Pack it Up

This week we hit some major points on the second meal of the day. Our second meal should come about 2 1/2 -3 hours after breakfast. This will keep you from overeating at lunch. We have gone over some tips on what to eat and where to get the ideas for this meal. You don't have to cook at every meal if you plan ahead and pack up left overs. You may also find that you are busy at this time and may not even get hungry. Give yourself two weeks, of constantly eating at this time, by the third week you will find your body will be hungry. Remember we are trying to replace those bad habits with good habits, so give yourself some time.

Good job Team. You all came in work hard and sweated off some calories. Let’s keep up the good work. Let's keep teaming up to shape up and slim down! Have a great weekend and see you all on Tuesday. *Remember Monday all of us will be out for our seminar, except for Andrew who will be running the show all on his own. Be ready for all the new things we will have learned on Tuesday and Wednesday.

Try this and let me know if you like it.

Baked Frittata in Tomato Sauce
Serves 6

Sauce
cooking spray (olive oil preferred)
2 cups onion, finely chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons fresh basil, finely chopped
2 garlic cloves, minced
4 cups plum tomatoes (about 21/2 pounds), peeled, seeded, chopped
1/4 teaspoon salt

Frittata
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 teaspoon freshly ground black pepper
2 large eggs
6 large egg whites
cooking spray (olive oil preferred)
1/4 cup (1 ounce) grated low-fat Parmesan cheese

1. To prepare sauce, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, parsley, basil, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in the tomatoes and salt. Cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally.
2. To prepare frittata, combine parsley, pepper, eggs, and whites, stirring with a whisk until well blended. Heat a large nonstick skillet over medium-high heat;coat pan with cooking spray. Add half of egg mixture, and cook 2 minutes or until bottom is set. Carefully turn frittata over. Cook 1 minute. Place cooked frittata on a cutting board. Repeat procedure with remaining egg mixture.
3. Roll up cooked frittatas, jelly-roll fashion, and cut into 1/4-inch-thick slices.Combine the sauce, frittata ribbons, and cheese in a medium bowl, tossing to
coat. Divide the frittata mixture evenly among 6 (6-ounce) ramekins or custard
cups. Broil 2 minutes or until mixture is thoroughly heated.