FRI­DAY

Clean Eating - - RECIPES MEAL PLAN -

BREAK­FAST: 1 serv­ing Shak­shuka (left­overs, re­heated)

LUNCH: 1 serv­ing Turkey & Mush­room Ragu–Stuffed Acorn Squash (left­overs, p. 75, re­heated)

SNACK (OPTIONAL): 1 ap­ple, sliced, with 2 tbsp wal­nuts

DIN­NER: Rose­mary Lamb Chops: Sea­son 4 lamb chops with salt and pep­per and

1 tsp rose­mary; broil (eat ½; save left­overs)

Roasted Veg­gies: Toss 2 zuc­chini, chopped, 1 cup cubed but­ter­nut squash, 1 cup quar­tered Brus­sels sprouts and ¼ cup chopped onion with 1 tbsp av­o­cado oil, 2 cloves gar­lic, minced, and ¼ tsp each salt and pep­per; roast

(eat 1∕3; save left­overs)

NU­TRI­ENTS: Calo­ries: 1,162, Fat: 52 g, Sat. Fat: 11 g, Carbs: 102 g, Fiber: 20 g, Sugar: 44 g, Pro­tein: 79 g, Sodium: 1,568 mg, Choles­terol: 516 mg

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