November 6th Menu

Breakfast - 7:30 am:

I guess I have had a craving for all things blueberry this week. Just noticed that. Strange.
Eggo Bakeshop Blueberry Mini Muffin Tops with 1/2 the serving of Aunt Jemima Butter Lite syrup

Nutritional Facts: 190 calories, 45 fat calories, 5g fat, 1.5g sat., fat, 15mg chl., 490mg sodium, 47g carbs, 21g sugar, 2g protein

Morning Snack - 11 am:

Leftover sweet potato chips and yogurt dip from yesterday

Lunch - 12 pm:

South Beach Diet Chicken Caesar Wrap kit.

Again, the entire kit is included in the nutritional information listed on the box. But I leave off the caesar dressing they include and use 3-5 sprays of Wishbone Salad Spritzers Caesar Delight.

By doing that I cut about 20 calories and 2g of fat! I also like to add a few baby greens for some added umph and texture!

Nutritional Facts for the kit: 230 calories (-20 if you subbed like I did), 100 fat calories, 11g fat (-2g if you subbed), 4.5g sat. fat, 55mg chl., 820mg sodium, 22g carbs, 14g fiber (nice!), 24g protein.

Workout:

Cardio - 2 mile run

Afternoon Snack - 3:30 pm:

1 cup of fresh watermelon

Dinner - 6:30 pm:

Since it's my actual anniversary I decided to surprise my DH with a homemade meal. I wanted it to still be on the healthy side and I wanted it to include a dessert that wouldn't ruin my efforts with the dinner. This is what I came up with:

I call it-

Artichoke & Garlic Sausage Linguine w/Seared Asparagus and Basil Potatoes

Here's the recipe...

Ingredients for the Linguine:

1 box Healthy Harvest Whole Wheat Linguine

4 Bistro Sensations Smoked Mozzarella Artichoke and Garlic Sausage links

1/2 orange bell pepper

1 jar Roasted Red Pepper Alfredo

2 T. fresh parsley, chopped
Sides: Fresh asparagus, basil new potatoes
Cook the pasta as directed. Meanwhile, cut up the bell pepper into bite-sized chunks, cut the sausages into 1/4" slices and chop the parsley. Cook the potatoes as you desire and sprinkle with a touch of salt and a dash of pepper. When done add 2 T. Smart Balance Light butter. Drain the pasta and set aside, keeping it warm.

In a large skillet add 1 T. EVOO and turn on med-high heat. Add asparagus. Sprinkle with a touch of salt and a dash of pepper. Cook to desired doneness. Crisp-tender is about 8 minutes.

Remove from heat and keep warm with the pasta.

Add bell pepper to the same skillet. Reduce heat to medium. Cook until crisp-tender as well, about 5 minutes. Add sausage and cook until heated through; about another 5 minutes. Remove and keep warm.

Rinse skillet and pat dry. Add alfredo to skillet and heat until bubbly, stirring often.

Place pasta on a plate. Top with sausage and pepper mixture, top with a dollop of alfredo sauce. Sprinkle with parsley. Serve immediately with asparagus spears and potatoes and a roll, if desired.
Serves 4

Dessert:

Chocolate Strawberry Divines

4 oz. fat-free cream cheese

2 T. Xylo-sweet

1/2 cup sugar-free whipped cream

8 chocolate wafers

4 strawberries, hulled and sliced

1/2 tsp. Almond extract

Combine cream cheese and sugar in a mixer and mix on high until blended. Add whipped cream and almond extract and mix until stiff peaks form. Top each wafer with a dollop of the cream cheese mixture. Top that with a half of a sliced strawberry.

Serves 4, (2 each)