Breakfast: 2 scrambled eggs, 1 slice canadian bacon, low sodium v-8
Morning Snack: 1 cup ff greek yogurt with 1 tsp. sf cherry preserves
Lunch: 1 grilled chicken breast, large salad with all kinds of veggies, kidney beans and sunflower seeds and ranch dressing
Snack: celery with natural peanut butter
Dinner: grilled porkchop, grilled asparagus and cauliflower mash with lf cheese
Dessert: sf jello
B: 2 scrambled eggs, 2 slices turkey bacon, tomato juice
S: string cheese wrapped in a slice of boiled ham (I use Oscar Mayer)
L: Morning Star griller burger w/ 1 T lite mayo, inbetween romaine lettuce leaves for the bun
S: almonds
D: grilled chicken breast, steamed veggie, side salad w/olive oil and vinegar
IF I need something in the evening I have a sugar-free fudgesicle.
I have conflicting information: I printed out some sheets I had found on SB online (at least I think that's where they came from), and while there is no dairy listed in the B-L-D-S area, it is listed in acceptable foods. The list I have says that 1.5 c yogurt, milk, etc., is allowed on Phase II.
Can someone clarify? Thanks! It would be awesome if I could still have my favorite evening snack: Greek yogurt with a tbsp of natural peanut butter mixed in!
I like eggs. In P1 I ate them for breakfast w/ black beans and salsa. I like those little turkey sausage links too. And V8.
Lunch I usually have some kind of soup in the refrigerator. I make a big pot of soup every few days. This week I made minestrone--red and white kidney beans, no pasta. If it's a vegetarian soup I usually mix in some cubed or grated cheese.
Snacks--raw almonds, string cheese, or edamame are my favorite easy P1 snacks.
Dinner--Chicken breast topped with melted mozzarella and bruschetta (chopped tomatoes, garlic, olive oil, basil) or chopped tomatoes w/ kalamata olives, feta, and oregano. Steamed skinny green beans (love these!) or broccolini. If I have a chunky topping on my chicken I don't really want one more than one side.
Breakfast = 1 to 2 Egg Muffins, Coffee with cream and splenda.
Recipe 2 slices crumbled turkey bacon
1/2 bell pepper, chopped
1/4 onion, chopped
5 large eggs
1/2 cup shredded cheddar cheese
Preheat oven to 350. Line a muffin pan with baking cups. Cook the bacon. Cook pepper and onion until tender. Spoon mixture into a bowl and let cool slightly. Stir in eggs. Divide evenly into 6 muffin cups. Sprinkle with cheese. Bake for 20 min or until egg is set.
Snack -
Hummus Dip with Veggies (Cucumber, Bell Pepper, Celery, or what ever you like)
Directions
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Lunch -
Salad with a Chicken Breast and lot's of Veg (I'll roast some Zucchini and Bell Peppers the night before (for work) to add a change to my salad, instead of the regular Tomato and Cucumber, adds a different texture which is a nice change)
Soup or Chili (Recipes Below)
Snack - Hummus and Veggies
Dinner -
Haddock Filet (Frozen from Costco)
Veggie Soup or Chili
Roasted Veggies
My Soup Recipe Cut up veggies into bite size pieces. For a change, you can also blend this soup, sprinkled with a bit of cheese it's delish And on Phase 2, you can add some rice or pasta.
3 carrots
1 onion
2 stalks celery
2 cloves garlic
1/2 bunch Kale
1 Bell Pepper
1 Leeks
1 zucchini
1/4 bag baby spinach leaves
1 can (48 to 49 oz.) chicken broth
6 c. water
Salt and pepper
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
4. Stir in the rest of the veggies, reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender. (Add any other seasonings you like)
My Chili Recipe
1 tbs olive oil
1/3 pound ground turkey (white meat)
1/3 pound ground lean pork
(or lean ground beef)
1/2 cup onion, diced
2-4 cloves of garlic, minced
1 medium-large zuchinni - chopped
Salt and pepper
Spice mix to taste: 2 tbs cumin, 1-2 tsp chili powder, 1-2 tsp paprika
(adjust for spiciness as you prefer, play around with different seasonings)
2-3 Diced tomatoes
1 16-oz can of pinto beans
1-3 cups of chicken stock
Fresh cilantro for topping
Heat stock pot on med-high heat, add olive oil
Add ground meat, season in the pot with salt and pepper, cook for about 5 minutes until nearly cooked through while breaking up the meat and stirring often.
Add tomatoes, onions, garlic, and zuchinni, cook for another 5 minutes
Add dry spices, cook for 1 minute
Add beans, stir
Add enough chicken stock to get the consistency you want, stir well and cook for 10 minutes on low-med heat
Adjust chicken stock, salt, pepper, and seasoning as needed.
Add more beans as desired
Service topped with cilantro (or parsley) and lsome cheese if you like.
*** I am starting to have this as my daily menu for the 1st two weeks, I keep going off plan after a week and a half due to running out of allowed foods, so for my phase 1 I thought I am just going to stick to a routine and eat basically the same thing every day, with a variation of with soup or chili etc. I think this will help me to know exactly what to buy at the grocery store, and not have a night where I am starring in my cupboards wondering what I can make.
Good luck and I hope this gave you some ideas.
Last edited by Aldergrove BC; 03-28-2012 at 02:11 PM.
Easy menu
And on Phase 2, you can add some rice or pasta. 
