Weight-Loss Holiday (Christmas) Challenge Week 5 Bonus

Weight-Loss
I am such a sucker for egg nog. Oooh Lord, I could chug down a half gallon carton by myself if I really wanted to. haha! However, this is a much healthier version... so enjoy!

Holiday Eggnog
Healthy Christmas Recipe

Ingredients:
2 cups skim milk
2 tablespoons cornstarch
3-1/2 teaspoons Equal for Recipes
or 12 packets Equal sweetener
or 1/2 cup Equal Spoonful
2 eggs, beaten
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
2 cups skim milk, chilled
1/8 teaspoon ground nutmeg

Directions:
Mix 2 cups milk, cornstarch, and Equal in small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon.

Directions:
Cool to room temperature; refrigerate until chilled, or until serving time.

Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg.

Variation:
If desired, 1 to 1-1/2 teaspoons rum or brandy extract can be stirred into the eggnog.

Recipe makes 8 servings.

Nutrition information per serving:
Calories: 79
Protein: 6g
Total Carbohdyrates: 10g
Total Fat: 1g
Cholesterol: 55g
Sodium: 79mg
Exchanges: 1 Milk

-Sheryl
 
Here's my recipe:

Gingerbread Cupcakes

Ingredients:
1-1/2 cup all-purpose flour
1 cup whole wheat flour
2/3 cup sugar
2-1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1-1/2 cup unsweetened applesauce
1 cup molasses
3 large egg whites
3 cup lite whipped topping

Directions:
Preheat oven to 325 degrees. Coat two 12-cup muffin tins with cooking spray.
Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; stir to mix well. Add applesauce, molasses and egg whites; stir until mixture is moist and well combined. Fill each muffin tin 3/4 full with batter.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve each topped with 2 tablespoons of whipped topping.

Recipe makes 24 servings.
 
Wow, I'm going to have to really increase my protein intake. Going through my Fitday logs I average between 40 and 70 grams per day. I'm going to have to up it to 105.

I don't do tuna at all, so looks like I'll be eating boneless skinless chicken breasts and egg white omelettes. I do like the Special K protein bars so that will help.

My holiday recipe is Spinach and Pear Salad with Dijon Mustard Vinaigrette. This is one of my family's favorites. I don't remember where my mother found the original recipe years ago, but I did find the same recipe online complete with nutrition info.

Enjoy!

Spinach and Pear Salad with Dijon Mustard Vinaigrette
(makes 4 servings)

Ingredients:

2 tablespoons water

1 1/2 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoon honey

2 teaspoons Dijon mustard

1/4 teaspoon freshly ground black pepper

2 pears (Bosc or Anjou), cored and sliced lengthwise (Substitute canned pears in light syrup if fresh pears not available)

8 cups torn fresh spinach (Bagged fresh baby spinach leaves are easy and fantastic)

1/4 cup red onion, thinly sliced

Directions:

1. In a small bowl, whisk together the water, vinegar, olive oil, honey, Dijon mustard, and black pepper.

2. In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.

3. Add remaining dressing, spinach and onion and toss to coat

Nutrition Info:

Serving Size: 1/4 of recipe (167 g)
Servings Per Recipe: 4

Amount per serving

Calories 114
Calories from fat 37
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 80 mg
Total Carbohydrates 20 g
Dietary Fiber 4 g
Sugars 4 g
Protein 2 g
Vitamin A 80%
Vitamin C 35%
Calcium 8%
Iron 10%
 
I tend to eat around 100 grams a day, according to fitday. So I shouldn't have any problem getting around 70 a day. This challenge is a lot easier for me than the veggie one :rolleyes:!

I was surprised to see that some people are eating such little protein. Its commonly known to assist in weightloss as compared to high-carb low-fat diets, though I'm not advocating eating no carbs. But high protein diets will definitely help your weight loss efforts.
 
I need to get 110 grams of protein, but I don't think I will struggle too much, really. I'm glad I already eat high protein snacks, or this may have been a lot harder!

