Breakfast
600.0 Calories |
110.5g Carbs |
18.6g Fat |
12.3g Protein
1
serving
Pumpkin Spread with Toasted Pita
372.3 Calories |
52.2g Carbs |
17.3g Fat |
9.7g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Pumpkin Spread with Toasted Pita
scaled to 1 serving
1/2 cup
Pumpkin
2 tbsp
Sesame butter
1/2 tsp
Cinnamon
1 tbsp
Honey
1/2 pita, large
Pita bread
Apples
1
medium (3" dia)
Apples
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
|
Pumpkin Spread with Toasted Pita
Stir together pumpkin, sesame butter, cinnamon, and honey until well-blended. Serve pumpkin spread on toasted pita.
Fruit Salad
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Lunch
565.4 Calories |
54.9g Carbs |
15.0g Fat |
52.9g Protein
1
rollup
Chicken Caesar Wraps
370.5 Calories |
31.3g Carbs |
13.9g Fat |
28.9g Protein
1
serving
Yogurt & Honeydew Melon
194.9 Calories |
23.6g Carbs |
1.1g Fat |
24.0g Protein
|
Chicken Caesar Wraps
scaled to 1 rollup
1/2 cup, chopped or diced
Chicken, meat only
3/4 cup shredded
Lettuce
1 strip cooked
Bacon
1 1/4 tbsp
Parmesan cheese
2 tbsp
Caesar salad dressing
1 tortilla
Tortillas
Yogurt & Honeydew Melon
scaled to 1 serving
8 oz
Nonfat greek yogurt
1 cup, diced
Melons
|
Chicken Caesar Wraps
Place roasted chicken, shredded lettuce, chopped bacon, and parmesan cheese into a large bowl. Add dressing and toss together.
Spoon filling onto tortillas, roll up, and enjoy!
Yogurt & Honeydew Melon
Cut the honeydew into pieces and mix with yogurt. Enjoy!
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Dinner
596.0 Calories |
53.3g Carbs |
29.6g Fat |
29.0g Protein
1
serving
Veal Scallopini with Olive and Sun-Dried Tomato Sauce
596.0 Calories |
53.3g Carbs |
29.6g Fat |
29.0g Protein
|
Veal Scallopini with Olive and Sun-Dried Tomato Sauce
scaled to 1 serving
2/3 fl oz
White wine
7/8 tbsp
Parsley
1/2 tbsp
Olive oil
1 1/3 tbsp
Chicken broth
1/4 lb
Veal, average cut
2 tbsp
Wheat flour
1 potato medium
Red potatoes
1/4 fruit without seeds
Lemons
1/8 stick
Butter
1 tbsp
Sun-dried tomatoes
1 1/3 tbsp
Olives
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Veal Scallopini with Olive and Sun-Dried Tomato Sauce
Drain and julienne tomatoes. Slice veal into 3/4-inch thick cutlets. Slice lemon into wedges. Finely chop parsley. Boil potatoes to desired firmness and reserve. Serve as accompaniment to veal with lemon wedges.
Put oven rack in middle position and preheat oven to 200F.
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Saut veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal. Sprinkle parsley for garnish.
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