Menu Plan Monday

I've been gone for awhile dear reader and promise to update you soon on the happenings in my life. For now, I tempt you with my menu plan for the week (both low-carb and with Weight Watchers Points calculated).

Monday: Meatloaf (salad w/ oil & vinegar; frozen broccoli & cauliflower) (7 pts.)

Tuesday: Honey-Soy Chicken with Mango Salsa (salad w/ oil & vinegar; whole-wheat couscous) (11 pts.)

Wednesday: Turkey Chili (carrot sticks w/ ranch dressing; Grapes) (6 pts.)

Thursday: Apricot Turkey Breast with Cinnamon Squash (sugar snap peas) (10 pts.)

Friday: Sesame Shrimp (salad w/ oil & vinegar; green beans) (6 pts.)

**The recipes below are from the Weight Watchers website. The Sesame Shrimp recipe is from Saving Dinner the Low-Carb Way.**

Honey-Soy Chicken with Mango Salsa
1 Tbsp honey
1 Tbsp low-sodium soy sauce
1/4 cup onion(s) finely chopped
2 Tbsp cucumber(s) chopped
2 Tbsp ground coriander leaves
1 Tbsp unsweetened lime juice
1/2 medium mango(es) chopped
1 cup cooked couscous
2 cup mixed greens
1 cup tomato(es) sliced
2 tsp olive oil
1 Tbsp vinegar
6 oz uncooked boneless, skinless chicken breast

Marinate chicken in honey and soy sauce for 30 minutes. Combine mango, onion, cucumber, coriander and lime juice and set aside. Cook chicken breast in nonstick pan until tender and browned. Serve chicken topped with mango salsa on a bed of couscous. Complement with salad tossed with oil and vinegar.

Turkey Chili
1/4 cup onion(s) chopped
4 oz lean ground turkey
1/2 cup canned tomato sauce
1 tsp chili powder
1 cup carrot(s) with
2 Tbsp reduced-calorie salad dressing ranch

1 cup grapes

Sauté onions in a non-stick skillet until onions are soft. Add ground turkey, tomato sauce and chili powder. Cook until turkey is no longer pink. Serve with vegetable sticks and dressing. Save the grapes for dessert.

Apricot Turkey Breast with Cinnamon Squash
1/8 tsp ground ginger
1/8 tsp table salt
1 item acorn squash
1 tsp margarine
1/8 tsp ground cinnamon
3/4 cup sugar snap peas
8 oz boneless, skinless turkey breast(s)
1 Tbsp apricot jam

Preheat oven to 350°F. Spread turkey with jam and sprinkle with ginger and season to taste. Bake until no longer pink. Microwave squash until almost cooked. Top with margarine and cinnamon. Serve turkey and squash with snap beans.