660 Calorie diet and meal plan

Put your diet on autopilot

Eat This Much creates personalized meal plans based on your food preferences, budget, and schedule. Reach your diet and nutritional goals with our calorie calculator, weekly meal plans, grocery lists and more.

Create your meal plan right here in seconds.

Eat This Much requires javascript to generate your diets. Please enable javascript and reload the page, or use a browser that supports javascript.

Primary diet types: Mediterranean diet plan, Paleo diet plan, Keto diet plan, Vegetarian diet plan, Vegan diet plan, Gluten free diet plan Low carb free diet plan Low fat free diet plan High protein free diet plan

Example 660 calorie diet plan

Example 660 Calorie Meal Plan

81.1g Carbs 28.2g Fat 29.4g Protein

Meal Summary	Ingredients	Directions
Breakfast 228.4 Calories \| 35.3g Carbs \| 7.8g Fat \| 6.7g Protein 1 serving Corned Beef Hash Cakes 133.7 Calories \| 10.2g Carbs \| 7.4g Fat \| 6.3g Protein 1 medium (182 g) Apples 94.6 Calories \| 25.1g Carbs \| 0.3g Fat \| 0.5g Protein	Corned Beef Hash Cakes scaled to 1 serving 3/8 tsp Vegetable oil 1/8 small Onions 1/4 cup Mashed potatoes 1/8 dash Salt 1/8 dash Pepper 1 oz Cured beef, corned beef Apples 1 medium Apples	Corned Beef Hash Cakes Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.
Lunch 198.2 Calories \| 27.6g Carbs \| 5.7g Fat \| 9.5g Protein 1 cup Red bean salad 198.2 Calories \| 27.6g Carbs \| 5.7g Fat \| 9.5g Protein	Red bean salad scaled to 1 cup 1/2 medium Scallions 2/3 tbsp Parsley 1 tsp Olive oil 3/16 dash Salt 3/16 dash Pepper 3/16 cup, sliced Red bell pepper 2/3 cup Kidney beans 3/16 stalks, large Celery 3/16 cup Red pepper relish 1/2 tsp Vinegar	Red bean salad Chop celery, seed and chop red pepper, drain canned kidney beans, chop scallions and parsley. Combine all ingredients in a medium bowl and toss well; adjust seasonings.
Dinner 243.8 Calories \| 18.1g Carbs \| 14.8g Fat \| 13.2g Protein 1 serving Roasted Pacific Cod with Spring Vegetables and Mint 243.8 Calories \| 18.1g Carbs \| 14.8g Fat \| 13.2g Protein	Roasted Pacific Cod with Spring Vegetables and Mint scaled to 1 serving 1/4 package Artichokes 1/4 cup Peas 1 tbsp Water 1/2 medium Zucchini 1 tbsp Olive oil 1 1/2 oz Cod 1/4 head Lettuce 1/4 tbsp Peppermint 1/4 medium Scallions	Roasted Pacific Cod with Spring Vegetables and Mint Cut the cod into 4 pieces of 1 inch thickness. Thaw the artichoke hearts and the peas. Peel and cut the zucchini into 1/2 inch thick moons. Cut the romaine crosswise into thin slices and the scallions into 1 inch thick pieces. Preheat oven to 450F with rack in middle. Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes. While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes. Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.

Meal planning software for dietitians, trainers, and coaches