Breakfast
241.9 Calories |
10.8g Carbs |
16.3g Fat |
12.6g Protein
1
serving
Corned Beef on Toast
241.9 Calories |
10.8g Carbs |
16.3g Fat |
12.6g Protein
|
Corned Beef on Toast
scaled to 1 serving
1/2 tbsp
Butter
1/2 tbsp
Wheat flour
3/16 tsp
Salt
3/8 cup
Reduced fat milk
2 oz
Cured beef, corned beef
1/4 slice
Wheat bread
|
Corned Beef on Toast
In a saucepan over medium heat, melt the butter. Stir continuously while adding the flour and milk. Continue stirring until the mixture thickens slightly. Place the corned beef into the mixture and, stirring continuously, cook five minutes, or until the beef is hot.
Serve on top of toasted bread and enjoy!
|
Lunch
172.9 Calories |
25.9g Carbs |
5.1g Fat |
7.5g Protein
1
serving
Mexican chickpea salad
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
1
medium (approx 2-3/4" long, 2-1/2 dia.)
(119 g)
Red bell pepper
36.9 Calories |
7.2g Carbs |
0.4g Fat |
1.2g Protein
|
Mexican chickpea salad
scaled to 1 serving
1/4 large whole
Tomatoes
1/16 cup, sliced
Onions
1/2 tsp
Olive oil
3/4 tsp
Lemon juice
1/4 tsp, ground
Cumin
1/16 tsp
Chili powder
1/16 tsp
Salt
4 oz
Chickpeas
1/16 cup
Fresh cilantro
Red bell pepper
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
|
Dinner
141.1 Calories |
28.2g Carbs |
1.4g Fat |
7.9g Protein
1
serving
Italian Vegetable Soup II
141.1 Calories |
28.2g Carbs |
1.4g Fat |
7.9g Protein
|
Italian Vegetable Soup II
scaled to 1 serving
5/8 medium
Carrots
1/8 head small
Cauliflower
1/8 cup, chopped
Onions
13/16 medium
Zucchini
3/8 medium whole
Tomatoes
1/3 cup
Tomatoes
3 1/2 tbsp
Kidney beans
|
Italian Vegetable Soup II
Chop all ingredients, carrots, cauliflower, onion, tomatoes and zucchini.
Add cans of tomatoes to a large pot and bring it to boil.
Add the chopped vegetables and beans.
Simmer for about 15 to 20 minutes or until vegetables are tender.
Enjoy!
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