We both feel amazing and are learning a lot.
So we went on a road trip with a bunch of teenagers last weekend where we were treated to free all-you-can-eat Pizza Hut Pizza and bread sticks. We had been warned, so we made a pizza that morning to bring. It was yummy.... so was the salad bar. we had brought our own salad dressing, which helped a lot, too!
Saturday night we were at Golden Corral and able to pick out our Lean and Green meal. It was delicious!
I was curious how I did on the trip - lost 2.2 pounds last weekend! Wahoo!!
Monday I discovered a new recipe. Spaghetti and meatballs. It was so yummy! I doubled the recipe on the meatballs, which were so easy to make, and the kids loved them. They had regular spaghetti while Don and I had spaghetti squash. They snacked on meatballs throughout the week. :)
21 oz 93% reduced fat ground beef - should yield 3 - 5 oz portions cooked
2 tbsp parmesan cheese
1 tsp basil leaves
1/4 cup egg beaters
1 tbsp parsley flakes
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp fennel - optional
1 1/2 cups Italian diced tomatoes - less than 5 grams of carbs per 1/2 cup
*Note: I used Italian seasoning, garlic and onion powder instead of all those individual seasonings and it was delicious!! I also used eggs whites since I didn't have egg beaters.
Preheat oven to 350 degrees. Combine all ingredients except the diced tomatoes in a bowl until combined. Form balls from the meat. Bake for 20 minutes or until done. Measure out 5 oz of cooked meatballs and add 1/2 cup of Italian diced tomatoes in a small saucepan over medium heat until heated thoroughly. We used our Magic Bullet to blend up the diced tomatoes and it made yummy marinara sauce.