Breakfast — 4 SP
My mornings always start with my typical cup of coffee with milk and Splenda (1 SP). This morning, I decided to bake muffins (see snack below) and so I threw in some of these egg + veggie + canadian bacon cups. They are 0 SP!!
I paired a few of those egg cups with a slice of toast (2 SP) and 5g of Peanut Butter (1 SP).
Snack — 3SP
Baked these amazing 2 ingredient pumpkin muffins because first thing in the morning I was feeling chilly. I knew baking something would make the place cozy and warm. Hubby’s also been sick, so he’s been avoiding foods, but I knew these soft warm pumpkin spice muffins would do the trick.
I just mixed pumpkin puree with spice cake mix, filled some muffin cups, and baked at 350 for 18-22 mins. I tested each with a chopstick and made sure they came out clean.
Lunch — 6 SP
In the spirit of “oven means warm cozy house”, I decided to roast some veggies. I tossed some brussels sprouts and carrots in some kosher salt and quickly sprayed them with some olive oil cooking spray. Then I baked them at 400 degrees for about an hour, tossing every 10-20 minutes.
At the same time, I was doing laundry! Multi-tasking!
Once the veg were done I grilled some chicken breasts — boneless, skinless, with excess fat removed. I sprinkled some seasoning salt and garlic/herb seasoning before grilling to perfection! I LOVE grilled chicken — it’s more flavorful than baked and doesn’t need the added fat of being cooked in a skillet.
I chopped up the chicken into bite sized pieces and at it with veggies and rice for 6 SP.
Dinner — 8SP
I had leftover Barley Risotto with Turkey Sausage and Mushroom (8 SP) — from the other night.
So good after a long gym session.