What Cami eats everyday

Here is a few sample menus of what I eat in a given day

Breakfast--- Day One: Egg whites, one slice of whole wheat toast, an orange

Day Two: Quaker's weight control oatmeal (has added protein & fiber & it's yummy!) and also a piece of fruit like half a banana or apple slices

Day Three: 1 cup light vanilla yogurt, 1/2 cup of go-lean crunch, and strawberries all mixed together. Delicious!

Lunch------ Day One: Turkey & avacado sandwhich on whole wheat bread, 1/2 cup baby carrots, 1/2 cup red grapes

Day Two: Healthy Choice steamers (these are SO good & you can never tell it is

considered a "frozen meal")

Day Three: SUBWAY sandwhich (I always get a six inch turkey on honey oat and

load up the veggies and get NO cheese or mayo on it, just a little honey

mustard) with apple slices or occasionally baked chips.

Dinner------ Day One: 6 oz Grilled or baked chicken with some lemon pepper or italian seasoning, 2 cups of steamed veggies

Day Two: Can of low-calorie chicken & veggie soup, a piece of whole wheat toast

Day Three: 1 cup ofWhole wheat pasta, chicken & veggies in a low-cal white sauce

Breakfast smoothie for 2

Whip this up one morning for you and your honey and start your day off with loads of energy!

ingredients:

8 oz (1 cup) nonfat plain yogurt
1 cup 1% lowfat or nonfat milk
1 ¼ cup whole fresh or frozen strawberries, hulled
1 fresh peach, peeled and sliced, or ¾ cup canned or frozen peach slices

Scoop of whey protein powder (optional)
2 tsp vanilla extract
2 Tbsp chopped walnuts
2 whole strawberries (optional)

Instructions:

Place first 5 ingredients in a blender.

Purée mixture for 15 to 20 seconds.

Pour into two tall glasses and top each with 1 Tbsp chopped nuts.

Garnish glass with strawberry, if desired.

Note: If you prefer a thicker smoothie, replace the peach with 1 small sliced banana.

Apple Oatmeal Bread

This is a great breakfast bread or can even be used for a dessert. Easy to make and stays moist and delish for days!

Ingredients:
1 cup quick or old fashioned oats, uncooked
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/3 cup honey
1/4 cup skim milk
1/4 cup apple sauce
1 egg
2 apples, diced

Instructions:

Preheat oven to 350°F. Combine first 5 ingredients in a bowl. Beat next 4 ingredients in another bowl until blended. Stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples. Transfer batter to a lightly buttered 4x8 inch loaf pan and bake 50-60 minutes or until tester comes out clean when inserted in center.

Rosemary Zucchini

I made this a few times this summer with the abundance of zucchini and squash we had from our garden and it was very tasty and a good way to sneak in some more vegetables into your diet!

ingredients:
2 cloves garlic, thinly sliced
2 tablespoons olive oil
2 zucchini, thinly sliced
1 pinch fresh rosemary, or about 1/2 teaspoon dried sea salt
fresh ground pepper

Instructions:
Saute garlic in oil until barely brown, and add zucchini.

Stir to cover zucchini with oil and garlic.

Add rosemary, salt, and pepper.

Simmer gently, adding a little water as necessary to maintain moistness, until zucchini is barely tender, about 6 minutes.

Banana Brownies

These are moist & absolutely delish!

Ingredients:
1 cup whole wheat Flour

1/4 cup Nonfat dry milk powder
1/4 teaspoon Salt
1 cup Splenda
1/4 cup skim milk or fat free Buttermilk
1/3 cup Cocoa -- unsweetened
1/4 teaspoon Baking soda
1 Banana -- large,ripe
2 Large egg whites
1 teaspoon Vanilla

Instructions:
Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.
Puree banana, splenda, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick
comes out clean. Cut into 2 in. squares.

Chicken and Pesto Rolls

Ingredients:

8 skinless, boneless, chicken breasts halves
6 cups, 98% fat free, no-salt-added canned chicken broth
basil for garnish
pesto
2/3 cup (156 ml) tightly packed basil leaves
3 scallions, chopped
1 clove garlic, cut into quarters
1 teaspoon dry-roasted sunflower seeds (optional)
salt (optional)
freshly grated pepper
3 to 4 teaspoons 98% fat free, no-salt-added canned chicken broth
1 tablespoon grated Parmesan cheese
3 tablespoons dried unseasoned bread crumbs

Instructions:

One at a time place the chicken halves between two pieces of waxed paper. Pound to 1/4-inch thickness.

Cut pieces of cheese cloth into eight 8-inch (20 cm) squares.

Prepare the pesto: Place the basil leaves, scallion, garlic, sunflower seeds, salt (if using), and pepper in a blender or food processor fitted with a metal blade. Pulse on and off until minced. Slowly add enough broth to make a smooth thin mixture. Stir in cheese and bread crumbs.

Season the chicken breasts with salt (if using) Divide the pesto among the breasts leaving a border around each edge of each breast. Starting with the short end, roll up each breast enclosing the pesto completely. Place in cheese cloth and tie each end with kitchen twine tightly.

Place the chicken broth in a skillet. Bring to a boil, Reduce the heat and add the chicken rolls. Simmer about 20 minutes in a single layer until firm to the touch. Remove from the stock and remove and discard the cheese cloth.

Arrange on a platter and slice on the diagonal to serve. Garnish with extra basil.