1500 Calorie 30 Day Meal Plan

Meal planningDay 11

Monday’s Meal

Breakfast
Giant Omelet Scramble
1 banana

Snack
2 small boxes of raisins

Lunch
Turkey Wrap
1 apple

Snack
1 Lärabar

Dinner
Grilled Cilantro-Lime Chicken
1 cup of brown rice
2 cups of broccoli

 

Tip: If you find yourself getting hungry, hit the produce aisle. Think outside the celery stick: fresh veggies come in all colors, flavors, and crunch levels. Better yet, they fill you up without packing on pounds

Reference: Women’s Health

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A Recipe packed with Flavor and it’s Gluten free

garlic lemon chickenGARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
(Gluten free, Low Carb, Diabetic Friendly and so simple to make)

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

1 serving of this dish is 472 Calories (1 piece of chicken, as much green beans as you would like and 1 red potato…each potato added would be 154 calories extra)

Recipe Reference:www.facebook.com/groups/sherrysfriends/

Weekend Challenge

challengeIt’s that time of the week again…it’s the weekend and it’s time for us to treat ourselves. Remember your treat of cheating should not be a day it should be Only a meal, that way it’s doesn’t feel that what you did for the week went to waste to cheat on the weekend.

My cheat meal for Saturday will be Salmon croquettes and for Sunday I will have a glass of wine with my dinner. What will be yours cheat meals for the weekend?

The Best Sweet Potato Fries Ever

sweet potato friesSpiced Sweet-Potato Fries with Creamy Avocado Dip
1 Tbsp extra-virgin olive oil
2 sweet potatoes (about 1 lb), cut into wedges
1/4 tsp hot Hungarian paprika
1 1/2 tsp Cajun seasoning, divided
1 avocado, peeled and pitted
1/4 cup (2.5 oz) silken tofu
2 Tbsp lime juice
1/8 tsp salt

Preheat oven to 450°F. On a baking sheet, drizzle olive oil over potatoes and mix with hands to coat evenly.

In a small bowl, combine paprika with 1 tsp Cajun seasoning, then sprinkle over potatoes, mixing again to coat. Bake for 15 minutes, or until potatoes are soft and beginning to char.

Meanwhile, in the bowl of a food processor, combine avocado, tofu, lime juice, 1/2 tsp Cajun seasoning, and salt. Process until smooth. Serve as a dip alongside potatoes.

Makes 4 servings
Per serving: 220 cal, 11 g fat (1.5 g sat), 28 g carbs, 340 mg sodium, 7 g fiber, 4 g protein

Recipe from Women’s Health