Lunch & Dinners

Serves 6 – ½ cup portions

1- 3lb. butternut squash (550 grams)

8 oz. of small pasta shells (2 cups or 220 grams)

1 tsp of crushed rosemary

1 tbsp of olive oil

2 bulbs of garlic

3 cups of low sodium chicken or vegetable broth

½ cup of water

2 slices of crisp cooked bacon (12-13 grams) crumbled

Shredded parmesan cheese (garnish)

Preheat oven to 425 degrees

Slice squash in half, lengthwise, cut top off garlic. Place both on a greased baking sheet. Drizzle with olive oil, sprinkle with ½ tsp of rosemary, salt & pepper. Flip squash skin side up, bake 30-45 minutes or until soft. Remove garlic and set aside to cool. Remove squash from skin once it’s cooled enough to handle and add to a large saucepan or skillet, med-high heat, squeeze garlic from bulbs into skillet, sprinkle ½ tsp of rosemary.

Stir in water/broth, bring to a boil. Add pasta, and crumbled bacon, cover for 10 minutes, reducing heat to med, stir every 2 minutes. Remove lid and continue to cook, stirring every 2-3 minutes until pasta is cooked and most of the liquid has been boiled out, another 8-10 minutes.

I’ve really never been a fan of chorizo, it can be so greasy. I AM a fan of Soyrizo- NO GREASE It’s spicy, smells like chorizo and the taste fooled my husband. 12oz for 10pts!!!

Serves 4 

4 large eggs

12oz Soyrizo

2 cups of shredded potato

1 cup of diced yellow onion

1-1 1/2 cups of diced red bell pepper1 tsp olive oil

Heat oven to 400°

Add chorizo to a 12” oven safe skillet, break it up let it cook over med- high heat, flipping and mixing a few times. Once it has heated through push it to the side, add teaspoon of olive oil to the pan add your potatoes, top with bell pepper, and onion. Let that cook undisturbed 3-5 minutes, mix it all together continue to cook another 3-5 minutes stirring occasionally.

Make 4 divots in the hash, this is where you will put your egg. After you have added your eggs, cover and bake 7 minutes. If your eggs aren’t quite done, cook no more than 2 additional minutes for sunny side up.

I topped mine with Tostitos spicy salsa 0pts and Herdez spicy avocado sauce 0pts My family ate theirs with cheese and white corn tortillas.

Yields 5 cups

This came out better than expected, so easy, very little prep. Looking forward to having the leftovers for lunch. My hubby is pretty particular when it comes to Mexican food and he loved it, kids too!!!

22 oz. Pork Loin – cubed 1-2” pieces

1 cup of Green Chili Salsa, I used 505 Southwestern Sweet N' Spicy Salsa 

1 9oz. bottle of Roasted Verde Sauce, I use Old El Paso Cilantro Lime Fire Roasted Verde Sauce , Medium Heat, you can substitute with Green Enchilada Sauce

1 can (small)  Roasted Green Chili Dices

¾ cup shredded carrots

1 medium diced yellow onion

1 tsp of minced garlic

Heat a large skillet, spray with cooking oil, sauté’ pork, garlic, carrots & onion for 5-7 minutes.  Add to crockpot.  Add sauce, salsa and green chilis, stir to combine.  Cook low for 6 hrs or high for 3 ½.

Serve with favorite low carb flour tortillas, I used Mission Carb Balance.

Serves 6  

1lb. 99/1% Ground Turkey

28oz. can crushed tomatoes

1 cup diced carrots, I used shredded and chopped them up

1 medium yellow onion, diced small

1 large celery stalk, diced small

1 tsp minced garlic or 3-4 diced cloves

1 tbsp of Olive Oil

2 tsp dried basil (more to taste)

1 tsp dried oregano (more to taste)

S&P to taste.

¼ cup chopped flat Italian parsley

Heat oil in a 12” skillet, add onion & garlic sauté until soft, add carrots & celery, cook for about 5 minutes. Add turkey, break up and add seasonings. When your turkey is cooked through stir in crushed tomatoes. Taste it, add more seasonings if needed.

Continue cooking on medium low heat until sauce thickens about 30 minutes, stirring occasionally. 

Serve over favorite low point/carb pasta.

Serves 5 large portions

14oz. of fat trimmed, cooked pork loin

½ medium onion sliced into 1” pieces

1 1 /2 medium bell pepper cut into 1” pieces

3 Cups of Pineapple chunks, I used a fresh pineapple

Mix the sauce and set aside:

¼ Cup of Rice wine Vinegar

3 tsp of Low Sodium Soy Sauce

4 tsp of cornstarch mixed with ½ cup of water

3 Tbsp of SF Ketchup

¼ cup of Brown Sugar Replacement, Monkfruit

½ tsp of Worcestershire sauce

½ tbsp of Oyster Sauce

½ tbsp of Hoisin Sauce

Heat large non stick skillet, add pineapple and veggies.  Cook until tender, 10-15 minutes, add cooked pork and sauce, bring to a boil, turn to simmer until sauce has thickened.   Serve over a cup of riced cauliflower. 

