60day meal plan
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To have a successful weight loss, you must address the unhealthy habits
that bring down. These habits may include dietary practices, lack of
physical activity or even some behaviors that lead to excess weight and
unhealthy living. Healthy living is habit forming. Once you have gured
out the problem that is causing you to gain or retain your weight, you
must change those factors.
Diet, exercise and behavior changes will bring about a healthy living and
favorable weight trends. This book provides you with 60 days worth of
meal plans. Most of the food items require preparation as it is so much
healthier to eat fresh foods rather than processed foods. Once you follow
through with this 60-day meal plan, you can go through the rest of life
building up on this habit thus successfully maintaining your weight.
Each day in this meal plan provides less than 1800 calories when the
recommended serving size is consumed. Most meals can be consumed
without any accompaniments or side dishes. They are delicious and oer
a wide variety of foods to choose. We have included the recipes for thesemeals.
Consuming 1800 calories along with regular physical activity will help
you lose or maintain your weight. This meal plan has specic times and
meal categories so you are not tempted to eat for emotional reasons. One
of the reasons that people fail to stick to their diets and not lose enough
weight is emotional eating. Having a consistent mealtime and a meal plan
will help you watch out for emotional upheavals and prevent over eating.
This meal plan focuses on both vegetarians and non-vegetarians. It is
designed to you provide with hearty and healthy meals that will enhance
your weight loss goals.
60 Day Meal Plan
for WeightLoss
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To have a successful weight loss, you must address the
unhealthy habits that bring down. These habits may include
dietary practices, lack of physical activity or even some
behaviors that lead to excess weight and unhealthy living.
Healthy living is habit forming. Once you have gured out the
problem that is causing you to gain or retain your weight, you
must change those factors.
Diet, exercise and behavior changes will bring about a healthy
living and favorable weight trends. This book provides you
with 60 days worth of meal plans. Most of the food items
require preparation as it is so much healthier to eat fresh
foods rather than processed foods. Once you follow through
with this 60-day meal plan, you can go through the rest of life
building up on this habit thus successfully maintaining yourweight.
Each day in this meal plan provides less than 1800 calories
when the recommended serving size is consumed. Most meals
can be consumed without any accompaniments or side dishes.
They are delicious and oer a wide variety of foods to choose.
We have included the recipes for these meals.
Consuming 1800 calories along with regular physical activity
will help you lose or maintain your weight. This meal plan has
specic times and meal categories so you are not tempted toeat for emotional reasons. One of the reasons that people fail
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Food Protein Carbs Fat Total
Breakfast
Shredded wheat cereal
Skim milk
Strawberries
Lunch
Oven-Fried Picnic Chicken
Warm Pasta Salad with Roasted Corn and
Poblanos
Chocolate Chip Cookies
Dinner
Autumn Farmers Market Salad
Fresh Artichoke and White Bean Crostini
Rotisserie Chicken
Snacks
Raisins
Low fat yogurt
Day 1
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Breakfast Protein Carbs Fat Total
Soft Scrambled Eggs with Fresh Ricotta and
ChivesMango, Blueberry, and Ginger Fruit Salad
Lunch
Pann Bagnat
Autumn Farmers Market Salad
Three-Apple Applesauce
Dinner
Avocado, Hearts of Palm, and Red Onion Saladwith Coriander Vinaigrette
Broiled Salmon with Onion, Tomato and Lemon
Snacks
Fresh Apple
Fat free cottage cheese
Day 2
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Breakfast Protein Carbs Fat Total
Huevos Rancheros with Chipotle Black Bean
Sauce and Avocado SalsaBroiled Grapefruit with Vanilla Ginger Sugar
Lunch
Vietnamese Chicken Salad
Brown Rice with Shiitakes and Scallions
Orange-Pecan Cookies
Dinner
Asian Noodle Dinner Salad
Tropical Fruit Salad
Snacks
Almonds
Hummus
Day 3
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Breakfast Protein Carbs Fat Total
Whole Grain Pancakes with Wild Blueberry-
Maple Syrup
Lunch
Bean & Bello Burger
Endive and Apple Salad
Scarlet Poached Pears
Dinner
Mexican Bulgur and Vegetable Salad
Chocolate Sauce with frozen vanilla yogurt
Snacks
Animal Crackers
Sunflower Seeds
Fat free cottage cheese
Day 2
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Breakfast Protein Carbs Fat Total
Whole Grain Pancakes with Wild Blueberry-
Maple Syrup
Lunch
Bean & Bello Burger
Endive and Apple Salad
Scarlet Poached Pears
Dinner
Mexican Bulgur and Vegetable Salad
Chocolate Sauce with frozen vanilla yogurt
Snacks
Animal Crackers
Sunflower Seeds
Hummus
Day 3
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Breakfast Protein Carbs Fat Total
Roasted Plums with Greek Yogurt
Extreme Granola
Lunch
Vegetarian Brown Rice Sushi Rolls
Asian Slaw with Peanuts
Pineapple, Honeydew, and Mango with Ginger
and Fresh Herbs
Dinner
Roasted Squash with Mint and Toasted PumpkinSeeds
Bread Sticks
Snacks
Cashews
Fat free cottage cheese
Day 5
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Breakfast Protein Carbs Fat Total
Vegetable Frittata with Asiago Cheese
Rosemary-Pepper Focaccia
Lunch
Veggie Sushi Rolls
Mixed Fruit Salad
Dinner
Mixed Mushrooms Stroganoff
Snacks
Fat free yogurt with granola
Animal Crackers
Sunflower Seeds
Hummus
Day 6
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Breakfast Protein Carbs Fat Total
Belgian Endive and Apple Salad with Cranberry
Vinaigrette
Vin Santo Zabaglione with Orange and
Grapefruit
Lunch
Fiesta Veggie Wrap
Dinner
Roasted Sweet Potato and Black Bean Salad
Snack
Pita Chips with Hummus
Day 7
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Breakfast Protein Carbs Fat Total
Golden Egg White Omelets with Spinach and
Cheese
Herbed Cottage Cheese with Multigrain Bread
Lunch
Baked Chicken
Green Beans with Red Onion and Mustard Seed
Vinaigrette
Lemony Potato Avocado Salad
Dinner
Shepherds Pie
Mashed Potato
Steamed baby carrots
Snacks
Frozen creamsicle
Day 8
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Breakfast Protein Carbs Fat Total
Turkey Sausage Patties
Apple Oatmeal Crumble
Lunch
Arugula and Spinach Salad with Prosciutto and
Creamy Mango Dressing
Coriander-Crusted Scallops with Chive Potato
Hash and Sweet Corn Sauce
Chocolate Cherry Biscotti
Dinner
Chicken Breasts with Tomato-Herb Pan Sauce
Garlic Bread Sticks
Snacks
Granola Bar
Grapes
Day 9
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Breakfast Protein Carbs Fat Total
Egg Roulade Stuffed with Turkey Sausage,
Mushrooms, and Spinach
Lunch
La Puerta Garden Beet Soup
Cashew Chard Burritos
Butternut Squash Flan
Dinner
Valley-Style Arroz con PolloCorn Bread
Snacks
Sugar Free Pudding
Fruit roll ups
Frozen creamsicle
Day 10
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Breakfast Protein Carbs Fat Total
Muesli Bread
Apricot Compote
Lunch
Black Bean and Rice Salad
Dinner
Panfried Tofu with Romano-Bean and Herb Salad
Snacks
Avocado with Lemon Pepper
Day 11
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Breakfast Protein Carbs Fat Total
Baked Eggs with Bacon and Spinach
Whole Wheat Bread
Lunch
Firecracker Spinach Salad with Orange SesameDressing
Cal-a-Vie Turkey Cheeseburgers with ChipotleMayonnaiseFresh Fruit Smoothie
Dinner
Pan-Seared Salmon with Pumpkin Seed-Cilantro
Pesto
Rice Pilaf
Snacks
Wheat Thins with Low Fat Cream Cheese
Frozen creamsicle
Day 12
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Breakfast Protein Carbs Fat Total
Pumpkin Muffins
Low Fat Yogurt
Lunch
Roasted Sweet Potato and Black Bean Salad
Dinner
Panang Vegetable Curry
Whole Wheat Chapatti
Snacks
Toast and Peanut Butter
Day 13
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Breakfast Protein Carbs Fat Total
Cinnamon-Scented Breakfast Quinoa
Skim Milk
Lunch
Black Bean-Corn Burger
Dinner
Polenta Stack With Navy Bean Salad
SnacksBaked Plantain
Day 14
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Breakfast Protein Carbs Fat Total
Whole Wheat Pancakes
3 Slices Canadian Bacon
Lunch
Arugula, Fennel and Orange Salad
