Last Friday, we went to Ayhan’s Shish Kebab for dinner. It was a great time =) The restaurant was not packed and the waiter did not rush us out like most other places. So we got to enjoy our food, drinks, and company at a nice leisurely pace.

The entrees were huge and so today, I’m eating the leftovers for lunch:

I got the: ALEXANDER (ISKENDER)-KEBAB Beef and Lamb blended with Seasoning, open flame-grilled on rotating upright spit. Thinly sliced and served over diced Pita Bread, Yogurt Garlic Sauce, topped with Tomato Sauce and rice pilaf on the side.

A trip to Mama Lombardi’s food store yielded dinner…

I got the almond panko crusted tilapia, which sounded really yummo. After taking the first bite, I was a little disappointed. It was good, but not as good as anticipated. =( The tilapia was fresh tasting, but the crusting could have tasted better with more seasoning.

Turtle’s chicken Parm cutlet. I liked it better than my tilapia ;)

I unsuccessfully attempted french toast a few months ago. The problem was finding the right kind of bread— I had used regular grocery store slices then and it turned out to be such a flop.

Today, we got a nice sourdough loaf from Panera and it made a big difference!

Mmm these strawberries were so plump, juicy and sweet. I was surprised at how good they were considering it’s not the season yet for them.

I bought the Hungry Girl cookbook last summer and the cheesy chicken quesadillas is the only recipe I have tried from there (so far). Check out how I’m hiding the burnt one in the back! Hehe, got distracted and let that one sit too long in the pan.

Technically, I gave myself 1.5 serving… probably should have stuck with just one serving, but it was post-gym and I was hungry (oink oink). It’s a super easy and fun to make. I ate it with roasted garlic salsa & fatfree sour cream on the side. Below is the recipe:

Cheesy Chicken Quesadillas
Serving size: 1
Ingredients

- 1 low-fat low-carb whole wheat tortilla
- 1/4 cup fat-free cheddar cheese, shredded
- 2 ounces chicken breasts, sliced into small pieces
- 1 tablespoon green onion, diced
- 1 tablespoon salsa/ 1 teaspoon light sour cream (optional)

Directions
1. In a pan lightly spritzed with nonstick cooking spray, set down your tortilla.
2. Spread the cheese, chicken and green onion evenly on top. Let set (cheese will just be beginning to melt), then fold over. Cook on medium heat for a minute or so, flipping quesadilla halfway in between.
3. Slide your quesadilla onto a plate and serve with the salsa and sour cream. Enjoy!

PER SERVING (1 quesadilla):
240 calories, 3g fat, 705mg sodium, 24g carbs, 9g fiber, 1g sugars, 34g protein
WW POINTS® value 4*

Tilapia served over zucchini/carrots/greenbeans (in a rosemary butter sauce) and brown rice. Yummy & filling, and 6 points on Weight Watchers!

I usually try to eat a light breakfast before going to a class at the gym. Otherwise, I get weak and can’t keep up with everyone else (and that’s pretty bad considering the majority of the women there are a good 10-20 years older!)

Frying an egg in the skilet.. I did lower the heat and put a cover on the skillet after taking the photo. I prefer my eggs to be runny.

Eh, didn’t like this yogurt flavor so much.. only ate half of it. The orange creme was just too… orangey. Just gave a too weird a taste in my mouth. Too bad because I have another one sitting in the fridge. Darn sales at the grocery store…

Saw this on the kitchen table when I came home this morning. Green tea sponge log (swirled with vanilla cream, perhaps?) bought from a Chinese bakery. Probably came from Taipan. I think the polka dots are awesome! Unfortunately (or fortunately), I did not have a bite. Although I loveeeeeeee asian sponge cakes, it’s not so friendly on the hips!

I got in a lot of food pictures this past weekend…

Saturday was Taco day! I tried to make it as fairly healthy as possible by using 93% lean ground beef and fat-free sour cream. Although, I did compromise by using regular sharp cheddar cheese instead of reduced fat.

Turtle’s taco helping =)

Dinner on Saturday, we cooked buffalo burgers over the stove top. It was my first buffalo burger — hmm I could tell that it was slightly different from a regular beef burger, but the taste and texture was still pretty similar. I do really like how much more lean buffalo is — only 12g of fat! Burgers were served with whole wheat buns, American cheese, and ketchup.

Dessert = Weight Watchers fudge brownie ice cream. 2points a cup!

We perfected the same recipe from last weekend. They came out so much more fluffy this time around. The secret is to beat the eggs before adding the flour in ;)

The pancakes in a circle

My plate… whip cream + strawberries made it taste even better.

Turtle’s plate

Breaded flounder fish w/ broccoli seasoned w/ sea salt, cayenne peper, and white pepper.

Yummy, it was supercrunchy since I baked it at 425′ for 25 minutes in the oven. I blame Wendy’s and McDonald’s for all their new fish-filet comercials that are making me crave breaded fish so much!

Dinner tonight was baked chicken tenders w/ sliced yellow carrots, white navy beans, and chopped spinach in a garlic herb sauce. (Ok, I cheated and used one of those Green Giant steam veggie bag!)

Yay nothing like starting off a lazy Sunday but home-made pancakes. They were easy to make and tasted delicious. We got the recipe off of AllRecipes.com:

INGREDIENTS (makes 8)
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. – Recipe