Meal Planning 07.10.15 – 07.13.15

Saturday

Breakfast: 1/4 cup oatmeal, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: Leftover fish (2 ounces), Cottage cheese, Fruit

Dinner: Beans (3/4 cup) and Rice (1 cup), Smashed Cauliflower (1 ounce cheese, 3 tsp of butter)

Snacks: Hummus, Celery, Fruit


Sunday

Breakfast: 1/4 cup oatmeal, 1 apple sauce, 1 tablespoon natural peanut butter

Lunch: Left over beans (1/2 cup) and rice (1 cup), Fruit

Dinner: Cauliflower Soup (2 tsp olive oil, 1 ounce cheese), corn (1/3 cup, 1 tsp butter), Talapia (3 ounces)

Snacks: HUmmus, celery, cottage cheese, fruit


Monday

Breakfast: 1/4 cup oatmeal, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: Left over cauliflower soup (2 tsp olive oil, 1 ounce cheese), corn (2/3 cup, 1 tsp butter), boiled eggs (3), Fruit

Dinner: Fajitas!! (2/3 firm tofu cooked), 1/3 brown rice, stirfry vegetables,  lettuce wraps, 1 tsp olive oil for cooking

Snacks: Hummus, Celery, Cottage Cheese, Fruit


Tuesday

Breakfast: 1/4 cup oatmeal, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: Leftover Fajitas (2/3 firm tofu), 1/3 brown rice, 1 tsp olive oil for cooking, fruit

Dinner: Lentils (3/4 cup cooked), quinoa (2/3 cup cooked), salad (with 2 teaspoon olive oil)

Snacks: Hummus, Celery, Cottage Cheese, Fruit, 1 ounce low fat cheese


Wednesday

Breakfast: 1/4 cup oatmeal, apple sauce, cinammon, 1 tablespoon natural peanut butter

Lunch: Left over lentils (1/2 cup), quinoa (1/3 cup), fruit

Dinner: TVP Tacos: TVP (3/4 cup, or 3 meats of whatever equals 60 calories), 2 tsp olive oil (2 fats), Corn (2/3 cup),  low fat cheese (1 ounce), vegetables, salad (1 fat)

Snacks: Hummus, Celery, Cottage Cheese, fruit


Thrusday

Breakfast: 1/4 cup oatmeal, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: Left Over TVP (3/4 cup, or 3 meats of whatever equals 60 calories), 2 tsp olive oil (2 fats), Corn (2/3 cup), Greek Yogurt (3/4 cups)

Dinner: Spaghetti Squash, Homemade tomato sauce (1 fat, vegetables, TVP 2 meats)

Snacks: Hummus, Celery, Cottage Cheese, fruit


Friday

Breakfast:1/4 cup oatmeal, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: Left Over Spaghetti Squash, Homemade tomato sauce (1 fat, vegetables, TVP 2 meats), fruit

Dinner: Talapia (3 ounces), Quinoa (2/3 cup), Corn (1/3 cup, 1 tsp butter), Salad (2 tsp olive oil)

SnacksHummus, Celery, Cottage Cheese, fruit

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