Breakfast
868.9 Calories |
64.0g Carbs |
46.8g Fat |
46.8g Protein
2
serving
German French Toast
868.9 Calories |
64.0g Carbs |
46.8g Fat |
46.8g 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
|
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
799.7 Calories |
68.1g Carbs |
37.8g Fat |
45.1g Protein
1
serving
Curry Chicken Salad
203.1 Calories |
3.2g Carbs |
8.4g Fat |
26.9g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g 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
Granola
122
g
Granola
|
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.
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Dinner
792.1 Calories |
63.5g Carbs |
50.5g Fat |
30.4g Protein
2
serving
Hot and Spicy Tofu
427.0 Calories |
27.4g Carbs |
26.9g Fat |
19.2g Protein
2
serving
Artichokes
365.1 Calories |
36.1g Carbs |
23.6g Fat |
11.2g Protein
|
Hot and Spicy Tofu
scaled to 2 serving
1 1/2 tbsp
Peanut oil
1/2 cup, sliced
Onions
1/2 cup, sliced
Red bell pepper
1 1/2 clove
Garlic
2 5/8 tbsp
Water
1 1/2 tbsp
Balsamic vinegar
1/2 tbsp
Brown sugar
1/2 tsp
Cornstarch
1/2 lb
Tofu
1/2 chile
Peppers
1/2 tsp
Crushed red pepper flakes
2 2/3 tbsp
Water
1 1/2 tbsp
Soy sauce
Artichokes
scaled to 2 serving
2 artichoke, large
Artichokes
2 tbsp
Butter
2 cloves, minced
Garlic
1 dash
Salt
1 dash
Pepper
|
Hot and Spicy Tofu
Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and crushed garlic; cook until just tender, about 5 minutes.
In a small bowl, whisk together the hot water (heat beforehand), vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
Artichokes
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
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