What's On Your Monday Menu, RNYers?

Red Robin is one of the few restaurants I feel confident at. Any burger on a lettuce bun and steamed broccoli. Yum! 

Dee6504, I use Unjury as well :-)

Morning AV. Unfotunately, it's dreary here today. This weekend was beautiful. We went for a walk on Saturday as a family (including my SIL with her 3 month old and my MIL). It was only about a mile, and it felt like a production to get the baby ready, then my MIL insisted on getting sun screen so we had to wait for that, lol. It felt good to get out and moving, and made me decide that I need to do it more often, probably by myself or with someone who will keep up with me. I wanted to go faster, but my husband was having a hard time keeping up with me, and I was the one pulling my 2 year old in the wagon. I literally could have run it.

I made my egg muffins this weekend and because I wasn't adding meat to them I added a scoop of chicken soup unjury to the egg mixture. I just ate my first one for breakfast and while they wouldn't be considered delicious, they were pretty good. I think next time I make these I'll use feta cheese AND an ounce of shredded mozzarella. I think what stopped them from being delicious is that they needed more fat from the cheese.

Here is the recipe:

6 eggs
1 scoop Ujury chicken soup protein powder
1/8th of a large green pepper
1 broccoli crown (just the tops and diced very fine)
1/4 a medium onion
1/2 cup of frozen spinach
2 ounces of fat free feta cheese
6 wonton wrappers

I sauteed the veggies in non-stick cooking sprayed pan. Placed a wonton wrapper on the bottom of each muffin cup. evenly divided the filling into each cup. put the feta on top. then mixed the egg and protein powder. It was clumpy and I wisked it for a long time. Maybe next time I'll mix it into a small amount of room temp water before adding it to the eggs. poured the egg mixture into the cups as evenly as possible.

Baked at 350 for about 22 minutes or so.

My stats for this is 123 calories 12.2 protein 6.8 carbs and 4.8 fat per muffin.

Here's my plan for the day:

B: veggie and feta egg muffin, coffee with cream and splenda

L: rare roast beef lunch meat with 1/2 oz mozzarella cheese on 1/2 a low carb torilla with mustard. 1/2 oz pork rinds

D: LOTS of Shrimp with ****tail sauce, yummy!

S: celery with greek yogurt ranch dip, light and fit yogurt

Totals:

Calories 728 protein 86 carbs 43 fat 24

I have dermatology appointment this morning, so this will likely be posted late. I just typed it up while waiting for Kristen to post the thread. Just got back from my appointment, it was a full body check and I'm happy to say that I show no signs of skin cancer. Doc is changing my doxycycline to 50mg a day, hoping I'll be able to take it all the time while using probiotics and that it will clear me up sufficiently. I'm hopeful.

Have a great day!

Yum. For some reasons roast beef with provolone and dill pickles sounds super good. I think I'm getting tired of shrimp, but it's such a great source of protein.

I wonder how a shrimp/spinach/feta/egg would go in wontons? I need to pick some wontons up and try your recipe.

I used to LOVE roast beef so so so so much before surgery.  I had it the other day when we were moving because I had bought a deli platter.  It was so gross to me. 

Was is good quality?  The stuff I bought was on sale for $9.99 a pound. It is delicious.  Lower quality lunch meat makes me gag. 

I'm pretty sure it was good quality, I paid enough for the damn platter!  Of course, who knows. 

At this point I have to force myself to eat any meat, since it normally makes me sick anyway.  So I'm sure there is a "all in my head" side to this!

Hi menu friends!  It's been a while since I have posted, but I do try to read the thread in the evening or during the day if I have time.  My boss put me on a MAJOR project and it means I work full-time now LOL.  I have to admit, I like how fast the days go by, but at the same time I don't.  Y'all know what I mean.  

I am packing today since I leave for Vegas tomorrow for a conference.  I am then going to Zion National Park in Utah for the weekend with a friend who is flying in from Portland to meet me.  I am super excited as I have never been to Utah!  But try packing clothes for social events, a conference, working out, and hiking...in temperature ranges from 40-78 degrees!  Let's just say that my bag will be large.

Time Since Surgery: 2 years, 2 months

B: Leftover turkey taco meat, light sour cream, guac, cheese.  I used 3 oz of meat and couldn't fini****  You would think after this much time, I wouldn't be surprised every time I fill up with dense protein.  I guess it's all the more surprising because I can eat such a quantity of slider foods.  Duh.

L: Leftover flatbread pizza 

D: Out with friends at a sushi place.  I might try a spicy tuna roll, but I am not sure if rice will sit well with me.  I haven't had more than a tablespoon since before surgery.  We always share edamame at the table

E: I have a SolidCore class tonight, but my back feels slightly tweaked, so I hope I can get through it!

Totals: 1,600 calories, 95 protein, 113 carbs

Have a great week, all!  I doubt I will get to check in but will read y'all from the road :)

How many states will Utah make?

Only ten to go, in my quest to visit 50 states and 50 countries before I am 50!  I am missing Maine, New Hampshire, Rhode Island, Vermont, New Mexico, Oklahoma, Iowa, North and South Dakota.  I am so excited for Utah, I must say! :) :)