We’ve got a long way to go to get where we want to be, friends! We’ll never get there without taking these small steps every single day.
I don’t know about you, but I like to eat. I blame the Italian blood running through my veins, that age-old mantra that Italians live to eat instead of eating to live. I don’t have to be hungry to want to eat something. Never have. Probably never will. And I want my food to taste good!
So when I’m “dieting,” I don’t want my food to taste like diet food. Anybody with me there?
Reminder that I’m on the Purple Plan, so points reflect that plan and my be different on different plans.
Breakfast
Egg “McMuffin” Breakfast Sandwich (4 points)
The whole process takes 5 minutes or less to make these yummy “egg-McMuffin” style breakfast sandwiches, but they can also be meal-prepped ahead of time to pop into the microwave when you’re ready to eat them. If you do meal-prep these, though, be sure to let the egg and Canadian bacon cool all the way before you place between the English muffin, or you’ll end up with soggy bread, which is one of my least favorite things ever.
- Slice the English muffin in half and toast it, either in a toaster or in a skillet with a spray of cooking oil. I heated a skillet over medium heat and gave the skillet a quick spray of Pam coconut oil (I actually think I have the off-brand at the moment.) I put the English muffins in with the inside piece down to let it toast up.
(Side note: Since I’m allergic to corn, soy, and peanuts, I stay away from regular vegetable cooking oils and stick with coconut, olive oil, avocado oil, and MCT oil.)
2. Next, throw in 2 or 3 slices of Canadian bacon to heat and brown those up just a bit in the skillet alongside the English muffin. This Canadian Bacon is 1 point for up to 3-4 slices, but I find they are thick enough that 2 slices do the trick for me.
3. While those are toasting, give your Microwave Egg Maker a quick spray (bottom and top) with your cooking oil and crack an egg into it. Close the lid and cook in the microwave for 45 seconds to 1 minute.
4. Once everything is heated to your liking, take the toasted English Muffin halves, fill the breakfast sandwich with the Canadian Bacon, cooked egg, and 1/4 of a slice of Deli Deluxe 2% American Cheese (or whatever cheese you like, but be sure to calculate the points).
Now you’re ready to enjoy your breakfast, and it took less than 5 minutes to make!
Lunch
Buffalo Chicken Sandwich (2 points)
This toasted sandwich was absolutely delicious, and heating it up makes it seem more filling, at least to me. It’s super simple and again took only about 5 minutes to make using pre-prepped ingredients.
- Toast the bread, either in your toaster or in a skillet. (I used the skillet.)
- Heat the buffalo chicken (how to make it shared below), either in your microwave or in a skillet. (I used a skillet. I like the way it browns the chicken.)
- Spread some of the 0 point Ranch Dip (how to make it shared below) on your toasted bread.
- Add your chicken and pickles, and you’ve got a sandwich!
The buffalo chicken:
I meal-prepped a big batch of this super-easy to make chicken over the weekend using my Instant Pot. All I did was toss in some raw boneless skinless chicken breast with some Moore’s buffalo wing sauce and chicken broth and let it pressure cook for about 45 minutes. It came out falling apart tender. I shredded up the chicken, put it back in the sauce, and let it simmer for a bit longer. Then stored in an airtight container in the fridge until ready to eat.
The 0 point Ranch Dip:
Even more simple, just add about half a package of the Creamy Dill ranch dip mix to a half cup to a cup of Plain Nonfat Greek Yogurt, and it was a whole lot tastier and flavorful than that boring light miracle whip.
Dinner
Chicken Fried Brown Rice (0 points)
Another super-easy throw-together meal that was ZERO points in total. I love making stir-fries because they are just so quick and easy but don’t skimp out on the flavor.
I had meal-prepped brown rice made in the Instant Pot over the weekend, and some shredded chicken I had leftover from the end of last week that I wanted to go ahead and use up that had just slow-cooked in a crock pot in water and seasonings. The pre-prepped food made this a breeze to throw together.
- Spray a medium to large size skillet with some cooking oil spray. (I used Pam Olive Oil Spray.)
- Add some cooked brown rice to the skillet, about a half cup to a cup.
- Go ahead and add in some chopped carrots. These take the longest to cook or soften, so if you want them crunchier, save them to add after the egg.
- Add in your minced garlic to flavor it all up nicely.
- Move everything over to one side to clear up some space to cook your egg. Give the pan another spray of cooking oil before cracking your egg in there and make sure your heat isn’t up too high. I like to let my egg “fry” just a little before I scramble it. It gives it a nice texture that I like, but you can scramble it however you want. Stir it up with the rice when it’s scrambled.
- Add in your bell peppers and onions. Give it all a good stir.
- Add about a tsp of Coconut Aminos. (You can use Soy sauce. I don’t because I’m allergic to soy.) Salt and pepper to taste.
If you want to garnish with green onions and cilantro, I think it adds a nice touch. You can also top it with your favorite pepper sauce or a squeeze of lime.
Let me know if you make any of these meals and how they turned out!
Also, let me know what you ate today on your WW Plan. I am always looking for new ideas, and I especially love quick and easy but full of flavor.
