Breakfast was just coffee and half and half this morning since we were doing lunch at a restaurant.
Lunch - (662 calories, estimated)
*California burger, bunless
4 oz angus beef patty
1 slice pepper jack cheese
2 tsp chipolte mayo
1 tsp mustard
1 tbsp green chili
2 slices avocado
Afternoon snack - (323 calories)
*leftover pepperjack chicken
192 grams (cooked weight) chicken breast
1 slice pepper jack cheese
1 oz Vlasic pepper rings
Dinner - (360 calories)
*Green tomato and leek frittata (recipe from MarthaStewart.com)
* 2 1/2 cups sliced leeks, about 1 1/2 pounds whole leeks, white and light-green parts only
* 1 teaspoon olive oil
* 2 medium green tomatoes, about 9 ounces, cut into 1/2-inch dice
* 1 1/2 teaspoons salt
* 1/4 teaspoon freshly ground pepper
* 4 large eggs
* 2 tablespoons freshly grated Parmesan cheese
* 1/2 cup fresh basil leaves, torn into small pieces
* 2 large egg whites
* 1 teaspoon unsalted butter
Directions
1. Place sliced leeks in a large bowl of cold water, and let soak for 5 to 10 minutes to rid them of dirt and sand. Lift them out of the water, and pat dry.
2. Heat oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add leeks and cook until golden, about 7 minutes. Add tomatoes, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir. Raise heat to medium, and cook until tomatoes are tender, about 5 minutes. Remove from heat, and set aside to cool.
3. Heat broiler. Place 4 whole eggs in a large bowl, and beat with a fork. Add leek-and-tomato mixture, remaining 1 teaspoon salt and 1/8 teaspoon pepper, Parmesan, and basil; mix to combine.
4. Whisk egg whites until stiff but not dry. Gently fold whites into egg mixture.
5. Heat butter in a medium nonstick skillet with an ovenproof handle over medium heat. As soon as butter begins to foam, but not brown, pour in egg mixture. Reduce heat to low, cover pan, and cook until eggs start to set and thicken but the surface is still runny, 5 to 7 minutes.
6. Remove cover, and place skillet under the broiler. Broil until the top of the frittata is set, but not browned, about 3 to 5 minutes. Remove from broiler.
7. Run a spatula under frittata to loosen it from the pan, and transfer to a serving dish. Cut into six wedges, and serve immediately, or let stand for up to 1 hour, and serve at room temperature.
Serves 6 (but since it's dinner, I ate half of it)
when I put it in the recipe calculator it comes out to about 120 calories per serving.
Total Fat 6.8 g
Saturated Fat 1.9 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.2 g
Cholesterol 144.0 mg
Sodium 660.1 mg
Potassium 289.7 mg
Total Carbohydrate 8.5 g
Dietary Fiber 1.8 g
Sugars 1.5 g
Protein 6.7 g
Evening snack - (226 calories)
*garden salad
150 grams romaine lettuce
50 grams onion
90 grams roma tomato
28 grams avocado
3 tbsp Bolthouse Farms Caesar Parmigiano Dressing
Total calories for the day 1,571
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