 small wedge fresh Parmesan cheese

1 (32-ounce) container plain nonfat Greek yogurt (I like Fage or Stonyfield)

1 (8-ounce) tub light sour cream

1 (8-ounce) bag reduced fat shredded Mexican cheese blend

1 (8-ounce) bag reduced fat Pepper Jack cheese (can sub ½ cup Mexican blend in Irish Nachos, if desired)

1 (8-ounce) block sharp cheddar cheese

Frozen

Canned and Jarred

1 small jar unsweetened apple sauce

1 (15-ounce) can chickpeas

1 (32-ounce) carton reduced sodium vegetable broth

1 (8-ounce) can tomato sauce

1 small jar salsa

1 small jar pickled jalapenos

1 (2.25-ounce) can sliced black olives (optional for Sweet Potato Nachos)

Misc. Dry Goods

1 small package brown sugar

Baking powder

Baking soda

1 small bag chopped walnuts (or pecans)

*You can sub gluten-free, if desired

posted March 9, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-march-11-march-17/

[silicabeast34-blog]

Skinnytaste Meal Plan (February 25-March 3)

posted February 23, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Fish Florentine has been such a huge hit, I added it back on this weeks meal plan!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (2/25) B: Loaded Baked Omelet Muffins* (2) and a banana (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and  Tzatziki *(0) D: Veggie Lasagna Stuffed Portobello Mushrooms (6) a green salad* (0) with 2 tbsp light Italian dressing (2)

Totals: Freestyle™ SP 15, Calories 921**

TUESDAY (2/26) B: Loaded Baked Omelet Muffins (2) and a pear (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and Tzatziki (0) D: Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 925**

WEDNESDAY (2/27) B: Loaded Baked Omelet Muffins (2) and a banana (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0) D: LEFTOVER Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 934**

THURSDAY (2/28) B: Loaded Baked Omelet Muffins (2) and a pear (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0) D: Korean Beef Rice Bowls (10)

Totals: Freestyle™ SP 17, Calories 976**

FRIDAY (3/1) B: 1 cup plain nonfat Greek yogurt (0) with ½ cup sliced strawberries (0), 1 tablespoon chopped peanuts (2), and 1 teaspoon honey (1) L: Egg Tomato and Scallion Sandwich (4) and an apple (0) D: Fish Florentine (6)

Totals: Freestyle™ SP 13, Calories 885**

SATURDAY (3/2) B: Huevos Pericos (2) (recipe x 2) with 1 ounce avocado (1) L: Spicy California Shrimp Stack (5) D: DINNER OUT!

Totals: Freestyle™ SP 8, Calories 542**

SUNDAY (3/3) B: Low Fat Blueberry Scones (7) and an orange (0) L: Loaded “Nacho” Chicken Tostadas (5) D: Kale and Potato Soup with Turkey Sausage***(5)

Totals: Freestyle™ SP 17, Calories 809**

*Prep breakfast and lunch for the week Sunday night.  Green salad includes 6 cups mixed greens, 2 scallions and ½ cup each: tomatoes, cucumber, carrots

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Freeze any leftover you/your family won’t eat

**google doc

Shopping List:

Produce

2 medium bananas

2 medium pears

1 medium apple

4 medium oranges

1 (8-ounce) container fresh strawberries

1 (6-ounce) container fresh blueberries

4 large portobella mushroom caps

1 small jalapeno

2 small and 3 large cucumbers

2 (10-ounce) bags/clamshells fresh baby spinach

3 small and 2 medium avocados

3 medium red potatoes

1 large head garlic

2 medium carrots

2 medium bunches scallions

2 large bunches Lacinato kale (or 8 cups pre-chopped)

1 (2-inch) piece fresh ginger

1 small bunch/container fresh chives

1 small bunch/container fresh dill

1 small bunch/container fresh basil

1 small bunch fresh cilantro (can sub 2 tablespoons scallions or chives in Tostadas, if desired)

1 small lemon

1 medium lime

1 (10-ounce) bag/clam shell mixed greens

1 small and 2 medium red bell pepper

3 medium and 2 large vine ripened tomatoes

1 small white onion

3 medium yellow onions

Meat, Poultry and Fish

1 small package center-cut bacon (can buy a few extra ounces of sausage to sub in Omelet muffins, if desired)

1 ½ pounds (3) boneless, skinless chicken breasts

1 1/3 pounds 99% lean ground turkey

1 pound 93% lean ground beef

14 ounces Italian chicken or turkey sausage

½ pound cooked shrimp (or ¾ pound raw)

