Whatcha Eatin 2day?

Breakfast: 1/2 garlic and mushroom chicken breast, 1/4 cup squash/zucchini Snack: 32 oz decaf tea Lunch: Extreme Smoothie Protein Shake 35g Snack: 32 oz diet Mountain Dew 1/2 cup NSA applesauce Dinner: 1/2 garlic mushroom chicken breast and 1/4 cup of veggies, 3 Tbsp buttered egg noodles Recipe: Dimple Donna's Garlic Mushroom Chicken / Squash Zucchini / Egg Noodles Ingredients: 6 boneless/skinless chicken breasts - (seasoned with Lawry's, Tony Chacheres, Garlic Pepper, Granulated Garlic, Spanish Paprika and Fresh Cracked Black Pepper ) chopped fresh garlic (about a one bulb ) 1 pkg. of fresh sliced mushrooms extra virgin olive oil (You can also use Pam with Olive Oil, if you are watching fat, etc.) 1/2 stick butter In a extra large cast iron or non-stick skillet, add butter and olive oil (or Pam). Once the oil is hot, add the fresh garlic and mushrooms. Make sure you have enough garlic/mushrooms for all chicken breasts - Let the garlic and mushrooms cook for about 5 minutes and then place the chicken breasts on top of the garlic and mushrooms. Let them brown (approx. 4-5 minutes) and turn to other side. Take the garlic/mushrooms that have been cooking and place them on top of the chicken breasts and let this finish cooking throughly. Yellow squash/zucchini: 2 yellow squash washed and sliced 1 zucchini washed and sliced 1 small onion thin sliced olive oil and 1 tsp. butter (or just olive oil) Lawry's, garlic pepper, granulated garlic and black pepper Heat the olive oil, sprinkle a little Lawry's granulated garlic, garlic pepper & pepper in the olive oil (butter); place the squash/zucchini in the skillet, seasoned with Lawry's and black pepper. Place the onion slices on top of this and place a lid on the skillet and let this simmer until the squash is tender. Egg Noodles (only if you eat pastas - be careful with the carbs): Cook the egg noodles (broad egg noodes) according to package directions drain and rinse the noodles and put them back in the pan. Add skim milk (about 1/3 cup) a tsp. or tbsp. of butter or margarine, salt, pepper to taste. Stir this until it is a little thickened (sort of like an alfredo sauce). VAL

b- 1/3 cup oatmeal with 1/2c soy milk and 1/2 scoop protein l- 4 oz grilled chicken breast on spinach salad with cukes, tomatoes and onions, mixed ranch and french dressing s-yogurt d- more grilled chicken- not sure what else yet s- either a mini bag fat free kettlecorn (100 cal) or some fruit of some kind.

Hi Val, This is another great way to stay accountable and a helpful way to plan our meals for the day. B-2 Eggs w/Cheese 1slice W/W Bread L-Tuna and Egg Salad w/a few crackers S-Protein Bar D-Pot Roast,carrots and a few potatos And of course Water, water, water.... Your Gastric Buddy, Jeannie PS...Is this going to be a daily thing your gonna do? I think it's an awsome idea.

430 am lite & fit yogurt with a little Kashi good friends cereal on top. 5-6 am boot camp class 7 am 2 Kashi high protein - high fiber waffles with Vermont SF syrup and fresh blueberries. 10 am one way bar 1 pm chicken breast with fresh spinach and tomato on a slice of whole wheat bread dinner - recipe from South Beach diet book, chicken breast topped with tomatoes and low fat mozarella and baked, spaghetti squash on the side sprinkled with a little parmesan cheese late snack- sf ice cream sandwich

I love this post. At least I know what grads are eating. Today I am trying my hardest to watch what I eat. I am even writing it down. B: 2 boiled eggs S; 1 1/2 cups off sf jello w/ 4 tablespoons of ff whipped cream L: protein shake - 90 calories S: south beach carb smart peanut butter bar Trying to get in water. Dinner is home made pinto beans with smoked turkey and onions in the crockpot. I hope I can do ok with portion sizes. I hear some people eat 5 oz of meat a day. Is that supposed to be what we have cause I know I can eat more meat than that throughout the day. How much meat should we be having? Keep up posting this. It helps sooooo much. Joanne