Fiesta Omelet with 1 whole large egg and 2 large egg whites, seasoned with sodium-free taco seasoning, chopped green peppers, onions, and tomatoes. Topped with 1 Tablespoon low-fat sour cream and 1 Tablespoon Newman's Own Salsa. Served with 1 slice of toasted Pepperidge Farm Marble Rye spread with 1 teaspoon of real butter.
Chicken Dinner & Salad – 5 ounces of lean chicken breast fried in olive oil and blotted dry on a paper towel, a fresh side garden salad tossed with 1 Tablespoon of olive oil vinaigrette dressing.
Beef Skillet , Sweet Potato & Cottage Cheese – 1.75 ounces of lean beef (I had some leftover beef) cut in small pieces flash-seared in seasoned cast-iron skillet with fresh mushrooms and 6 ounces of frozen Chinese vegetables. Served with 1/2 of a tender baked sweet potato and 1/4 cup of low-fat cottage cheese on the side.