Weekly Menu - We're Eating Healthy!

OK, I know it's Tuesday. Jeff and I have mutually decided it's time to drop some weight. I've regained way too much of the 130 lbs I lost in 2004, although Jeff (the creep) has regained only 15 lbs. Men! So we've returned to our old healthy-eating style and really need to stay on track. So this week's menu's are geared towards eating healthy. Monday Stir-fry fresh veggies with cubes of leftover pork roast and 1/4 cup cooked Dreamfield's pasta Tuesday 4 oz Chicken breasts cooked in Olive Oil 1/2 cup brown rice Steamed baby carrots Wednesday Leftover sliced pork roast Garden salad Steamed brocolli Thursday Dreamfield's Spaghetti Homemade spaghetti sauce 1/2 100 cal. toasted english muffin w/ olive oil cooked w/garlic (faux garlic bread) Friday Roast chicken Faux potatoes (cauliflower) - Recipe added! Steamed green beans Saturday Chef salad with leftover cubed chicken and hard-boiled eggs Our breakfast choices are 1/2 100 cal. English muffin & scrambled eggs 1 cup Cheerios w/ 1/2 sliced banana 1 cup Oatmeal squares w/ 1/4 cup blueberries 1/2 cup oatmeal Jeff's (packed) lunch is either turkey or roast beef in a whole wheat wrap, or leftovers from dinner the night before, plus a low-cal pudding or yogurt and a piece of fruit. My lunch is either a salad or a low-fat yogurt, and a piece of fruit. We have cubed watermelon and cantelope in the fridge for instant snacking or sweet craving attacks. For Lisa - Here's the recipe for "Faux mashed potatoes":

FAUX GARLIC MASHED POTATOES

1 medium head cauliflower 1 tablespoon low-fat cream cheese

1/4 cup grated Parmesan - fresh is best but the green can works too 1/2 teaspoon minced garlic 1/8 teaspoon freshly ground black pepper 1/4 teaspoon celery salt

First, I steam my cauliflower (don't boil it, it gets too wet). Then, over low heat, I mash the cauliflower, which helps release any extra moisture. If I need to, I drain any extra water off, put it over low heat and mash again.

Then I add in all other ingredients and mash again (you can also put it in a food processor). If it's too dry, you can add a bit of chicken bouillion. I used to add butter and cream as well (sigh - this is making me want to do Atkins again!), and I may add some of my Land o'Lake Canola butter that we're using now. Although we're cutting back on fats, I'm not adverse to using olive oil or canola oil in limited quantitites. I do find that the celery salt is a "key" ingredient -- doesn't taste as much like potatoes without it -- not sure why!

Do you know you can also make "faux rice" with cauliflower? It's really good in a stir-fry. Just grate raw cauliflower with a fairly fine cheese grater, and add it to your stir fry after your original meat and veggies are about half-cooked. If it's a dry-ish stir-fry I add a tiny bit of water or chicken broth (1 -2 tbsp) as well. Yummy!!!