With the summer season coming up, everyone is crash dieting in order to rock our bikinis in these sweltering Houston summer months (which seem to last through October, don’t they?). I know I’m not alone in this, and I’ve even roped my husband into eating healthier! He’s exploring the world of greek yogurt and whole wheat English muffins for the first time in his life. He’s being a good sport, but I know he can’t wait for Friday (our cheat day).
I’ve found recipes from EatingWell.com
to be very useful to someone who wants to eat healthy while tracking calories. They have a 28 Day Meal Plan
that includes a menu for breakfast, snacks, lunch and dinner. Recipes are given for each meal and they include all nutritional information. You can also select a meal plan based on how many calories per day you would like to consume. There isn’t a place to factor in red wine though, and I think that’s a flawed plan. Let’s be realistic now, shall we?
This week I’ve made recipes for Day 3 of the 28-Day Meal Plan. The Shrimp Enchilada Bake was easy to assemble and I made it in advance so we could bring it to work for lunch. The only time consuming part was chopping the shrimp, but in hindsight I probably should have used my Pampered Chef Chopper and it would have gone faster. I let it bake in the oven for 20 minutes and cooled it before I separated it into single-serving sized Tupperware dishes for lunch.
The Banana-Berry Smoothie
was delicious, but next time I won’t use raspberries because of the plethora of seeds left in my mouth after every sip. Blueberries are definitely the berry of choice in this one.
Citrus-Infused Strawberries, by Katie Sechrist
The Romaine Salad was simple to make, but washing and tearing lettuce is always time consuming. It’s actually my most hated kitchen chore. With the exception of that, this was also fast and easy to prepare, and VERY calorie friendly. I used fresh mint from my garden (that stuff just won’t die, and believe me, I’ve tried) and dried parsley and dill. The dressing doesn’t seem like much, but its just enough to flavor the salad.
My husband’s favorite dish of the week was the Citrus-Infused Strawberries
. I didn’t have Grand Marnier
, so I used Cointreau
(also an orange-flavored liqueur). I washed and sliced my strawberries into a bowl, then I drizzled some Cointreau over the top, sprinkled a small amount of sugar, shook a little lemon juice (notice the precise measurements?) and let it sit for 10 minutes, stirring twice. These little strawberries were tiny little slices of sweet, candied heaven. I will make these for the rest of my life.
The Red & White Salad
(pictured at the top) was my personal favorite for the week. There were ingredients in this salad I’ve never purchased, much less tasted. Did you know a can of Heart of Palm is almost $5? Yikes. That was the best part of the entire dish though, so don’t skip it. I couldn’t find fennel at Kroger and I didn’t think the dish lacked anything without it. I also used my Pampered Chef Mandoline
to make matchstick apples. This salad was time consuming because of all of the chopping and washing, but the taste was out of this world. Truly. The recipe has a link for the dressing: Champagne Vinaigrette
. I used white wine vinegar and I accidentally used about a tablespoon of Cointreau
. You might wonder how Cointreau accidentally falls into a salad dressing, but it’s quite a long story and I need to wrap things up.
I hope you enjoy these recipes from Day 3. We ate the leftovers all week, and I plan on trying Day 2 this weekend.