Week 1 and 3: Sunday's Menu and Recipes

Week 1 and 3: Sunday's Menu and Recipes

Breakfast

Have any egg dish you like.

We have sunny-side up eggs with pan fried potatoes, orange juice, coffee, toast and fruit.

Lunch

Thai Chicken Wraps

1/2 c sliced green onions

1 tbsp minced garlic

1 seeded and minced jalapeno

3 tbsp lime juice

3 tbsp reduced sodium soy sauce

2 tbsp honey

1 tbsp peanut oil

1 tbsp rice-wine vinegar

7 c torn romaine lettuce

1 c shredded red cabbage

1 c peeled, grated carrots

1 c seeded, diced red pepper

1 c seeded, chopped cucumber

1 c snow peas

2 c cooked, diced chicken breast

4 tbsp crushed, unsalted, dry roasted peanuts

4 6" tortillas

1. Whisk the green onions, garlic, jalapeno, lime juice, soy sauce, honey, peanut oil, vinegar and 2 tbsp water in a large bowl and set aside for 30 minutes.

2. Whisk the dressing to recombine and add the lettuce, cabbage, carrots, red peppers, cucumber, snow peas and chicken. Toss well to combine.

3. Split filling between the 4 tortillas, sprinkle with peanuts, roll and serve.

Theses are great as is but my husband love to dip them in peanut sauce so if you have that around, go nuts (pun intended!)

Dinner

Spaghetti

1/2 cup of spaghetti per person

1 jar of your favourite pasta sauce (mine is the three cheese and spinach from President's Choice)

1 cup frozen spinach

Parmesan cheese to taste.

1. In a medium saucepan on a medium heat, mix the spinach with the pasta sauce and allow to warm.

2. Cook the pasta according to the instructions on the package.

3. Once both are cooked - serve with a sprinkling of Parmesan. Have a fab glass of wine and some fruit for dessert.