Tuscan Tuna-and-Bean Sandwiches
Mint Julep Pineapple
Dinner
Pepper-Grilled Steak with Chopped SummerSalad
Snacks
Dry Cereal with Skim Milk
Day 15
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Breakfast Protein Carbs Fat Total
Berry Walnut Cereal
Skim Milk
Lunch
Shrimp and Nopal Cactus Salad
Coffee-Crusted Sirloin with Jalapeo Red-Eye
GravyIndian Corn Pudding
Dinner
Turkish-Spiced Chicken Kebabs with
Pomegranate Relish and Tahini Yogurt
Cooked White Rice
Snacks
Sugar free Strawberry Yogurt
Day 16
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Breakfast Protein Carbs Fat Total
Sweet Potato Cakes with Mango-Pineapple
Chutney
Lunch
Miso Soup with Vegetables and Tofu
Dinner
Vegetable and Chickpea Ragout
SnacksChocolate and Nut Butter Bites
Turkish-Spiced Chicken Kebabs withPomegranate Relish and Tahini Yogurt
Cooked White Rice
Day 18
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Breakfast Protein Carbs Fat Total
Yogurt with Granola, Tropical Fruit, and
Crystallized Ginger
Lunch
Chickpea Salad with Lemon, Parmesan, and
Fresh Herbs
Dinner
Multi-Grain Penne with Hazelnut Pesto, Green
Beans, and Parmesan
Snacks
Strawberry Frozen Yogurt
Chunky Peach Popsicle
Day 19
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Breakfast Protein Carbs Fat Total
Sunny-Side-up Eggs on Mustard-Creamed
Spinach with Crispy Crumbs
Lunch
Shrimp Gazpacho
Salmon Burgers with Spinach and Ginger
Broiled, Marinated Eggplant
Dinner
Grilled Asian Chicken with Bok Choy, ShiitakeMushrooms, and Radishes
Rice Noodles
Snacks
Ranch Dip & Crunchy Vegetables
Day 20
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Breakfast Protein Carbs Fat Total
Crunchy Eggs with Piquillo Peppers
Lunch
Buffalo Burgers with Pickled Onions and Smoky
Red Pepper Sauce
Herbed Potato Salad
Sweet Cherry Cobbler
Dinner
Stir-Fried Beef, Broccoli, and Yams
Plain Brown Rice
Snacks
Biscotti
Skim Milk
Day 21
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Breakfast Protein Carbs Fat Total
Double Nutty Toast
Lunch
Black Pepper Tofu
Dinner
Orrechiette with Caramelized Onions, Sugar
Snap Peas, and Ricotta Cheese
SnacksFruit and Nut Trail Mix
Day 22
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Breakfast Protein Carbs Fat Total
Crunchy Eggs with Piquillo Peppers
Ham and Bell Pepper Frittata
Lunch
Shredded Pork Wraps with Lemon Coleslaw
Oven-Fried Onion Rings
Frozen Creamsicle Cake
Dinner
Pineapple-Glazed Chicken with Jalapeo Salsa
Baked Black Beans
Mixed Green Salad
Snacks
Hard Boiled Egg
Day 23
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Breakfast Protein Carbs Fat Total
Waffles
Sugar Free Maple Syrup
Lunch
Spinach Salad with Strawberry ChampagneVinaigrette
Turkey Breast Medallions with Tomato Jam
Chocolate Cake with Raspberry Filling
Dinner
Steamed Black Cod with Soy-Chile Sauce
Snacks
Cheese Stick
Day 24
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Breakfast Protein Carbs Fat Total
Salmon and Asparagus Frittata
Lunch
Chicken & Rice Soup
Whole Wheat Crackers
Dinner
Veal Scallops with Squash, Tomatoes, and
Roasted-Garlic Basil Sauce
Caesar Salad
Snacks
Walnuts and Craisins Trail Mix
Day 25
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Breakfast Protein Carbs Fat Total
Mixed-Berry Smoothie
Lunch
Mediterranean Fatoush Salad
Dinner
Plum Tomatoes and Artichokes with Penne
Snacks
Peanut Butter and Jelly Sandwich on Whole
Wheat Bread
Day 26
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Breakfast Protein Carbs Fat Total
Spiced Coconut Pancakes with Tropical Fruit
LunchHerb Salad with Feta, Roasted Red Peppers, and
Toasted Nuts
Dinner
Wild-Mushroom Pasta
SnacksOrange Italian Ice
Day 27
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Breakfast Protein Carbs Fat Total
Basic Buckwheat Crepes
Lunch
Turkey Meatballs with Sage and Cranberries
Plain Spaghetti with Tomato Sauce
Dinner
Seafood Paella with Edamame
Snacks
Hawaiian Smoothie
Day 28
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Breakfast Protein Carbs Fat Total
Zucchini Blossom Frittata
Lunch
Salmon Cakes with Greens
Dinner
Flank Steak with Melon Relish
Steamed Asparagus
Whole Wheat Dinner Roll
Snacks
Baby Carrots and Far Free Ranch Dressing
Day 30
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Breakfast Protein Carbs Fat Total
Mediterranean Vegetable-Cheese Pie
Lunch
Farfalle with Arugula and White Beans
Dinner
Mixed Pulses and Herb Soup
Wheat Thins
Snacks
Mixed Fruit Salad
Cantaloupe
Fat Free Cottage Cheese
Day 31
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Breakfast Protein Carbs Fat Total
Spinach and Sun-Dried Tomato Frittata
Lunch
Linguine with Italian Tuna and White Beans
Dinner
Quinoa Stir-Fry with Vegetables and Chicken
Snacks
Apple Sauce
Wheat Crackers
Baby Carrots and Far Free Ranch Dressing
Day 32
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Breakfast Protein Carbs Fat Total
Buckwheat Galettes with Salmon, Capers, and
Dill
Lunch
Buffalo Chicken Burger
Dinner
Tilapia Piccata with Snap Peas
Whole Wheat Dinner Roll
Snacks
Soy Crisps
Baby Carrots and Far Free Ranch Dressing
Day 34
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Breakfast Protein Carbs Fat Total
Rhubarb and Strawberry Breakfast Crostini
Lunch
Vietnamese Tuna Burger
Dinner
Panko-Crusted Chicken with Mustard-Maple Pan
Sauce
Caesar SaladBread Sticks
Snacks
Oatmeal with Blueberries
Fat Free Cottage Cheese
Day 35
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Breakfast Protein Carbs Fat Total
Shirred eggs with Black-Eyed Pea Salsa and
Collard Greens
Lunch
Grilled Chicken and Peach Salad
Whole Wheat Bread
Dinner
Lobster Salad with Green Beans, Apple, and
Avocado
Snacks
Frozen Fruit Popsicle
Baby Carrots and Far Free Ranch Dressing
Day 36
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Breakfast Protein Carbs Fat Total
Fruit Salad with Fresh Mint
Lunch
Udon with Mushroom Broth, Cabbage, and Yams
Dinner
Quinoa and Spring Vegetable Pilaf
Snacks
Edamame Seasoned with Sea Salt
Day 37
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Breakfast Protein Carbs Fat Total
Berry Parfait
Hard Boiled Eggs
Lunch
Curried Chicken Salad Sandwich
Dinner
Moroccan Beef Stew
Pita Bread
Garden Salad
Snacks
Goat Cheese-Stuffed Peppadews
Day 38
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Breakfast Protein Carbs Fat Total
Banana-Raspberry Bread
Lamb Sausage
Lunch
Fish Tacos with Strawberry Salsa
Dinner
Chicken, Green Bean, Corn, and Farro Salad with
Goat Cheese
Snacks
Pinto Bean and Feta Cheese Quesadillas
Day 39
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Breakfast Protein Carbs Fat Total
Roasted Parmesan Asparagus with Poached
Eggs and Prosciutto
Lunch
Creamy Farfalle with Salmon and Peas
Dinner
Turkey Meatloaf with Mushrooms and Herbs
Mashed Sweet Potato
Snacks
Pineapple and Fat Free Cottage Cheese
Day 40
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Breakfast Protein Carbs Fat Total
Mango and Passion Fruit Smoothie
Lunch
Spinach Salad with Almonds and Kumquats
Dinner
Black Bean Chili with Butternut Squash
Corn Bread
Snacks
Hummus on Pita Chips
Day 41
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Breakfast Protein Carbs Fat Total
Mighty Morning Sandwich
Lunch
Spicy Orange Chicken Stir-Fry
Dinner
Spicy Grilled Tuna with Garden Salsa
Dirty Rice
Snacks
Chewy Nut and Cereal Bars
Day 42
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Breakfast Protein Carbs Fat Total
Cranberry-Almond Granola
Fat Free Yogurt
Lunch
Orzo with Feta, Tomatoes, and Dill
Dinner
Stir-Fried Bok Choy and Mizuna with Tofu
Snacks
Dates
Pecans
Day 43
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Breakfast Protein Carbs Fat Total
Whole-Wheat Oatmeal Pancakes
Lunch
Grilled Chicken and Peach Salad
Dinner
Cheesy Shrimp Enchilada Bake
Snacks
Fruit Parfait
Chewy Nut and Cereal Bars
Day 44
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Breakfast Protein Carbs Fat Total
Power Waffles with Yogurt, Bananas and
Almonds
Lunch
Dijon-Cilantro Tuna Salad on Whole Grain Bread
Dinner
Chicken and White Bean Soup with Herb Swirl
Toasted Bread SticksLeafy Green Salad
Snacks
Plain Popcorn
Day 45
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Breakfast Protein Carbs Fat Total
Portobello Mushrooms with Scrambled Eggs,
Spinach and Roasted Red Peppers
Lunch
Bucatini AllAmatriciana
Dinner
Asian-Style Flank Steak
Wild RiceSteamed Butternut Squash
Snacks
Baked Turkey Links
Day 46
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Breakfast Protein Carbs Fat Total
Baked Banana-Stuffed French Toast