1 ¼ pounds (4) thick, skinless white firm fish fillet (such as grouper, bass or halibut)

Grains*

1 small whole grain roll

1 small package all-purpose flour

1 small package tostada shells

1 large bag dry medium or short grain brown rice (or 6 1/3 cups pre-cooked)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Garlic powder

Mild Harissa sauce (I like Mina)

Light Italian dressing (or make your own with ingredients in list)

Low sodium taco seasoning

Reduced sodium soy sauce*

Crushed red pepper flakes

Gochujang

Sesame seeds

Sesame oil

Light or regular mayonnaise (I like Sir Kensington’s)

Adobo seasoning salt (can sub kosher salt in Huevos Pericos, if desired)

Unseasoned rice vinegar

Furikake (such as Eden Shake, or you can sub sesame seeds in Shrimp Stack, if desired)

Sriracha sauce

Honey

Vanilla extract

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (8-ounce) bag shredded cheddar cheese

1 (8-ounce) bag reduced fat shredded Mexican blend cheese

1 small wedge Parmesan cheese

1 (15-ounce) container part-skim ricotta cheese

1 (8-ounce) bag part-skim shredded mozzarella cheese

1 (8-ounce) tub light sour cream

1 pint reduced fat buttermilk

1 small box butter

1 (17.6-ounce) container nonfat plain Greek yogurt (I like Fage)

1 (8-ounce) box 1/3 less fat cream cheese (I like Philadelphia)

1 pint half and half

Frozen

1 small box/bag chopped spinach (can sub 3 tablespoons chopped, cooked fresh spinach in Omelet Muffins, if desired)

Canned and Jarred

1 (10-ounce) can RoTel tomatoes with green chilies

1 (15-ounce) can corn (can sub frozen, if desired)

1 (15-ounce) no salt added kidney beans

1 (8-ounce) can tomato sauce

1 (16-ounce) can fat free refried beans

1 small jar marinara sauce

1 (15-ounce) can black beans

1 (2.25-ounce) can sliced black olives

1 (32-ounce) and 1 (48-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

1 small box/bag light brown sugar

1 small package chopped peanuts

1 small box/bag granulated sugar

Baking soda

Baking powder

*You can sub gluten-free, if desired

posted February 23, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-february-25-march-3/

[vincentpennington]

7-Day Weight-Loss Meal Plan (March 9-15)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Weight-Loss Meal Plan

Spring seems so close but yet so far! For those of you who want to close your eyes and pretend it is here, check out my spring recipes and don’t forget to turn your clocks ahead this weekend!

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/9) B: PB + J Smoothie (4B 4G 9P) L: Open Faced Tuna Sandwich with Avocado (4B 4G 4P) and an apple (0B 0G 0P) D: Spring Asparagus Risotto  (8B 8G 8P) with 2 cups arugula (0B 0G 0P) and 1 tablespoon light balsamic vinaigrette (1B 1G 1P)

Totals: WW Points 17B 17G 22P, Calories 851**

TUESDAY (3/10) B: 2 hard-boiled eggs (0B 4G 0P) and an orange (0B 0G 0P) L: Open Faced Tuna Sandwich with Avocado (4B 4G 4P) and an apple (0B 0G 0P) D: Healthy Cod Fish Tacos (5B 7G 5P) with Instant Pot Refried Beans (0B 3G 0P) Totals: WW Points 9B 18G 9P, Calories 939**

WEDNESDAY (3/11) B:  PB + J Smoothie (4B 4G 9P) L: Open Faced Tuna Sandwich with Avocado (4B 4G 4P) and an apple (0B 0G 0P) D: Chicken Pot Pie Soup (5B 7G 3P) with 1 Garlic Cheddar Biscuit* (3B 3G 3P) Totals: WW Points 16B 18G 19P, Calories 928**

THURSDAY (3/12) B: 2 hard-boiled eggs (0B 4G 0P) and an orange (0B 0G 0P) L: LEFTOVER Chicken Pot Pie Soup (5B 7G 3P) with 1 Garlic Cheddar Biscuit (3B 3G 3P) D: Pork Chops with Dijon Herb Sauce (5B 5G 5P) and a Baked Sweet Potato (5B 5G 0P) Totals: WW Points 18B 24G 11P, Calories 915**

FRIDAY (3/13) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: LEFTOVER Chicken Pot Pie Soup (5B 7G 3P) with 1 Garlic Cheddar Biscuit (3B 3G 3P) D: Shrimp Fajita Bowls (8B 6G 4P)

Totals: WW Points 21B 24G 15P, Calories 1,046**

SATURDAY (3/14) B: Steamed Asparagus with Poached Eggs (0B 2G 0P) L: Asian Chicken Lettuce Wrap Chopped Salad (8B 8G 8P) D: DINNER OUT!

