What I eat in a day on weight watchers with 23 points. 2024.

DOWAN 10.5” White Dinner Plates Set of 6: https://rebrand.ly/x6xcj8h

Code10YTAmber
Start Date01/27/202412:01 AMPST
End Date02/12/202411:59 PMPST

Order Ovasitol: https://ovafit.org/ovasitol/#ordertop


Kodiak muffins: makes 12 (1 point each)
1 1/2 c kodiak pancake and waffle mix
1 tsp baking powder
1/2 c unsweetened applesauce
1/2 c water
1/4 c monk fruit sweetener
1/2 tsp cinnamon* optional
1/2 tsp vanilla
Pinch of salt
1 egg
1 c blueberries
Optional* pumpkin seeds, butter or I can’t believe it’s not butter light,sugar free maple syrup

Preheat oven to 350. Mix together all ingredients except blueberries. Once there are no clumps, fold in blueberries. Spray a muffin tin or use liners. Fill, top with pumpkin seeds and press in and bake for 1518 minutes. Optional* Serve each muffin with 1/2 tsp I can’t believe it’s not butter light and 1 tbsp sugar free maple syrup

WW Link: https://cmx.weightwatchers.com/detail...

Lunch Italian wrap:
1 extreme wellness wrap
1 light laughing cow wedge
1/4 tsp Italian dressing mix
Turkey deli meat
12 Turkey pepperonis
You favorite veggies (I used spinach, red onion and peperoncini)
Ate with air fried carrot sticks. Seasoned with salt, pepper, garlic powder, onion powder and smoked paprika. Cooked on 380 for 15 minutes, stirring once during cooking.

Protein smoothie: https://cmx.weightwatchers.com/detail...
1/2 c light OJ
1/2 c unsweetened almond milk or cashew milk
1 scoop vanilla protein powder (I use garden of life raw organic plant based protein)
1/2 frozen banana
1/3 c frozen blueberries
1/3 c frozen cherries
1 c spinach

Dinner: Smothered Chicken with mashed potatoes and carrots
https://cmx.weightwatchers.com/detail...
2 servings:
10oz chicken cutlets
2 cups carrots
4oz mushrooms
2 green onions
12oz Yukon gold potatoes
4 tbsp light sour cream
1/2 tsp better than bouillon chicken base
1/4 c reduced fat Monterey Jack cheese
2 tbsp butter

Preheat oven to 425 and adjust rack to talk position. Wash and dry produce. Peel and cut carrots into 1 inch pieces. Slice mushrooms, Finley sliced scallions, separating whites from greens
Toss carrots on baking sheet with a drizzle of oil and season was salt and pepper.
Roast on top rack until tender about 25 to 30 minutes. Meanwhile, diced potatoes and to half inch pieces (Peel first if you want a smoother texture). Place in a large pot with enough salt water to cover by 2 inches. Bring to a boil and cook until tender about 15 to 20 minutes. Reserve half a cup of potato cooking liquid. Drain and return potatoes to pot. Keep covered off heat until ready to mash. While potatoes cook, Pat chicken dry with paper towels and season all over with salt and pepper. Spray pan with olive oil on medium high heat. Add chicken and cook until browned and cooked through about
35 minutes per side. Turn off heat and transfer to plate.
Heat pot with drained potatoes over low heat. Add 1 tablespoon of butter and half of the sour cream. Mashed potatoes until smooth and creamy adding splashes of reserve potato cooking liquid as needed.
Season with salt and pepper Spray pan The chicken is cooked in with olive oil spray. Add mushrooms and Green onion whites. Season with salt and pepper.
Cook, stirring, until softened, 2 to 4 minutes. Stir in better than bouillon and 1/4 cup of water. Bring to a boil and then reduced to a low simmer. Cook until slightly thickened about 1 to 2 minutes.
Store in 1 tablespoon of butter in remaining sour cream until melted in combined. Season with salt and pepper
Heat pan with sauce over medium low heat, add chicken and spoon sauce over top. Even the top chicken with Monterey Jack. Cover pan until cheese has melted about 12 minutes. Divide chicken carrots and potatoes between plates. Spinning remaining sauce over chicken and potatoes. Garnish with green onions.