Menu 7: Five Tasty Dinners Sure to Trim your Tummy... Despite Those Turkey Day Transgressions!

My jeans were tight today. 

Tight. 

Yea, tight.

... but I still got them buttoned ;-)

(and no, this isn't me... but it could have been 2 days ago!)

Thanksgiving is all about family favorites, and celebrating loved ones...

and it's just once a year.

Right?

RIGHT!

And it's OK that I ate carbs.  And I may have done the unthinkable thirds... and made huge dents in my fav yams w/those mini marshmallows that I could swim in.  And argued that stuffing is really a vegetable (it has celery...right?)  And had pie the last three mornings...at 9am.

But that all has to stop... just about now.  And HOW!~ 

Because the NEXT holiday round is less than four weeks away!

So, this week, I'm bringing you five healthy and food combined meals.  

With a little less cream and pretty much lacking in cheese... but, all with a lot of love and a ton of FLAVOR. 

It's time for some tough love, people

(but promise, these meals will still make you ;-)

Let's get back on track- together!

Bon Appétit, my sweets!

Monday: Beef and Asparagus Stir Fry over a bed of Stir Fry Cabbage.

Note: Cabbage is a wonderful substitute for rice... crunchy and flavorful!

Tuesday: Baked Tilapia with Vidalia Onion Pie and Steamed Artichokes

Note:  This Vidalia Onion Pie has become a mainstay for me... especially for lunch!  Simple and yum!  I take a very large Vidalia onion and cut in thin sliced half rounds.  Saute in olive oil in an oven safe skillet with salt and pepper until translucent and lightly browned.  In a bowl mix 1/2 c. cream and 2 eggs.  Pour over onions in skillet and top with about a cup of shredded sharp cheddar cheese.  Bake at 350 for about 15-25 min depending on the size of the pan until browned and set.  YUM!

As for the arties... ARTIES ARE LOVE!  If you haven't tried them yet- please do.  Some like them dipped in butter. And while I'd like to think I was a true foodie, in this case, with some sort of fancy aoili dipping sauce... NOPE!  I like mine in pure Hellmann's Mayo.  ;-)  Here is a great video that explains the cooking process a bit more...  (I like mine boiled too)

And in case you don't know what to do with it once it's boiled... (and yea, this totally cracks me up ;-)

Wednesday: Mexican Lime Soup and a Citrus Tarragon Salad

Note:  I LOVE Briannas Salad Dressings (especially as I'm allergic to soy, and most others use soy oil, where they use Canola- Thank you Briannas- lifesaver!)  I also leave off the walnuts in this salad, which also make me itch... but enjoy, my non-allergic peeps!  These two recipes beautifully compliment each other with the citrus and the spice- yum!

Thursday: Chicken Cacciatore with a side of Green Beans with Lemon and Garlic over a bed of Arugula
Note: For the Arugula, I buy the prepackaged rectangle pack, toss w/a bit of olive oil and kosher salt and top with the rest!  Nice peppery contrast to the above flavors.  A simple meal that is sure to please.

Friday: Pork Tenderloin with Sage and Garlicky Creamed Corn and Spinach
Note:  Place two pork tenderloins (make sure and do not buy the flavored kind!  Typically there are two/package) in a bowl and cover to marinate with salt and pepper to taste, 1 cup of olive oil, the juice of one lemon and 2 tsp. fresh sage leaves, chopped, 1/2 tsp. basil and a small sprinkle of crushed red pepper.  Cover and refrigerate for a few hours.

Remove tenderloin from marinade and roast in an oven proof skillet in a preheated 350 oven about 20 minutes, or until light pink in the middle and temp reads about 138 degrees in the middle.  Remove from the skillet and let for about 10 minutes.

Place skillet back on burner over high and add 1c. each white wine and chicken broth, 6 fresh sage leaves, chopped and 2 Tblsp. butter.  Scrape up bits and reduce sauce by half.  Season with salt and pepper to taste and pour over tenderloin that has been cut into rounds.

For the side: I normally don't use corn much... but it's Friday, and wow, you've done GREAT this week ;-) Proud of you!!  ... and see you next week ;-)