Menu 2/20/2010

BREAKFAST

1 sugar cookie (180 cal., 6g. fat, 3g. sat. fat)

1 Lean Cuisine Orange Chicken (300 cal., 7g. fat, 1.5g. sat. fat)

1 pkg. Cheez-It (100 cal., 3g. fat, 1g. sat. fat)



LUNCH

2 cups VEGGIE RICE BOWL (caloric and fat content unknown)

8 oz. Acai Berry Juice

VEGGIE RICE BOWL

2 cups rice

1 16 oz. frozen bag of Stir Fry Veggies

1 1/2 cups of Kraft Light Asian Toasted Sesame Dressing

dash(es) of black or white pepper



Boil rice and entire bag of veggies in 4 cups of water until rice is tender. Stir in the Asian Dressing and simmer for about 30 minutes. Let sit for about 5 minutes to let the rice absorb the liquid. Serve in bowls steaming hot.



BEFORE DINNER

2 cups VEGGIE RICE BOWL (calories and fat unknown)

2 String Cheeses (80 cal., 6g. fat, 3g. sat. fat EACH)



DINNER

2 servings of Stouffer's Chicken Enchiladas w/ Cheese Sauce & Rice (280 cal., 12g. fat, 7g. sat. fat EACH SERVING)

1 16.9 oz. water w/ Crystal Light


SNACK

1 pkg. Oreo Mini Cakesters (100 cal., 4.5g. fat, 1g. sat. fat)

1 pkg. Mr. Salty Yogurt Pretzels (100 cal., 4g. fat, 3.5g. sat. fat)