Damage Control Eating Plan

I have been on a binge rampage lately.
Haven't really gained weight... but I will if I do not get myself out of my self induced mess.
It's a fucking never ending battle with me. Binge. Diet. Workout. Binge. Diet. Workout.
Fuck.

Here is my plan for the next few days. I call it damage control.

Fri:

Breakfast:
Whole wheat english muffin, 2 tablespoons fat free cream cheese, cinnamon, stevia, pineapple

Lunch:
1/2 cup shrimp, 4 cups spinach, seasoning 170 cals

Snack: Carrot sticks, fiber one yogurt 80 cals

Dinner: Lean Cuisine Salisbury Steak meal, large salad 240 cals

Snack: fruit popsicle 80 cals

TC: 860

Sat:

Bfst: Steel Cut Oatmeal, 1/2 apple, 1 tbspn nuts 247 cals

Lunch:Amy's burrito, carrot sticks (60 cals)
360 cals

Snack: yogurt, nuts 150

Dinner: 1/2 cup shrimp, 3 serv veggies, lemon pepper 220

Snack: Popsicle 80 cals

TC: 1057

Sun:

Bfst: English muffin, fiber one yogurt 170 cals

Lunch: Cous Cous with 3 cups veggies
320 cals

Snack: Fiber One Yogurt, 9 carrot sticks 80 cals

Dinner: Shrimp foo yung
Ingredients:
1 cube chicken bouillon
1 tbspn corn starch
1 tbspn oyster sauce
1/2 cup egg beaters
1/4 cup finely chopped onion
1 cup frozen veggies-chopped
1/2 tsp. chopped garlic
1/4 cup shrimp-chopped



Directions:
To make your sauce, combine broth, cornstarch, and 2 tsp. soy sauce in a small pot. Mix or whisk until cornstarch has dissolved. Bring to a boil on the stove.

Reduce heat to low and simmer for about 4 minutes, until liquid thickens. Remove pot from heat and cover to keep sauce warm.

In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Set aside.

Bring a large skillet sprayed with nonstick spray to medium heat. Add onion, bean sprouts, mushrooms, and garlic. Stirring occasionally, cook for about 3 minutes, until veggies soften slightly.

Add shrimp to the skillet. Continue to cook and stir until veggies are soft and shrimp are opaque, about 2 minutes.

Transfer contents of the skillet to the bowl with the egg mixture. Add chicken and scallions to the bowl, and stir well.

Remove skillet from heat and re-spray well with nonstick spray. Return to the stove and raise heat to medium-high.

Working in batches, add evenly spaced heaping 1/4 cups of the mixture to the skillet to form small pancakes (about 10 total), using a spatula to help the pancakes take shape. Removing and re-spraying the skillet between batches, cook pancakes until golden brown and cooked through, about 1 - 2 minutes per side.

Serve pancakes smothered in warm sauce. Mmmmm!

MAKES 1 SERVINGS


Serve with 4 servings veggies
356 cals

TC: 926

Mon

Bfst:Fiber One yogurt, peaches, 2 slices toast with butter spray, 1 tbspn jam 180 cals

Lunch: Lean Cuisine Salisbury Steak meal, large salad 240 cals

Snack: Fiber One Yogurt, orange 130 cals

Dinner: MC Turkey Meal 350 cals

Snack: Ice Cream Bar 130 cals

TC: 1030