OK, gang.....so we're slacking on the J.O.B. as far as accountability/motivation on our diet thread!!! So here's my attempt at a resurrection.
I will try, daily, to post a WFD (what's for dinner). It could be breakfast, lunch, dinner or snack so maybe it should be WFBLDS?
PS: Jerry would be AWESOME at this as well as anyone else who's got good ideas and is willing to share!


Peanut-Butter Breakfast Banana Split

1 small ripe banana halved lengthwise
1 Tbsp reduced-fat peanut butter
1/3 cup low-fat, artificially sweetened Boston Cream Pie flavored yogurt
2 Tbsp crunchy high-fiber low sugar sereal(such as Grape Nuts)

Place banana halves in small dish/bowl, with cut sides facing inward.

Spread peanut butter evenly over open banana. Spoon yogurt in the middle. Top with cereal. Serve immediately!

Servings: 1
294 Cal
8 g. protein
53 g carbs
7 g fat
3 mg chol
5 g fiber
241 mg sodium

Sounds yummy!!!!!

Screw that, get a jelly donut, then walk to work, as I do.

Oh come on Jerr, play the game

Peanut-Butter Breakfast Banana Surprise

1 bunch of bananas peeled
1 Jar Smuckers peanut butter w/grape jelly
1 Boston Cream Pie
2 cups crunchy cereal(such as Fruit Loops)

Place bananas on table next to Boston Cream Pie.

Spread peanut butter/jelly mix evenly over pie, top with cereal. Serve immediately after SURPRISE - throwing away the bananas!

Serves: 1

OK. Buy a donut, suck out the filling, then return it as a defective donut, get another one free, then walk back to your car. What a hell of a work out. I need a nap.

I knew you guys would play along.....

Here is a meal I hope to make when I can, again find the grill.

Grilled Seafood Salad Nicoise By Bobby Flay

Vinaigrette:
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 cloves garlic, smashed to a paste
1 teaspoon finely chopped fresh thyme
1/2 cup olive oil
Salt and freshly ground pepper

Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.

Seafood:
1 pound tuna steak, cut into 8 pieces
12 jumbo shrimp, shelled and deveined
12 large sea scallops
1/4 cup olive oil
Salt and freshly ground pepper

Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.

Vegetables:
2 red bell peppers, quartered
1 yellow squash, cut into 1/4-inch thick slices
Olive oil
Salt and freshly ground pepper
1/2 pint each red and yellow cherry tomatoes, sliced in half
3/4 pound haricots verts, cooked al dente
Red leaf lettuce
1/2 cup Nicoise olives, pitted

Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.

Dang, I think I might have to go shovel out the grill this afternoon.

Oooops - hiccup.

(Message edited by vtscuba on March 4, 2008)

Bubbles,
isn't there a hot tub you need to go into for some jacuzzi action?
Just askin'

Mare