Sample of a Weekly Menu Planning: 350 Calories or Less!

SALADS:
• Romaine Greens: 10 Calories/8oz.
Plus fresh grape tomatoes, celery &, carrot sticks, English cucumbers, red pepper sticks
• Fresh Iceberg Lettuce & Mixed Greens: 10 Calories/8 oz.
Keep it healthy by adding a balsamic dressing: Add to calorie content
• Orzo Pasta Salad: 105 Calories/8 oz.
Orzo, dried cranberries, roasted pine nuts, splash balsamic
• Corn Salad: 71 Calories/8 oz.
Corn, green peppers, red peppers, red onion, basil, vinegar, black pepper

Soup & Chili:
• Soup: Super Light No Bean Chili: 205 Calories/8 oz.
Ground turkey, garlic, yellow onion, green peppers, rustic seasonings
• Hamburger Soup: 145 Calories/8 oz.
Ground chicken breast, onions, carrots, celery, tomatoes, basil, water, bay leaf

ENTRÉES & SIDES:
• Stuffed Tomatoes: 156 Calories/per 1 tomato
Beefsteak tomatoes, stuffed with basmati rice, scallions, parsley, pine nuts, raisins
• Chicken Breasts w/raspberry sauce & glazed carrots: 176 Calories/8 oz.
Poached chicken, fresh raspberries, fresh baby carrots
• Grilled Filet Mignon with roasted cauliflower: 292 Calories/8 oz.
Grilled, sautéed béarnaise sauce, tarragon, shallots, roasted cauliflower
• Roasted Chicken Burritos with tomatillo salsa: 280 Calories/8 oz.
Roasted chicken, tomatillo salsa, cilantro, and romaine; build a burrito salad!
• Sweet & Sour Pork with basmati rice: 269 Calories/8 oz.
Home-made sweet/sour, pork, green pepper and pineapple chunks, pea pods and broccoli

EXTRAS:
• Fresh Fruit Salad: 150 Calories/8 oz. Seasonal
• Banana & Oatmeal Muffins: 96 Calories/1 muffin
Oats, bananas, brown sugar, nutmeg, almond flour

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    Chef Jody

    Professional Chef and Wellness Coach, specializing in specific dietary needs. Includes diabetics, renal failure, cancer and chemo patients, low fat/high protein, gluten free, protein free, and overall healthy cooking. Most recipes are under 350 calories or less! Graduate of Kendall College, Chicago, IL. Certifications in Professional Chef, Bakery and Pastry Chef, Dining Room Management and Catering. Studied in Lyon, Paris, France.

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