Serves 1

Hard to believe we can eat like this and lose weight but WW has made me a believer!!

My new favorite lunch -

1 pita bread, I use Joseph’s Oat Bran & Stoneground

Whole Wheat Pita

½ cup no fat refried beans

½ cup shredded iceberg lettuce

Diced tomatoes

Chopped green onion

Pickled Jalapenos

2 Tbsp Queso, I use Tostitos Salsa Con Queso Medium

Preheat oven 425 degrees, bake pit on a baking sheet for 10-12 minutes. While that’s baking, heat beans in the microwave then the queso.  Chop up tomatoes and green onion.  When tostatda is toasty, remove from oven, spread with beans, add lettuce, tomatoes, jalapenos, drizzle with queso, top with green onions. 

You could add shredded chicken and black beans if you wanted.  Also sour cream and or guacamole-watch points.

Serves 3-5

I made myself Beef & Broccoli, so good, had to keep my hubby from picking at it. Yes, he got to taste it but that's it.

8oz. of cooked lean steak, cut into 1/2"x 2" strips

2 medium heads of broccoli, cut up

1 large red bell pepper

2 garlic cloves, minced

3 red chili peppers (optional)

Sauce: Mix and set aside

2 tbsp of low Sodium soy sauce

2 tbsp of Oyster sauce

2 tbsp of Rice Wine, I use AJ Mirin, or you can use dry sherry

1/8 tsp of black pepper

1 tsp of sugar

1/4 tsp of ground ginger

In a large skillet, add 1/4 cup of water and your broccoli & broken up peppers (if using), cover & steam until almost soft, add bell peppers & garlic, continue to cook until soft, add meat and sauce, stir to coat, cover med-high heat for about 5 minutes until steak is heated through. Remove from heat, garnish with sliced green onion and a sprinkle of sesame seeds.

Cauliflower never tasted this good!

Serves 5 hearty portions

2lbs cauliflower florets about 2 medium heads

6 slices of bacon, yes, the real stuff!

1 10.5 fluid oz can of Cream of Chicken, Campbell’s Healthy Request is delicious

1 packet of Onion Soup Mix, I love Lipton

2 green onions, diced

3 oz of FF Shredded Cheddar

2 qt. casserole with a lid

Preheat oven 375 degrees

Cut up bacon and cook until crispy.

In a large bowl, add cream of chicken with the dry onion mix and 2 oz of cheese. Add your florets and 1/2 green onion and most of the bacon, mix until we’ll combined. Transfer to greased casserole dish, top with remaining cheese, bacon and green onion. Place the lid on and cook 45 minutes or until cauliflower is fork tender.

In the smoker for 4 hrs. at 225 degrees just as good in the oven at 350 for an hour to 1 1/2hrs or until internal temp is 165 degrees.

Serves 8

1 lb. of 93/7 lean ground beef

1lb. of 99/7 ground turkey

1 (1.1oz.) package of Beefy Onion Soup Mix, I use Lipton

2 Eggs

¼ cup of fresh chopped parsley

¼ tsp each of Salt, pepper, and Garlic powder

2 scallions, chopped

1 tsp of Minced Onion

½ cup of Sugar Free ketchup

¼ cup of water

1 tbsp of Brown Sugar

Whisk all ingredients except meat, minced onions, brown sugar and 1/2 the ketchup then add the meats, form into a loaf after it’s well combined. Mix 1/4 cup of ketchup with brown sugar, spread over top of loaf, sprinkle with minced onion.

Bake as directed above. Let rest for 10 minutes prior to slicing.

8 - 3oz. boneless lean pork chops

1 1/2 cups of Rice Cereal, I use Kellogg’s Special K, crushed to almost powder in a large zip-lock bag.

3/4 tsp of paprika

3/4 tsp of garlic powder

3/4 tsp of tarragon

1/4 tsp of onion powder, salt and pepper. 

Combine spices in small bowl then use to season both sides of each pork.

Preheat oven 375 F degrees

Press seasoned pork chops in rice cereal until coated both sides 1 at a time. Place on cookie sheet, lightly spray each with cooking oil.

Bake 20-25 minutes.

Skillet Pasta Sausage & Veggies

Serves 6 (easily)

 4 Chicken Sausage Links, I use Chef Bruse Aidells Spicy mango with Jalapeno smoked chicken sausage. Sliced into 15-16 pieces each.

3/4 Cup of Lentil Pasta, I used Lensi Red Lentil fusilli pasta

3/4 cup of Basil Marinara, I always have some Trader's Joe's sauce

1 sliced yellow bell pepper

1/4 cup of chopped fresh parsley

1/4 of cup of diced yellow onion

1 medium Zucchini, sliced then quartered

1/2 tsp of Garlic Powder

1 tsp of dried basil.

S&P

1 tsp of olive oil

Bring 5 cups of salted water to a rolling boil

In a 12" skillet, heat your olive oil, add your sausage and cook until browned, add your veggies, seasoning, parsley. Add your pasta to the boiling water, cook al dente, about 7 minutes meanwhile cooking your veggies/sausage. Drain pasta and add to your skillet. Add your sauce, mix, cover, 15 minutes or until zucchini is soft.