Lunch
Italian Meatball Soup Rapido
Dinner
Pressed Chicken with Yellow Squash and
Tomatoes
Baked Potato Wedges
Snacks
Seasonal Fruit Salad
Plain Popcorn
Day 47
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Breakfast Protein Carbs Fat Total
Creamy Wheat Cereal with Maple Syrup and
Bananas
Lunch
Sesame Soba Noodles with Cucumber, Bok
Choy, and Mixed Greens
Dinner
Bulgur, Garbanzo Bean, and Cucumber Salad
Snacks
Spice-Roasted Chickpeas
Day 48
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Breakfast Protein Carbs Fat Total
Sweet Couscous with Nuts and Dates
Lunch
Pasta with Sausage and Red Grapes
Dinner
Spicy Turkey Chile Verde with Hominy and
Squash
Snacks
Oatmeal Cookie
Seasonal Fruit Salad
Plain Popcorn
Day 49
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Breakfast Protein Carbs Fat Total
Pumpkin-Apple Muffins
Lunch
Chicken and Cheese Sliders
Dinner
Baked Whole Fish with Potatoes and Lemon
Snacks
Chex Mix
Day 50
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Breakfast Protein Carbs Fat Total
Vanilla-Date Breakfast Smoothie
Lunch
Farfalle with Baby Spinach, Walnuts, and Ricotta
Dinner
Summer Bean Salad with Toasted Walnuts and
Pecorino Fresco
Snacks
Celery Sticks with Peanut Butter
Seasonal Fruit Salad
Plain Popcorn
Day 51
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Breakfast Protein Carbs Fat Total
Breakfast Patties
Scrambled egg whites
Lunch
Penne with Arugula and Tomatoes
Dinner
Persian Stuffed Dumpling Squash with RosePetals
Snacks
Avocado Spread on Wheat Thins
Day 52
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Breakfast Protein Carbs Fat Total
Potato, Sausage, and Spinach BreakfastCasserole
Lunch
Grilled Chicken Breasts with Honeydew Salsa
Dinner
Herb-Rubbed Steaks with Olives Provencal
Small Baked Potato w/ fat free sour cream
Snacks
Low Sodium Pretzels
Plain Popcorn
Day 53
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Breakfast Protein Carbs Fat Total
Savory Rolls
Lunch
Panfried Tofu with Romano-Bean and Herb Salad
Dinner
Couscous with Asparagus, Peas, and Sugar Snaps
Snacks
Sugar free Popsicle
Avocado Spread on Wheat Thins
Day 54
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Breakfast Protein Carbs Fat Total
Berry Scones
Lunch
Portobello Burgers with Pesto, Provolone, andRoasted Peppers
Dinner
Cherry Tomato Pizza Margherita
Snacks
Strawberries
Pineapple
Plain Popcorn
Day 55
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Breakfast Protein Carbs Fat Total
Crustless Mini Quiches
Lunch
Hummus and Feta Sandwiches on Whole Grain
Bread
Dinner
Penne with Lemon and Root Vegetables
Snacks
Dried Peaches
Mixed Nuts
Day 56
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Breakfast Protein Carbs Fat Total
Mushroom-Poblano Frittata
Lunch
Curried Plum and Green Bean Stir-Fry
Dinner
Poblano and Mushroom Tacos
Snacks
Macadamia Nuts
Pineapple
Plain Popcorn
Day 57
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Breakfast Protein Carbs Fat Total
Baked Oatmeal
Lunch
Barley Stew with Leeks, Mushrooms, and Greens
Dinner
Persian Cucumber and Purple Rice Salad
Multigrain Bread Slice
Snacks
Blueberries
Fat Free Cottage Cheese
Day 58
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Breakfast Protein Carbs Fat Total
Strawberry Citrus Salad
Soft Scrambled Eggs
Lunch
Shrimp With Avocado-Mango Salsa
Whole Wheat Tortilla
Dinner
Grilled Lemon Chicken and MoroccanCouscous
Salad
Snacks
Lunch Meat Rolled in Lettuce
Day 59
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Breakfast Protein Carbs Fat Total
Open-Faced Omelet
Lunch
Lettuce Cups with Stir-Fried Chicken
Dinner
Beef and Potato Supper Pot
Whole Wheat Bread SliceSteamed Mixed Vegetables
Snacks
Dried Fruit and Nut Medley
Day 60
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Oven-Fried Picnic Chicken
preparationindgredients
yield:Makes 8 servingsactive time: 10 minutes plusmarinating Baking 45 minutes
In large bowl, combine buermilk and garlic. Add chickenpieces and turn to coat. Cover and refrigerate at least 30 minutesand up to 12 hours.
Arrange rack in upper third of oven and preheat to 400F. Linelarge shallow baking sheet with foil and spray lightly withcooking oil. In large bowl, combine bread crumbs, oregano,
basil, marjoram, salt, and pepper; toss well to blend.
Drain chicken and discard buermilk. Working with 1 piece ata time, dredge chicken in bread crumbs until well coated, thenplace, skin side up, on baking sheet. Spray pieces lightly withcooking oil.
Bake chicken until golden and cooked through, 35 to 45minutes. Transfer to wire rack to cool.
Transportation tips:If you cook the chicken just before leaving, you can transport itwarm, uncovered, in a basket lined with foil and paper towels. Ifyou make it a day ahead, let it cool, then refrigerate it overnight.Pack the cold chicken in a covered plastic container lined withparchment paper.
2 cups well-shaken buermilk
4 large garlic cloves, lightlycrushed with the side of a
chefs knife, then peeled
8 chicken thighs and 8 chicken
drumsticks (5 pounds total),
skin on
Cooking oil spray
1 1/2 cups plain dried bread
crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
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Warm Pasta Salad with
Roasted Corn & Poblanos
preparation
indgredients
yield:Makes 6 main course servingsPan-roasting or toasting in a dry cast-iron skillet is a cooking techniqueused oen in Mexican cuisine. Weuse it here to bring up the avors ofcorn, onion, and pumpkin seeds. Wecreated this salad as a main course,but its also a terric side dish.
Active time: 50 min Start to nish: 1 hr
In Lay chiles on their sides on a metal rack set over grates ofgas burners set on moderately high. (Or broil chiles on rack of a
broiler pan about 2 inches from heat.) Roast chiles, turning themwith tongs, until skins are blackened, 5 to 8 minutes. 3Transferchiles to a bowl, then cover and let steam 10 minutes.
Peel poblanos and discard seeds and ribs, then coarsely chop.Peel jalapeo and chop with seeds (omit seeds if you want aless spicy salad). Transfer chiles to a large serving bowl andstir in tomatoes and herbs.
Toast pumpkin seeds in a dry well-seasoned 9- to 10-inchcast-iron skillet over moderate heat, stirring, until pued andlightly browned, 2 to 3 minutes (seeds will pop as they pu).Transfer seeds to a small bowl.
Add half of corn to skillet and dry-roast over moderate heat,stirring frequently, until browned in spots, 4 to 5 minutes.Transfer to tomato mixture and cook remaining corn in samemanner, adding it to tomato mixture.
Add onion to skillet and dry-roast, turning frequently, untilbrowned but still slightly crisp. Transfer to a cuing boardand coarsely chop. Stir into corn mixture.
Cook garlic and cumin in oil in skillet over moderate heat,stirring, until fragrant, about 30 seconds. Stir into cornmixture and season vegetables with salt and pepper.
Cook pasta in a large pot of boiling salted water until aldente, then drain. Add pasta to corn mixture and toss. Seasonwith salt and sprinkle with pumpkin seeds and cheese. Servewarm or at room temperature.
4 poblano chiles (1 lb)
1 fresh jalapeo chile
8 medium tomatoes (2 lb),
coarsely chopped
3 tablespoons chopped fresh
oregano
2 tablespoons chopped fresh
cilantro
1/3 cup green (hulled) pumpkin
seeds
4 ears fresh corn, kernels cut o 1 large white onion, cut into
1/2-inch-thick rounds
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup olive oil
12 oz short pasta such as
gemelli or rotini
1 1/2 cups crumbled queso
fresco (Mexican fresh cheese) orricoa salata cheese
Garnish: fresh cilantro leaves
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Chocolate Chip Cookies
preparation
indgredients
yield:Makes about twenty 4-inchcookies
active time:15 minutes plus coolingThese at, chewy, half whole-wheatcookies are for the chocolate chippurist: no nuts, no frillspurebliss. They will y out of thekitchen mysteriously. Use a 1-ounce(2-tablespoon-capacity) ice-creamscoop for easy measuring.
Arrange the oven racks in the upper and lower thirds of theoven and preheat to 375F. Line 2 large baking sheets withparchment paper or silicone sheets.
In the bowl of an electric mixer, cream the buer and sugars,beating at medium-high speed until uy, about 5 minutes.Add the eggs, vanilla, salt and baking soda and beat at mediumspeed just until the eggs are incorporated, 1 to 2 minutes. Addthe ours and mix at low speed just until blended, scraping
down the bowl as necessary. Stir in the chocolate chips.
