Menu Plan Monday-March 10-16

My Weight Watcher Meal Plan for the week:

Monday- Roasted Turkey, 3 points; 1/2 cup mashed potatoes, 2 points, green beans, 0 points

Tuesday-Soft Tacos, 1/2 cup Mexican rice, 3 points

Wednesday- Deep Dish Pizza Casserole, 6 points; salad w/lite dressing, 2 points

Thursday-Sweet and Sour Chicken (see recipe below), 3 points; 1/2 cup white rice, 2 points; 1 cup peas, 1 point

Friday-Mom's Cheese Pizza, 2 slices at 4 points each; salad w/lite dressing, 2 points

Saturday-Sesame Chicken, 5 points; 1/2 cup white rice; 1 cup peas, 1 point

Sunday-1 cup Chunky Tomato Soup/Spaghetti Sauce with thin spaghetti, 6 points; 2 pieces multi gran Sara Lee bread sprayed with butter spray and garlic powder, 1 point; salad with lite dressing, 2 points

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Sweet and Sour Chicken

1 (8 ounce) can pineapple tidbits with juice

1 1/2 pounds chicken tenders, cut into 1-inch pieces

Cooking Spray

2 cups frozen bell pepper and onion stir fry mix

1 tablespoon cornstarch

2 tablespoons water

2 tablespoons low-sodium soy sauce

1 tablespoon vinegar

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1.Drain pineapple, reserving juice. Set aside.

2. Heat a large non-stick skillet over medium high heat. Coat pan and chicken with cooking spray. Add chicken to pan, and cook 5 minutes or until browned. Rinse stir fry mix with hot water and drain; add to pan and cook 2 minutes.

3. When chicken is almost done, combine cornstarch, next 3 ingredients, and reserved pineapple juice; stir with a whisk. Pour juice mixture into pan; stir in pineapple. Bring mixture to a boil. and cook 3 minutes or until sauce is thickened and chicken is done.

Yields: 5- 1 cup servings at 3 WW points per serving

Calories per serving- 174, fat per serving- 0.6 grams, Fiber per serving- 0.8 grams.

Recipe from Weight Watchers 3 ingredient 15 minute Cookbook page 58.

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