1,200 kcals
Breakfast: 270 kcals
- ½ cup granola
- ½ cup greek yogurt, plain, nonfat
- ½ cup fresh strawberries
Layer ingredients in bowl and mix.
Morning Snack: 105 kcals
- 1 banana
Lunch: 340 kcals
- 2 slices pizza (from Day 5)
- 1 cup mixed greens
- 1 tablespoon balsamic vinaigrette
Afternoon Snack: 105 kcals
- 1 tablespoons almond butter
- 4 celery sticks
Dinner: 380 kcals
Lasagna with Swiss Chard (Makes 9 pieces)
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 1 package lasagna noodles
- 2 teaspoon olive oil
- 1 pound Swiss chard, stems and leaves separated and chopped
- 1 cup onion, slices
- 3 cloves garlic, chopped
- 3 ½ cups tomato sauce, divided
- 2 cups part skim ricotta cheese
- 1 cup part skim mozzarella cheese, shredded
- 3 tablespoons Parmesan cheese, shredded
- 1 cup mixed greens
- 1 tablespoon balsamic vinaigrette
Directions:
- Cook lasagna noodles according to direction on package.
- Preheat oven to 375 degrees. Heat oil in large saute pan over high heat. Add onions and cook for 3 minutes, then add chard stems and cook for 8 minutes. Add chard leaves and garlic and cover, cook over medium-low heat for 5 minutes or until chard leaves are tender.
- Spread a thin layer of tomato sauce on bottom of 9×13” baking pan. Lay 3 lasagna noodles in a single layer, spread 1 cup ricotta over noodles and season with salt and pepper. Top with 1 cup tomato sauce, chard mixture, ⅓ cup mozzarella and 1 tablespoon Parmesan cheese. Repeat layering with 3 more noodles, 1 cup ricotta, 1 cup tomato sauce, remaining chard mixture, ⅓ cup mozzarella and 1 tablespoon Parmesan cheese. Layer 3 more noodles on top and spread 1 cup tomato sauce over noodles. Cover with foil and bake for 45 minutes. Remove foil and sprinkle with remaining ⅓ cup mozzarella and 1 tablespoon Parmesan, bake uncovered for 10 more minutes or until cheese is melted and bubbly.
- Cut into 2×2” pieces and serve with mixed green salad and balsamic vinaigrette. Save leftovers for lunch tomorrow or freeze for another time.
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