Sunday, January 15, 2017
Happy Monday, Peeps!
Leave me a comment below and let me know what your favorite meal was from last week!
We are on the weight loss train again this week! Here is our menu plan for the week ahead and as always, check out Laura's site for more planning ideas.
Monday: Weight Watchers Pork Stir-Fry
Tuesday: Dog's Dig Burrito Bowls (basically brown rice and beans with salsa, corn, green peppers and sunflower seeds)
Wednesday: Weight Watchers Tuscan Veggie Soup
Thursday: Weight Watchers Turkey Sloppy Joe's
Thursday, January 12, 2017
Do you know what a galette is?
It's a term used in French cuisine to designate various types of flat round free-formed crusty dishes. The key word here is "free-formed". I've always associated it with sweet pies like apples, peaches and plums, but in the French region of Brittany, galettes are often garnished with egg, meat, fish, cheese and cut vegetables.
I am a big pot pie fan, so this savory variety of a galette really appeals to me.
Savory Chicken Caprese Galette
store bought pie dough sheet
1/2 tablespoon olive oil
2 cloves garlic, minced
2 chicken breasts, cut into bite sized pieces
2 tablespoons store bought pesto sauce
1 package whole buffalo mozzerella (get pre-sliced if you can)
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
2 tablespoons grated Parmesan cheese
salt and pepper
1 tablespoon melted butter
Preheat oven to 375F.
Line a rimmed baking sheet with parchment paper.
In a medium skillet over medium-high heat, add olive oil. When oil gets hot, add garlic and brown for 1 minute, then add the chicken. Cook until chicken is browned on all sides. Remove pan from heat and let chicken cool.
Roll out the dough to form a 10 inch round. Spread the pesto sauce in an even layer on the dough, leaving about an inch at the edges without sauce. Add half the cheese on top of the pesto. Add the chicken pieces followed by the tomato halves. Top with fresh basil and Parmesan cheese, then season with salt and pepper.
Fold the pastry up and over the filling (leaving a small whole in the center that will have no dough). Brush the edges of the dough with melted butter.
Bake for 35 minutes. Transfer the galette with the parchment paper onto a cooling rack for approximately 10 minutes before cutting to serve.
Tuesday, January 10, 2017
A bit of this and that for the end of the first week and the beginning of the second week......but mostly getting back into a routine.
We celebrated Sandra's birthday last week with a wonderful dinner at Decarli's in downtown Beaverton (although my main meal was a bit of a disappointment) the experience of dining there was fabulous and she had a great birthday.
We are slowly getting back into our regular weekend routine. I had my first train ride of 2017, our first fitness walks through Lincoln Park and I had an extra evening in Seattle due to an ice storm in Portland.
How is your 2017 so far?
Sunday, January 8, 2017
Welcome to another beautiful Monday!
How was your weekend? Today we embark on a primarily Weight Watcher's - point counting menu with plenty of healthy eating and exercise. Menu planning becomes so important when you are trying to lose weight. Having a plan and sticking to it are the first steps towards your goal.
Here is our menu for today and remember to head on over to Laura's site for more menu plans and organizing tips!
Monday: Grilled Flank Steak or Flat Iron and Roasted Butternut Squash
Tuesday: Skinnytaste Chicken Quesadilla
Wednesday: Grilled Salmon with Brown Rice and Asparagus
Thursday: Weight Watchers Cream of Broccoli Soup and Salad
Friday, January 6, 2017
WHO: Sandra and Steve
WHERE: Outside at Silver Lane in Eugene, OR
WHEN: Spring/Summer 1965-66 (Sandra looks to be about 4 or 5)
Happy birthday to my Auntie and partner-in-crime, Chick (otherwise known as Sandra).