Poached egg + 2 egg whites atop sauteed spinach with 1 oz. reduced fat feta cheese. Serve with melon chunks.
Top a cooked Veggie burger pattie with 1 oz sliced non-fat cheese and a tomato slice and wrap in lettuce.
Mid-Morning Snack 1 oz. string cheese and 1 piece of fruit
Afternoon Snack 6 whole grain crackers and 1 tbsp hummus
Cauliflower Soup Spinach & Mushrooms Stuffed
Chicken Breasts See recipes.
Herbed Leftover Turkey Soup
1 large onion, minced 1 tbsp fresh thyme, minced 1 tbsp fresh sage, minced 2 tbsp parsley, minced 2 tbsp cilanto, minced 1 qt. turkey stock (use leftover turkey carcass and wing tips, onion, carrots, celery, garlic, thyme, black pepper and a bay leaf. Simmer for 3 hours, and strain. Or use canned broth) 2 cups shredded leftover turkey (both light & dark meat)
Saute the onion in a small amount of olive oil until soft. Add the herbs and stock. Bring to a simmer and reduce by about 10%. Add the turkey meat and check for seasoning. Simmer another 10 minutes. Serves 4.
Baked Squash Crisps
1 med butternut squash 2 tbsp olive oil salt & pepper 1 bunch fresh rosemary 1 bunch fresh thyme
Cut the squash in half lengthwise and scoop out the seeds. Set each half cut side down on a cutting board and cut crosswise in 3/8” slices. Mist a baking sheet with olive oil. Line up squash slices and mist them with olice oil. Salt, pepper and tuck herbs around the slices. Cover with foil and bake in 375 degree oven for 30 minutes. Remove foil and continue baking for 15 minutes, or until bottoms are browned. Turn the slices. Bake an additional 10-15 minutes more until the squash is very tender, and brown and crispy around the edges.