Breakfast
1091.7 Calories |
177.2g Carbs |
39.8g Fat |
28.9g Protein
2
bowl
Knock-Oats
902.4 Calories |
126.9g Carbs |
39.2g Fat |
28.0g Protein
2
medium (3" dia)
(364 g)
Apples
189.3 Calories |
50.3g Carbs |
0.6g Fat |
0.9g Protein
|
Knock-Oats
scaled to 2 bowl
1 cup
Quick oats
2 medium
Banana
4 tbsp
Peanut butter
2 tsp
Cinnamon
Apples
2
medium (3" dia)
Apples
|
Knock-Oats
Prepare oatmeal according to package instructions. While hot, stir in thinly-slice banana, peanut butter and cinnamon.
|
Lunch
1080.9 Calories |
124.4g Carbs |
57.5g Fat |
28.4g Protein
2
serving
Alfredo Mostaccioli
850.9 Calories |
88.2g Carbs |
49.5g Fat |
22.3g Protein
1
serving
Zucchini Spears
45.8 Calories |
8.4g Carbs |
0.9g Fat |
3.3g Protein
1
serving
EZ Peanut Butter Pie
184.3 Calories |
27.8g Carbs |
7.2g Fat |
2.8g Protein
|
Alfredo Mostaccioli
scaled to 2 serving
1/16 tsp
Pepper
0.031 tsp
Garlic powder
1/4 tsp
Salt
1/4 cup
Parsley
4 oz
Whole wheat pasta
1/4 cup, fluid
Heavy whipping cream
1 tbsp
Butter
2 tbsp
Parmesan cheese
Zucchini Spears
scaled to 1 serving
1/16 tsp
Salt
13/16 large
Zucchini
EZ Peanut Butter Pie
scaled to 1 serving
1/8 pie shell
Pie crust
2 2/3 tbsp
Lowfat milk
1/8 package
Vanilla puddings
1/3 tsp
Peanut butter
|
Alfredo Mostaccioli
Chop parsley.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
Zucchini Spears
Cut zucchini lengthwise and cut into 1/4 inch wedges.
Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.
EZ Peanut Butter Pie
Whisk pudding mix, milk, peanut butter, together.
Bring mixture to a boil and pour into graham cracker crust. Allow to cool.
|
Dinner
1115.5 Calories |
32.8g Carbs |
61.6g Fat |
100.5g Protein
1
serving
Deviled Egg Salad
206.8 Calories |
4.0g Carbs |
14.1g Fat |
14.7g Protein
1
large (7-1/4" to 8-/1/2" long)
(72 g)
Carrots
29.5 Calories |
6.9g Carbs |
0.2g Fat |
0.7g Protein
2
serving
Protein-boosted Yogurt
879.2 Calories |
21.9g Carbs |
47.3g Fat |
85.1g Protein
|
Deviled Egg Salad
scaled to 1 serving
1/2 tsp
Vinegar
2 extra large
Egg
3/16 dash
Salt
3/16 tsp
Pepper or hot sauce
1/16 cup chopped
Celery
1/2 tbsp
Dijon mustard
3/16 dash
Pepper
1/16 tsp
Paprika
7/8 tbsp
Light mayonnaise
1/16 cup, chopped
Red bell pepper
1/16 cup, chopped
Scallions
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
Protein-boosted Yogurt
scaled to 2 serving
2 scoop
Whey protein powder
16 oz
Greek yogurt
|
Deviled Egg Salad
Hard-boil then peel eggs. Chop green onion, celery, and red bell pepper coarsely.
Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
In small bowl, mix together the mayo, mustard, vinegar and hot sauce. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.
Best served chilled.
Protein-boosted Yogurt
Mix a scoop of your favorite protein powder into yogurt for a quick protein snack!
|