Breakfast
1010.8 Calories |
88.1g Carbs |
57.4g Fat |
43.6g Protein
2
serving
Fried Eggs on Toast with Pepper Jack and Avocado
823.1 Calories |
43.0g Carbs |
56.3g Fat |
38.9g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
Fried Eggs on Toast with Pepper Jack and Avocado
scaled to 2 serving
2 slice, small
Sourdough bread
1 1/2 tbsp
Butter
2 extra large
Egg
1/2 fruit
Avocados
2 slice
Monterey cheese
1/2 tbsp
Fresh cilantro
Melons
1
melon, medium (about 5" dia)
Melons
|
Fried Eggs on Toast with Pepper Jack and Avocado
PREPARATION: Toast bread. Chop cilantro. Peel, pit, and slice avocado.
Preheat broiler. Melt 1 tablespoon butter in heavy large broilerproof skillet over medium heat. Crack eggs into skillet; sprinkle with salt and pepper. Cook until egg whites are just set on bottom, about 2 minutes. Remove skillet from heat; top each egg with 1 cheese slice. Broil until cheese just melts, about 1 minute.
Spread remaining 2 tablespoons butter on toast; top with eggs, then avocado slices. Sprinkle with cilantro.
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Lunch
954.4 Calories |
34.7g Carbs |
75.9g Fat |
37.0g Protein
2
serving
Tomato & Basil Salad
954.4 Calories |
34.7g Carbs |
75.9g Fat |
37.0g Protein
|
Tomato & Basil Salad
scaled to 2 serving
5 tomato
Roma tomatoes
5 tbsp, chopped
Basil
1 cup, chopped
Onions
1 cup, diced
Mozzarella cheese
4 tsp
Balsamic vinegar
4 tbsp
Olive oil
1 dash
Pepper
1 dash
Salt
|
Tomato & Basil Salad
Wash and dice tomatoes.
Chop fresh basil.
Peel and dice onion.
Combine vinegar, oil, basil and toss to taste in a large bowl.
Add tomatoes, onion, cheese and toss to coat.
You can serve right away or you can let sit for about an hour in the fridge to marry the flavours.
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Dinner
942.4 Calories |
106.7g Carbs |
41.0g Fat |
36.9g Protein
1
serving
Tortellini Southwest
345.8 Calories |
41.7g Carbs |
11.6g Fat |
18.8g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
|
Tortellini Southwest
scaled to 1 serving
1/4 tbsp
Fresh cilantro
1/4 cup, diced
Mozzarella cheese
0.031 tsp, ground
Cumin
5/8 cup
Tortellini
3/8 cup
Pasta sauce
1/4 cup, chopped or diced
Peppers
Granola
122
g
Granola
|
Tortellini Southwest
Chop cilantro.
In a large pot of salted water boil tortellini until al dente. Drain well.
In a 1-1/2 quart saucepan combine sauce, green chilies, cilantro and cumin. Simmer over medium-low heat for 5 minutes.
Place tortellini on a serving platter and pour tomato sauce mixture evenly over pasta. Sprinkle cheese over sauce and serve.
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