Have you checked out the site sparkpeople.com? My Jenny consultant actually recommended it because you can enter recipes into the site and it will break each portion of the recipe down so I can figure out my exchanges for my fats, starches, meats, etc. You just have to sign up for the stie and you actually choose whether you want a weight loss program or to just maintain a healthy lifestyle. The only thing I'm not fond of is when I search for recipes, particularly desserts it is not telling me how much sugar is in it. I like the nutritional facts to state the amount of sugar since my body is so affected by this. But, here's an example of a recipe I'd like to try: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=514916 This site also links up to your smartphone which is nice!
by Katie (Jenny Craig 2009 Poster Girl)8. December 2011 19:59
If you're not into making homemade soup there is a brand in the freezer section that is low in calories and sodium: Tabatchnick. Today I'm having Minestrone - it's only 100 calories, 1.5 grams of fat and 350mg of sodium. If you have one cup it equals 1 starch. Today I had 2 slices of 40 cal bread for breakfast which is also a starch, for lunch the soup plus 2 slices of 40 cal bread which is two starches, and tonight I'm making mushroom stroganoff from the Clean Eating Magazine (140 cal, 3g fat) and 1/4 cup pasta will be another starch. Lastly, my 1/2 cup low cal ice cream is a starch. That's 5 starches today which is the total amount needed for a 1200 caloric diet. Just think: if you're going to have a low cal tomato, or broth based soup, a cup equals 1 starch. Just watch the sodium - premade soups can be dangerous!
Breakfast -
2 slices 40 cal bread, 1/4 cup egg substitute, 1 oz. turkey sausage
1 cup coffee with 2 tsp. fat-free creamer
2 slices 40 cal bread with 2 tsp. low-fat peanut butter
1/4 cup whole grain pasta in Mushroom Stroganoff (counts as 3 servings of meat/ 1 fat)
Broccoli with 1 tbsp. margarine
1/2 cup Slow Churn No Sugar Added Fudge Tracks with 2 tbsp. Cool Whip
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