Meals for 10/6/09

Good Morning! It is a beautiful sunny chilly day here in Boston...got up early this morning and went to do my grocery shopping. Woke up with a little bit of a sore throat again...feeling a little blah...and after all the walking from yesterday today I am taking it easy...working on some laundry and watching on of my favorite shows "Medium". For breakfast I just had some sandwich thins with peanut butter...

Sandwich Thins = 1 point

Reduced Fat Peanut Butter = 2 points

Total points for Breakfast = 3 points

I did buy some cereal for something different for breakfast...Fiber One shredded wheat...we will see how that goes...:) Check back for lunch...ta ta for now folks! :)

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I hope everyone is having a great day! Today is a much better day for my eating...for lunch I decided to make a Tuna salad wrap, veggie crunchers, baby carrots and my favorite Lemon Torte parfait:)

Joseph's Tortilla = 1 point

Tuna Salad (2 servings) = 4 points

Lettuce = 0 points

Veggie Crunchers = 3 points

Baby Carrots = 0 points

Lemon Torte Parfait = 2 points

Total points for Lunch = 10 points

Afternoon snack:

Apple = 1 point

Reduced Fat Peanut Butter = 2 points

Total points for the Snack = 3 points

Tonight I am making some chicken enchiladas that I made before and we loved them. They are out of a Healthy cookbook that I love! :) Check back later for pictures!

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Hello friends! :) I am back and I am stuffed!! I thought of you Ace when I made this dinner:) I remember reading that you were craving mexican. This is a really good healthy dinner! Here are some pictures and then I will post the recipe for y'all:

1 serving Chicken Enchiladas = 10 points

Corn = 1 point

Total points for Dinner = 11 points

Dessert: Skinny Cow Chocolate ice cream cone = 3 points

TOTAL POINTS USED FOR THE DAY = 30!

Chicken Enchiladas

3 cups cooked and shredded chicken breast

1 1/4 cups (5 oz) finely shredded reduced fat Monterey Jack Cheese

1 cup snipped fresh chives

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 (29 oz) can enchilada sauce

12 corn tortillas, warmed

1/2 cup (2 oz) finely shredded reduced fat cheddar cheese

1 (2 oz) can sliced, pitted ripe olives, drained

Preheat the oven to 350 degrees. In a large bowl, combine the chicken, 3/4 cup of the Monterey Jack cheese, 1/2 cup of the chives, the garlic, cumin and pepper. Set the chicken mixture aside.

(I steam my chicken and shred it.)

Spread 1/2 cup of the enchilada sauce in a 13X9X2 baking pan. To soften each tortilla, completely submerge it in the sauce. Shake off the excess sauce and transfer the tortilla to a plate. Spoon about 1/4 cup of the chicken filling down the center and roll up to enclose. Place, seam side down, in the prepared baking pan. Repeat softening and filling the remaining tortillas. Pour the remaining sauce over the filled tortillas. Top with the remaining 1/2 cup of Monterey Jack cheese, the cheddar cheese, the remaining 1/2 cups of chives and the olives. Cover with foil and bake for about 30 minutes or until bubbly.

Makes 12 enchiladas; 6 servings

Calories 181, Fat 6 grams (it does not give fiber in the cookbook)

Here is the finished picture!

I ran this recipe through the recipe builder and because I used regular cheese (didn't have the reduced fat) and flour tortillas it came to 10 points...if I used the reduced fat cheese as they say it would have been about 4 points a serving and that is with 0 fiber calculated because the recipe didn't give the fiber count. I also didn't use the chives on the top but most of it inside the chicken mixture. I hope you all try this and like it! Let me know if you do:)