Sticking to the Basics - Tuesday
B- scrambled egg with cheese and onion
coffee
S- greek yogurt with SF strawberry preserves
L- Tuna salad
s- trail mix and a latte
D- deli chicken, cheese and salad
s- more greek yogurt with come strawberries cut up.
Hopefully when I get home at 1:30 am I wont end up eating cheese and crackers before collapsing in bed like last night
B: Boiled egg and fresh fruit (strawberries, red grapes, and pineapple)
S: Cheese Stick
L: Grilled chicken breast (half) and guacamole
S: protein bar
D: No clue yet
S: White nectarine
E: Well, I also didn't do that this morning because I overslept and Becky took the Wii to school for their "final week" party at Tech. Sigh. I'll probably do my morning workout tonight - or if the weather cooperates maybe I'll go for a walk/run.
Karen
http://fitday.com/fitness/PublicJournals.html?Owner=lrhunt62 5
My tracker
hers 
1 lb ground chicken; all white meat
½ small onion, grated
2garlic cloves, grated
½ cup parsley, chopped
Salt and pepper
Extra virgin olive oil, for drizzling
2 tablespoons butter
½ cup hot sauce, frank’s brand
Blue cheese dressing, for dipping
3 scallions, green and whit parts thinly sliced
Celery rib
Carrot sticks
Preheat oven to 400 F
In a large mixing bowl, combine the ground chicken with the onion, garlic, and parsley and season w/ salt and freshly ground pepper. Shape into balls.
Arrange the meatballs on a nonstick sheet pan and drizzle them with olive oil. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat (or serve on the side for those who don’t want the hot sauce).
Serve with a bowl of the blue cheese dressing garnished with scallions, celery, and carrot sticks alongside.
My tracker
hers
