Body at Home Diet Plan – Day 5 Recipes

DAY 5 – BREAKFAST, LUNCH, AND DINNER RECIPES

Body At Home Diet Plan – Day 5 Recipes

Breakfast – Peaches and Cream Oatmeal
Lunch – Tuscan Chicken Sandwiches (serve with Salad)
Dinner –  Baked Salmon with Citrus and Herbs

Breakfast – Peaches and Cream Oatmeal
Serves 2

Ingredients
1 – 3/4 c water
1/2 tsp Salt
1 c Milled Oats
1/2 c Sliced Dried Peaches
1/2 Peach – sliced
2 scoops Unflavored Protein Powder
1/4 c light Cream
1/2 tsp ground Cinnamon

Instructions
In a medium saucepan over medium heat, bring water to a boil and add the salt. Stir in the oats, peaches, and protein powder and bring the mixture o a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally until the oatmeal and peaches are tender – 10 to 15 minutes.

Put oatmeal in 2 bowls and stir in the cream and cinnamon. Top with sliced peaches and serve.

Lunch – Tuscan Chicken Sandwiches (serve with Salad)
Serves 2

Ingredients
1 tbls reduced-fat Pesto
2 tbls reduced-fat Mayonnaise
10 ounces cooked Chicken Breast meat, thinly sliced
1 can Artichoke Hearts, thinly sliced
1 Roma Tomato, thinly sliced
2 thin slices of Red Onion
1 c Baby Spinach
4 slices low-calorie Whole Wheat Bread
pinch of salt and pepper

Instructions
Mix the pesto and mayonnaise together in a small bowl and spread on each slice of bread. Arrange the chicken, artichoke, tomatoes, onion, and spinach on 2 slices of bread. Season with salt and pepper and top with the remaining slices of bread.

Slice the sandwiches in half and serve with a small salad.

Dinner – Baked Salmon with Citrus and Herbs
Serves 2

Ingredients
2 6-ounce Salmon Fillets
salt and pepper
1 Orange, zested and juiced
1 lemon, zested and juices
1/2 Red Onion, sliced
2 Garlic cloves, minced
1 tbls each – Basil, Parsley, Dill, and Tarragon – chopped
2 tbls Extra Virgin Olive Oil
2 Garlic Cloves, thinly sliced
1 tbl Sesame Seeds
1 lb Baby Spinach
pinch of Nutmeg

Instructions
Preheat oven to 425°

Spray a baking dish with cooking spray. Season the salmon with salt and pepper and place in the dish. Pour the citrus juices over the top and sprinkle with the zests, onion, garlic, sesame seeds, and herbs. Drizzle with 1 tbl olive oil. Bake the salmon to desired doneness – 6 to 8 minutes for medium.

Meanwhile, heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat. Add the garlic and saute until golden. Add the spinach in batches and saute until wilted. Season with salt, pepper, and nutmeg

Serve each person one salmon fillet and half the spinach.