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)
Meal Plan 2
TOTAL CALORIES ~1013
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.
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)
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.
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)
Rammohan, M., & Juan, D. (1989). Effects of a low calorie, low protein diet on nutritional parameters, and routine laboratory values in nonobese young and elderly subjects. Journal of the American College of Nutrition, 8(6), 545-553. Link
Golay, A., Allaz, A. F., Ybarra, J., Bianchi, P., Saraiva, S., Mensi, N., ... & de Tonnac, N. (2000). Similar weight loss with low-energy food combining or balanced diets. International journal of obesity and related metabolic disorders: journal of the International Association for the Study of Obesity, 24(4), 492-496. Link