What's on the menu for Today?

for today:
Breakfast: 1 poached egg, 2 slices turkey bacon, 1 slice Russian Rye bread toasted with butter, tea
Mid-Morning snack:1/2 Fuji apple, 1 Nature Valley Nut Crisp bar
Lunch: home made vegetable bean soup with 1/4 leftover cheese tortellini, 1 celery rib with 1 teaspoons hummus, 1 carrot stick, 5 cucumber slices, 1/3 cup bell pepper sticks
Mid-Day snack: 1/2 Fuji Apple, Fiber One 90 calorie bar (chocolate, caramel, & pretzel)
Dinner: 4 oz baked Atlantic Salmon, 1 cup steamed asparagus, 1 tablespoon light mayo
bedtime snack: Fiber One protein bar, tea

So far breakfast was a Nature Valley Protien granola bar, and two large mugs of coffee. First lunch was a low carb wrap with 80g turkey breast and a slice of peper jack cheese, ate early because my usually breakfast was not enough today. Second lunch was a quesadilla made with a low carb wrap, 60 grams of left over pork chop, and 28 grams of shredded cheese ( tasted way better than I thought it would, usually the wraps make terrible quesadillas) and left over coffee chilled with a splash of milk. Dinner will probably be frozen pizza. And I have enough calories left over for a nice snack or adult beverage after I put the kids to bed

@kpk54 - I'll probably make some tweaks to it just because I'm feeling lazy and don't feel like going to the local over-priced, small town grocery store after I get done working as I discovered that I don't have crushed tomatoes in the pantry (have every other type of canned tomato product) and I forgot to buy a jalapeno. Since I'm cutting the recipe by a third, I'll probably sub in a can of rotel for the crushed tomatoes and add a can of hatch green chiles for more spice. Hopefully it turns out as good as it sounds!

Your supper of chicken piccata reminds me that I haven't made that in a long time and I have several lemons and a large jar of capers on hand (thanks to the Costco run this weekend).

For breakfast I had an egg and 3 egg whites scrambled over 85 grams of pinto beans and topped with green Hatch Green Chile.

Lunch is just a hodgepodge of leftover food from the weekend...some cod, chiptole slaw, bean sprouts, half an avocado, and a little honeydew, cucumber, dill, and feta salad. I threw the fish in with the slaw and bean sprouts and made an interesting cold salad...I pretty much always have 1/2 an avocado and the honeydew salad is something I made for our cook out Saturday night and it's awesome.

Dinner tonight is salmon fillets with sour cream and chive baked potato and broccoli.