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Thursday, March 10, 2005
| Morning |
| 1 bar General Mills Milk 'n Cereal Bar Honey Nut Cheerios Cereal Bar |
3 |
| Subtotal |
3 |
| Midday |
| 1 large banana(s) |
2 |
| bean & cheese burrito |
5 |
| Subtotal |
7 |
| Evening |
| Twice Baked Potatoes |
3 |
| salad |
2 |
| grilled salmon patties |
5 |
| Subtotal |
10 |
| Snacks |
| chocolate fudge frozen yogurt |
8 |
| Subtotal |
8 |
| Food POINTS values total used |
28 |
| Food POINTS values Balance |
0 |
|
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Grilled Salmon Patties
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POINTS® value | 5
Servings | 4
main
meals | Make the reduced calorie bread into breadcrumbs ahead of time. |
1 can canned pink salmon
4 slices reduced-calorie bread
2 Tbsp lemon juice, canned or bottled
1
1/2 Tbsp mustard
3 items egg white(s)
Drain and flake salmon. Combine lemon juice and mustard. Blend flaked salmon with breadcrumbs, green onions,
and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and grill until lightly
browned.
Twice Baked Potatoes
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|
POINTS® value | 3
Servings | 8
side
dishes |
|
4 large potato(es)
3/4 cup fat-free sour cream
3/4 cup Kraft Free Shredded Cheddar Cheese
1/8
tsp table salt
1/8 tsp black pepper
4 Tbsp Hormel Bacon Bits
Instructions
1. Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1
hour. (Alternatively, you can cook potatoes in microwave on HIGH for about 7 minutes on each side.) Remove from oven and increase
oven temperature to 450ºF.
2. Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down
center almost, but not all the way, through. Scoop out center of potatoes and place filling in medium bowl; reserve hollowed
out potato skins.
3. Add sour cream and cheese to potatoes. Season liberally with salt and pepper. Add bacon. Mix on low
speed until blended.
4. Replace filling into potato skins and bake in 450 degree oven for 10 minutes.
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