Breakfast
Scrambled egg whites w/ diced red pepper
Blueberry scone from Red Hen Bakery
1/2 honey tangerine


Lunch
Burrito w/ homemade guacamole, reduced-fat cheese, lowfat sour cream, salsa


Dinner (at La Gondola Restaurant)
Spinach soup
Bread
Eggplant Parmigiana (yummy!)

Breakfast
Apricot jam and cashew butter on multi-grain toast
Coffee w/ skim milk

Lunch
Small fries from a hot dog place on Grand Ave.

Snack
Multi-grain crackers w/ camembert

Dinner
Jaipur vegetables
Jasmine rice
Naan

Water
Around 50 ounces

Breakfast
Blueberry DanActive
McCann's Regular Flavor Instant Irish Oatmeal
1/8 cup dried blueberries
1 tbs slivered raw almonds
Coffee with skim milk

Snack
1 banana

Lunch
Vegetable calzone

Snack
Cocoa Mole Larabar, 1 golden delicious apple

Dinner
Artichoke Tortellini from Trader Joes (it was awesome)
In leftover sauce from Saturday (tomato basil, spinach, mushrooms)
Ciabatta dinner roll
2 glasses of wine - Mondavi Pinot Noir

Breakfast
Soyrizo Scramble
- sauteed red pepper, green pepper, onion, soyrizo, and egg whites
Hash Browns
Whole wheat tortilla
Dollop of lowfat sour cream
Sprinkle of lowfat colby jack cheese
Strawberry DanActive

Lunch
Bloody Mary
Jocolat bar (made by Larabar)

Dinner
Tilapia
- baked uncovered on a bed of sliced onions w/ a topping of parmesan, olive oil, lemon, basil, salt and pepper
Basmati Rice
Fresh steamed green beans w/ toasted almonds and a little butter

Dessert
Homemade rice pudding (made w/ leftover rice, raisins, and a revised vanilla custard sauce)

Water
Around 50 ounces

Drinks
2 or 3 Leinenkugels

Notes
The tilapia was the best fish I've ever made at home. It was super yummy. I got the vanilla custard sauce recipe from Joy of Cooking. I substituted skim milk for whole milk.

Breakfast (late)
1 honey wheat pita
hummus
1/3 sliced tomato
1/3 sliced cucumber
spinach leaves
1 sliced golden delicious apple

Lunch
Grande nonfat easy vanilla latte from Starbucks

Dinner
Barilla Tomato Basil sauce
(added red pepper flakes and sauteed mushrooms and spinach to sauce)
Tri-color rotini
Parmesan/Romano cheese
Salad (spinach leaves, cucumber, tomato, Newman's Own Balsamic Natural Salad Mist)

Drinks
3 glasses of pinot noir

Water
Around 50 ounces

Notes
I took a bunch of pictures for this post, but I didn't have time to upload them. Oh well.

Breakfast
Cherry Pie Larabar
Coffee w/ skim milk

Lunch (from Spa Cafe)
Margarita Shrimp w/ lime cilantro dressing, shredded carrot, and spinach leaves on a whole wheat pita
Field greens side salad w/ plum tomatoes, cucumber, mushrooms, and shredded carrot w/ balsamic vinegarette
Five bean side salad

Snack
Apple/Apricot sauce

Dinner (at Maple Tree Inn)
Jalapeno Cornbread Muffin
Sea Scallops w/ brie sauce
Sweet Potato Fries
Bourbon Applesauce Cake
4 beers between dinner & afterwards at Sid's

Water
At least 80 ounces

Notes
I ate out alot this week. I got to hang out with friends I don't see as often as I like, so it was worth it.

Onion Bread Pudding (from Cooking Light)

Ingredients
1 vidalia or other sweet onion, cut into 1/4-inch slices
2 cups 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
8 cups cubed French bread (about 8 ounces)
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese, divided
Cooking spray

Preparation
Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or until browned.

Combine milk, salt, thyme, pepper, and eggs in a large bowl, stirring with a whisk. Add the bread cubes and 1/2 cup cheese; toss mixture well. Place the bread mixture in an 8-inch square baking dish coated with cooking spray. Arrange onion slices on top of bread mixture. Sprinkle with 1/4 cup cheese. Bake at 425° 25 minutes or until set and golden.

Yield
4 servings (serving size: about 1 1/2 cups)

Nutritional Information
CALORIES 364(30% from fat); FAT 12.2g (sat 5.7g,mono 3.7g,poly 1.1g); PROTEIN 19.7g; CHOLESTEROL 136mg; CALCIUM 294mg; SODIUM 806mg; FIBER 3.4g; IRON 2.1mg; CARBOHYDRATE 43.8g