DAY AT A GLANCE

Breakfast
Calories Carbohydrates Sodium Phosphorus Potassium
3 pepper 201 14 222 50 163
Quiche
1 cup 54 13 2 36 254
Strawberries

1 slice Buttered 75 13 144 35 54

Toast

Snack
Calories Carbohydrates Sodium Phosphorus Potassium
1 cup vanilla 200 30 72 20 410
mango puree

Lunch
Calories Carbohydrates Sodium Phosphorus Potassium
Zucchini and 188 14 291 118 423
Meatballs
Applesauce 166 43 5 185

Dinner
Calories Carbohydrates Sodium Phosphorus Potassium
Fish and 205 8 104 351 561
Peppers
Dinner Roll 78 13 134 35 35

cup orzo 137 27 20 92 76

pasta salad

TOTALS:
Calories Sodium Phosphorus Potassium
1300 1000 700 2200
 3- Pepper Quiche (serves: 8)
Ingredients: Vanilla Mango Puree (serves: 1)
1 Tb margarine
1 green pepper, cut in strips Ingredients:
1 red pepper, cut in strips 1 cup frozen or fresh mango
4 eggs or 1 scoop vanilla protein powder
cup liquid non-dairy creamer
cup water Directions: Put mango and powder in a
tsp basil blender and puree for a quick snack.
1/8 tsp cayenne pepper
1 9-inch pie shell, unbaked

Directions: In a large skillet, saut pepper strips in margarine until soft but
not limp. In a bowl, combine eggs or egg substitute, creamer, water, basil,
and cayenne. Spoon peppers into unbaked pie shell. Pour egg mixture
over peppers. Bake at 375 for 50-55 minutes until a knife inserted in the
center comes out clean. Let stand for 10 min before serving.
Zucchini and Meatballs (Serves 6):
Orzo Pasta (serves 6) Ingredients:
Ingredients: 1 lb lean ground beef
1 1/3 cup (8 oz) dry orzo pasta 1 egg, slightly beaten
3 quarts water 3 Tb water
2 tsp olive oil cup soft bread crumbs
tsp garlic powder tsp salt
tsp Italian seasoning 1 Tb parsley, chopped
1 Tb grated parmesan cheese 2 Tb margarine
Directions: Cook pasta in water for 9-11 cup onion, chopped
minutes. Pour drained pasta, olive oil, garlic 1 clove garlic, crushed
powder, Italian seasoning, and Parmesan tsp cumin
cheese into a serving bowl. Toss gently and tsp salt
serve. 1- 8 oz can tomato sauce (no salt added)
Fish with peppers (Serves 6) 3 medium zucchini- washed and cut into in thick slices
Ingredients:
lb white fish fillets Directions: In a medium bowl, combine ground beef, egg, water,
1 tsp garlic powder bread crumbs, salt, and parley. Mix lightly using your hands.
tsp lemon pepper Shape into 18 small meatballs. In hot margarine over medium
2 Tb oil heat, saut meatballs along with onion, garlic, cumin, and salt in a
c low sodium broth medium size skillet. Cook in a single layer until meatballs are
cup no salt added tomato sauce browned on all sides, about 10 minutes. Drain off fat. Place
1 tsp capers meatballs in pan and add tomato sauce and zucchini. Bring to a
medium green pepper, cut into rings boil and simmer 8 to 10 minutes, covered, until zucchini is tender.
medium red pepper, cut into rings
Directions: Cut fish into 4 pieces. Sprinkle with garlic powder and lemon
pepper. Cook fish in oil in a large skillet over medium heat for 5 minutes,
turning often. Add broth, tomato sauce and capers. Reduce heat, cover
and simmer 5 minutes longer, until fish flakes easily with a fork and
peppers are tender.