2 new recipes, five star meal

Monday: Dinner: 1/2 cup roasted Zucchini, which I love, we just put them in the broiler oven with a little salt and pepper and olive oil for about 15 minutes. Beat, Avocado, and Arugula Salad from Food and Wine July 2013.  We made a few adaptations, we substituted the the goat cheese for Ricotta Salata (to help cut calories).  We roasted the beats first in aluminium foil for about an hour, then followed the recipe. About 100 calories. 

 http://www.foodandwine.com/recipes/beet-avocado-and-arugula-salad Peanut Chicken Noodle Soup from Cooking Light June 2013. No chicken here, so we bought a turkey tenderloin, broiled it in the oven for about 25 minutes, sliced it into strips (not all of it) , using vegetable stock instead of chicken (we use our own homemade stock) and parsley instead of cilantro. The soup 293 calories per serving. Now if you are a cilantro lover you will probably want to use this.  Loved the soup and salad both, they are definite keepers.

 http://www.cookinglight.com/food/quick-healthy/20-20-superfast-soups-00400000039394/page34.html





Breakfast:Dark Chocolate Marshmallow Bar, 160 cals, 5g fat, 5 mg Cholesterol, 180 mg sodium, 5g fiber, 200 mg potassium, 18g Carbs, Protein 15g (yum I like this new one)
Lunch: Dannon Greek Yogurt Lite and Fit Coconut, I am hooked on this one! 80 cals.
Snacks: Quaker Oat Bar 90 cals, and 120 calories worth of gummy bears.