Breakfast: Scrambled Egg Bowl with leftover Ham and sprinkle of Cheese
Lunch: I made a Herb and Onion Chicken Salad with some leftover Rotisserie Chicken (about 1 cup), 1/4 of a diced Red Onion, 1/2 diced Cucumber, 1 T. Parsley, 1 T. Mint, 2 diced Green Onions, a dollop of Greek Yogurt (easy way to cut calories is to replace Mayo in all salads with Greek Yogurt.)
I served it on a bed of greens with some sliced tomato and a few cucumber slices (my crackers.)
Dinner: I made sort of a breading-less Eggplant Parmesan. I had 2 eggplants I needed to use. I sliced them into rounds, sprinkled them with olive oil and kosher salt and roasted them for 40 minutes (turning once) in a 425 oven. I took the roasted slices sprinkled them with Parmesan and sauteed them lightly till the Parmesan made a light crust. Served them with a dollop of Rao's Sauce (only jarred sauce I use) and sprinkled them with mozzarella and some fresh feta (ricotta salata would be great too) cheese.
Snacks: A pit stop at Starbucks in the late afternoon for a Sugar-Free Vanilla Soy Latte. I'm not happy with the new trend I am seeing in the Starbucks in my area. They are replacing the traditional tables and chairs with tall bar-stool seating. It's totally unfriendly for elderly and the disabled. My pre weight loss surgery self would have had difficulty in them as well. We now have only 2 tables my Mum can sit at in our local Bux. My tweet to Bux...
Hey @Starbucks What's with the new trend of elderly and disabled unfriendly barstool seating? You are a #coffee shop not a nightclub.
— Eggface (@Eggface)
Later at home, I watched some DVR'd shows and ate a piece of this yummy creation...
I was in the mood for something sweet so I came up with this Chocolate Pudding "Pie" using Big Train Low Carb Brownie Mix as the base. The regular recipe calls for a stick of butter (ummm no) I experimented a bit and came up with a higher protein and waaaaay lower in cals and fat alternative. It's more cake like then brownie texture, really yummy. This stretches the mix too (only uses 1/2 the bag.) The pie stores in the fridge several days unless your family knows it's there then it'll be gone. Non-ops will never know it's not a decadent dessert.
Shelly's Healthified Chocolate Pudding Pie
Base
1 Egg, beaten
1/2 cup Cottage Cheese (2% small curd)
5 1/2 oz. Big Train Low Carb Chocolate Chip Brownie Mix (it's 1/2 the bag)
2-3 Tablespoon Chopped Walnuts
Filling
1 3/4 (less 1 Tablespoon) cups Cold Milk
1 Tablespoon Sugar Free S'mores Torani Syrup (or any flavor Sugar Free Torani Syrup)
1 Box (1.4 oz, the small one) Instant Sugar Free/Fat Free Jello Pudding Mix - Chocolate Fudge Flavor
8-10 Fresh Raspberries
Beat egg. Whiz cottage cheese till smooth in a mini food processor or blender. Add both to brownie mix and stir till blended.
Spray a 11 x 7 Pyrex dish with Pam non-stick spray. Spread mixture evenly in dish. Bake at 350 for 15 minutes. Cool completely.
Prepare filling. I use a Blender Bottle. Add all ingredients and shake for 2 minutes. Pour filling onto cooled base. Refrigerate for at least an hour. Cut into 8-10 pieces. Top each slice with a fresh raspberry.
A perfect ending to a tasty day.
