Egg White Omelet with Hash Browns (Breakfast)
- Prepare one egg white omelet
- Add with 1 cup of assorted grilled vegetables, such as onions, bell peppers, mushrooms, and broccoli, and a dollop of nonfat ricotta cheese.
Hash Browns
- In a skillet smear with a little cooking oil
- Stir fry until potatoes goes brown
- Fry it with sliced onions, sliced green bell pepper, freshly ground black pepper, and paprika.
Grilled Chicken Cutlets With Summer Succotash (Lunch)
- Place a grill pan over high heat.
- About 1 pound total thin chicken cutlets with 1/4 teaspoon each salt and pepper.
- Grill until cooked through about 3-4 minutes, turning once.
- Heat 1 tablespoon olive oil in a large skillet over medium-high.
- Add in 1 cup frozen baby lima beans thawed, 1/2 cup corn, and 1 pint grape tomatoes.
- Cook them, tossing occasionally, until tomatoes burst about 3-4 minutes.
- Stir in 1 tablespoon grated parmesan and 1/2 cup fresh basil leaves and torn it.
- Pair each portion with lemon wedges and a 100-calorie whole-wheat roll.
Turkey Sandwich with Salad(Dinner)
Turkey Sandwich
- Fresh roasted turkey breast with 2 slices of low-sodium
- Whole-grain bread with assorted veggies, such as baby greens and sliced tomatoes.
- Smear the bread with 1 tablespoon of low-sodium stone-ground mustard.
- Put the red wine vinegar, grapeseed oil, cilantro, lime juice, salt and garlic in a large serving bowl and whisk together.
- Bring a large pot of lightly salted water to a boil.
- Add the soybeans and boil for 3 minutes.
- Add corn to the boiling water and continue cooking for 1 more minute.
- Drain well, and pour into the bowl with the dressing.
- Gently mix in the cherry tomatoes, green onions and black beans.
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