Recipe:

Lightened up 7 Layer Dip

In a large pan, thinly layer the following:
1 can of fat free refried beans, mixed with 1 tsp of taco seasoning
2 mashed avocados, mixed with 1 tsp lemon juice and some black pepper
1 container fat free sour cream
1 jar salsa of choice
1 package of shredded 2% colby-jack cheese
1.5 cups shredded lettuce of choice
Garnish layer (diced tomato, sliced balck olives and sliced green onions)

Serving with chips is traditional, of course. Use baked chips to help the calories. Or, for a great lunch, spoon some into a WW tortilla or onto a WASA crisp.
 
Consuming 130g of protein daily might be a challenge, but I am going to give it a try. Today I am going to plan out some good meals today for the upcoming week.

Here are some recipes I have had for a while that I really like. One is a low-fat (high-sugar) muffin and the other is a high-protein (not-so-healthy) bread.

----------

Vegan Apple Oat Muffins
Makes 12 muffins

  • 1-1/2 cups whole wheat flour
  • 1-1/2 cups unbleached all-purpose flour
  • 1-1/4 cups quick oats or oat bran
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons baking soda
  • 2 large apples, finely chopped
  • 1 12-ounce can apple juice concentrate
  • 1/2 cup raisins

  1. Preheat oven to 350º F.
  2. In a large bowl, mix the flours, oats, spices, salt, and baking soda.
  3. Add the chopped apple along with the apple juice concentrate and raisins. Stir just enough to mix.
  4. Spoon batter into non-stick or lightly oil-sprayed muffin tins and bake for 25 minutes, or until tops bounce back when pressed lightly.

Tips:
  • Bring water to boil, turn off the heat, and soak the raisins for 5-10 minutes (until softer, but not mushy) before adding them. This works best with a mesh strainer that fits in a saucepan. This helps with any recipe with raisins.
  • A hard apple like Granny Smith or Honeycrisp works much better for this recipe than a soft apple like a Red Delicious or Pink Lady.

----------

Pumpkin Chocolate-Chip Soy Protein Bread
One hefty loaf, about 12 slices

  • 1 cup unbleached all-purpose flour
  • 1 cup soy protein powder (vanilla or unflavored)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1 cup semisweet chocolate chips
  • 1 15-ounce can pumpkin (2 cups)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter, melted

  1. Preheat oven to 350º F.
  2. Combine flour, protein powder, salt, baking powder, and granulated sugar. Stir in chocolate chips.
  3. In a separate bowl, combine pumpkin, eggs, vanilla, and melted butter. Stir well.
  4. Add pumpkin mixture to dry ingredients and stir until thoroughly blended and better is stiff.
  5. Spoon batter into loaf pan, patting into place with a table knife and mounding in the center.
  6. Bake for 45 minutes to 1 hour. Cool in pan about 10 minutes then rap the pan sharply to remove bread. Cool on rack at least another 20 minutes before slicing.

Per serving/slice: Calories: 250 (29% from fat); Fat: 8g (sat 4.5g, mono 1.7g, poly 0.2g); Protein: 18g; Carbs: 28g; Fiber: 2g; Cholesterol: 42mg; Iron: 4.5mg; Calcium: 220mg.

Tips:
  • If desired, use fewer chocolate chips. I do not recommend cutting them out completely. Chopped walnuts could be used to replace some of the chocolate chips.
  • As much as it seems like it would be a good idea to put some of the chocolate chips on top of the bread before baking for a nice topping, it really does not work out all that well. Just trust me.
  • This recipe could also be used to make muffins.
  • Under-baking this bread is remarkably better than over-baking. Having a heavy, thick bottom of nearly-dough is excellent! The eggs do have to cook thoroughly, so do not under-bake too much.
  • This is probably my favorite recipe to bake. Easy to make, lots of protein, but not really all that good for you.

----------

I hope everyone has a great week. :)

--Jason
 
MMMM cooking, I can't wait to try some of these, YIPPY SKIPPY!

