Week of Aug 13 thru 19:
Lucille's LunchTime Line-up
Mix and match these fantastic options to create your favorite healthy lunch! Whether you are headed back to school, looking for creative lunch ideas to pack for your kids, or just bored of your same old lunch routine - try something new today! Pick a protein and complex carbohydrate as your base, then add your favorite garnish (feel free to choose a few from this category) and condiments for some added colors! So get creative and enjoy your lunch!
Serving size: Pick 1 item from each category for a healthy balanced meal with average calorie, fat, and protein content to keep you on track!
Protein ideas (portions should be 2 ounces):
Chicken strips (grilled not fried)
Shredded low fat cheese
All natural peanut butter (no trans fats)
Wheat bread (more than 5 grams fiber – must be whole grain)
½ wheat pita
Wheat crackers (see serving size)
Snacks portion should total 100 calories
Low fat salad dressing
All types of vinegar
Low fat mayonnaise
Week of Aug 6 thru 12:
Pasta Night Delight — wholefoodsmarket.com
Lets Get SQUASHY!
4 servings per recipe
Calories: 329; Carbohydrate: 16g; Total Fat: 15g; Saturated Fat: 3g; Sodium: 600mg; Fiber: 4g; Protein: 19 - 22g
Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-side down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands. Meanwhile, heat a skillet over medium heat and cook ground turkey, until almost cooked, breaking into smaller pieces, about 5 minutes. Add onion and cook until soft, 6 to 8 minutes more. Add sauce and simmer to combine flavors, 2 to 3 minutes. Keep warm. Portion squash into bowls, top with sauce and serve.
Welcome to our Recipe of the Week!
All our recipes are made to be family friendly, weight control friendly, and even suitable for individuals with diabetes! SO tell your friends and join in!
Text fnctips to 31996 to join us!
Nutrition Tips and Recipe of the Week
Eat REAL Food!
Spinach instead of lettuce