Recipe Listing for Weight Gain - 2250

Week 1, Day 1

Breakfast
Salad

2 medium       BANANA,
RAW, medium, 7'' - 7 7/8'' long

4 oz               YOGURT,
SKIM MILK, PLAIN, 13g protein/8 oz, 1/2 container

2 tsp              HONEY,
STRAINED OR EXTRACTED

1/4 tsp           CINNAMON,
GROUND

2 tbsp            ALMOND,
RAW, slivered

Recipe
Servings: 2

Recipe
Instructions:

In a medium
bowl, mix bananas with yogurt, honey, and cinnamon.  Sprinkle each serving with almonds.

Chickpea,
Kale, and Chicken Stew

1 large           ONION,
RAW

1 medium       GREEN
PEPPER, SWEET, RAW (BELL), 2.75'' long, 2.5'' dia

2 cloves         GARLIC,
RAW

1 tbsp            OLIVE
OIL, EXTRA VIRGIN

3/4 lbs            KALE,
RAW

2 lbs              CHICKEN
BREAST, BONELESS, RAW, MEAT ONLY, broiler/fryer, yield from 1 lb RTC chicken

28 oz             TOMATO,
CANNED, FS, chopped

2 cups            CHICKPEAS,
CANNED (GARBANZO), bengal gram, mature seed

1 can             TOMATO
PASTE, CANNED, NO SALT, 1 can

1 tbsp            CHILI
POWDER

1/2 tsp           CUMIN,
GROUND

1/2 tsp           OREGANO,
DRIED, GROUND

4 grams         RED
PEPPER, CRUSHED, DEHYDRATED

1/2 tsp           THYME,
DRIED

1 cup             CHICKEN
BROTH, NO ADDED SALT

1/2 tsp           SUGAR,
GRANULATED

Recipe
Servings: 6

Recipe
Instructions:

Chop onion,
pepper, and garlic.  Cut chicken
into 1-inch pieces.  Saute first 3
ingredients (mince the garlic) in oil in a Dutch oven until tender.  Stir in kale and remaining
ingredients.  Bring to a boil;
reduce heat, and simmer, stirring often, 30 minutes.

Toast with
Fruit and Cheese

1 small           APPLE
W/SKIN, RAW, 4/lb (2.5'' dia)

1/4 cup          CHEESE,
CHEDDAR OR COLBY, LOWFAT, SHREDDED

2 slices          WHOLE
WHEAT BREAD, TOASTED, CP

Recipe
Servings: 2

Recipe
Instructions:

Core and slice
apple and place slices on toast.
Cover with cheese.  Heat in
microwave until cheese melts.

Tuna Pasta
Salad

1 1/2
medium GREEN PEPPER, SWEET, RAW (BELL),
2.75'' long, 2.5'' dia

1 cup             CELERY,
RAW

3/4 cup          ONION,
RAW, chopped

8 oz               SHELLS
PASTA, WHOLE WHEAT, medium size, 100% durum whole wheat flour

3/4 cups         SALAD
DRESSING, HONEY DIJON, NONFAT

2 cans            TUNA,
CANNED IN WATER, NO ADDED SALT, drained solids

2 tbsp            FLAXSEED
OIL, 100% unrefined, unfiltered, organic flaxseed oil

Recipe
Servings: 4

Recipe
Instructions:

Cook pasta
according to package directions.
Combine pasta, salmon, peppers, celery and onion in a bowl.  Pour dressing over salad, toss and
serve.

Veggie
Scramble

3 large           EGG
WHITE, CHICKEN, RAW, fresh

1 large           EGG,
CHICKEN, RAW, whole, fresh

1 tsp              OLIVE
OIL, salad or cooking

1/4 cup          GREEN
PEPPER, SWEET, RAW (BELL), chopped

1/4 cup          ONION,
RAW, chopped

1/4 cup          MUSHROOM,
RAW, pieces or slices

2 tbsp            MILK,
COW'S, NONFAT, VIT-A (SKIM), fluid

Recipe
Servings: 1.0

Recipe
Instructions:

Beat
together  whole egg, egg whites, and
milk.  Mix in chopped
vegetables.  Heat oil in a non-stick
skillet over med-high heat.  Add egg
mixture and cook until eggs are done, stirring constantly as they cook.