12 Jun, 2007
OK. If I can’t plan the day of, I’m planning the day before.
Posted by: velveteen In: Exercise| Recipes/Food products| Tracking
Plan for Wednesday::
B - 1 nectarine
3 WASA crackers, 100g cottage cheese with salsa and spices 3½ points
S - 1 NF tall triple shot cappo, 1 point
L - sandwich with WW cervelaat, calvé extra-light mayo, ½ slice of cheese, spinach leaves 4 points
strawberries
S - 1 NF tall triple shot cappo, 1 point
nectarine
100g brown rice (2) with 30g light Feta (1), 10g raisins (½), 50g chickpeas (1), total:: 4½ points
D - found this Recipe at epicurious::
FISH IN “ACQUA PAZZA”This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant’Agata sui Due Golfi, just outside Naples. There, it’s sometimes served on toasted Italian bread, which soaks up the “crazy water” - the tomato-based sauce. The fish is quick to prepare and is also low in fat.4 5-ounce red snapper fillets
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped tomatoes
2 tablespoons olive oil (preferably extra-virgin)
1 1/2 teaspoons drained capers
Fresh Italian parsley, chopped
Arrange snapper fillets in single layer in large nonstick skillet. Add 1/3 cup water. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with tomatoes. Drizzle olive oil over. Sprinkle with capers. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boil. Reduce heat to medium-low, cover and simmer until fish is just cooked through, about 15 minutes. Transfer fish to platter. Boil sauce in skillet until thickened, about 10 minutes. Spoon sauce over fish and sprinkle with parsley. Per serving: calories, 226; fat, 9 grams: cholesterol: 53 mg; sodium: 405 mg
Serves 4.
Bon Appétit
May 1995
Epicurious.com © CondéNet, Inc. All rights reserved.
5 points
served with asperagas, 100g couscous, 2 points
Total Plan:: 21 points
Take that, sabateurs!
Water::
Exercise::
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