The program revolves around this daily counter. Based on you current weight, you insert a calorie card with the healthy amount of calories a person your weight should consume in a day. Each of those little squares has a little door that slides down. For each serving, you close the window. Although, I just said door didn't I? Anyway, when your windows/doors are all closed, you're done eating for the day.
Tonight I made this old dieting favorite: Taco Pie. The kids loved it and it was a nice change from the delicious- but-getting-old-fast roasted chicken breasts I've been making! It can be easily doubled or tripled. Plus, it's economical, especially if you have a coupon for the crescent rolls.
1 lb. ground lean turkey (93/7)
1 small onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
1 pkg. reduced sodium taco seasoning
1 can tomato paste
1/3 cup shredded mozzarella cheese
1 pkg. refrigerated reduced fat crescent rolls
Brown turkey in skillet, with onion, bell pepper and garlic until meat is browned and vegetables are tender.
Add taco seasoning and tomato paste and stir until heated thoroughly.
Place turkey mixture in bottom of an 8 inch brownie pan. Sprinkle cheese on top. Cover with 1/2 roll of crescent roll dough, pressing the seams together. You can save the rest of the dough or use it to make rolls to go alongside the meal.
Bake 18-20 minutes until dough is lightly browned and baked through.
Serve by placing each piece atop shredded lettuce, shredded carrots. Top with salsa and sour cream (optional--not included in exchanges below).
6 servings: Each serving is 1 starch, 1 protein, 1 fat (probably not a full one, but just to be safe)