Totals: WW Points 8B 10G 8P, Calories 446**

SUNDAY (3/15) B: Chorizo Breakfast Bowls (7B 11G 5P) L: Chickpea Avocado Salad (3B 8G 3P) D: Baked Chicken Parmesan (4B 6G 4P) with Broccoli and Orzo (4B 4G 4P) Totals: WW Points 18B 29G 16P, Calories 1,082**

*Freeze any leftover biscuits you/your family won’t eat **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

(more…)

The post 7-Day Weight-Loss Meal Plan (March 9-15) appeared first on Skinnytaste.

[bestofrepices]

Skinnytaste Meal Plan (April 1-April 7)

posted March 30, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.

Hi guys! Spring is in the air, can you feel it? Bring on the farmers markets! I will be doing a book signing next Sunday April 7th, hosted by Le Creuset at Woodbury Common Premium Outlets, from 2 PM – 3:30 PM. The address if Le Creuset 869 Adirondack Way, Central Valley, New York 10917. If you are in the area stop by and say hi! I will also have book signings at their Mohegan Sun loaction April 13th and their Wrentham location April 14th. Save the date!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (4/1) B: Freezer Breakfast Burritos* (4) L: Cobb Salad in a Jar with Buttermilk Ranch* (5) D: Heather’s Buddha Bowl (7)

Totals: Freestyle SP 16, Calories 1,001**

TUESDAY (4/2) B: Freezer Breakfast Burritos (4) L: Cobb Salad in a Jar with Buttermilk Ranch (5) D: Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija (8) Totals: Freestyle SP 17, Calories 955**

WEDNESDAY (4/3) B: Freezer Breakfast Burritos (4) L: Chicken Club Lettuce Wrap Sandwich (5) D: Orecchiette Pasta with Chicken Sausage and Broccoli (8)

Totals: Freestyle SP 17, Calories 819**

THURSDAY (4/4) B: Freezer Breakfast Burritos (4) L: Chickpea Avocado Salad (3) and an apple (0) D: LEFTOVER Orecchiette Pasta with Chicken Sausage and Broccoli (8)

Totals: Freestyle SP 15, Calories 882**

FRIDAY (4/5) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Chickpea Avocado Salad (3) and an apple (0) D: Maple Soy Glazed Salmon (3) with Asian Edamame Fried Rice (4)

Totals: Freestyle SP 15, Calories 1,083**

SATURDAY (4/6) B: Czech Crepes with Berries and Cream (4) L: Grilled Chicken Salad with Strawberries and Spinach (5) D: DINNER OUT!

Totals: Freestyle SP 9, Calories 511**

SUNDAY (4/7) B: Asparagus-Pancetta Potato Hash (4) L: Thai Chicken Peanut Lettuce Tacos (6) D: Cheese Stuffed Turkey Meatloaf (7) with 1 cup sautéed green beans (0) Totals: Freestyle SP 17, Calories 801**

*Freeze any leftover burritos you/your family won’t eat. Prep Cobb Salad Sunday night, if desired

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

*google doc

Print Shopping List

Shopping List:

Produce

2 large iceberg lettuce

2 medium apples (any variety)

1 pound Yukon gold potatoes

½ pound asparagus

1 large head garlic

2 large shallots (save 1 tablespoon for Chicken Salad)

2 ounces fresh cremini mushrooms

2 pounds broccoli florets

1 medium and 1 large head romaine lettuce

1 medium butternut squash (or 10 ounces pre-cubed)

1 small red bell pepper

2 small (4-ounce) and 1 medium (5-ounce) Hass avocados

2 large bunches scallions

1 pound fresh green beans

3 medium limes

2 small radishes (optional, for garnish on Chicken Tacos)

2 pounds fresh strawberries

1 (6-ounce) package fresh blackberries

1 (6-ounce) package fresh raspberries

1 (6-ounce) package fresh blueberries

1 small bunch fresh cilantro

½ head purple or green cabbage

1 (10-ounce) package baby spinach

1 small cucumber

1 (4-inch) piece fresh ginger

1 (10-ounce) bag shredded carrots

1 pint cherry or grape tomatoes

1 small and 1 medium vine-ripened tomato

2 small yellow onions

1 small red onion

Meat, Poultry and Fish

1 package center-cut bacon

2 ounces pancetta (can sub bacon in Asparagus Hash, if desired)

