Breakfast
480.5 Calories |
43.0g Carbs |
23.8g Fat |
24.4g Protein
1
serving
German French Toast
434.4 Calories |
32.0g Carbs |
23.4g Fat |
23.4g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
|
German French Toast
scaled to 1 serving
1/4 tsp
Butter
1/2 jumbo
Egg
2 tbsp
Reduced fat milk
2 slice, large
White bread
2 slice
Muenster cheese
Strawberries
144
g
Strawberries
|
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.
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Lunch
471.7 Calories |
44.5g Carbs |
9.3g Fat |
51.1g Protein
1
serving
Curry Chicken Salad
203.1 Calories |
3.2g Carbs |
8.4g Fat |
26.9g Protein
1
serving
Yogurt & Dried Mango
268.6 Calories |
41.3g Carbs |
0.9g Fat |
24.1g Protein
|
Curry Chicken Salad
scaled to 1 serving
3/16 tsp
Olive oil
1/2 breast
Chicken breast
1/2 stalks, large
Celery
1 1/3 tbsp
Light mayonnaise
1/3 tsp
Curry powder
Yogurt & Dried Mango
scaled to 1 serving
8 oz
Nonfat greek yogurt
1 1/2 oz
Mangos
|
Curry Chicken Salad
Dice celery.
To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
Shred or dice chicken, based on your personal preference. Stir together with celery, mayonnaise, and curry powder.
Yogurt & Dried Mango
Chop up dried mango and mix into yogurt. Enjoy!
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Dinner
471.9 Calories |
55.3g Carbs |
22.5g Fat |
13.4g Protein
1
serving
Portobello Mushroom Stroganoff
471.9 Calories |
55.3g Carbs |
22.5g Fat |
13.4g Protein
|
Portobello Mushroom Stroganoff
scaled to 1 serving
0 tbsp
Parsley
3/8 cup
Vegetable Broth
3/8 cup
Sour cream
2 oz
Egg noodles
3/4 tbsp
Butter
1/4 large
Onions
3/4 tbsp
Wheat flour
3/4 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.
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