Holiday Cherry Shortcake

21 ozs cherry pie filling
1 c powdered sugar
8 ozs fat-free cream cheese -- softened
8 ozs Cool Whip Free -- thawed
1/4 c walnuts -- chopped
13 ozs angel food cake -- cubed

1. In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts. Mix well.
2. Fold in cake cubes.
3. In a serving bowl, pour half of the cake mixture.
4. Pour half of the cherry filling on top of the cake mixture.
5. Repeat layers until all ingredients have been used.
6. Chill 3 hours before serving.

15 servings. 184 Calories, 1g Fat, 5g Protein, 40g Carbohydrate, 2mg Cholesterol, 111mg Sodium
 
Peach Salsa

INGREDIENTS
4 peaches, halved, pitted, and cut into 1/2-inch dice
1/2 small red onion, cut into 1/4-inch dice
4 green onions, including green tops, thinly sliced
2 medium tomatoes, cored, seeded, and cut into 1/2-inch dice
1 jalapeño chile, seeds and ribs removed, finely minced
1/2 cup chopped fresh cilantro leaves
1 lemon, juiced
1 lime, juiced
2 tablespoons pure olive oil
1 (1 ounce) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

In a medium bowl, combine the peaches, red onion, green onions, tomatoes, jalapeño, and cilantro. In a measuring cup, stir together the lemon juice, lime juice, oil, and package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix. Stir until the seasoning mix dissolves, and then pour over the peach mixture. Stir gently to combine. Transfer to a serving bowl, cover, and set aside for 1 hour to allow the flavors to blend.

24 servings 15 calories, 1.2g fat, 1.2g carbs, .2g protein, 7mg sodium,

We use the low fat Tostitos or fat free Ruffles to dip with this. It's super yummy.
 
PEAR AND BLACKBERRY MERINGUE NESTS

80 calories per nest

makes 6 nests

2 egg whites
3 oz (75g) icing sugar
1 tsp vanilla essence
1 medium ripe pear
a little fresh lemon juice
5 oz (150g) fresh ripe blackberries
3 tblsps natural yoghurt or low fat fromage frais

Preheat the oven to 140c, 225 F, gas mark 1.
Draw six 3 inch (7.5 cm) circles on two sheets of greaseproof paper and lightly grease.
Place the paper on baking sheets.
In a spotlessly clean bowl with no trace of grease or oil, whisk the egg whites until forming stiff peaks.
Gently fold in the icing sugar and vanilla essence.
Divide the mixture between the six circles and spread out to fit the shapes with the back of a spoon making a hollow in the centre.
Bake for about 1 ½ hours until firm then remove from the oven and leave to cool.
Cook both sheets at one time, alternating the shelf positions halfway through.
Remove from the paper and cool completely on wire trays.
Peel, core and chop the pear then mix with the blackberries and fromage frais or yoghurt.
Spoon into the nests a few minutes before serving.
NOTE: The nests can be made beforehand and stored in an airtight tin.

This recipe was in the Weight Watchers magazine Oct/Nov 1988 – so I doubt you will have it to hand!!!
I had a look through my magazine archive.

I am so lazy I would probably investigate the calories in buying meringue shells and adapt – but I include the whole recipe as published in case it makes a big difference.
 
Protein Week

Since I don't have a diary I will report my proteing intake here. I am not sure how accurate my estimations are and I'll try to consume more than my goal of 85 grams in order to cover any overestimations of protein in the foods.

Day 1

Honeydew Melon, 2 wedges (1/8 of 5-1/4" dia melon) - 1 g
Semi-skimmed milk, 50 ml - 2 g
Baked Beanz in Tomatoe Sauce, 200 g. can - 10 g
Weight Watchers Strawberry Tart Pot Yogurt - 6 g
Bread, 1 slice, 50 g - 5 g
1 Smoked Gammon Steak, 225 g. - 54 g
Tomatoes, 1 small whole (2-2/5" dia) - 1 g
Baked Potato, with skin, 1 medium - 4 g
Weight Watchers Toffee Apple Pot - 4 g
Weight Watchers Low Fat Soft Cheese with Roasted Onion and Chive 50 grams - 7 g
Oranges, 1 fruit (2-5/8" dia) - 1 g
Mixed Nuts, dry roasted, 10 grams - 2 g