3 ounces (about 6 slices) organic deli chicken or turkey breast

24 ounces (4) skinless wild salmon fillets

2 pounds 93% lean ground turkey

14 ounces Italian chicken sausage

14 ounces (4) thin sliced boneless, skinless chicken breast cutlets

1 pound ground chicken

1 1/3 pounds (3) boneless, skinless chicken breast

Grains*

1 package (8-inch) low carb flour tortillas (I used Ole Xtreme Wellness)

1 package corn tortillas

1 small package all-purpose flour

1 (1-pound) package Orecchiette or other small pasta

1 medium package dry brown rice (or 5 cups pre-cooked)

1 small package Italian seasoned breadcrumbs

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light or regular mayonnaise

Garlic powder

Onion powder

Dried parsley

Dried basil

Unfiltered apple cider (I like Braggs)

Honey

White balsamic vinegar

Seasoned salt

Sriracha sauce

Reduced sodium soy sauce*

Ketchup

Marjoram

Dijon mustard

Worcestershire sauce

Pure maple syrup

Dairy & Misc. Refrigerated Items

2 ½ dozen large eggs

1 (6-ounce) container nonfat plain Greek yogurt

1 small container light whipped cream (or yogurt/cottage cheese)

1 (8-ounce) package regular or reduced fat shredded cheddar cheese

1 small package Cotija cheese

1 small wedge Pecorino Romano or Parmesan cheese

1 pint 1% buttermilk

1 small package gorgonzola or blue cheese (can sub 1 tablespoon cheddar cheese in Cobb Salad, if desired)

1 (12-ounce) bottle 1 % milk (or milk of your choice)

1 (4-ounce) package soft goat cheese

1 small package shelled edamame

Canned and Jarred

1 (15-ounce) can chickpeas

1 (15-ounce) can reduced sodium chicken broth

1 container powdered peanut butter (such as PB2. Can sub regular peanut butter, if desired)

Misc. Dry Goods

1 small bag chopped pecans (sub for walnuts in Greek Yogurt)

1 small package brown sugar

1 small bag chopped peanuts

1 small package powdered sugar

Non-Food Items

Heavy-Duty Aluminum Foil

Parchment paper

*You can sub gluten-free, if desired

Print Shopping List

posted March 30, 2019 by Gina

The post Skinnytaste Meal Plan (April 1-April 7) appeared first on All Repices.

from WordPress https://ift.tt/2UtxieY via IFTTT

[faucetdouble51-blog]

Skinnytaste Meal Plan (March 25-March 31)

posted March 23, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

I am so exited for Spring and all the seasonal vegetables that will start being available to us! Every week, I will be adding more seasonal recipes to the list, but you can also see my Spring Recipes here for inspiration.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/25) B: Yogurt Waffles* (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: Asparagus, Egg and Bacon Salad with Dijon Vinaigrette* (3) D: Chickpea Tomato Soup (1) with Easy Garlic Knots (2)

Totals: Freestyle™ SP 13, Calories 810**

TUESDAY (3/26) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: LEFTOVER Chickpea Tomato Soup (1) with Easy Garlic Knots (2) D: Easy Crock Pot Chicken and Black Bean Taco Salad (6)

Totals: Freestyle™ SP 16, Calories 881**

WEDNESDAY (3/27) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: LEFTOVER Chickpea Tomato Soup (1) with Easy Garlic Knots (2) D: Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1) (Recipe x 2)

Totals: Freestyle™ SP 16, Calories 889**

THURSDAY (3/28) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: Chopped Salad with Shrimp, Blue Cheese and Bacon*** (7) D: LEFTOVER Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1)

Totals: Freestyle™ SP 20, Calories 965**

FRIDAY (3/29) B: 2 hard-boiled eggs (0) with a pear (0) L: Chopped Salad with Shrimp, Blue Cheese and Bacon (7) D: Skillet Fish Fillet with Tomatoes, White Wine and Capers (2) (Recipe x 2) with ¾ cup brown rice (5) and Roasted Asparagus (0)

Totals: Freestyle™ SP 14, Calories 1,069**

SATURDAY (3/30) B: Turkey Sausage Patties From Scratch (3) with Red Pepper Egg-In-A-Hole (0) L: Rosemary Chicken Salad with Avocado and Bacon (10) (Recipe x 2) D: DINNER OUT!

