What did you have for lunch???
MelissaWI
Posts: 133 Member
This is what I had... 153 calories and it was soooooooooo good
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Replies
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12 bake Special K multi grain crackers, 1 piece of Crystal Farms Wisconsin light string cheese sliced and one Spring Valley Vegetable egg roll..0
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I tried a new salad today made with a 1/2 cup of the wild grain minute rice with quinoa, 1/4 diced apple, 2 tbsp. red beans, 1/4 cup shredded chicken, and chopped cilantro. I may be addicted SUPER filling0
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Cup of Honey Vanilla Greek yogurt blended with 1 Tbsp peanut butter. Cut up apple slices to dip. MMMMMMM0
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Huge salad: spinach, leaf lettuce, red tomatoes, gold tomatoes, cucumbers, black beans, corn, taco meat (low fat, low sodium), low fat cheese, and dressing. So yummy! 437 calories, but worth every single one!0
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chicken, veggie and wild rice soup and 2 oz of chicken breast.0
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1 cup of Taco soup made with ground turkey! Yummo!0
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Tilapia with Cajun seasoning over broccoli & rice, with some salsa on top. An apple on the side. 325 calories of yum!0
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Baked stuffed haddock Florentine.0
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I had brunch today -
oatmeal, carbmaster yogurt, babybell cheese, and a clementine (290 calories and 18 grams protein)0 -
A healthy choice chicken and salad sandwich 265 calories0
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paleo pizza with chicken and bacon yum!!!
http://www.myfitnesspal.com/blog/AggieCass09/view/paleo-pizza-recipe-1938880 -
3 slices of diets and watson lite turkey meat, 2 oz baby carrots, 1 light activia yogurt and a half cup of cilantro lime couscous left over from dinner party I went to Saturday night. = 265 calories0
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Turkey breast sandwich on natures own 40 cal bread with spinach leaves, green peppers, and spicy mustard, Pringles 70 cal chips, apple = 351 calories0
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Large spinach salad, with tuna and french vinagrette (140 cals just for the dressing...)
Baby carrots and hummus.0 -
A big bowl of butternut squash and vanilla risotto, with kale salad on the side. 363 calories.0
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minute steak with sauted onions, red/green/yellow peppers, mushrooms in fajita mix on a wrap with sour cream and hot salsa. mmmmmmm........0
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Carrot and Leek Soup
# 4 tablespoons (60 g) unsalted butter
# 1/2 teaspoon ground cardamon
# 3 medium leeks, white and light green parts only, washed well and cut across into 1/2-inch (1-cm) lengths
# 5 large carrots, peeled and cut across into thin slices
# 3 cups (750 ml) Basic Chicken Stock (page 345) or commercial chicken broth
# 1/2 cup (125 ml) heavy cream
# Kosher salt, to taste
# Freshly ground white pepper, to taste
In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil.
Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.
In a food processor or blender, purée the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated.
Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.
Makes 6 cups (1.5 L); 4 to 5 first-course servings0 -
garden side salad and a bowl of turkey chili.0
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4 oz Chicken breast, 50g baked potato & 1c broccoli with a slice of WW pepper jack cheese on top. Very common for me!0
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Large green salad with: peppers, onion, mushroom, carrots, tomatoes. Shredded marble cheese and lite cucumber dressing0
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