Breakfast
893.1 Calories |
123.5g Carbs |
35.6g Fat |
24.0g Protein
4
mini cups
Bacon and Tomato Cups
575.0 Calories |
57.5g Carbs |
31.1g Fat |
17.1g Protein
1
cup
(82 g)
Natural granola with raisins
318.2 Calories |
66.1g Carbs |
4.5g Fat |
6.9g Protein
|
Bacon and Tomato Cups
scaled to 4 mini cups
2 strip
Bacon
1/4 cup, chopped or sliced
Tomatoes
1/8 cup, chopped
Onions
3/4 oz
Swiss cheese
2 tbsp
Light mayonnaise
1/4 tsp, leaves
Basil
4 oz
Biscuits
Natural granola with raisins
82
g
Natural granola with raisins
|
Bacon and Tomato Cups
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. Shred swiss cheese, chop onions and tomatoes.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown. Makes about 16 biscuit cups.
|
Lunch
948.1 Calories |
59.0g Carbs |
71.9g Fat |
26.3g Protein
2
serving
Greek salad
687.5 Calories |
39.2g Carbs |
52.7g Fat |
22.4g Protein
1
serving
Mustard Popcorn
260.6 Calories |
19.8g Carbs |
19.3g Fat |
3.9g Protein
|
Greek salad
scaled to 2 serving
2 large whole
Tomatoes
1 cucumber
Cucumber
1/2 medium
Onions
1/2 cup
Olives
1/8 tsp, ground
Oregano
3/4 cup, crumbled
Feta cheese
1 tsp
Red wine vinegar
1 1/2 tbsp
Olive oil
1/2 dash
Salt
1/2 dash
Pepper
Mustard Popcorn
scaled to 1 serving
1 tbsp
Dijon mustard
3 cup
Popcorn
1 1/2 tbsp
Butter
|
Greek salad
Thinly slice the onion, cucumbers, and cut tomatoes into quarters. Arrange all the vegetables in a serving bowl. Add oregano and feta cheese.
To make the dressing, place all the ingredients in a screw-top jar and shake to combine. Pour dressing over the salad, toss gently, and serve.
Mustard Popcorn
Air-pop popcorn. Carefully melt butter in microwave for a few seconds, then whisk into mustard. Pour over popcorn and toss well. Enjoy!
|
Dinner
970.7 Calories |
82.8g Carbs |
43.6g Fat |
65.4g Protein
2
serving
Honey Pecan Chicken Breast
772.6 Calories |
60.6g Carbs |
33.6g Fat |
57.9g Protein
1
serving
Peaches & Almond Butter on Toast
198.0 Calories |
22.1g Carbs |
10.0g Fat |
7.5g Protein
|
Honey Pecan Chicken Breast
scaled to 2 serving
2 half breast
Chicken breast
1/4 cup
Wheat flour
2 tbsp
Honey
1/8 cup, chopped
Pecans
1 1/2 tbsp
Butter
Peaches & Almond Butter on Toast
scaled to 1 serving
1/2 medium
Peaches
1 slice
Whole-wheat bread
1 tbsp
Almond butter
|
Honey Pecan Chicken Breast
Dredge the breasts in flour, shaking off excess.
Heat about 2/3 of your butter in a heavy skillet over medium heat.
Add the breasts and brown on both sides, about 5-6 minutes.
Stir together the remaining butter, honey and pecans.
Add to the skillet, stir gently.
Cover and simmer gently for 7-8 minutes.
Remove breasts to a serving platter, pour sauce over and serve.
Peaches & Almond Butter on Toast
Toast bread. While bread is toasting, cut half of a peach into slices.
Top toast with almond butter and sliced peaches. Enjoy!
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