Drop 6 heaping tablespoons of dough on each cookie sheet,spacing the tablespoons of dough evenly apart. Bake for 7minutes, switch and rotate the pans and bake 5 to 7 minutesmore, until the cookies are evenly golden. Let the cookies coolon the pans for a minute or two and then transfer with a spatulato racks to cool completely. Repeat with the remaining dough
2 sticks unsalted buer, at room
temperature 1 cup granulated sugar
1 cup (packed) dark brown
sugar
2 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ne salt
1/2 teaspoon baking soda
1 cup unbleached all-purpose
our 2/3 cup white whole-wheat
our
1 cup semisweet chocolate
chips
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Autumn Farmers
Market Salad
preparation
indgredients
Makes yield:Makes 6 servingsRoasting the squash gives it a sweet,caramelized avor, which balancesthe peppery arugula and tangypomegranate seeds.
Preheat oven to 450F. Toss squash, olive oil, and crushed redpepper on large rimmed baking sheet. Sprinkle with coarsesalt. Roast 15 minutes. Using spatula, turn squash over. Roastuntil edges are browned and squash is tender, about 15 minuteslonger. Sprinkle with coarse salt. DO AHEAD: Can be made 2hours ahead. Let stand at room temperature.
Whisk orange juice, walnut oil, and lemon juice in large shallow
bowl. Season to taste with salt and pepper. Add arugula,walnuts, and pomegranate seeds; toss to coat. Season to tastewith coarse salt and pepper. Spoon warm or roomtemperaturesquash over salad. Drizzle with pomegranate molasses andserve.
4 1/2 to 5 cups 1/2-inch cubes
peeled seeded buernut squash
(from about one 2-pound
squash)
2 tablespoons extra-virgin olive
oil
Pinch of dried crushed red
pepper
Coarse kosher salt
2 tablespoons orange juice
1 1/2 tablespoons walnut oil orother nut oil
1 1/2 teaspoons fresh lemon
juice
4 ounces arugula (about 8 cups
lightly packed)
1/2 cup walnuts, toasted,
coarsely chopped
1/2 cup pomegranate seeds
2 teaspoons pomegranatemolasses** A thick pomegranate syrup; available at some supermarkets and at
Middle Eastern markets, and from adrianascaravan.com.
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Fresh Artichoke and
White Bean Crostini
preparation
indgredients
yield:Makes 16A Sicilian combinationartichokesand beansbecomes another creativevariation on crostini at Cinghiale.
Bring artichokes, 6 cups broth, and next 5 ingredients to boil inlarge saucepan, adding more broth if necessary to cover. Reduceheat; cover and simmer until artichoke hearts are very tender,about 50 minutes. Chill artichokes in broth mixture, uncovered,until cold, at least 2 hours and up to 1 day.
Remove artichokes from broth; drain. Pull o leaves. Cut heartsinto 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4cup chopped basil, and 2 tablespoons oil into hearts. Seasonwith salt and pepper.
Preheat oven to 400F. Arrange bread on rimmed baking sheet.Brush with oil. Bake until beginning to crisp, about 8 minutes
Spoon artichoke topping onto bread. Squeeze lemon juice over;top with basil leaf.
4 artichokes, halved lengthwise,
tops and stems trimmed,
center leaves removed, chokes
scraped out 6 cups (or more) low-salt
chicken broth
1 cup dry white wine
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
2 large fresh thyme sprigs
1 cup drained rinsed canned
cannellini (white kidney beans) 1/2 cup grated Pecorino
Romano cheese
1/4 cup (packed) nely chopped
fresh basil plus whole leaves
for garnish
2 tablespoons extra-virgin olive
oil plus more for brushing
8 1/3- to 1/2-inch-thick slices
pain rustique or other atcountry bread Lemon wedges
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So Scrambled Eggs with
Fresh Ricoa and Chives
preparationindgredients
yield:Makes 2 servingsFresh ricoa brings out the eggscreaminess.
Whisk eggs, chopped chives, and 1/4 teaspoon eur de sel inmedium bowl until well blended. Melt buer in heavy mediumnonstick skillet over medium heat. When foam subsides, addeggs and stir with heatproof silicone spatula until eggs arealmost cooked but still runny in parts, tilting skillet and stirringwith spatula to allow uncooked portion to ow underneath,about 2 minutes. Remove from heat. Add ricoa and stir justuntil incorporated but clumps of cheese are still visible.
Arrange 2 toasts or 4 baguee slices on each of 2 plates. Spoonscrambled eggs atop toasts. Sprinkle with more eur de sel andpepper. Garnish with whole chives, if desired.
4 large eggs
1 tablespoon chopped fresh
chives
1/4 teaspoon eur de sel or
coarse kosher salt plus more for
sprinkling
1 tablespoon buer
1/2 cup fresh ricoa cheese*
4 1/3- to 1/2-inch-thick slices
whole grain bread or 8 whole
grain baguee slices, lightly
toasted and buered
Whole chives (optional)
* Available at some supermarkets and at specialty foods stores and
Italian markets.
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Mango, Blueberry, and
Ginger Fruit Salad
preparationindgredients
yield:Makes 6 breakfast, brunchside-dish, or dessert servingsactive time:15 minutestotal time:35 minutesActive time: 15 min Start to nish:35 min
Remove zest from 1 lime in strips with a vegetable peeler andcut any white pith from strips with a sharp knife. Squeeze 3tablespoons juice from limes. Bring zest, water, and sugar to a
boil in a 1-quart saucepan, stirring until sugar is dissolved, thenboil, uncovered, about 3 minutes. Remove from heat and stir inlime juice. Let syrup stand 20 minutes, then remove zest with asloed spoon and discard.
Toss together mangoes, blueberries, and syrup in a large bowland sprinkle with ginger.
2 limes
1/3 cup water
1/3 cup sugar
2 large mangoes (2 1/2 lb total),
peeled and cut into 1-inch
pieces
3 cups blueberries (3/4 oz)
1/4 cup nely choppedcrystallized ginger (1 1/2 oz)
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Pann Bagnat
preparation
indgredients
yield:Makes 4 servingsConlans French twist on tuna givesyou nearly 1 g of heart-healthyomega-3 fay acids along withthe tart and tangy taste of olives,anchovies and capers.
Combine tuna, olives, onion, anchovies, mustard, parsley,capers, vinegar and oil in a bowl, using a fork to break upchunks of tuna. Divide tomato and leuce among 4 boompieces of baguee; top each of the slices with 1/4 of the tunamixture. Cover sandwiches with remaining pieces of bread;
serve.
12 ounces canned chunk light
tuna in water, drained
8 pied kalamata olives,
coarsely chopped
1/4cup chopped red onion
2 anchovies, nely chopped
2 tablespoons Don mustard
1 tablespoon chopped fresh
parsley
2 teaspoon capers
2 tablespoons red wine
vinegar
1 tablespoon extra-virgin olive
oil
8 slices tomato
4 leuce leaves
1 baguee (about 16 inches),sliced horizontally and
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Three-Apple
Applesauce
preparationindgredients
yield: Makes six to seven 1-pint jarsThe combination of three varietiesof apples gives this applesaucesweet-tart avor and great texture.
Combine 2 cups water and lemon juice in 10- to 12-quartstockpot. Peel, core, and cut apples into 3/4-inch pieces; mixpieces into lemon water as soon as apples are cut, to preventbrowning. Add sugar, coarse salt, cinnamon, and allspice; stirover mediumhigh heat until sugar dissolves. Bring to boil;reduce heat, cover, and simmer until apples are so and almosttranslucent, stirring frequently, about 20 minutes. Remove fromheat. Using potato masher, mash apples to chunky consistency.
Ladle applesauce into hot clean 1-pint glass canning jars, leaving1/2-inch space at top of jars. Remove air bubbles. Wipe jarthreads and rims with damp cloth. Cover with hot lids; applyscrew bands. Process jars in pot of boiling water 20 minutes.Cool jars completely. Store in cool dark place up to 1 year.
2 cups water
1/2 cup fresh lemon juice
3 pounds Fuji apples or other
sweet-crisp apples
3 pounds Granny Smith apples
or other tart apples
3 pounds Jonathan or Rome
Beauty apples or other so-textured apples
2 1/4 cups sugar
1 1/2 teaspoons coarse kosher
salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
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Avocado, Hearts of Palm,
and Red Onion Salad withCoriander Vinaigree
preparation
indgredients
yield:Serves 8In the West Indies, salads are rarelyleafy; rather they are oen based onavocado and onion. We added heartsof palm for an additional tropicaltouch.
Can be prepared in less that 45minutes.
Combine tuna, olives, onion, anchovies, mustard, parsley,capers, vinegar and oil in a bowl, using a fork to break upchunks of tuna. Divide tomato and leuce among 4 boompieces of baguee; top each of the slices with 1/4 of the tunamixture. Cover sandwiches with remaining pieces of bread;
serve.
For vinaigree
1 small garlic clove
1/4 cup fresh coriander
3 tablespoons fresh lemon
juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup olive oil
For salad
a 14-ounce can hearts of palm,
drained
4 California rm-ripe
avocados
1 small red onion, sliced thin
Boston leuce leaves (from
about 2 heads)
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Broiled Salmon with Onion,
Tomato and Lemon
preparationindgredients
yield: Serves 4Wrapping the sh in foil enhancesits avor and keeps it extremelymoist. In summer, it can be cookedoutdoors on the grill.
Melt buer in heavy small saucepan over low heat. Add parsley,garlic and lemon juice and simmer 2 minutes.
