Week 2 Menu

This week we've been a little more experimental with our menu, and it has definitely paid off!

Monday:
melba toast breaded chicken with broccoli and salad; just as good as last week! This is going to be a new staple of my diet...

Tuesday:
leftover Mexican ground turkey taco salad with green pepper and romaine and tortilla bits; I did a good job of seasoning the meat, so that you couldn't even tell it was turkey

Wednesday:
shredded chicken stuffed mushrooms with celery; this was outstanding! I based it loosely on this recipe, using shredded boiled chicken breasts instead of ground chicken. I mashed up the melba toast, added a lot of dill (my new favorite herb!), Miracle Whip Light, egg white, and some garlic and onion powder. There was a lot of chicken, so the giant white mushrooms from Costco were a good investment, and even with 4 of them, they were overflowing. It was a little bit dry after baking, so perhaps a little olive oil or a little more Miracle Whip next time, but definitely a keeper!

Thursday:
sage chicken with green onions and mushrooms, and a rice cake for dessert; this may be my new favorite chicken recipe ever! My hubby made it, based on this recipe, and it was soooo yummy! I think all it was was sage and minced garlic, but it had so much flavor! It will be hard to top this.

Friday:
shrimp stir-fry with green onion and green pepper, with brown rice; should be tasty, although with less ginger this time

Saturday:
We'll be out of town this evening, so I don't really know what we're having for dinner. I will try my best to stay on plan, because I've done so well so far, and don't want to sabotage myself.

Sunday:
ground beef burgers with green onion and mushrooms; should be yummy, cooked on our George Foreman grill