Totals: Freestyle™ SP 13, Calories 595**

SUNDAY (3/31) B: Roasted Strawberry Banana Bread (3) with 1 cup plain yogurt (0) with 1 teaspoon honey (1) L: 1 ¼ cup Baked Potato Soup (7) D: 5 Asian Turkey Meatballs with Gochujang Glaze (6) with ¾ cup brown rice (5) and Asian Cabbage Mango Slaw (1)

Totals: Freestyle™ SP 23, Calories 919**

*Prep salad and waffles (freeze for the week) Sunday night, if desired.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Prep Wednesday night, if desired.

**google doc

Shopping List:

Produce

2 large heads garlic

1 (1-pound) clamshell fresh strawberries

2 (6-ounce) clamshells fresh berries (your choice)

1 ¾ pounds fresh asparagus

1 small bunch/container fresh rosemary

3 medium ripe bananas

2 medium russet potatoes

2 large head romaine lettuce

1 underripe medium mango

1 large bunch scallions

1 small bunch/container fresh chives

1 small bunch fresh cilantro

1 small jalapeno

1 medium pear (any variety)

1 small (1-pound) and 2 medium (24-ounces each) heads cauliflower

3 small (4-ounce) and 1 medium (5-ounce) Hass avocados

1 medium red bell pepper

2 medium limes

1 medium lemon

1 (3-inch) piece fresh ginger

½ pound white mushrooms (whole or pre-sliced)

½ small head purple or green cabbage

2 medium carrots

1 small bunch celery

1 small bunch fresh Italian parsley (can sub 1 tablespoon basil on Garlic Knots, if desired)

1 (5-ounce) bag fresh baby spinach

1 small bunch/bag fresh baby arugula or watercress

1 dry pint cherry tomatoes

1 small bunch/container fresh basil

1 small and 1 medium yellow onion

1 small red onion

1 small head Butter (or Bibb) lettuce

1 medium ear of corn (can sub roasted frozen or canned, if desired)

Meat, Poultry and Fish

1 (12-ounce) package center-cut bacon

1 pound (2) boneless, skinless chicken breasts

1 ½ pounds (4) fish filets such as Fluke, Flounder, Halibut

3 pounds 93% lean ground turkey

1 pound (4) boneless, skinless chicken thighs

1 pound 93% lean ground beef

½ pound peeled and deveined shrimp

Grains*

1 package all-purpose unbleached or whole white wheat flour

1 medium package dry brown rice (or 6 cups pre-cooked)

1 small package plain breadcrumbs

1 small package plain panko breadcrumbs

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Dijon mustard

Red wine vinegar

Bay leaves

Vanilla extract

Cumin

Worcestershire sauce

Reduced sodium taco seasoning

Unseasoned rice vinegar

Reduced sodium soy sauce*

Sesame oil

Black and/or white sesame seeds

Fennel seed

Paprika

Nutmeg

Honey

Gochujang

Pure maple syrup

Mustard powder

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 pint 1% buttermilk

1 small wedge fresh parmesan cheese

1 small box butter

1 small tub whipped butter (can sub regular butter in Cauliflower Puree and Skillet Fish, if desired)

1 (8-ounce) tub light sour cream

1 (8-ounce) bag shredded reduced fat Mexican blend or sharp cheddar cheese

1 (32-ounce) container unsweetened almond milk (can buy a larger container of reduced fat milk and sub 1 ¼ cup in waffles, if desired)

1 (12-ounce) bottle 1% reduced fat milk

1 (5.3-ounce) plus 1 (32-ounce) container plain nonfat yogurt (I like Stonyfield)

2 (6-ounce) containers nonfat plain Greek yogurt (I like Fage or Stonyfield)

1 small package gorgonzola or blue cheese

Canned and Jarred

2 (15-ounce) cans chickpeas

1 (28-ounce) can crushed tomatoes (I like Tutturosso)

1 (15-ounce) can black beans

1 small jar chunky salsa

1 small jar marinara sauce

1 small jar capers

1 (32-ounce) carton beef broth

1 (48-ounce) carton reduced sodium chicken broth

1 (5.3-ounce) tube or (6-ounce) can tomato paste

1 small jar unsweetened apple sauce

Misc. Dry Goods

Baking powder

Baking soda

1 bottle white wine (whatever you drink)

1 small package raw sugar

1 small box light brown sugar

*You can sub gluten-free, if desired

posted March 23, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-march-25-march-31/

[foodynews]

Skinnytaste Meal Plan (March 4-March 10)

Skinnytaste Meal Plan (March 4-March 10)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

First week of March and we are finally getting some snow, crazy winter in New York! A few comfort food dishes like Slow Cooker Chicken Cacciatore and Quick Beef Chili have been added to this week’s meal planner. If you’re…