Preheat broiler. Place salmon on large piece of heavy-duty foil;season with salt and pepper. Brush salmon with half of buermixture. Arrange onion, tomato and lemon slices over. Drizzleremaining buer mixture over. Fold foil over salmon and crimpedges tightly to seal. Place salmon package in broiler pan. Broil5 inches from heat source until salmon is just cooked through,about 10 minutes.
1/4 cup (1/2 stick) unsalted
buer
2 tablespoons minced fresh
parsley
2 large garlic cloves, minced
2 teaspoons fresh lemon juice
1 16-ounce salmon llet withskin
4 thin onion slices
4 thin tomato slices
4 thin lemon slices
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Huevos Rancheros with
Chipotle Black Bean Sauceand Avocado Salsa
preparation
indgredients
yield:Makes 4 servings
Stir rst 4 ingredients in bowl to blend. Season salsa with saltand pepper.
Preheat oven to 400F. Spray baking sheet with nonstick spray.Arrange tortillas in single layer on sheet. Bake until tortillas aregolden, about 15 minutes.
Meanwhile, heat 3 teaspoons oil in large nonstick skillet overmedium-high heat. Add onion and saut until golden, about 5minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes
with juice, beans, and chiles; bring to boil. Reduce heat; simmeruntil almost all liquid is absorbed, stirring frequently, about 8minutes. Season to taste with salt.
Heat 1 teaspoon oil in another large nonstick skillet overmedium heat. Crack eggs into skillet; fry until whites are just setbut yolks are still so, about 4 minutes. Sprinkle with salt andpepper.
Place 1 warm tortilla on each of 4 plates. Divide bean mixtureamong tortillas. Top each with 1 egg; sprinkle with cheese andleuce. Top with salsa; serve.
1 small avocado, peeled,
pied, diced
1/3 cup chopped fresh cilantro
1/3 cup minced green onions
1 1/2 tablespoons fresh lime
juice
Nonstick vegetable oil spray
4 5- to 6-inch-diameter corn
tortillas
4 teaspoons canola oil,
divided
1 cup nely chopped onion
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes
in juice
1 15-ounce can black beans,
drained
2 teaspoons chopped canned
chipotle chiles*
4 large eggs
1/2 cup grated Monterey
Jack cheese or sharp cheddar
cheese 2 cups thinly sliced romaine
leuce *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are availableat Latin American markets, specialty foods stores, and some supermarkets.
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Broiled Grapefruit with
Vanilla Ginger Sugar
preparationindgredients
yield:Serves 6Can be prepared in 45 minutes orless.
Preheat broiler.
In an electric coee/spice grinder combine sugar, ginger, andvanilla and ground ne.
Halve each grapefruit crosswise and run knife around eachsection to loosen membranes. Arrange grapefruits, cut sides up,in a ameproof baking dish or baking pan just large enough tohold them in one layer and sprinkle with sugar mixture. Broilgrapefruits about 1 1/2 inches from heat until sugar melts andtops begin to brown, 10 to 15 minutes.
Serve grapefruits at room temperature.
2/3 cup sugar
3 tablespoons chopped
crystallized ginger
3/4 teaspoon vanilla extract
6 large pink grapefruits
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Vietnamese Chicken Salad
preparation
indgredients
yield:Serves 6Can be prepared in 45 minutesor less.
Preheat broiler.
In an electric coee/spice grinder combine sugar, ginger, andvanilla and ground ne.
Halve each grapefruit crosswise and run knife around eachsection to loosen membranes. Arrange grapefruits, cut sides up,in a ameproof baking dish or baking pan just large enough tohold them in one layer and sprinkle with sugar mixture. Broilgrapefruits about 1 1/2 inches from heat until sugar melts andtops begin to brown, 10 to 15 minutes.
Serve grapefruits at room temperature.
2/3 cup sugar
3 tablespoons chopped
crystallized ginger
3/4 teaspoon vanilla extract
6 large pink grapefruits
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Brown Rice with
Shiitakes and Scallions
preparationindgredients
yield: Makes 8 servingsThe brown rice in this side dishis full of ber. (Cooked white hasnone.)
Soak shiitakes in 3 cups hot water until so, as directed onpackage (at least 25 minutes). Save soaking water. Strain soakingwater through a ne-mesh sieve into a large saucepan; add rice,shiitakes, kombu (if desired), soy sauce and salt. Bring to a boil,stir and cover. Reduce heat to low and simmer, covered, until allliquid has evaporated and rice is tender, about 40 minutes. Turno heat and allow to rest 10 minutes. Stir in scallions and serveimmediately.
4 whole dried shiitake
mushrooms, stemmed and caps
sliced, or 1 cup dried shiitake
slices
2 cups short-grain brown rice,
rinsed
1 piece dried kombu (seaweed),
rinsed (optional) 3 tablespoons soy sauce
1 teaspoon salt
1/4 cup thinly sliced scallions
(green part only)
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Orange-Pecan Cookies
preparation
indgredients
yield:Makes 16 cookiesIf you are looking for a cookiethats lower in calories thanyour favorite chocolate chiprecipe, whip up a batch ofthese palate-pleasing bites frompastry chef Heather Norkin.Theyre easy to make, andalmost all of the fat is the heart-friendly unsaturated kind, fromthe pecans.
Pulse pecans and sugar in a food processor into a sandliketexture. Transfer to a bowl and stir in zest and extract. Slowlystir in egg white until a thin dough forms. Cover and chill atleast 2 hours. Heat oven to 350F. Lightly coat a baking sheetwith cooking spray. Measure 16 heaping teaspoonsful of dough
and roll each into a ball. Place balls on sheet, 2 inches apart. Bake8 to 10 minutes. Cool completely before removing from pan.Dust with powdered sugar if desired.
1 cup chopped pecans
1/3 cup sugar
1 tsp grated orange zest
1 tsp orange extract
1 egg white, lightly beaten
Canola-oil cooking spray
Powdered sugar (optional)
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Asian Noodle Dinner Salad
preparation
indgredients
yield: Serves 2
Noodles
Take a quarter of the package of noodles for each servingand place in boiling water for 3 to 4 minutes. Cook onlyuntil just so (al dente) but not too so; separate the strandswhile boiling. Drain in colander and immediately rinse withcold water. Cool noodles in the refrigerator. Mix with otheringredients and dressing.
1 broiled 3 ounce breast of
chicken shredded or 3 oz of
deveined cooked shrimp
2 cups chopped romaine leuce
1/2 cup cherry tomatoes
2 scallions, sliced (both white
and green parts)
3 tbsp chopped cilantro
1/2 cup snow peas
2 or 3 tbsp of Asian Dressing
Noodles:
1 16-ounce package of thin
Chinese noodles or Soba
noodles or angel hair pasta
Asian Dressing:
3 tbsp dark sesame oil
3 tbsp soy sauce (light)
2 tbsp balsamic or rice wine
vinegar
2 tbsp of sugar
1 tbsp peanut buer
2 tbsp grated ginger Zest of 1/2 lemon
1/2 tsp garlic powder
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Whole Grain Pancakes with
Wild Blueberry-Maple Syrup
preparationindgredients
yield:Makes 12active time: 25 minutestotal time: 25 minutes
Boil 1 cup syrup and blueberries in heavy medium saucepanuntil reduced to generous 1 cup, about 13 minutes. Cool tolukewarm.
Meanwhile, combine pancake mix, next 4 ingredients and2 tablespoons maple syrup in medium bowl and whisk toblend (baer will be thick).
Melt 1 tablespoon buer on griddle or in 2 large nonstickskillets over medium heat. Drop baer by 1/4 cupfuls ontogriddle or skillets and quickly spread with back of spoon into3- to 4-inch rounds. Cook pancakes until brown and cookedthrough, about 2 minutes per side. Transfer to plates. Repeatwith remaining buer and baer. Serve with syrup.
Test Kitchen Tip: If you cant nd whole-grain baking mix,substitute 2 cups whole wheat our, 1 teaspoon baking soda, 1/2teaspoon salt and 2 egg whites.
1 cup plus 2 tablespoons
maple syrup
1 cup frozen wild blueberries
2 cups whole grain complete
pancake and wae mix (the
Bon Apptit Test Kitchen used
Kodiak Cakes brand)
2 cups buermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) buer
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Endive and Apple Salad
preparation
indgredients
yield: Makes 4 servings plus extradressingApples make this salad appealingeven to young children.
Whisk rst 4 ingredients in small bowl. Gradually whisk inoil. Season to taste with salt and pepper. Set vinaigree aside.Mix Belgian endive, escarole, and apple in large bowl. Tosssalad with 1/4 cup vinaigree.
1/4 cup apple cider vinegar
1 teaspoon Don mustard
1 teaspoon minced shallot
1 teaspoon sugar
3/4 cup canola oil
3 heads of Belgian endive,
halved lengthwise, cut
crosswise into 1/2-inch pieces 1 cup torn escarole leaves
1/2 medium Fuji or Braeburn
apple, cored, cut into
6 wedges, thinly sliced
crosswise
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Scarlet Poached Pears
preparationindgredients
yield:Makes 6 servingsactive time:20 mintotal time:1 1/2 hrThough poaching pears in wine oenresults in a subtle, sophisticateddessert, it rarely looks as lovely as ittastes. Here, Grimes took inspirationfrom the saturated-red glasswarethats ubiquitous in Parisian eamarkets and from a dessert at LeChateaubriand, which uses beet togive the pears a lush garnet hue. Asfar as its avor goes, the beet doesntlend anything more than a nice
balance to the overall dish, but youllprobably want to poach pears thisway from now on.
