Breakfast: D'anjou pear, 10 cherries, 6 strawberries, sugar free mandarin orange cup, light and fit yogurt, Nature Valley Sweet and Salty Almond bar
Lunch: (2pm) Whole Wheat Pita bread, 2 tablespoons hummus, one chicken tender, 1/2 tomato, 3.5 serving baby spinach (semi cooked with tomato chopped over), lemon juice
Lunch: 1 1/2 cups jicama, cottage cheese cup
Dinner: 3/4 cup dry penne pasta, 1 Johnsonville Turkey/Cheddar link, 3 cups broccoli, cook 1/2 tomato, 1/4 yellow onion, 1 teaspoon garlic in 1 teaspoon olive oil to top pasta. Top with 2 teaspoons parmesan cheeese.
Snack: 1) Prot Shake
2) Almond joy snack bar
TC:1659 Prot: 104
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