Breakfast
953.3 Calories |
85.4g Carbs |
47.3g Fat |
47.9g Protein
2
serving
German French Toast
868.9 Calories |
64.0g Carbs |
46.8g Fat |
46.8g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
German French Toast
scaled to 2 serving
1/2 tsp
Butter
1 jumbo
Egg
1/4 cup
Reduced fat milk
4 slice, large
White bread
4 slice
Muenster cheese
Blueberries
148
g
Blueberries
|
German French Toast
Melt butter in a skillet over medium heat. In a shallow bowl, beat together eggs and milk.
Dip bread slices one at a time in egg mixture, and fry in butter until golden. After turning once, top with a slice of muenster cheese, and cover until cheese is melted.
|
Lunch
929.9 Calories |
55.3g Carbs |
71.9g Fat |
32.3g Protein
2
ball
No-Bake Pumpkin, Raisin, Oatmeal Balls
101.9 Calories |
24.4g Carbs |
0.5g Fat |
2.0g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
No-Bake Pumpkin, Raisin, Oatmeal Balls
scaled to 2 ball
2 2/3 tbsp
Oatmeal
1/16 cup
Raisins
3/16 tsp
Pumpkin pie spice
3/16 tsp
Vanilla extract
7/8 tbsp
Pumpkin
1/2 tbsp
Honey
Almonds
143
g
Almonds
|
No-Bake Pumpkin, Raisin, Oatmeal Balls
Have a serving plate ready near your work area. In medium bowl, combine oats, raisins and pumpkin spice. Add pumpkin, vanilla and honey. With clean hands, mix ingredients until well blended. Scoop 2 tsp of dough into your palm and roll into a ball (you may need to add a few drops of water to get the perfect consistency). Repeat until you have used all the dough.
Serve right away or refrigerate in a covered container up to 1 week.
|
Dinner
943.8 Calories |
110.6g Carbs |
44.9g Fat |
26.8g Protein
2
serving
Portobello Mushroom Stroganoff
943.8 Calories |
110.6g Carbs |
44.9g Fat |
26.8g Protein
|
Portobello Mushroom Stroganoff
scaled to 2 serving
2 tbsp
Parsley
3/4 cup
Vegetable Broth
3/4 cup
Sour cream
4 oz
Egg noodles
1 1/2 tbsp
Butter
1/2 large
Onions
1 1/2 tbsp
Wheat flour
1 1/2 cup diced
Mushrooms
|
Portobello Mushroom Stroganoff
Coarsely chop onion and parsley. Slice mushrooms evenly.
Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
|