Body at Home Diet – Day 4 Recipes
Day 4 – Breakfast, Lunch, and Dinner Recipes
Body At Home Diet Plan – Day 4 Recipes
Breakfast – Vegetable Frittata
Lunch – Grilled Ham and Cheese with Tomato Soup
Dinner – Beef Tenderloin Salad with Garlic Vinaigrette
Breakfast – Vegetable Frittata
Serves 2
Ingredients
4 Eggs
3 Egg Whites
2 tbls chopped Chives
1-ounce Feta Cheese
Cooking Spray
1/2 Zucchini, diced
1/2 Onion, diced
1 Garlic Clove, minced
1 c Baby Spinach
1 Tomato, sliced or diced
4 tsp Flaxseed Oil
2 sliced Whole Wheat Bread, toasted
Instructions
Preheat the oven to 375°
Beat the eggs and egg whites in a medium bowl. Stir in the chives and feta cheese.
Heat a large nonstick, oven-safe skillet over medium and spray with cooking oil. Add the zucchini, onion, and garlic and saute until tender, 5 minutes. Add the spinach and tomato and saute until the spinach wilts, 1 more minute. Add the egg mixture and cook until the bottom is set but the top is still runny. Transfer the skillet to the oven and cook until the top is set – about 20 minutes.
Drizzle the flaxseed oil on the toast. Slice the frittata and serve with the toast.
Lunch – Grilled Ham and Cheese with Tomato Soup
Serves 2
Ingredients
2 cups Roasted Red Pepper and Tomato Soup
Cooking Spray
2 tsp Dijon Mustard
4 Slices reduced-calorie Whole-Wheat Bread
6 ounces Turkey Ham, sliced thin
2 1-ounce sliced reduced-fat Swiss Cheese
1/2 c Baby Spinach
Instructions
Heat the soup in a medium saucepan on the stove op.
Heat a grill or grill pan over medium heat and spray with cooking spray. Spread the mustard on the bread and layer with ham, cheese, and spinach. Grill sandwiches until the bread is toasted and the cheese is melted – 3 to 4 minutes. Spray the pan again when you flip the sandwiches.
Serve one sandwich with 1 cup of soup
Dinner– Beef Tenderloin Salad with Garlic Vinaigrette
Serves 2
Ingredients
1 Garlic clove, minced
1 tbls Dijon Mustard
1 tbls Lemon Juice
1 tsp Water
2 tbls extra virgin Olive Oil
1 tbls chopped Parsley
Salt and Pepper
Cooking Spray
3/4 pound Beef Tenderloin, well-trimmed and cut into 1″ cubes
2 tbls chopped Rosemary
4 cups chopped Romaine Lettuce
2 cups Arugula
1/2 pint Cherry Tomatoes or any tomato chopped
3 Scallions, sliced
1 Red or Yellow Bell Pepper cut into strips
Instructions
In a small bowl, whisk the garlic, mustard, and lemon juice with 1 tsp water. Whisk in the olive oil. Stir in the parsley and season with salt and pepper. Set the dressing aside.
Heat a grill or grill pan over high heat and spray with cooking spray. Season the beef cubes with salt, pepper, and rosemary. Thread the cubes on skewers and place them on the grill. Cook to desired doneness, about one minute per side for medium-rare. Remove from the heat.
In a large bowl, toss the romaine, arugula, tomatoes, scallions, and bell pepper with the dressing. Divide among 2 plates and top each salad with the beef skewers and serve.