Recipe Listing for 25-50-25 - 1500-1700
calories

Week 1, Day 7

Breakfast
Fruit Salad

1/2 cup          STRAWBERRY,
RAW, halves

8 oz               YOGURT,
PLAIN, NONFAT, all natural, 1 container

1 tsp              SUNFLOWER
SEED, DRIED, kernels

1/2 cup          BLUEBERRY,
RAW, unthawed

1/4 oz            ALMONDS,
SLICED, blanched

Recipe
Servings: 1.0

Recipe
Instructions:

Mix all
ingredients together.  Sweeten with
stevia, if needed.

Hearty
Broccoli Soup

2 cups            CARROT,
RAW, sliced

2 cups            CHICKEN
BREAST, BONELESS, ROASTED, MEAT ONLY, broilers/fryers, meat only, diced

2 pkgs            BROCCOLI,
CHOPPED, FROZEN, unprep

1/2 cup          ONION,
RAW, chopped

1 tsp              SALT,
IODIZED

1/2 cup          WHEAT
FLOUR, WHITE, ALL PURPOSE, unenriched

2 cups            MILK,
COW'S, 1% BF, VIT-A, fluid

1/2 cup          CHEDDAR
CHEESE, SHREDDED

14.5 oz           BROTH,
CHICKEN, NONFAT, RTS, 240 ml

2 cups            WATER,
MUNICIPAL

1/4 tsp           PEPPER,
BLACK, GROUND

Recipe
Servings: 6

Recipe Instructions:

Combine
carrots, water, chicken broth, onion, and salt in a 4-quart saucepan or dutch
oven.  Bring to a boil over medium
heat; reduce heat, cover and simmer about 10 minutes.  Bring to a full rolling boil.  In a small bowl, combine flour and some
of the soup liquid.  Stir to form a
smooth paste.  Add flour mixture by
spoonfuls to soup, stirring constantly
(the entire amount of flour may not be needed.  The flour is used only for thickening
purposes).  Stir until soup is
thickened, several minutes.  Add
broccoli (fresh can be used instead of frozen) and reduce heat to medium.  when soup is at a simmer, add chicken
(or substitute turkey) and milk.
Simmer, stirring constantly, about 10 minutes.  Add pepper to taste.  Remove from heat and stir in cheese.

Lentil
Casserole

1 lb                LENTIL,
RAW, mature seeds

2 cups            WATER,
MUNICIPAL

29 oz             TOMATO,
CRUSHED, can

1 cup             ONION,
RAW, chopped

2 cloves         GARLIC,
RAW

2 tsp              PARSLEY,
DRIED

1 cup             CARROT,
RAW, chopped

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

1/2 cup          CELERY,
RAW

1 cup             MUSHROOM,
RAW, pieces or slices

1 cup             CHEESE,
CHEDDAR OR COLBY, LOWFAT, SHREDDED

Recipe
Servings: 8

Recipe
Instructions:

Rinse lentils,
and put in a shallow 2-quart baking dish.
Add water and remaining ingredients except cheese.  Cover and bake at 375 degrees for 1 1/2
to 2 hours.  Remove cover, sprinkle
cheese on top of casserole and heat until melted.

Pear-Nut
Pudding

4 cups            PEAR,
RAW, sliced

3/8 cups         CORNSTARCH

1 tsp              NUTMEG,
GROUND

4 tbsp            WALNUT,
BLACK, DRIED, chopped

Recipe
Servings: 4

Recipe
Instructions:

Blend pears,
nutmeg and cornstarch in a blender. Heat over a double boiler until
thickened.Remove from heat and allow to cool.Divide into four servings and top
with Walnuts.

Quick
Microwave Egg Omelet

1/2 cup          EGG
SUBSTITUTE, LIQUID

1/4 cup          AMERICAN
CHEESE, LOWFAT, SHREDDED, pasteurized process

1/4 tsp           PINCH
OF HERBS, Spice Blends

Recipe
Servings: 1.0

Recipe
Instructions:

Spray the
bottom of a microwave safe cereal bowl with cooking spray. Pour in egg substitute
and microwave on high for about 1 minute or until just beginning to get puffy.
Fold over and top with herbs and cheese.