Wednesday, January 30, 2008
4 Tbsp fat-free creamer - 1
6 oz Vanilla nonfat yogurt - 1
1/2 cup Fresh frozen dark sweet cherries - 0.5
1 Tbsp Multigrain Hot Cereal - 0
1/4 cup Fat-Free Cottage Cheese - 1
3 oz clementine - 0.5
1 1/2 oz pineapple - 0.5
1 cup carrot(s) - 0
1/2 serving Hulk with marshmallow bits cereal - 1
(the dog really wanted some cereal so I had a handful or so - lame, I know)
2 cup romaine lettuce - 0
1/8 cup fat-free packaged croutons - 0.5
10 sprays Balsamic breeze spritzer - 0
2 Vegetarian Bubble Up Pizza 6
Curves Strawberry Granola Bar - Quick-added food - 1
1 item Sugar-Free Banana Nut Muffin - 1
Subtotal - 2
Food POINTS values total used 14
Scale Today 117.6
Exercise - No Go
Lots of water though!
I said I would post a recipe for Chicken Parmigiana Over Spaghetti Squash. Here it is.
4 chicken breasts - 4 oz each
1/2 cup seasoned breadcrumbs (I used italian)
2 tsp italian seasoning
salt and pepper to taste (I also added a little grinder garlic salt)
4 tsp olive oil
2 cups tomato sauce
4 Tblsp marinara sauce
3 cups spaghetti squash, cooked
Preheat oven to 350 degrees. Coat an oven proof dish with cooking spray. Mix breadcrumbs and seasonings in a large zip lock bag. Throw in the chicken and shake to coat. Meanwhile heat the olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned on both sides. Set aside. Place the spaghetti squash in the oven proof dish and pour the tomato sauce over it. Sprinkle with 1/2 of the cheese. Place browned chicken on top of the cheese and top each breast with 1Tblsp of marinara sauce. Sprinkle with the remaining cheese. Bake for about 20 minutes or so or until bubbling and cooked through.
My calculation is 6 points per serving. But the serving is quite large because of the magic spaghetti squash. Always check points depending on your ingredients, as they could change.