Meal Planning

Monday: Nanny's.
Tuesday: Caribbean Crockpot Chicken*
Wednesday: Cory has basketball so I'll have leftovers or breakfast for dinner.
Thursday: Spaghetti squash with ground turkey meat sauce, kale, and steamed broccoli.
Friday: Spinach Pie (Greek Spanakopita)**

* I made it this morning. I threw in some chicken breasts, apricot preserves, pineapple, chili dried mango, chicken broth, onions, corn, and jalapenos. I think I'll serve it over lettuce or with couscous.

**Recipe (yields 12 Servings; For those on Weight Watchers, 1 serving=5 points) Ingredients:

• 2 tsp olive oil


• 30 oz chopped frozen spinach, thawed, squeezed to remove excess water


• 1 cup(s) onion(s), finely chopped


• 2 Tbsp parsley, fresh, chopped


• 1/8 tsp ground nutmeg


• 1 c. egg substitute


• 8 oz fat free feta cheese, crumbled


• 1 Tbsp grated Parmesan cheese


• 1/4 tsp table salt


• 1/4 tsp black pepper


• 1 pound(s) phyllo dough, frozen, thawed according to package directions

Instructions: Coat a 9 X 13-inch baking pan with cooking spray.

1. Heat oil in a large nonstick skillet over medium-high heat.


2. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg substitute, cheeses and salt and pepper; mix well.


3. Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.


4. Using a sharp knife, cut into 12 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.


5. Preheat oven to 375ºF. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom.