Week of 5/28

So last week I'd say went rather well. We had a few adjustments since Friday we ended up going to a friends house for dinner for Pork Burritos, which were amazing and Saturday we went out to eat at Olive Garden, also delicious. Sunday our chorizo y huevos was of course awesome. Now to this week:


Monday: Mexican- (Holiday, so we BBQed)
Tuesday: Crockpot- Taco Soup (Recipe and picture below)
Wednesday: Italian- Pasta Roni, Asparagus, fruit
Thursday: New Dish- Santa Fe Salad with Chili-Lime Dressing
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=94061
Friday: Seafood- Fish, Rice, Veggie
Saturday: Out
Sunday: Breakfast- Pancakes & Strawberries

Crockpot Taco Soup:

(You can pretty much put in whatever you feel like, but here's what I put in this time)

1 can Chili Beans

1 can Black Beans

1 can Corn

1 can Diced Tomatoes with Green Chilies

1/4 of an onion chopped

1/4 Packet Taco Seasoning

1 frozen Chicken Breast

All you do is mix everything together in the crock pot and then put in the chicken. Cook on low for at least 4 hours or until chicken is done, but really you can cook much longer if needed. Once it's cooked you can shred the chicken and continue to cook until ready to eat. Ours was a little on the spicy side because of the chili beans and green chilies, but my girls still ate it. We also usually put in chopped bell peppers.