The Adventure Continues(life and food and all that jazz!)

So as many of you know going to school is a challenge with 2 small children and a hubby whose work schedule is crazy!  I have been packing 4 lunches 3 days a week and 2 on the other 2 week days.  One of those lunches is for me, and well I have to say after only a measly 2 weeks stint I am SICK of Wonderbread Smart Wheat (which I really like compared to most low calorie breads...and I have been so so sick of the 'thins"), with lunch meat and mustard!  SO I am trying to spice it up!  I would love to take a salad but really my lunch tote is small ( as of  now though I just ordered one from 31...can't wait to get it!) so what are the other options.  Then a good old favorite came to mind..Tuna fish, in fact canned tuna...the standard with pickle relish and light MW, and mustard...but then I am so sick of that...for any of you who occasionally peek at my food diary on My Fitness Pal you may have seen that Tuna was my go to for a while. So I thought I would try something new...I chopped up a half of an apple and added 1/8 cup of silvered almonds and tested before I added an dressing and surprisingly I love it!  I can hardly wait to eat lunch tomorrow.
    Another successful adventure comes from the "Meatloaf Mishap".  Now while I will tell you that for ground turkey meatloaf my Turkey Cheesy Meatloaf (from this weeks menu!)was a success...my children would beg to differ they both even refused to try it..I am not sure if it was the shape or the look but no go...oh well, the hubby and I enjoyed it!   But I couldn't figure out what to do with the left overs, the hubby who is not keen on eating the same dinner 2 nights in a row and the children who refused it the 1st time....well my meatloaf had a makeover...( I had more than half the loaf left)


I added 11/2 cups of water
1 tablespoon chili powder( which was a little too much..think next time 2 teaspoons will do!)
1 tsp of cumin
2 cloves of garlic
1/8 cup of chopped cilantro


This made really great taco meat and the kids asked for 2nds!

Here I go Again!

So with the new school year up and going I found myself stressed exhausted not eating like I want to be and sick of the old family favorites!.  So it is back to Menu Planning.  Progress with my weight loss has slowed down the closer I get to my goal I sit steadily at 147.  I can hardly wait to see 136 on the scale but I am willing to be patient as the remainder of my body changes.  So here is the plan for dinners for the Week of August 29th-September 1st( we are leaving to go camping on the 2nd so these will be planned the Thursday before!)  You might also see a theme in my meal planning we are trying to eat on a budget, so a little more ground turkey and a little less beef.

Monday August 29th ( Happy Birthday Momma)

Cheesy Turkey Meatloaf( Gluten free!)

baked potatoes

sweet peas

Ingredients
1 pound of ground turkey ( we are using the 85/15 from Alid's)
1 cup of baby carrots
1 medium onion
1 cup of oats
3 egg whites ( or 2 eggs or EnerG egg replacer)
1 tablespoon of Italian Seasoning
1 tsp of salt
1/4 tsp of pepper
1 cup of colby blend shredded cheese
1/2 cup of ketchup

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Dice the carrots and onion finely ( I use a food processor), soften these in a pan.  Set aside and allow them to cool.  Take the oats and milk and mix and let soak for approx. 10 minutes.In a bowl, mix the turkey, milk, oats, and eggs by hand. Season. Fold the cheese  into the mixture. Transfer to a loaf pan, and top with ketchup.
3.	Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C). makes 6 servings Per Serving: calories 302 Fat18 Protein18 Fiber 3 Sodium619

Tuesday August 30th

Turkey Spaghetti and Bread sticks

Ingredients

Aldi's - Kirkwood - Pure Ground Turkey, 1 container (16 oz ea.)
Carrots - Raw, 2 medium
Onions - Raw, 1 medium (2-1/2" dia)
Aldi Mama Cozzi - Traditional Spaghetti Sauce-True Values, 1 container (3 cups ea.)
Garlic - Raw, 3 clove
Spices - Oregano, dried, 3 tsp, leaves
Fit & Active - Fat Free Chicken Broth, 0.5 cup

Directions
1. First take the ground turkey and brown and drain.  Then add finely diced carrots and onions, cook until soften thoroughly, add seasoning and garlic.  Cook for approx 5 minutes or until the garlic is soft, then add the chicken broth. Add one jar of sauce.
2.  Serve over whole wheat spaghetti or spaghetti squash.
This makes 8 servings

Per Serving:(with the pasta) Calories

193

Fat 10

Protein 11

Fiber 2

Sodium 517

Wednesday Night 

Leftovers!

Thursday

Turkey Salisbury Steaks

Mashed Potatoes

Corn

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 1pound of ground turkey
• 1 envelope dry onion soup mix, divided
• 1/4 cup oats
• 1/4 cup milk
• 1 egg, lightly beaten( or egg substitute)
• 1 1/2 cups water
• 1 can sliced mushrooms, drained (4 ounces)

Preparation:

Gently but thoroughly mix turkey 3 tablespoons of soup mix, crumbs, milk, and egg. Shape into 4 patties. Brown patties in skillet,  pour off excess fat. Add remaining onion soup mix ; gradually stir in water and mushrooms. Cover and cook over low heat for 20 minutes, stirring occasionally.(You may need to add flour or cornstarch to thicken I will choose corn starch to make this Gluten Free)
This makes 4 servings

Per Serving:

Calories 302

Fat 18

Protein 18

Fiber 3

Sodium 619

Friday, Saturday and Sunday Camping!