VLCD Day 10

Weight - 204.2

Breakfast 
Coffee with Stevia

Lunch
Mexi Chicken lettuce wraps
100g lean ground chicken
1tbsp minced onion
1tsp Simply Organic Mexican seasoning
iceberg or butter lettuce leaves

Saute ground chicken, minced onion and seasoning until cooked. Serve in iceberg or butter lettuce leaves. I almost always need more of a vegetable portion, so I usually use the remaining lettuce for a salad.


Afternoon snack
140g apple

Dinner
P2 Chili
100g extra lean ground beef
250g tomato ***
1/2 c water or broth
3-4 cloves minced garlic
Seasonings (to taste):
•1/2 t onion powder
•1/2 t oregano
•1/4 t cumin
•1/4 t black pepper
•1/4 t cayenne
•1/4 t basil
•1/4 t thyme
1.Preheat pan over MEDheat.
2.Add minced garlic and 1 T of the water/broth to pan.
3.Saute 2-3 mins. Be sure not to burn the garlic. Add more water/broth as necessary.
4.Increase heat to MED-HI.
5.Add ground beef and saute until brown - about 5 mins.
6.Add all seasonings and cook an additional 3 mins. Continue to add more water/broth as necessary.
7.While that is cooking dice 1/2 of tomato and place other 1/2 in food processor or blender to puree. ** I diced all of mine.
8.Mix in tomatoes, puree, and rest of broth.
9.Turn heat down to MED-LO and simmer until it reaches desired consistency.


***When I put tomatoes on my menu it is almost always roma tomatoes. I prefer them over beefsteak or hothouse tomatoes because they are more firm.

Evening Snack
150g strawberries