Breakfast
3/4 cup Southwestern Style egg beaters- 90 calories
1/4 cup 2% shredded cheddar cheese- 80 calories
1 banana-105 calories
1/2 cup fat free strawberry yogurt-55 calories
1 cup fat free milk-80 calories
1 tablespoon ovaltine-20 calories
breakfast total
430 calories
Lunch
1 can tuna-100 calories
2tbs fat free mayonnaise- 60 claories
2 tablespoons dill pickle relish-freeeee
15 saltine crackers-180 calories
lunch total
340 calories
snack
chocolate crunch rice cake-60 calories
dinner
Chicken fried rice-482.6 calories
'dessert'
fiber one bar-140 calories
Today's total- 1452.6 calories!
All I have to say is WOW! Breakfast was delicious and oh so filling! The egg beater omelet was as good as any other I've had, but so much healthier! Tara pointed out that I should be taking in more calories than I have the last few days because of my nursing Koen, so I found a great calculator (http://www.dietitian.com/calcbody.php) that is very specific and tells you exactly how many calories you should be taking in based on your individual situation, mine says 1706 in order to breastfeed and lose about 2 lbs a week. I probably won't eat quite that many, but I have started taking my prenatal vitamins again to make sure all my bases are covered..thanks Tara :)
Lunch was the so-so tuna salad, but filling enough :) Now for DINNER! I felt fat after I ate because there was NOTHING about it that tasted healthy. Recipe below!
Chicken Fried Rice
6 oz. cooked diced chicken breast
1/4 c. low sodium chicken broth
1 1/2 tbsp. low sodium teriyaki sauce
1 tsp. grated gingerroot (optional)
Pinch of white pepper
2 tsp. vegetable oil
1/4 egg beaters
1/2 c. diced onion
1/2 c. shredded carrot
1 1/2 c. cooked white rice
1/2 c. frozen peas
In small bowl, combine chicken, 2 tablespoons water, broth, teriyaki sauce, gingerroot and pepper; set aside.
In large non-stick skillet, heap 1 teaspoon of the oil. Add egg; cook, stirring until set, but still moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot; cook, stirring frequently, 3-4 minutes until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg, cook 5 minutes longer. 4 servings.
I probably used more like 3/4 cup of carrots, but what's not good about more veggies right? The only other things I did different was I added 1 tablespoon of low-sodium soy sauce to the chicken mixture. This added 15 calories to the entire dish, so I guess my dinner was really 7.5 calories more than previously stated :) I also cooked the peas with the carrots and onions instead of adding them with the rice because I wanted them to get good and soft (they're not my favorite...at all). I ate a very good big portion (2 technical servings) and it was DELICIOUS. My toddler who despises peas and carrots loved it. It took me a while to even get him to take a bite because he could see the peas, but once he finally did he followed his first bite with an OH WOW! (which was totally adorable)
So here it is, my generous portion of delicious steaming chicken fried rice :)
I didn't have exact nutrition information, but I found a fabulous site! http://recipes.sparkpeople.com/recipe-calculator.asp is a calculator where you put in all your ingredients and measurements, and how many servings to make it, and it tells you the exact nutrition information! So this delicious dish per serving (remember, I ate 2!) is
Nutrition Facts | ||
| 4 Servings | ||
 | ||
Amount Per Serving | ||
| ||
| Calories | 241.3 | |
| ||
| Total Fat | 7.8 g | |
| ||
| Saturated Fat | 0.8 g | |
| ||
| Polyunsaturated Fat | 2.3 g | |
| ||
| Monounsaturated Fat | 4.4 g | |
| ||
| Cholesterol | 25.0 mg | |
| ||
| Sodium | 377.2 mg | |
| ||
| Potassium | 283.1 mg | |
| ||
| Total Carbohydrate | 26.8 g | |
| ||
| Dietary Fiber | 1.9 g | |
| ||
| Sugars | 2.5 g | |
| ||
| Protein | 14.7 g | |
ITS ON GIRLFRIEND!!!!!!!!!!!!
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