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Saturday's Menu

Breakfast was a bowl of yummy bran cereal with banana on it while baking this yummy

Rhubarb Upside Down Cake

1 pkg yellow cake mix ( dry)
1/3 c oil
3 eggs
1 cup water
4 cup rhubarb chopped
1 cup sugar
1 pt whipping cream

Mix cake mix, water, oil and eggs. Pour in a greased 9 X 13 pan.
Sprinkle rhubarb, then sugar on top. Pour unwhipped cream over the
top of all of this.
Bake at 350° for 1 1/4 to 1 1/2 hours.

The cake will come to the top and the rhubarb and cream will go to the bottom.
Keep it in the pan though. I think it might be too messy to invert from the pan.

And for lunch we are going a bit for the lighter fare.

Turkey and Brie wraps

  • 4 (8-inch) 98%-fat-free flour tortillas (such as Mission)
  • 1/2 cup whole-berry cranberry sauce
  • 4 curly leaf lettuce leaves or what ever lettuce you've got on hand
  • 1/2 pound deli turkey, thinly sliced
  • 4 ounces Brie cheese, sliced
Warm tortillas according to package directions.
Place 1 ounce sliced cheese on tortilla. ( I like to warm that in the micro a bit so it's a teeny bit melted or buy the spreadable brie with no rind and then you don't need to warm it)
Spread 2 tablespoons cranberry sauce.
Top each with a lettuce leaf and 2 ounces sliced turkey .
Roll up tortillas.


And for supper?

Slow cooked Chicken and Dumplings

1 Cup chopped onion
4 boneless skinless chicken breasts
2 Tbsp butter
2 cans cream of chicken soup
16 oz bag frozen mixed veggies ( I like California blend)

2 1/4 cup baking mix ( like Bisquick)
2/3 cup milk

Place first 5 ingredients in slow cooker and cook on low 6-7 hours.
Shred with 2 forks inside slow cooker.

Mix Baking mix and milk.
Drop small amounts of dough mix into cooker, cover and cook on high 30 min on HIGH or until dough is no longer raw. I like to take the lid off about 20 min into this so my dumplings aren't "wet" looking

kind of a fatty weekend! Guess I'll be eating salads a lot next week!


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