TOTAL DAY 1 - 97 g


Day 2

Kellogg's Corn Flakes Cereal, half cup - 1 g
Semi-skimmed milk, 150 ml - 6 g
Tomatoe, 1 small whole (2-2/5" dia) - 1 g
Wafer Thin Roast Chicken, 3 slices - 5 g
Weight Watchers Lemon Cheesecake Pot (yogurt) - 5 g
Fresh Chicken Mini Breast Fillet, 119 grams - 38 g
Baked Potato, with skin, 1 medium (2-1/4" to 3-1/4" dia.) - 4 g
Broccoli, fresh, 1 cup, chopped - 3 g
Weight Watchers Raspberry Tart Pot (yogurt) - 5 g
Natural Cottage Cheese, 62 grams - 7 g
Organic Fat Free Vanilla Yogurt, 225 grams - 12 g
Orange 1 fruit (2-5/8" dia) - 1 g

TOTAL DAY 2 - 88 g


Day 3

Semi-skimmed milk, 250 ml - 9 g
Quaker Oats Oat So Simple, Apple and Blueburry Sachet, 36 g - 3 g
Heinz Baked Beanz in Tomatoe Sauce, 200 g. can - 10 g
Wholemeal seeded batch loaf bread, 1 slice - 6 g
1 Go Ahead Strawberry Yogurt Biscuit - 1 g
Tomatoe, 1 small whole (2-2/5" dia) - 1 g
Weight Watchers Toffee Apple Pot (yogurt) - 4 g
Fresh Turkey Breast Steaks, 250 grams - 61 g
Uncle Ben's Express Vegetable Pilau Rice, 250 grams - 8 g
Organic Fat Free Vanilla Yogurt, 225 grams - 12 g
Weight Watchers Low Fat Soft Cheese with Roasted Onion and Chive, 50 grams - 7 g

TOTAL DAY 3 - 122 g


Day 4

Semi-skimmed milk, 220 ml - 8 g
Quaker Oat So Simple Golden Syrup, 1 sachet - 3 g
Wafer Thin Roast Chicken, 3 slices - 5 g
Tomatoe, 1 small whole (2-2/5" dia) - 1 g
1 Go Ahead Strawberry Yogurt Biscuit - 1 g
Baked Potato, with skin, 1 medium (2-1/4" to 3-1/4" dia.) - 4 g
Broccoli, fresh, half cup, chopped - 1 g
Zucchini, 1.5 cup, sliced - 2 g
Beef, top sirloin, 130 grams - 39 g
Organic Yogurt Strawberry, 450 g - 20 g
Natural Cottage Cheese, 62 grams - 7 g

TOTAL DAY 4 - 91 g


Day 5

Orange, 1 fruit (2-5/8" dia) - 1 g
Warburtons Crumpet, 1 piece - 3 g
Tuna Light Lunch - 240 g with Sweetcorn, Red Pepper Pasta and Dressing, 1 serving - 19 g
Tomatoe,1 small whole (2-2/5" dia) - 1 g
Weight Watchers Raspberry Tart Pot (yogurt), 1 serving - 5 g
Semi-skimmed milk, 50 ml - 2 g
3 Cumberland Pork Sausages - 35 g
Half Large Onion - 1 g
Baked Potato, with skin, 1 medium (2-1/4" to 3-1/4" dia.) - 4 g
Broccoli, fresh, 0.5 cup, chopped - 1 g
Banana, fresh, 1 medium (7" to 7-7/8" long) - 1 g
Natural Cottage Cheese, 62 grams - 7 g
Weight Watchers Low Fat Soft Cheese with Roasted Onion and Chive, 50 grams - 7 g

