Meal Details
1. Orange
85 cals, 1p, 16c, 0f (per meal)
Oranges
1 orange (154g)
2. Cottage cheese and pineapple
95 cals, 14p, 6c, 1f (per meal)
Lowfat cottage cheese
2 cup (452g)
Canned pineapple, drained
1/2 cup, chunks (91g)
Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, specific quantities) in the directions below aren't. The original recipe was for 1 serving(s), scale accordingly (2x).
1
Drain pineapple juice, and mix pineapple chunks with cottage cheese.
2
Feel free to use most types of fruit: bananas, berries, peaches, melon, etc.
3. Simple chicken salad sandwich
360 cals, 23p, 33c, 14f (per meal)
Mayonnaise
1/4 cup (59mL)
Dried cranberries
2/3 cup (107g)
Bread
4 slice (128g)
Boneless skinless chicken breast
12 oz (340g)
1
Place raw chicken into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
2
Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken.
3
In a bowl combine completely cooked chicken, mayo and cranberries.
4
Keep in refrigerator until ready to serve.
5
Serve in between two slices of bread.