Today I ate the following....
Breakfast
1 medium banana - 2 points
1 16 oz bottle of water - 0 points
Snack
1 medium banana - 2 points
1 20 oz bottle of Diet Dr. Pepper - 0 points
Lunch
3
cups lettuce - 0 points
2 cups baby carrots - 0 points
2 tsp onions - 2 points
1/4 cup fat free shredded cheese - 2 points
1 reduced fat string cheese - 1 point
2 tablespoons light Asian sesame ginger vinaigrette salad dressing - 4 points
1 16 oz bottle of water - 0 points
Snack
1 80 calorie granola bar square with dark chocolate - 2 points
1/2 can of Diet Dr. Pepper - 0 points
1/2 glass of Diet Tropicana Fruit Punch juice - 1 point
Supper
4 Wonton tacos with shredded lettuce, 1/4 cup fat free shredded cheese, 2 tablespoons fat free sour cream, 1/4 cup refried beans, 2 tablespoons cheese sauce, 17 tortilla chips, a drizzle of 15 calorie taco sauce, 1/2 cup spanish style rice. - total calculated points for this meal - 15 points
1 16 oz bottle of water - 0 points
Snack
1 Smore - made with 1 marshmallow, chocolate and a honey graham cracker - 5 points
Total points allotted for me daily at this point - 44
Total points used thus far today - 36
Total points left - 8
I might have another snack later just to use up all of my daily points!
RECIPE FOR MY SUPPER... I MODIFIED MY RECIPE SO THAT MY SON WOULD EAT IT, HOWEVER IT IS GOOD JUST AS IT IS!
Super Yummy Wonton Tacos
Ingredients:
8 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
4 oz. cooked skinless lean chicken breast, shredded
2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
3/4 cup dry coleslaw mix
2 tbsp. Newman's Own Lighten Up! Low Fat Sesame Ginger dressing (or another sesame ginger dressing with about 35 calories per 2-tbsp. serving)
2 tbsp. chopped cilantro To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake for 3 - 4 minutes, until just crispy enough to hold their shape. Remove pan from the oven and set aside to cool.
Combine chicken with BBQ sauce in a bowl and mix well. Set aside. In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. Mix well. Microwave for 45 seconds, until slightly softened. Set aside. Spray a baking sheet with nonstick spray. One at a time, carefully remove wonton shells from the pan and fill each with a heaping tablespoon of BBQ chicken and a heaping teaspoon of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet. Spray the upward-facing sides of the wonton shells lightly with nonstick spray (for added crispiness) and bake for about 5 minutes, until warm and crunchy. Let cool slightly and serve!
MAKES 2 SERVINGS
Serving Size: 4 wonton tacos Calories: 191 Fat: 2g Sodium: 605mg Carbs: 25g Fiber: 1g Sugars: 7.5g Protein: 17g
