MyPlate Meal Plan November 21-25th plus MyPlate for Mom’s!
Posted Nov 20 2011 10:22am
A few weeks back, Maryann from Raising Healthy Eaters mentioned a new book called, MyPlate for Mom’s ! That is when I was introduced (virtually) to the amazing Elizabeth Ward, M.S., R.D. Elizabeth is the author of several nutrition books, and was recently featured on a Dr. Oz episode where she talked all about mushrooms! She is absolutely someone to follow.
Elizabeth’s latest book, MyPlate for Moms, How to Feed Yourself & Your Family Better is a great guide for putting the dietary guidelines into practice. The book has:
Recipes, meal ideas, and snack ideas
Tips for weight loss, maintaining weight, and getting the most out of your calories.
An entire chapter about what not to eat. Including all the names for added sugars to watch for, limiting solid fats, refined grains, sodium, and alcohol.
In the drink chapter, she says a person eating 1400 calories per day, should not have any more than 4 teaspoons of added sugar for the whole day! One 20 ounce bottle of orange soda has over 17 teaspoons of sugar! Just so you know…
Bean and cheese enchiladas with veggies and whole wheat tortilla.
1/2 cup all-purpose flour
1/2 cup shredded coconut
1/2 cup seasoned Panko breadcrumbs
1 large egg
1 cup low fat milk (1%)
1 pound boneless skinless chicken breast, cut into 1 inch strips
2 tablespoons canola oil
Place four in one quart resealable plastic food storage bag. In a separate food storage bag, combine the coconut and breadcrumbs, seal bag and shake to mix well. In a medium shallow bowl, combine the egg and milk. Mix well. Working in batches, add the chicken to the flour bag and coat well, then dip each piece in the egg mixture and place in the bag with the coconut and breadcrumbs and shake to coat chicken.
Heat a 12 inch skillet over medium-high heat. Add 1 tablespoon oil to pan and heat. Add chicken to pan and cook five minutes, flip and cook for 2 to 3 minutes on the other side. Repeat with remaining oil and chicken.