Breakfast
1100.2 Calories |
43.5g Carbs |
51.1g Fat |
114.3g Protein
2
omelet
Eggs, Cheese, Turkey Sausage Omelet
736.5 Calories |
4.6g Carbs |
49.0g Fat |
64.9g Protein
2
cup
(480 g)
Nonfat greek yogurt
283.2 Calories |
17.3g Carbs |
1.9g Fat |
48.9g Protein
1
serving
Cinnamon Apple Bites
80.5 Calories |
21.6g Carbs |
0.2g Fat |
0.5g Protein
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Eggs, Cheese, Turkey Sausage Omelet
scaled to 2 omelet
2 large
Egg
6 large
Egg white
2 slice
Cheddar cheese
3 15/16 oz, 1 link
Turkey sausage
Nonfat greek yogurt
480
g
Nonfat greek yogurt
Cinnamon Apple Bites
scaled to 1 serving
1 medium
Apples
1/2 tsp
Cinnamon
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Eggs, Cheese, Turkey Sausage Omelet
Mix 1 whole egg and 3 egg whites and place into hot pan. Heat turkey sausage in microwave and cut into cubes. Once egg has formed into a "pancake" place turkey sausage and cheese in the middle and fold egg over.
Cinnamon Apple Bites
Cut up apple (with or without skin - your choice) into bite sized chunks.
Put the chopped apple into a container with a lid (ex. an empty margarine container).
Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple.
Eat and enjoy immediately.
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Lunch
1233.0 Calories |
93.0g Carbs |
65.1g Fat |
69.5g Protein
2
sandwich
Reuben Sandwich
1058.5 Calories |
70.6g Carbs |
57.6g Fat |
62.4g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Reuben Sandwich
scaled to 2 sandwich
4 slice, regular
Rye bread
4 oz
Cured beef, corned beef
4 tbsp
Sauerkraut
4 slice
Swiss cheese
2/3 tbsp
Dijon mustard
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
|
Reuben Sandwich
Toast the bread
Heat the Corned beef
Put it all on the sandwich
serve with pickles
Carrots with Hummus
Dip carrots into hummus, eat.
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Dinner
1069.8 Calories |
82.0g Carbs |
69.6g Fat |
41.2g Protein
1
serving
Orecchiette with Pancetta and Broccoli
675.8 Calories |
70.8g Carbs |
34.8g Fat |
28.6g Protein
2
serving
Asparagus Parmesan
394.0 Calories |
11.2g Carbs |
34.8g Fat |
12.6g Protein
|
Orecchiette with Pancetta and Broccoli
scaled to 1 serving
3/4 tbsp
Olive oil
1/4 cup, grated
Parmesan cheese
3/4 tbsp
Pine nuts
1/2 tbsp
Butter
5/16 cup, chopped
Scallions
1/4 cloves, minced
Garlic
3 oz
Whole wheat pasta
3/8 cup chopped
Broccoli
3/4 oz
Pancetta
Asparagus Parmesan
scaled to 2 serving
0.4 tbsp
Butter
1.6 tbsp
Olive oil
0.4 lb
Asparagus
0.3 cup
Parmesan cheese
0.4 dash
Salt
0.4 dash
Pepper
|
Orecchiette with Pancetta and Broccoli
Cook pasta in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in cooked ham and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.
Asparagus Parmesan
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
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