Made It Through Monday

I've been working soooo intently, since I've been working, to really eat right and knock off these silly 10 lbs. especially before our May vacation. Munching on carrot stix, only bringing my little 100 calorie packs, yogurt, cottage cheese, all the nasty stuff I can barely stand.

Well, I kind of blew it today when the company treated us to lunch from O'Charley's. I had an absolutely scrumptious California Chicken Salad, which was about 13 points. Ooops! Probably the buttered roll was another 13 points. Oh dear . . . luckily Dave made a nice, light Thai Soup for dinner!!

Thai Vegetable Noodle Soup

~ 1 carton (32 oz.) College Inn Thai Coconut Curry Culinary Broth
~ 1 cup chopped onion
~ 1 cup broccoli florets
~ 1/2 cup diced carrots
~ 2 tsp. grated fresh ginger
~ 1/2 tsp. curry powder
~ 1/4 tsp. red pepper flakes
~ 1 Tbl. vegetable oil
~ 1/2 cup thin spaghetti 2" pieces
~ 1 Cup light coconut milk
~ Cilantro
~ Lime juice

Cook onion, broccoli, carrots, ginger, curry and red pepper flakes in oil in large saucepan, 3 minutes. Add noodles, broth and lime juice. Bring to boil, reduce heat. Simmer 7 minutes or until pasta is tender. Stir in coconut milk. Heat through. Garnish with cilantro and lime juice.

Monday's not my favorite day, but I sure was well fed today!! :p And that made it a whole lot better!