What you need:
What to do:
Turn the broiler on high. Slice roll down the middle, and spread mustard onto one side. Place turkey slices on top of mustard side, and top with tomatoes, and cheese. Place both halves under the broiler for about five minutes, or until cheese melts. "Close" the sandwich and enjoy.
Number 2 Plain yogurt and granola
What you need:
What to do:
Mix yogurt and granola in a bowl and enjoy.
Number 3 Grilled salmon filet and salad. What you need:
What to do:
Fire up the grill. Squeeze lemon juice over salmon, and sprinkle with salt and pepper. Place salmon skin-side down on the grill and cook for about 6 minutes, or until flaky. Do not overcook. Serve with salad.
Number 4. Grilled filet mignon and steamed veggies
What you need:
What to do:
Fire up the grill. Sprinkle filet mignon with steak spices if using and place on the grill. Cook to desired doneness (3-4 minutes on each side for medium). Meanwhile, place vegetables in a microwave-safe container, with a tiny bit of water, and cover loosely. Microwave on "high" until tender (approx 4 minutes). Sprinkle with Parmesan cheese.
Number 5. Chicken and shrimp stir-fry with cashews, oriental veggies and ginger
What you need:
What to do:
Heat oil in pan, add shallots, ginger and garlic, and cook for 1 minute over medium heat. Add chicken to pan and cook until no longer pink (about 5 minutes). Add shrimp and cook until they turn opaque (about 2 minutes). Add vegetables and sauce. Stir-fry until tender (about 3 minutes). Sprinkle with cashews if using.
Number 6. Egg-white omelet with low-fat ham and veggies
What you need:
What to do:
Thoroughly coat a medium frying pan with cooking spray, and put it on medium heat on the stove. Cook chopped vegetables in pan until softened (about 6 minutes). In bowl, whisk egg whites, ham, milk, and pepper, until blended. Pour into frying pan, over veggies and cook until set (about 6 minutes).
Tip:
Use a spatula to lift the edges of the omelet slightly as it cooks, to let the uncooked portions run into the bottom of the pan, and cook.
Number 7. Grilled chicken breast with lemon and pepper, and grilled veggies
What you need:
What to do:
In a bowl, combine the lemon juice, olive oil, pepper, salt, and parsley. Using a basting brush, baste the chicken with the marinade and let sit, covered, at room temperature, for 20 minutes. Meanwhile, fire up the grill to medium-high heat. Wash the brush, as to avoid spreading bacteria, and use it to baste the vegetables with the remaining marinade. Place the chicken on the grill and cook for about 7 minutes on each side, or until no longer pink in the center. Place the vegetables on the other side of the grill, and cook until softened.
Number 8.Tuna salad
What you need:
What to do:
Arrange lettuce leaves on a plate, mound the tuna in the center of the plate, and surround it with the green beans, onions, olives, and egg. Sprinkle with salt, pepper, oil, and vinegar (try not to exceed a teaspoon of olive oil -- although the fat it contains is the Omega-3, or "good fat" variety, it is fat nonetheless).
Number 9. Cottage cheese and fruit salad
What you need:
What to do:
This one's pretty self-explanatory: Place the cottage cheese in a small bowl, place fruits on a small plate and enjoy.
Number 10. Shrimp cocktail and tomato juice
What you need:
What to do:
Just arrange shrimp on a plate, and squeeze lemon juice onto them. Serve with cocktail sauce and tomato juice.