Bring wine, beet, sugar, lemon juice, cinnamon, and bayleaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring untilsugar has dissolved.
Add pears and cover with a round of parchment paper.Simmer, turning occasionally, until pears are tender andliquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl.Discard cinnamon stick and bay leaves and pour syrup over
pears. Cool completely in syrup, about 30 minutes.
Cooks note: Poached pears can be made 1 day ahead and chilled.Bring to room temperature before serving.
2 cups Orange Muscat such
as Essencia (from a 750-ml
bole)
1 medium red beet (1/4
pound), peeled and sliced
1 tablespoon sugar
2 teaspoons fresh lemon juice
1 (2-inch) cinnamon stick
2 Turkish bay leaves or 1
California
3 small rm-ripe pears (3/4
to 1 pound total), such as
Forelle, peeled, halved
lengthwise, and cored
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Mexican Bulgur and
Vegetable Salad
preparation
indgredients
yield: Makes 8 (side dish) servingsactive time: 40 mintotal time:1 hrThere have been Lebanese livingin Latin America for more than100 years, and the communityin Mexico is particularly large,so creating a Mexican versionof tabbouleh is not as odd as itmight seem. This version is lesstime-consuming than the original,
because cilantro can be choppedup, stems and all, whereas parsleyleaves need to be picked o thestems.
Pour boiling water over bulgur in a heatproof bowl, thencover bowl tightly with a plate and let stand 1 hour.
Drain bulgur in a sieve, pressing to remove any excess liquid,and transfer to a large bowl. Add lemon juice, oil, cumin, and1/2 teaspoon salt and toss well. Stir in remaining ingredients.Season with salt and pepper and serve at room temperature.
Cooks note: Salad can be made 1 hour ahead and kept,covered, at room temperature.
1 cup boiling-hot water
1/2 cup coarse bulgur
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
3 large plum tomatoes, seeded
and cut into 1/4-inch dice
1 cup diced (1/4-inch) coredseedless cucumber
1 cup diced (1/4-inch) peeled
jicama
2 cups chopped cilantro
1/2 cup chopped mint leaves
3 tablespoons pine nuts,
lightly toasted
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Chocolate Sauce with
frozen vanilla yogurt
preparationindgredients
yield:Makes 6 servingsactive time:20 mintotal time:1 1/2 hrThough poaching pears in wine oenresults in a subtle, sophisticateddessert, it rarely looks as lovely as ittastes. Here, Grimes took inspirationfrom the saturated-red glasswarethats ubiquitous in Parisian eamarkets and from a dessert at LeChateaubriand, which uses beet togive the pears a lush garnet hue. Asfar as its avor goes, the beet doesntlend anything more than a nice
balance to the overall dish, but youllprobably want to poach pears thisway from now on.
Bring wine, beet, sugar, lemon juice, cinnamon, and bayleaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring untilsugar has dissolved.
Add pears and cover with a round of parchment paper.Simmer, turning occasionally, until pears are tender andliquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl.Discard cinnamon stick and bay leaves and pour syrup over
pears. Cool completely in syrup, about 30 minutes.
Cooks note: Poached pears can be made 1 day ahead and chilled.Bring to room temperature before serving.
2 cups Orange Muscat such
as Essencia (from a 750-ml
bole)
1 medium red beet (1/4
pound), peeled and sliced
1 tablespoon sugar
2 teaspoons fresh lemon juice
1 (2-inch) cinnamon stick
2 Turkish bay leaves or 1
California
3 small rm-ripe pears (3/4
to 1 pound total), such as
Forelle, peeled, halved
lengthwise, and cored
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Mexican Bulgur and
Vegetable Salad
preparation
indgredients
yield: Makes about 1 1/4 cupsMexican chocolate containscinnamon, sugar, and groundalmonds, making this saucesomewhat granular in texture.Can be prepared in 45 minutes orless.
In a metal bowl set over a saucepan of barely simmeringwater combine chocolate and water and stir until chocolateis melted and sauce is somewhat smooth, about 20 minutes.(Most of the water will have evaporated and mixture willhave thickened slightly.) Remove bowl from heat and stirin cream and liqueur until combined well. Cool saucecompletely and transfer to a jar with a tight-ing lid. Saucekeeps, covered and chilled, 1 month. Serve sauce over icecream.
8 ounces Mexican chocolate*,
chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahla or other
coee-avored liqueur
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Roasted Plums with
Greek Yogurt
preparationindgredients
yield:Makes 4 servingsIf plums arent available, pearsare an easy alternative. And withcalories this low, go aheadindulge in seconds!
Heat oven to 375F. Line a baking sheet with parchmentpaper. Place plums cut side up on sheet, brush with buerand sprinkle with sugar. Bake until so and some juices runo, about 15 minutes. Divide among 4 bowls, top each with2 tablespoons yogurt, sprinkle with nuts and drizzle withhoney.
Parchment paper
6 dark plums, halved and
pied
1 tablespoon unsalted buer,
melted
1 tablespoon sugar
1/2 cup 2 percent Greek
yogurt
2 tablespoons hazelnuts,
toastedin the oven at 375F for
7 minutes, chopped
2 teaspoons honey
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Vegetarian Brown
Rice Sushi Rolls
preparation
indgredients
yield: Makes 1 servingBrown rice is not traditionally usedfor sushi in Japan, but since itssuch a healthy whole grain, wevedecided to bend the rules. Youllhave leover vegetables, which aregreat for salads.Active time:25 min Start to nish:1 1/4 hr
Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soysauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very lowand simmer, tightly covered, until water is absorbed, about 40 minutes.Remove from heat and let rice stand, covered, 10 minutes.
While rice is standing, stir together vinegar and remaining teaspoon soysauce.
Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass)and sprinkle with vinegar mixture, tossing gently with a large spoon tocombine. Cool rice, tossing occasionally, about 15 minutes.
Stir together wasabi and remaining teaspoon water to form a sti paste. Letstand at least 15 minutes (to allow avors to develop).
Place sushi mat on a work surface with slats running crosswise. Arrange1 sheet nori, shiny side down, on mat, lining up a long edge of sheet withedge of mat nearest you. Using damp ngers, gently press half of rice(about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on sidefarthest from you.
Arrange half of cucumber in an even strip horizontally across rice, starting
1 inch from side nearest you. (You may need to cut pieces to t from sideto side.) Arrange half of carrot just above cucumber in same manner. Peelavocado half and cut lengthwise into thin slices, then arrange half of slicesjust above carrot in same manner. Repeat with radish sprouts, leing somesprout tops extend beyond edge.
Beginning with edge nearest you, li mat up with your thumbs, holding llingin place with your ngers, and fold mat over lling so that upper and loweredges of rice meet, then squeeze gently but rmly along length of roll, tuggingedge of mat farthest from you to tighten. (Nori border will still be at on mat.)Open mat and roll log forward to seal with nori border. (Moisture from ricewill seal roll.) Transfer roll, seam side down, to a cuing board. Make secondlog in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.
Cooks notes: If you prefer to use white sushi rice, cook the same amount of ricewith 1 cup water 15 minutes. Omit all soy sauce from rice and replace with 1/4teaspoon salt dissolved in 2 tablespoons rice vinegar. If you arent able to ndseasoned rice vinegar, dissolve 2 teaspoons sugar in 2 tablespoons unseasoned ricevinegar. *Available at natural foods stores and some supermarkets. **Available atAsian markets and sushifoods.com.
Scant 2/3 cup short-grain
brown rice*
1 cup plus 1 teaspoon water 2 teaspoons soy sauce
2 tablespoons seasoned rice
vinegar**
1 teaspoon wasabi powder**
2 (8 1/4- by 7 1/4-inch) sheets
roasted nori** (dried laver)
1/2 Kirby cucumber, peeled,
seeded, and cut into 1/16-
inch-thick matchsticks 1/2 carrot, cut into 1/16-inch-
thick matchsticks
1/2 rm-ripe small California
avocado
3/4 oz radish sprouts*, roots
trimmed
Special equipment: a bamboo
sushi mat** Accompaniments: soy sauce
for dipping; sliced gari **
(pickled ginger)
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Asian Slaw with Peanuts
preparationindgredients
yield:Makes about 7 cupsactive time:10 minutes plus coolingtotal time:50 minutesThe Seaman and Steel families areaddicted to this homemade granolawith dried blueberries and sweetdates. Serve it with a splash ofmilk or a spoonful of yogurt or icecream, sprinkled on pancakes, or ina smoothie.
Preheat the oven to 375F. Line a large shallow baking sheetwith foil. Spread the pecans and almonds on the sheet androast for 8 to 10 minutes, until lightly toasted. Transfer thenuts to a board, let cool and chop the nuts. Set aside.
Reduce the oven temperature to 300F. Pour the oats andsesame seeds, if using, in a mound on the same baking sheet.Melt the buer in a small bowl in the microwave; stir in themaple syrup and salt and drizzle on top of the oats. Stir well
with a rubber spatula and then spread out the oats in an evenlayer.
Bake the oats for 30 minutes, stirring once with the spatulahalfway through, until the oats are lightly colored. Let cool;the mixture will crisp as it cools. Add the dates, blueberries,and reserved nuts and toss.
Cooks Note: Store the granola in covered glass jars at room temperaturefor up to one month.
