Breakfast
897.1 Calories |
77.2g Carbs |
37.9g Fat |
63.4g Protein
2
serving
Curry Cheddar Scrambled Eggs
437.3 Calories |
2.5g Carbs |
32.4g Fat |
32.1g Protein
1
cup
(82 g)
Natural granola with raisins
318.2 Calories |
66.1g Carbs |
4.5g Fat |
6.9g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Curry Cheddar Scrambled Eggs
scaled to 2 serving
1/2 tsp
Curry powder
2 dash
Salt
2 dash
Pepper
4 large
Egg
4 tbsp, shredded
Cheddar cheese
1 tsp
Butter
Natural granola with raisins
82
g
Natural granola with raisins
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Curry Cheddar Scrambled Eggs
Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
|
Lunch
886.1 Calories |
88.6g Carbs |
24.5g Fat |
85.5g Protein
2
serving
Mexican Cottage Cheese Salad
669.1 Calories |
78.8g Carbs |
6.5g Fat |
77.9g Protein
1
serving
Almond Butter & Celery
217.0 Calories |
9.8g Carbs |
18.0g Fat |
7.6g Protein
|
Mexican Cottage Cheese Salad
scaled to 2 serving
2 cup,
Cottage cheese
1 cup
Salsa
1 cup
Canned black beans
4 cup shredded
Lettuce
Almond Butter & Celery
scaled to 1 serving
2 tbsp
Almond butter
2 stalks, large
Celery
|
Mexican Cottage Cheese Salad
Mix salsa, cottage cheese, and black beans together well. Serve on top of lettuce and enjoy.
Almond Butter & Celery
Spread almond butter on celery and enjoy!
|
Dinner
876.0 Calories |
76.3g Carbs |
37.8g Fat |
57.5g Protein
1
serving
Curry-Strawberry Chicken
691.7 Calories |
48.5g Carbs |
30.7g Fat |
54.7g Protein
1
serving
EZ Peanut Butter Pie
184.3 Calories |
27.8g Carbs |
7.2g Fat |
2.8g Protein
|
Curry-Strawberry Chicken
scaled to 1 serving
3/8 cup
Russian dressing
1/2 tbsp
Curry powder
3/4 tbsp
Onion soup
1 tbsp
Strawberry jam
1 breast
Chicken breast
EZ Peanut Butter Pie
scaled to 1 serving
1/8 pie shell
Pie crust
2 2/3 tbsp
Lowfat milk
1/8 package
Vanilla puddings
1/3 tsp
Peanut butter
|
Curry-Strawberry Chicken
Mix salad dressing, curry powder, onion soup mix, and strawberry jam in a large bowl until smooth. Place chicken breast into a 9x13 inch baking dish and pour the dressing mixture on top. Cover and refrigerate overnight, or at least 1 hour before baking.
Preheat an oven to 375 degrees F (190 degrees C).
Uncover the baking dish. Bake the chicken breasts in the preheated oven until no longer pink in the center, 20 to 25 minutes.
EZ Peanut Butter Pie
Whisk pudding mix, milk, peanut butter, together.
Bring mixture to a boil and pour into graham cracker crust. Allow to cool.
|