Menu Plan Monday

Menu Plan Monday

Monday Pasta Bake and tossed salad


Tuesday Taco Buffet- Black bean tacos, Spanish rice, nacho chips and goodies

Wednesday Weight Watchers Zero Points Soup and salad recipe below

Thursday Bourbon Chicken and fried rice No Alchohol used

Friday Spaghetti with eggplant-tomato sauce recipe below

Saturday Pizza and salad

Sunday Lunch Sticky chicken, roasted potatoes and salad


Weight Watchers Zero Points Soup

6 cups broth
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced


1. Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

2.Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!



Spaghetti with eggplant-tomato sauce

1 (1 lb) medium eggplant
1 tsp salt
1 cup vegetable broth
3/4 cup chopped onion
3 large garlic cloves, minced
6 ripe Roma tomatoes, chopped (2 cups)
1 large red bell pepper, seeded, and chopped (1 1/4 cups)
1/4 tsp crushed red pepper flakes
3 Tbsp tomato paste
1 tsp sweetener of your choice (honey, sugar, etc.)

Peel and dice eggplant; place in medium bowl. Sprinkle
with salt; toss well. Let stand at room temperature 15
minutes to soften.

1. While eggplant softens, bring broth to a boil in large
heavy saucepan over medium-high heat. Reduce heat: stir in
onion and garlic. Simmer 3 minutes.

2. Add tomatoes, bell pepper and red pepper flakes; simmer
an additional 10 minutes, stirring occasionally.

3. Drain eggplant in colander; rinse well. Add eggplant,
tomato paste, and sweetener to sauce.

4. Simmer 15 minutes or until thickened, stirring occasionally. Serve hot over
cooked pasta.

Be sure to check out more recipes at Organizing Junkie