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BREAKFAST

Avocado Toast and Eggs

Ingredients:

2 Pieces or Whole Wheat Toast

.25 Avocado

2 Eggs

Salt 

Pepper

Directions:

Toast the whole wheat bread.

Mass the avocado and spread onto the toast.  Salt and pepper to taste

Cook the eggs in a skillet until the yoke is to your liking and place on top of the avocado toast

SNACK

Pear and Peanut Butter

Ingredients:

1 Medium Pear

2tbsp Peanut Butter

LUNCH

Spaghetti Squash Lasagna (this makes 4 servings)

Ingredients:

1 Medium Spaghetti Squash

16oz Ground Turkey

2cups Spaghetti Sauce

2tbsp Fresh Basil Chopped 

1/2 cup Low Fat Ricotta Cheese or non dairy

1/2 cup Shredded Mozzarella Cheese (Plus extra for topping) or non dairy shredded cheese

Salt and Pepper to taste

Directions:

Roasting the Squash

Preheat oven to 400.  Cut the squash in half lengthwise, scoop out seeds with a spoon.  Place both halves in a 9x13 face down and add water until the bottoms are covered (doesn't take much).  Put in over for 35-45 minutes or until the squash is tender enough to fork out.  Drain the water and pull out squash with a fork and put into separate bowl leaving the empty shells.

While the squash is roasting 

Cook the meat until it is done and no longer pink. Once the meat is done and you've drained off the fat, add the spaghetti sauce until it is warm.

Mix together ricotta, mozzarella, and basil.  Set aside.

Set oven to broil.  Layer in squash, meat sauce, and cheese mixture until both squash shells are full.  Top the last layer with shredded mozzarella.  Stick in the oven just long enough to melt the cheese.

Eat 1/4 now and save 1/4 for dinner.  Enjoy the rest over the weekend!

SNACK

Orange and String Cheese

Ingredients:

1 Medium Orange

1 String Cheese

DINNER

Spaghetti Squash Lasagna

Enjoy 1/4 from lunch

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