Double the fun! Make two batches of granola by doubling the ingredients
and using two baking sheetsone in the upper third and one in the lowerthird of the oven. Package in cellophane bags tied with ribbon for a tastygi.
3/4 cups pecans
1/2 cup natural almonds
4 cups old-fashioned rolled
oats
1/4 cup sesame seeds
(optional)
1 stick (8 tablespoons)
unsalted buer 1/3 cup pure maple syrup,
cane syrup or honey, at room
temperature
1/4 teaspoon ne salt
3/4 cup chopped dates
1/2 cup dried blueberries or
raisins
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Asian Slaw withPeanuts
preparationindgredients
yield:Makes 4 servings
For a picnic, transport this colorfulside dish next to a cold pack in anairtight container.
Whisk rst 5 ingredients in medium bowl to blend. Season
with salt and pepper.
Mix cabbage and remaining ingredients in large bowl. Tosswith enough dressing to coat. Season with salt and pepper.(Can be made 3 hours ahead. Cover; chill.)
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons oriental sesameoil
1 1/2 tablespoons minced
peeled fresh ginger
2 teaspoons soy sauce
6 cups thinly sliced Napa
cabbage
6 green onions, very thinly
sliced 6 ounces snow peas, stringed,
thinly sliced lengthwise
1 large red bell pepper, thinly
sliced
1/2 cup roasted peanuts
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Pineapple, Honeydew,
and Mango with Gingerand Fresh Herbs
preparation
indgredients
yield: Makes 4 servingsBasil, cilantro, and red bell pepper
bring a savory element to this fruitsalad. This is a great dessert, butwould be equally good for breakfast
or brunch.
Mix all ingredients except sesame seeds in large bowl.Let stand 10 minutes for avors to blend. Divide fruitmixture among wineglasses and sprinkle with sesameseeds
2 cups diced peeled fresh
pineapple
1 cup diced seeded peeled
honeydew melon
1 cup diced peeled pied
mango
2 tablespoons thinly sliced
fresh basil 2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon thinly sliced
fresh cilantro or mint
1 tablespoon minced
crystallized ginger
1 tablespoon minced red bell
pepper
1 tablespoon sesame seeds
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Roasted Squash with Mintand Toasted Pumpkin Seeds
preparation
indgredients
yield: Makes 8 to 10 servings
Use buernut squash or a small,rm cooking pumpkin such as asugar pumpkin for the best results.
Preheat oven to 425F. Cut squash into 1 1/2-thickwedges, leaving skin on. Scrape o seeds and stringswith a large spoon and discard. Coat wedges with 3tablespoons oil and season with salt and pepper. Laywedges cut side down on a large rimmed baking sheet.
Roast, carefully turning halfway through, until goldenbrown on both sides, about 30 minutes.
Heat remaining 1 tablespoon oil in a small skillet overmedium-high heat. Add pumpkin seeds and cook,swirling pan oen, until seeds are pued and brown butstill have a bit of green, 45 minutes. Transfer seeds topaper towels to drain. Sprinkle with salt. DO AHEAD:Squash and toasted pumpkin seeds can be made 4hours ahead. Let stand separately at room temperature.Rewarm squash before serving.
Transfer squash to a large plaer and drizzle withbalsamic vinegar. Sprinkle squash with torn mint leavesand toasted pumpkin seeds.
2 medium acorn or buernut
squash or small sugar
pumpkins (about 3 poundstotal)
4 tablespoons olive oil,
divided
Kosher salt and freshly
ground black pepper
1/4 cup shelled pumpkin
seeds (pepitas)
1 tablespoon aged balsamic
vinegar 1/4 cup fresh mint leaves, torn
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Rosemary-Pepper Focaccia
preparation
indgredients
yield:Serves 16
Blend 2 cups our, yeast, salt and sugar in processor.Combine hot water and 1 tablespoon oil in glassmeasuring cup. With machine running, add watermixture through feed tube and process until elastic anduniformly moist dough forms that just cleans inside ofwork bowl, about 40 seconds. If dough is sticky, add moreour by tablespoons, incorporating each addition beforeadding next. If dough is dry, add water by tablespoons,incorporating each addition before adding next. Gatherdough into ball. Transfer to greased bowl, turning to coatentire surface. Cover with damp towel and let rise 30minutes.
Grease 12-to 14-inch pizza pan or baking sheet. Sprinklewith cornmeal. Punch dough down and knead untilsmooth. Cover and let rest 10 minutes. Roll out doughon lightly oured surface pan. Dimple surface withngertips. Spread remaining 2 teaspoons oil over.Sprinkle with rosemary and crushed red pepper. Sprinkle
lightly with salt and pepper. Let rise 30 minutes.
Preheat oven to 400F. Bake bread until golden, about 20minutes. Cut hot bread into wedges and serve.
2 cups (or more) bread our
1 envelope fast-rising dry
yeast 1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup hot water (125F. to
130F.)
1 tablespoon plus 2 teaspoons
olive oil
Cornmeal
2 tablespoons minced fresh
rosemary 1/4 teaspoon dried crushed
red pepper
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Veggie Sushi Rolls
preparation
indgredients
yield: Serves 4At Captiva Art Cafe on CaptivaIsland, Florida, chef MahewMitchell oers imaginative pastaand egg dishes as his meatless
selections. We reduced the yolks inhis friata, but all the wonderfulavor is still there. Mitchellaccompanies the friata withtoasted focaccia
Place the rice in a microwave-safe bowl. Add a few dropsof water and microwave on high until the rice is warmand soened, about 30 seconds. Set the rice aside to cool.
In a small bowl, combine the vinegar with 2 tablespoonswater. Place a bamboo sushi mat on a work surface with thebamboo strips facing you horizontally. Place the nori sheethorizontally, shiny side down, on the mat, aligned with theedge nearest you. Dip your hands into the vinegar-watermixture and spread the cooled rice in an even layer over thenori sheet, leaving the top one-fourth of the nori uncovered.Sprinkle the sesame seeds over the rice, then arrange thecucumber and carrot sticks and the avocado slices in ahorizontal strip across the boom portion of the rice.
Starting at the edge closest to you, li the mat, nori,and rice over the lling to seal it inside, then roll up thesushi into a tight cylinder. Use your nger to lightlymoisten the outer edge of the nori with the vinegar-water mixture to seal the roll. Dipping a sharp knife inwater before each cut, cut the roll in half crosswise, andthen cut each half crosswise into 4 equal pieces.
Pack the sushi snugly into an airtight container andsprinkle with sesame seeds. Refrigerate until ready to
go. Include lile containers of soy sauce and/or pickledginger, if you like. And dont forget the chopsticks!
Create training chopsticks by binding the top endstogether and then wedging them apart.
cooked sushi rice 1 1/4 cups (6
oz/185 g)
unseasoned rice vinegar 1
teaspoon
toasted nori seaweed 1 sheet,
about 7 by 8 inches (18 by 20
cm)
toasted sesame seeds 1tablespoon, plus more for
sprinkling
English cucumber 1/4, peeled
and cut into thin matchsticks
carrot 1/2, peeled and cut into
thin matchsticks
ripe avocado 1/4, thinly sliced
soy sauce and pickled ginger
slices for serving (optional)
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Mixed MushroomsStrogano
preparation
indgredients
If you have mushroom fans in yourfamily, this contemporary take ona classic pasta dish is bound toplease. High-calorie sour cream isreplaced with a healthy dose of soy
1. Cook the noodles in plenty of rapidly boiling wateruntil al dente.
2. Meanwhile, heat the oil in a large skillet or stir-fry pan.Add the onion and saut over medium heat until golden.
3. Add all the mushrooms and the wine to the pan. Coverand simmer over low heat until the mushrooms are
tender, about 10 minutes. Stir in the tofu and lemon juiceand heat gently just until heated through, then removefrom the heat. Season to taste with pepper.
4. Drain the noodles and transfer to a serving dish. Stir inthe margarine and season with salt, if desired.
5. To serve, place a bed of noodles on each plate, thentop with some of the mushroom mixture. Garnish eachserving with a sprinkling of parsley, if desired, plus adusting of paprika.
Tip: To save time, use two 8-ounce packages preslicedwhite mushrooms. Make sure they look fresh!
10 to 12 ounces ribbon-style
noodles (see Note)
1 1/2 tablespoons light olive
oil
1 large onion, chopped
12 to 16 ounces white
mushrooms, sliced (see Tip) 4 to 6 ounces fresh shiitake
mushrooms, sliced
4 to 6 ounces cremini or baby
bella mushrooms, sliced
1/2 cup dry white wine,
vegetable stock, or water
One 12.3-ounce container
silken tofu, pured
1 tablespoon freshly squeezedlemon juice
Freshly ground pepper
2 tablespoons
nonhydrogenated margarine
Salt, to taste, optional
Minced fresh parsley for
topping, optional
Paprika for topping, optional
Note:Use spinach noodles, whole-grain ribbons madeof quinoa or spelt our, or pappardelle, brokeninto halves or thirds.
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Belgian Endive and Apple Saladwith Cranberry Vinaigree
preparationindgredients
yield: Makes 4 ServingsA crunchy and colorful salad witha lively dressing. Pomegranate
juice and pomegranate seeds can besubstituted for the cranberry juice
concentrate and cranberries.
