Beat 2 eggs with 1 tsp water, 1 tsp grated Parmesan, salt and pepper. In a pan, heat 2 tsp olive oil. Sauté 1/4 cup sliced onion and 1/4 tsp dried thyme for 3 minutes. Add 1/2 cup chopped broccoli; sauté 2 minutes. Add eggs; scramble until set. Serve with 1 slice whole-wheat toast and 8 oz OJ./p>
Lunch: Pasta Salad With Salmon
Cook 2 oz whole-wheat pasta as directed on package. In a bowl, whisk 1 tbsp chopped kalamata olives, 2 tsp each olive oil and lemon juice, and 1 tsp Dijon mustard. Add 1/4 cup each canned pink salmon, chickpeas and halved cherry tomatoes. Toss in cooked pasta and 1 cup baby arugula. Serve with lemon wedge.
Dinner: Chicken Tacos With Mango & Jicama
In a skillet, warm 1/2 tsp olive oil over medium heat. Stir in 1 chopped, cooked chicken breast; 1 tsp each tomato paste (reserve remainder for Bolognese, day 3) and tomato sauce; and 1/2 tsp chili powder. Sauté 2 minutes. Add 1 tbsp each chopped onion and fresh cilantro, 1 tsp lime juice and a pinch of salt. Top each of 2 warm corn tortillas with 2 tbsp warm lowfat refried beans, half of chicken mixture, 2 tbsp shredded romaine, 1 tbsp salsa and 2 tsp lowfat sour cream. Serve with salad of 1/2 cup each sliced mango and jicama sticks sprinkled with 2 tsp lime juice and 1/2 tsp chili powder.
source:http://www.self.com