TOTAL DAY 5 - 87 g


Day 6

Quaker Oats Oat So Simple Porridge, Apple and Blueburry Sachet - 3 g
Semi-skimmed milk, 480 ml - 17 g
Natural Cottage Cheese, 62 grams - 7 g
Tomatoe, 1 small whole (2-2/5" dia) - 1 g
Cheese Singles, 1 slice - 4 g
Weight Watchers Strawberry Tart Pot Yogurt - 6 g
Fresh Chicken Brast Fillet, 140 grams - 33 g
Baked Potato, with skin, 1 medium (2-1/4" to 3-1/4" dia.) - 4 g
Broccoli, fresh, 0.5 cup, chopped - 1 g
Zucchini, 0.5 cup, sliced - 1 g
Organic Yogurt Strawberry, 225 grams - 10 g
Weight Watchers Low Fat Soft Cheese with Roasted Onion and Chive, 50 grams - 7 g
Banana, fresh, 1 medium (7" to 7-7/8" long) - 1 g

TOTAL DAY 6 - 95 g


Day 7

Kellogg's Corn Flakes Cereal, 1 cup - 2 g
Semi-skimmed milk, 300 ml - 11 g
Oranges, 1 fruit (2-5/8" dia) - 1 g
4 Slices Wafer Thin Honey Roast Ham - 5 g
Cheese Singles, 1 slice - 4 g
Tomatoe, 1 small whole (2-2/5" dia) - 1 g
Weight Watchers Summer Fruit Yogurt, Strawberry pot - 5 g
1 Skinless and boneless salmon fillet - 24 g
Dolmio Rich Tomatoe with Basil Pesto Sauce, 85 g - 1 g
Pasta Penne Rigate, 62.5 grams - 5 g
Tomatoe, 1 small whole (2-2/5" dia) - 1 g
Weight Watchers Summer Fruit Yogurt, Peach pot - 5 g
Tesco Italian Fresh Mozzarella, 75 grams - 14 g
Yeo Valley Organic Yogurt Strawberry, 225 g - 10 g

TOTAL DAY 7 - 89 g
 
Last edited:
Marinated Rosemary Lemon Chicken

1/2 cup lemon juice
1/8 cup olive oil
2 tablespoons dried rosemary
4 skinless, boneless chicken breast halves
1 lemon, sliced

In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat.
Marinate in the refrigerator as long as you want. The longer the better - 8 hours or overnight.
Preheat the grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear.
Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!

Indoors you can throw the chicken in to a grill pan on on a GF Grill.

Servings Per Recipe: 4
Amount Per Serving
Calories: 209
Total Fat: 9.9g
Cholesterol: 67mg
Sodium: 60mg
Total Carbs: 6.6g
Dietary Fiber: 2.1g
Protein: 25g (Yay protein!)
 
PEPPERMINT CHEESECAKE
(reduced fat)

Ingredients:
1/2 cup low fat Honey Graham Cracker crumbs (4 sheets)
1 8-ounce package reduced fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring (optional)
Mini candy canes to garnish

PREPARATION:
Preheat oven to 350 degrees.
In a sealed plastic bag, crush cracker sheets with a rolling pin to make crumbs. Spray an 8-inch springform or loose-botttomed baking pan with nonstick spray. Cover pan base and side with foil wrap. Press cracker crumbs on to base of pan. Bake for 8 minutes.

In a large bowl, beat cream cheese and sugar together, mixing until smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and, if desired, food coloring to make a light pink color.

Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set. Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled.

Makes 8 servings
Per Serving: Calories 195, Calories from Fat 73, Total Fat 8g (sat 4.4g), Cholesterol 49mg, Sodium 227mg, Carbohydrate 25g, Fiber 0.5g, Protein 5.5g
 
I will have no problem with the recipe. As a culinary arts student- I live for cooking and finding new recipes.

The protein however- i am just starting out buying my own groceries, and meat is really expensive. There are just a few days I can see me completing this goal- but I will do my best.
 
How short are you on your current diet? Meat is a good way to get protein, but there are plenty of more-economical options.
 
Man protein is hard for me. I usually get around 50g and have to get up to 68. I'm a vegetarian but love yogurt, cottage cheese, egg whites etc. I can definitely do it with some planning but I feel like all I'm eating is protein.

