Feb 212016


1500 Calories. Gluten Free. Dairy Free. Low Cost. Low Calorie Menu.

The family loved the chicken tacos so much they demanded a repeat. I enjoyed them too, so I complied. But this time around I used a lot more chicken in each of my taco shells.

This morning I was so full I couldn’t even think about food, so I had coffee and fruit. Lunch was before noon, so it turned into brunch instead.

We finally used up the last of the fresh pineapple I found on sale for $2 each. I am sad to see it go. I did find a cantaloupe for less than $2 though, so I’m happy about that. It will be good for breakfast tomorrow or the next day. I need to cook up a pot of beans this week. Not sure which type or what I’ll do with them yet, but when I figure it out, I’ll plan it into my menus. The kids are begging for waffles or pancakes soon. I don’t know if I will eat them or not. I may prepare them for the kids and not eat them myself. Waffles especially might be triggering for me to overeat. Maybe if I serve them with eggs and turkey sausage, then I’ll be full enough not to over-indulge. Maybe with some frozen blueberries turned into a healthy topping instead of my normal molasses or jelly. I will pray over it, I guess, and see how the Lord leads me.

For dinner, I was really reluctant to make the salad for myself, through pure laziness. I did it anyway, and I gotta say, it really did taste good.  I’m glad I went ahead and did it. Self-discipline is not my strong suit, so every little victory is HUGE in my eyes. I’ve been praying everyday that God help me stick to my food plan, and so far my results have far exceeded my expectations. It seems like it should be easy. Plan what to eat and then go ahead and eat it. In practice though, ai-yi-yi. It is soooooo hard! I know that it wasn’t me who allowed myself to make that salad tonight. It was God giving me the boost I needed, when my own strength was too small. I can do all things through him which strengtheneth me. Amen.


  • 1 small banana
  • 2 each tangerines
  • 1-1/2 cups coffee, `
  • 1/2 cup soymilk



  • 1 cup Chicken Taco Filling
  • Stuffed into 2 taco shells and topped with:
    • Daiya cheese, tomato, cabbage & minced onion
  • 2 cups mixed salad greens
  • 1/2 a giant cucumber
  • 2 tablespoons reduced calorie Italian salad dressing
  • 1  roma tomato
  • 1 cup fresh pineapple chunks (the last of the sale pineapple *sigh* so good)
  • 1/3 cup nonfat refried beans


  • 1/2 cup lemon juice, bottled
  • Herbal Tea, Iced Tea and Lemon water

Nutritional Data

Per Serving: 1490 Calories; 53g Fat (30.8% calories from fat); 81g Protein; 189g Carbohydrate; 29g Dietary Fiber; 181mg Cholesterol; 2135mg Sodium.

Calories By Percentage: 31% Fat; 49% Carbohydrate; 21% Protein

Exchanges: 4 Grain(Starch); 8 Lean Meat; 7 1/2 Vegetable; 5 Fruit; 0 Non-Fat Milk; 7 1/2 Fat; 1/2 Other Carbohydrates.

  One Response to “Daily Menu, February 21, 2016”

  1. Hi Maggie,

    Been so long since I posted but things have been utterly chaotic around here. Had a “procedure” on my left leg a week ago yesterday. At one point it would have been termed “surgery” but times have changed. I’m of the opinion that if I live long enough it will come down to “drive through procedures”. Just queue up in your vehicle with a designated driver and when you get up to the window just stick out whatever you need “procedured” and it will be worked on and then you can order a Big Mac, pay for “procedure” and lunch and be on your merry way.

    I’m passing on a fat-free waffle recipe that every one who’s tasted one seems to think it’s delicious. Hope you will agree. It’s by a diabetic chef, Jeanne Jones, and it was in a cookbook called “Calculated Cooking”. It’s so old that it’s been long out of print, but I think I found a replacement for one I loaned out and it never came home from Abe’s Books. They have the biggest book inventory I’ve ever heard of.

    2 eggs, separated 1/2 cup plain FF yogurt (OR 1/2 cup buttermilk) 3/4 cup Glad Flour
    1/4 Tsp. salt 2 Tsp. aluminum free baking powder

    Beat egg whites in large mixing bowl until stiff. Set aside. Yogurt (or buttermilk), egg yolks, GF flour, salt and baking powder into the blender and process until smooth. Pour wet ingredients into egg whites a little at a time, blending gently until well mixed but not deflated. Bake in preheated waffle iron which has been generously sprayed with butter flavored release agent. (Like Great Value from Wal-Mart).

    Makes 4 generous 4 inch waffles containing 15 carbs, 1 bread exchange and 70 calories. And NO FAT!

    The best and lowest calorie and carb SF maple flavored syrup I’ve run into is Carey’s. It’s more expensive, but lately we been shopping at a damaged freight sales market and I’ve been able to pick up at $1.29 for a 12 ounce bottle and the nutritional info is 1/4 cup at 6 gms. carbs and 15 calories per 1/4 cup serving. And it’s delicious. And the “sell by” date is 9/9/17. A WIN-WIN deal.

    And, you mentioned in one of your posts that you used low fat Italian salad dressing. I did until I accidentally picked up Great Value Fat Free Italian dressing and I was blown away. To my taste it’s the best Italian dressing I’ve ever tasted, bar none. My all-time favorite dressing is raspberry vinaigrette but even the reduced calorie version is too rich for my blood. So I mix 1-1/2 tsp. raspberry vinaigrette with 2 tbsp GV FF Italian dressing and it’s pretty good.

    I’ve also used GV FF Italian dressing to marinate skinless chicken overnight in the refrigerator and cook it in the marinade. When my Dad was alive I used that to marinate legs and thighs, his favorite pieces and he loved them. With a big bowl of garlic mashed potatoes and fresh green beans with bacon and corn bread for the pot liquor and he was in hog heaven. Boy, do I ever miss him!

    Take care..


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