Menu Plan for 1/19 to 1/25

Monday
Chicken - Avocado Enchiladas
Ingredients
1 1/2 cups of chopped, cooked chicken breast (great for leftovers from a roasted chicken or boil some breasts)
1 1/4 cup of your favorite salsa
1 tsp ground cumin or TANDOORI seasoning
3 oz lowfat cream cheese
2 oz lowfat cheese (cheddar or jack), shredded
4 Tbsp sliced black olives
1 Hass Avocado, sliced into 12 pieces
12 white corn tortillias

Nutritional Info
Fat: 10.8g
Carbohydrates: 29.6g
Calories:294.8
Protein: 20.4g

This makes 6 servings (2 enchiladas each)
Combine chicken , 1/2 cup of salsa, and cumin or tandoori seasoning in saucepan. Simmer & stir for 5 min. Add cream cheese. Stir until melted. Place one avocado slice down the center of each tortilla, top with a heaping of chicken mixture. Roll up & place seam side down on a greased 8x11 baking dish ~ spray of your choice~ I use olive oil in a pump spray. After all tortillas are filled, top with remaining salsa. Sprinkle with shredded cheese & sliced olives. Cover tightly with foil & bake 350 degrees for 25-30 min, or until hot.Additional toppings (not included in nutritionals) Light or FF sour creamDiced tomatoesAdditional grated cheese(FYI ~ Black beans make a great side to this dish)ENJOY!
Number of Servings: 6


Tuesday
I'm going to try something that I did a long, long time ago. The 3 day diet.
Day 1
Breakfast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
1/2 grapefruit or juice
1 piece toast with 1 tablespoon peanut butter
Lunch
1/2 cup tuna
1 piece toast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
Dinner
3 ounces any lean meat or chicken
1 cup green beans
1 cup carrots
1 apple
1 cup regular vanilla ice cream

Wednesday
Day 2
Breakfast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
1 egg
1/2 banana
1 piece toast
Lunch
1 cup cottage cheese or tuna
8 regular saltine crackers
Dinner
2 beef franks
1 cup broccoli or cabbage
1/2 cup carrots
1/2 banana
1/2 cup regular vanilla ice cream

Thursday
Day 3
Breakfast
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
5 regular saltine crackers
1 ounce cheddar cheese
1 apple
Lunch
Black coffee or tea, with 1-2 packets Sweet & Low or Equal
1 boiled egg
1 piece toast
Dinner
1 cup tuna
1 cup carrots
1 cup cauliflower
1 cup melon
1/2 cup regular vanilla ice cream

Friday
Tostada Chicken Salad
1 cup shredded cooked chicken
2 tbsp cilantro
2 tbsp sour cream
2 tbsp mayonnaise or salad dressing
2 tsp Old El Paso taco seasoning mix
1 tbsp chopped green onion
2 tostada shells
3 cups shredded lettuce
¼ cup Old El Paso Thick n Chunky Salsa
½ medium avocado sliced

Saturday
Balsamic Glazed Cracked Pepper Salmon
1 tbsp olive oil
4 wild caught salmon fillets
Sea salt and cracked black pepper to taste
¼ cup balsamic vinegar
1 tbsp honey
Serve with brown rice and steamed veggies

Sunday
Virginia Beef Tongue
Ingredients for Virginia Beef Tongue Recipe
1 beef tongue, fresh
1 cup brown sugar
1 cup stewed cranberries
¼ cup butter or fat
1 tablespoon whole cloves
½ lemon
Instructions
1. Scrub the tongue and simmer it until tender, in water to cover.
2. Remove the skin and trim the root end.
3. Take one cup of the liquor in which the tongue was cooked and add the brown sugar, stewed cranberries, butter or other fat, cloves and lemon, sliced.
4. Simmer the tongue in this mixture for one-fourth hour.
5. Place on a dish with the sauce, garnish with slices of lemon and sprigs of parsley and serve.
6. Tongue may be jellied and served cold
Serve with rutabagas and carrots