Last week's menu plan went - well, a little off-kilter, but not too badly. The portabella stir fry I made was absolutely delicious (if a bit too much cabbage for our tastes) but it made a lot more than I had originally anticipated. So instead of pasta, we had portabella stir fry leftovers (and I even had some leftovers for office lunches!).
The Halloween plan of Captain-Morgan-spiked butterbeer and shrimp went very well, though I also weakened and made some absolutely yummy pan-fried mozzarella sticks breaded with Gillian's Italian bread crumbs. YUM! We also went through approximately half of our candy that night (yes, mostly to trick-or-treaters, LOL). I got fed up by Tuesday and made my husband bring the rest of the leftover candy into the office. :)
Finally, Friday, I weakened and ordered sushi takeout. (Hey, it's technically still fish). We tried ordering from Mealeo.com for the first time - it was pretty awesome!
I also got a huge box of stuff from Live Gluten Freely that I plan to review and giveaway sometime soon, so stay tuned. :)
Now, it's time to start the planning process all over again. This week is actually a bit of a crazy week - though I suppose I could honestly say that about every week from Halloween through the New Year.
Unfortunately this means my "healthy eating" plan sometimes goes right out the window. This week my goal is "squeeze some veggies in there when I can and log some extra cardio hours."
So, since I didn't get a chance to post this on Saturday (woohoo, authentic Monday blog post!), here goes:
Saturday - We attended a house party with some wonderful friends. I was asked to make "chicken crack" AKA buffalo chicken dip, which I made for our housewarming party to rave reviews. It's so simple, too:
Buffalo "Chicken Crack" Dip
- 2 small/1 large can of white meat chicken
- 1 regular size bottle of Frank's Original Red Hot - Eyeball it, but in my experience you can't go wrong with the whole bottle.
- Ranch Dressing (GF) - Eyeball it. You're not going to go wrong.
- Shredded cheddar cheese to taste - I usually use an 8oz package and maybe some extra.
- 1 8 oz brick of cream cheese. I usually use reduced fat, but I suppose that's a little like ordering a Big Mac and Super Size fries with a diet soda.
Mix all ingredients together, setting some of the cheese aside. Bake at 350 for 20 minutes. Stir, add the remaining cheese, bake for an additional 10 minutes, and serve with Scoops and/or celery sticks.
I also made my gluten free pizza puffs, just cheese, no pepperoni.
Sunday - I made a roast chicken, with skillet roasted red potatoes (I still had a lot left over from last week when Price Chopper had a Buy One, Get One sale), and Italian green beans with extra garlic.
Monday - Class night. As usual, Hubby's eating leftovers or on his own. I could probably buy stock in Chiquita bananas and KIND bars by now.
Tuesday - Chicken leftovers.
Wednesday - Shrimp something. Either stir fry, or, if I'm feeling ambitious, creole.
Thursday - Leftovers.
Friday - TBD, depending what our plans are with friends.
There it is - let's see how well it goes this week. :)