This is a recipe I got from Cooking Light. They are delicious and are so pretty that I gave them out as gifts to my bosses etc. as a healthier alternative to the usual cookies and chocolate.

Ingredients
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
Preparation
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Yield
9 servings (serving size: about 1/3 cup)

Nutritional Information
CALORIES 118(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 0.0mg; FIBER 0.9g; IRON 0.1mg; CARBOHYDRATE 30.4g
 
bmohearn said:
The protein however- i am just starting out buying my own groceries, and meat is really expensive. There are just a few days I can see me completing this goal- but I will do my best.
Click to expand...

Check your local supermarket for sales in the meat dept. I never pay full price for meat. Also, beans legumes are high protein as well as nuts. Beans are cheap, so stock up on those. :D
 
I had 135 grams of protein and I figured I'd post what I ate (and I did majorly overeat at 2110 cals) as an example of getting a lot of protein. Its certainly not a model since my menu is missing fruits and veggies. I typically eat this way except on a good day there are far less calories :rolleyes:.

BREAKFAST: egg mcmuffin; 1/2 cup milk in tea

LUNCH: 2 eggs, salmon cubes; 4 slices bacon; apple; 1/2 cup milk in tea

DINNER: broiled salmon w/ olive oil, 1 cup rice-a-roni; 3/4 cup milk in tea

SNACK: here's where I went wrong since I wasn't supposed to have a snack! 2 mini whole wheat bagels (120 cal w/ 6 g protein) w/ peanut butter & jelly

Bmohearn I agree the salmon can be expensive, but I've been getting a huge piece (4 large servings) for $11 at Costco, which isn't too bad cuz you could freeze the other 3 servings. Its probably one of the healthiest foods out there with all the fish oils.
 
Great idea Blancita about posting your menu with the protein count.
After I figured out my food for the week I realized I did not need to supplement with protein powder at all. I looked through my kitchen and made a quick list of high protein foods and just picked from the list to put my food list together for the week. Just a couple of ideas: (this list is great for peeps not to fond of meat.. LOL)
-egg beaters (1/2 c = 12 gr protein, 60 cal)
-Lite firm tofu (4.6 oz =12 gr protein, 67 cal)
-cottage cheese fat free (1/2 c = 12 gr protein, 80 cals)
-textured vegetable protein (1/4 c dry = 12 gr protein, 80 cal)
-kale (2 c. chopped = 4 gr protein, 67 cals)
- Joseph's pita (1 pita =6 gr protein, 60 cal)
-Quorn vegetarian chicken cutlets (1 piece = 11 gr protein, 80 cals)
- Plain yogurt, fat free (6oz = 8 gr protein, 80cals)
- Veggie dogs (1 piece = 9 gr protein, 45 cals)
- swiss cheese, red. fat (1 slice = 7 gr protein, 60 cals)
-veggie burger (1 burger = 11 gr protein, 80 cals)
- feta cheese, fat free (1 oz = 6 gr protein, 30 cals)
-milk, fat free (1 c=9gr protein, 90 cals)
-shredded ff cheese (1/4 c = 9 gr protein, 45 cals)
-oat bran hot cereal (1/3 c=8 gr protein, 140 cals)

I am sure there a lot more, that's what I had in hand..

Today's calories are 1301 calories and total of 102 grs of protein.
Hajni
 
So at the grocery store i picked up some hot dogs, bacon, chicken breasts, and baked beans. Today I will be able to meet the mark on the protein. But the past 2 days I have not. And the rest of the week will be hard. But I'll do my best.
 
MMMM, bacon, beans and chicken all sound like winners to me!! GO PROTEIN!!

Grinchetts, GOOD LUCK TO YOU ALL THIS WEEK!! I'm down with a cold, but you know I'll get us those bonus points regardless!!

GO GIRLS!! WORK IT HARD!! I'll do the same!!
HUGS TO YOU ALL and a BIG HIGH FIVE!
~~~~~~~ GO GRINCH~~~~~~~~~~~~~~
:hurray:
 
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