Monday's Menu 2

At first I typed Menu for the Weed...hmmm...I think I may be in need of more veggies. Not sure! HA!

Ok..so I promise I'm going to include the burrito recipe this time..since a few of you asked for it! I totally loved the burrito..it was amazingly filling (Husband however, did not like it so much...hmmmm?)!

Monday: Sweet & Sour Pork with Brown Rice & Bok Choy - 7 points (nice bowl and delicious..had this tonight)

Tuesday: Tortellini Soup (husband's made up recipe..this is unbelievable delicious) If you are doing WW, then everything is free except the tortellini...I put in 10 tortellinis for 3 points. YUM

Wednesday: General Tso's Chicken over Rice - 4 points, 1/2 cup rice would add extra 2 (I've made this before...fantastic!)

Thursday: Chili Con Carne - 4 points for 1 1/3 cups (reminds me so much of Wendy's Chili) My family likes this over elbow macaroni...it stretches the meal for leftovers, but you could totally use 1 cup of noodles to make this even more hefty if you are starving and add an extra 4 points)

Friday: Left overs ;)

Saturday: Hamburgers/Hot Dogs, Salad & Beans! Yeah....that is my weigh in day..so whatever! ha!

Sunday: Hmmmm....shame on me...I haven't thought that far yet!

So here is how this particular blog will work...I will post a recipe based on response. If there is a recipe you would like me to post next week based on my menu this week...let me know...the majority will win! How does that sound? So...here is the Burrito recipe from last week. Enjoy!


Spinach, Rice, and Black Bean Burritos - 4 points per serving
From Weight Watcher's Take Out Tonight Cookbook

Makes 8 servings (1/2 burrito per serving)

Ingredients:
2 cups water
1 cup long-grain white rice
1/2 teaspoon olive oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cups spinach, cleaned and coarsely chopped
3/4 cup tomato sauce
1/2 cup canned black beans, rinsed and drained
4 (10-inch) fat-free flour tortillas
1/4 cup nonfat sour cream
1/4 cup chopped fresh cilantro
1/4 cup sliced pitted ripe olives

1. Bring the water to a boil in a medium saucepan. Add the rice and simmer, covered, over low heat, until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and set aside.

2. Meanwhile, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the onion, garlic, cumin, and salt. Cook, stirring occasionally, until the onion softens, about 8 minutes. Stir in the spinach, tomato sauce, and beans; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the spinach begins to wilt, about 3 minutes. Stir in the rice and heat through.

3. Stack the tortillas on a microwave proof plate. Cover with plastic wrap and microwave on High 1 minute. Spoon the rice and bean mixture (about 1 cup) onto each warm tortilla. Top with the sour cream, cilantro, and olives. Fold the sides over and roll up to enclose the filling. Cut each burrito in half!

I look forward to hearing from you!
Bon Appetit!