1100 Calorie Meal Plans

Breakfast

• Smoothie (1 scoop vanilla protein powder, 1/2 cup frozen blueberries, 1/2 cup kale leaves, 1 cup almond milk) (219)

Morning Snack

• 1 medium-apple (93)

-or-

• 5 grain crackers with 5 tsp. of hummus (98)

Lunch

• 1.5 oz. Sesame buckwheat noodles with 1 Tbs. low fat peanut sauce (224)
• 1 1/2 Cups mixed-greens salad (33)
• 1 cup of steamed broccoli (55)

Afternoon Snack

• 10 raw almonds (78)

Dinner

• Sea Bass Puttanesca: (307)
  • 1 teaspoon olive oil heated and 1 clove garlic chopped & sauteed 30 seconds
  • 1 cup chopped tomato, 1/4 cup white wine, salt & pepper added to mixture & simmered for 10 minutes until like a sauce 1 tablespoon black olives & 1/2 teaspoon capers stirred into sauce
  • 6 oz. fillet of Sea Bass placed on top of mixture, covered, & simmered for 10 minutes until fish is opaque
• 1 1/2 Cups Mixed green salad (33)
• 1 72% Ghirardelli Intense Dark Chocoate Square. (55)

Breakfast

• Turkey bacon, spinach & egg white frittata
  – 1 serving from this recipe (371)
  • 1 cup spinach, stems removed, sauteed 2 to 3 minutes in ovenproof skillet coated with cooking spray.
  • Whisked whites of 10 eggs plus 1 whole egg and 1/4 cup fat free milk (or water).
  • Mix in spinach, 4 strips of turkey bacon cooked and crumbled, salt & pepper to taste.
  • Place mixture in preheated skillet, cover & cook 10 minutes until top is set.
  • Brown frittata under broiler 3 minutes until golden.

Lunch

• Herb-crusted turkey breast
  – 1 serving from this recipe for 3 (138 per serving)
  • Combine 2 tbsp thyme, 2 tbsp Dijon mustard, 1 tbsp oregano, 1tsp rosemary, 1/2 teaspoon ground black pepper in small bowl.
  • Place turkey breast in roasting pan skin side up and spread herb mixture evenly over top.
  • Bake turkey 1 1/4 to 1 1/2 hours (juices run clear & temperature in thickest portion registers 170 deg F or 77 deg C)
  • Remove & discard skin.
• Sweet potato & almond salad with mustard vinaigrette – 1 serving from this recipe for 3: (86 per serving)
  • Peel & cut into 1-inch cubes, 2 medium sweet potatoes (1 1/2 pounds)
  • Steam potato cubes over boiling water 10 to 12 minutes until tender.
  • Whisk together in a medium bowl, 1 tsp Dijon mustard, 1 tsp whole-grain mustard, 2 tsp white vinegar, 1/8 tsp salt.
  • Add 1 tsp olive oil slowly while whisking, until emulsified.
  • Add steamed potatoes, 1 celery stalk thinly sliced, 2 tbsp slivered raw almonds, and gently toss.
  • Cool to room temperature and add 2 scallions thinly sliced.
• 1 1/2 cups mixed green salad (33)

Afternoon Snack

• Wild salmon burger – 1 serving from this recipe for 2: (140 per serving)
  • Combine in large bowl 1/2 pound wild salmon fillet, chopped, 1 tbsp Dijon mustard, dash Tabasco, 1 egg white, beaten, 1 tsp drained capers, 1 tsp lemon juice, 1 tsp chopped dill, 1 tsp white horseradish, salt & pepper to taste.
  • Form well-mixed ingredients into 2 patties.
  • Place patties in skillet sprayed with cooking spray and preheated, and cook over medium heat 3 to 4 minutes per side until browned.

Dinner

• Poached chicken breast: (268)
  • Pour into a stock pot or deep saute pan, 2 cups bottled water and 2 cups low-fat, low-sodium chicken broth, then bring to gentle boil.
  • Add 2 tbsp tricolor peppercorns and 8 oz. boneless, skinless chicken breast, ensuring liquid covers chicken.
  • Reduce heat and simmer for 12 minutes until chicken is fork-tender and no longer pink, but avoid overcooking.
• Cauliflower mushroom mash: (44)
  • Heat small skillet over high heat, coat with cooking spray, add 1/2 cup sliced mushrooms and 1 tbsp chopped shallots, cook 2 to 3 minutes.
  • Place in food processor, cool slightly, then add 1 cup steamed cauliflower florets and 1 tsp whole-grain mustard, puree until smooth – add up to 2 tbsp water if mixture is too thick.
  • Stir in 1 tbsp chopped parsley and ground black pepper.
• 1 1/2 cups mixed green salad (33)