Whisk oil, cranberry juice concentrate and vinegar insmall bowl to blend. Season to taste with salt and pepper.
Combine endive and apples in medium bowl. Pourdressing over; toss to coat. Sprinkle cranberries, greenonions and walnuts over and serve
2 tablespoons olive oil
(preferably extra-virgin)
2 tablespoons frozen
cranberry juice concentrate,
thawed
1 tablespoon white wine
vinegar
3 heads Belgian endive, thinlysliced crosswise
2 Red Delicious or Fuji apples,
unpeeled, cored, chopped
1/2 cup chopped fresh
cranberries
1/4 cup thinly sliced green
onions
1/4 cup walnuts, toasted,
coarsely chopped
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Vin Santo Zabaglione withOrange and Grapefruit
preparation
indgredients
yield: Makes 4 servingsactive time:20 mintotal time: 25 minThis surprisingly rich-tastingcustard has much less fat thanthe classic version made with
egg yolks. In another twist, wecall for vin santo instead of theconventional choice, Marsala.
Cut peel and white pith from oranges and grapefruit witha sharp knife, then cut sections free from membranes.Drain fruit in a large sieve set over a bowl 5 minutes,
reserving juice for another use. Toss fruit with 1tablespoon sugar.
Beat egg, remaining 2 tablespoons sugar, vin santo, creamof tartar, and a pinch of salt in a double boiler or a metal
bowl set over a pot of simmering water with a hand-heldelectric mixer at medium speed until slightly thickenedand frothy, about 5 minutes (mixture will froth up andthen subside a bit before thickening). Remove from heat.
Divide fruit among 4 stemmed glasses and top with
zabaglione. Serve immediately.
Cooks note: The eggs will not be fully cooked in thisdessert, which may be of concern if there is a problemwith salmonella in your area.
3 medium navel oranges
1 large pink or red grapefruit
3 tablespoons sugar
1 large egg 3 tablespoons vin santo or
other sweet dessert wine
3/4 teaspoon cream of tartar
Garnish: freshly ground nutmeg
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Fiesta Veggie Wrap
preparation
indgredients
yield: Makes 1 wrap
In a small bowl, mix together the cream cheese and pesto.Spread the cream cheese mixture evenly over the tortilla. Topwith the avocado slices, arranging them in a horizontal line
across the center or mashing them onto the surface. Arrangethe carrot and cucumber on top of the avocado. Sprinkle withsalt and pepper. Press down gently.
Fold about 2 inches (5 cm) of the right side of the tortillaover the lling. Press gently. Beginning with the roundedside closest to you, roll up the tortilla into a tight cylinder,with the lling peeking out the top. Alternatively, roll up thetortilla like you would a burrito, with the lling enclosed inthe wrap.
Wrap in foil or a strip of prey paper and place in an airtight
container or sandwich bag and seal tightly. Refrigerate untilready to go.
Veggie-ric For extra color and crunch, add any of thefollowing veggies:
Celery or jicama matchsticks
Sliced fennelBell pepper matchsticksBaby spinach leaves
Shredded red cabbageSproutsUse a napkin or colorful strip of paper, secured with tape, tohold the wrap together.
Cream cheese or goat cheese
2 tablespoons, soened
Pesto, homemade or
purchased 2 teaspoons
Flour tortilla 1, preferably
green or red
Ripe avocado 1/2, sliced
Carrot 1/4 cup (1 oz/30 g)shredded
English cucumber 4 slices, cut
on the diagonal
Salt and ground pepper
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Roasted Sweet Potato andBlack Bean Salad
preparation
indgredients
yield: Makes 4 servingsBlack beans are a tasty nonmeatsource of iron, which is key to highenergy and strong immunity.
Heat oven to 375. On a baking sheet coated withcooking spray, place potatoes in a layer; sprinklewith 1/2 teaspoon salt and 1/4 teaspoon pepper. Bakeuntil tender, 15 minutes; let cool. In a bowl, whisk
juice, vinegar, garlic, remaining 1/2 teaspoon salt andremaining 1/4 teaspoon pepper. Add potatoes, beans,tomatoes, bell pepper, scallions and mint; toss; serveover arugula, and garnish with lime wedges.
Vegetable oil cooking spray
2 large sweet potatoes (about
1 1/2 pounds), peeled and cut
into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground
black pepper, divided
1/4 cup fresh lime juice, plus
wedges for garnish
1 tablespoon balsamic vinegar
1 tablespoon nely choppedgarlic
1 can (15 ounces) black beans,
rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or
red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula
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Golden Egg White Omeletswith Spinach and Cheese
preparation
indgredients
A yellow pepper pure givesthese egg white omelets color andtenderness without adding fat.
Make pepper pure:
Preheat broiler.Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionallywith tongs, until skins are blackened, about 15 minutes. Transfer to a bowl andlet stand, covered, until cool enough to handle, about 20 minutes. Peel peppers,discarding stems and seeds, and coarsely chop, then pure in a blender with 2tablespoons water, scraping down sides of blender, until smooth.
Prepare spinach:Cook onion in 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, stirringfrequently, until golden, about 5 minutes. Stir in spinach, 1/2 teaspoon salt, 1/4teaspoon black pepper, and remaining 1/4 cup water and cook, stirring, until spinachis wilted, about 3 minutes. Transfer to a colander set over a bowl and drain o excessliquid, gently pressing on spinach.
Make omelets:Whisk together pepper pure and our in a large bowl, then whisk in egg whitesand remaining teaspoon salt and 1/4 teaspoon pepper until combined.
Heat 1/2 teaspoon oil in an 8-inch nonstick skillet over moderate heat until hot butnot smoking. Pour 1/2 cup egg mixture into skillet and cook, liing up cooked eggaround edge occasionally to let raw egg ow underneath, until omelet is set buttop is still slightly moist, about 2 minutes. Spoon one fourth of spinach over half ofomelet and sprinkle with 1 tablespoon cheese. Fold remaining half of omelet overlling using a heatproof plastic spatula and transfer to a plate. Keep warm, coveredwith foil.
Make 3 more omelets with remaining egg mixture, oil, spinach, and cheese in samemanner.
Cooks notes: The egg whites in this recipe may not be fully cooked. If salmonella isa problem in your area, cook omelets until tops are completely set.
Pepper pure and spinach lling can be made 1 day ahead and chilled separately,covered. Reheat spinach before making omelets.
2 medium yellow bell
peppers
1/4 cup plus 2 tablespoons
water
1 small onion, nely chopped
3 teaspoons olive oil
2 (5-ounce) bags baby
spinach, coarsely chopped 1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons all-purpose
our
12 large egg whites or liquid
egg whites
1 ounce coarsely grated
Gruyre (1/4 cup)
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Baked Chicken
preparationindgredients
Exercising is probably the bestthing you can do right now to getin beer shape. Americans of allraces tend to be less active thantheir grandparents were. Thecombination of fay foods with
lile exercise equals the obesityepidemic we have today in theU.S.A. Fried chicken is such acentral component of Southerncooking, but its too high in fat to
be part of a regular diet. Prepareit this way and youll have all theavor of fried chicken without allof the extra fat.
1. Preheat the oven to 375F.
2. In a large plastic bag, combine the thyme, oregano,basil, garlic powder, salt and pepper. Shake well. Addtwo breasts at a time to the bag and shake to coat thechicken. Continue until all the breasts are coated.
3. Place the yogurt in a large bowl, and the cereal on a
large plate. Dip each breast in the yogurt and then inthe cereal. Place the chicken breasts on a baking sheetsprayed with nonstick cooking spray.
4. Bake for 35 to 45 minutes, until the chicken is brownand cooked through. Do not cover or turn the chickenduring the baking process.
5. When the chicken is completely cooked, remove thebaking sheet from the oven and let cool ten minutesbefore serving.
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons fresh black
pepper
6 skinless, boneless chickenbreasts
2 cups plain nonfat yogurt
2 cups Special K cereal,
crushed with a rolling pin or
in a food processor or coee
grinder
Nonstick cooking spray
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Lemony PotatoAvocado Salad
preparationindgredients
yield:Makes 2 servings
In a saucepan cover potatoes with salted cold water by 1inch and simmer, covered, until tender, 15 to 20 minutes.Drain potatoes in a colander and quarter. In a bowl stirtogether warm potatoes, oil, lemon juice, zest, chives,and salt and pepper to taste. Pit and peel avocado andcut into 3/4-inch pieces. Add avocado to potato mixture,gently tossing to combine.
3/4 pound small red potatoes
(about 6)
2 tablespoons extra-virgin
olive oil
2 tablespoons fresh lemon
juice
1 teaspoon nely grated fresh
lemon zest 3 tablespoons minced fresh
chives
1 rm-ripe California
avocado
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Shepherds Pie
preparation
indgredients
yield:Makes 8 servingsactive time:35 minutestotal time:45 minutesWeve perfected Tanyas Englishgrandmothers version of a
succulent mainstay. Leovers canbe reheated in the microwave, andyou can even prepare the casserolea day ahead and pop it in the ovenfor a stress-free weekend dinnerwith friends
1. Peel the potatoes, cut in half lengthwise, and thenthinly slice; place in a large saucepan with cold water tocover by 1 inch. Bring to a boil over high heat, reducethe heat, and simmer until the potatoes are tender,about 10 minutes.
2. Right aer you put the potatoes on to coo