Menu for Wed. 2/18/04
Find a Conversation
Menu for Wed. 2/18/04
| Wed, 02-18-2004 - 9:22am |
Is it okay with you ladies if we revive/ continue the "Menu for Today" Posts? I felt like it kept me a little more accountable when I posted what I was eating for all the world to read. lol
Today:
Breakfast: Slimfast
Lunch: Green salad, FF dressing, hard boiled egg and fruit
Dinner: Making birthday dinner for my BF... Baked chicken with parmesan and sundried tomatoes, rice, steamed broccoli and cauliflower
THEN... we're going to the circus... I will say right now that I don't think I'll be able to pass up the popcorn... I'll get a small and share. :)
Have a great day!!
-Tina

Abby Lane is
Pages
Breakfast: Slimfast
Snack: 1/2 cp applesauce, 3 graham fat free crackers
Lunch: Slimfast, about 15 baby carrot sticks, handful pretzels
Snack: skipped
Dinner: Leftover baked polynesian chicken (yummy!), rice and salad
Snack: jello or popcorn
I just substituted the pork chops for chicken and used the fat free mushroom soup (i think it's fat free) to slim it down:
Campbell's® Polynesian Pork Chops
Tropical flavors bring the South Pacific home for dinner with this speedy skillet supper.
Prep. time: 5 min. Cooking time: 15 min.
Serves: 4
Source: Tasty Tuesday Tip of the Week
Ingredients
4 boneless pork chops, 3/4" thick each
1 tsp. garlic powder
1 tbsp. Crisco® Vegetable Oil
1 medium onion, chopped
1 can Campbell's® Golden Mushroom Soup
1 can (8 oz.) pineapple chunks
1/4 cup water
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked instant white rice
Sliced green onions
Directions
SEASON chops with garlic powder.
HEAT oil in skillet. Add chops and cook until browned. Add onion, soup, pineapple with juice, water, soy and honey. Heat to a boil. Cook over low heat 10 min. or until done.
SERVE with rice and garnish with green onions.
Tips
Serve with rice, steamed snow peas and carrots. For dessert serve mixed fruit salad.
Author: Campbell's Kitchen at http://www.tastytuesday.com/
It was delicious!! Very difficult to just have one serving!
Let me know if you try it what you think!!
See ya! Jess
Breakfast: a plum
Lunch: looseleaf salad strawberry salad, w/ honey nutmeg vinagrette (awesome!)
Come on over - breakfast is served at 6:45am!
Tomorrow's menu:
Pages