Frozen Food Meals for The Menopause Diet

Quick frozen food meals that work with The Menopause Diet

In a hurry and want something from the frozen food section? If the cooking fairy never taps you on the head, then stock your freezer with a few of these products.These frozen meals are acceptible ONLY because of the calorie count, which is between 250-300. . .they are not ideal but better than a bagel with jam! Remember, if you keep your meals between 250-300 calories, your insulin levels will remain smooth as silk REGARDLESS of the composition. Yes, I know they have pasta and other items that are high glycemic, but the portions are teeny. Again, these are NOT IDEAL (lots of salt and 19g of sugar) but it’s the best I could find on the market for those of you who are “cooking impaired.”

From Stouffer’s Lean Cuisine meals

Cafe Classics selections-

Oven Roasted Beef (240)
Tender cuts of roasted beef in a rich brown sauce, accented with carmalized onions and butter. Accompanied by a creamy cheddar cheese, broccoli, carrot and rice casserole.

Chicken Carbonara (260)
Roasted chicken tenderloins in a creamy Parmesan cheese sauce with turkey bacon, mushrooms, basil and garlic. Served over a bed of linguini tossed with roasted red peppers.

Glazed Chicken (230)
Roasted chicken tenderloins in a classic savory glaze with accents of herbs, lemon and mushrooms. Served with a white and wild rice pilaf accented with French cut green beans.

Fiesta Grilled Chicken (270)
Seasoned and grilled chicken tenderloins with hand-picked red and yellow peppers. Served with a Santa Fe-style medley of long grain white rice, black and pinto beans, whole kernel corn, green poblano and red chiles, topped with a creamy sour cream sauce with Mexican tomatillos and cheese.

From Healthy Choice

Chicken Broccoli Alfredo (300)
Alfredo sauce is a rich blend of condensed skim milk and Parmesan cheese, with a small amount of strongly flavored Parmesan cheese to create the distinctive Italian-style flavor for fettuccini cooked al dente.

Beef Tips Portabello (310)
Portabella mushroom sauce – gently seasoned with rosemary, cabernet sauvignon, and pepper – complements the flavors of the lean, tender beef sirloin and the creamy, whipped potatoes. An apple-cherry crisp completes this home-style meal

Salisbury Steak (210)
a flavorful blend of tomato, garlic, pepper and cabernet wine. Seasoned redskin potatoes.

Blackened Chicken (220)
Fire roasted red pepper sauce compliments the moist, blackened chicken breast while the seasoned rice is the perfect side dish. An apple praline crisp dessert tops the meal.

Country Herb Chicken (280)
Chicken breast with a blend of herbs consisting of whole marjoram, thyme and celery seeds. The redskin potatoes are roasted with the skins on to bring out their natural flavor.

Grilled Turkey Breast (260)
made with lean turkey tenders, and covered in a sweet cranberry-apple sauce. Roasted sweet and redskin potatoes, and tender beans with shoestring carrots.

From Weight Watcher’s frozen dinners

Salisbury Steak with Macaroni and Cheese (260)

Bistro Selections -

Pepper Steak (230)

Baked Garlic Chicken (280)

Basil Chicken (270)

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The Menopause Diet 5 Day Plan to Lose Weight

Simply nibbling a little protein 10-15 minutes before a meal actually helps you feel satisfied faster and eat less at each meal, says Dr. Gillespie, author of The Menopause Diet. Plus, they’re a great way to use up leftovers. So pick a quick “starter” from our list before you sit down to eat-especially at peak hunger times.

  • 1/2 oz. hard cheese, such as Provolone, Cheddar or Gruyere
  • 1 oz chicken breast, turkey breast or lean roast beef
  • 1/2 hard-boiled egg
  • 5 almonds or walnut halves

Day 1

BREAKFAST
1/3 cup slow-cooking oatmeal
prepared with 1/2 cup soy milk and sprinkled with 1 Tbs. whey protein powder
and 1 tsp. raisins

SNACK
1 medium apple, 1 oz. string
cheese

LUNCH
1 cup vegetarian chili

SNACK
1 cup vegetable soup and 1 medium orange

DINNER
Marinated Flank Steak
In a resealable plastic bag, combine 2 Tbs. lime juice, 2 tsp. each crushed garlic, diced jalapeno, fresh diced cilantro and chopped onions; add 1/3 pound flank steak and refrigerate 1-8 hours. Grill.

Zucchini Marinara
Steam unlimited chopped zucchini with fresh chopped spearmint. Serve with 1/2 cup tomato sauce.

Day 2

BREAKFAST
Feta Frittata:
Beat 2 eggs with 2 Tbs. milk; add 1 Tbs. crumbled feta, 1/4 cup finely grated zucchini and 1 slice cooked Canadian bacon, diced. In small skillet, heat 1 tsp. olive oil; add egg mixture, cover and cook over low heat, 12 minutes.

SNACK
1/4 cantaloupe and 1/2 cup yogurt, any flavor

LUNCH
Unlimited tomato and arugula with 3 oz. ham, chicken or turkey drizzled with 1-2 Tbs. vinegar, unlimited watermelon.

SNACK

Strawberry salad
Drizzle 2 Tbs. orange juice over 1 cup fresh sliced
strawberries

DINNER
Lemon Grilled Chicken
In resealable plastic bag, combine 1/8 cup fresh lemon juice, 1 tsp. each thyme, lemon peel and pressed garlic,and two chicken breast halves; refrigerate 1-8 hours. Grill or broil until cooked through.
Unlimited baby green beans with 1 Tbs. unsalted butter
1 grilled, boiled or baked red potato drizzled with 1 tsp. olive oil.

Day 3

BREAKFAST
Apple with Dutch Chocolate Dip
Dip 1 apple cut into wedges in 1 packet of Swiss Miss Fat-Free Sugar-Free chocolate mix.
1 cup soy milk

SNACK
1 cup black bean soup with 1 slice chopped cooked Canadian bacon

LUNCH
Chicken and Mandarin Salad
Top unlimited romaine lettuce and diced red onion with 6 oz. rotisserie chicken, 1/2 can drained mandarin oranges ( reserve liquid). For
dressing, combine reserved liquid with rice wine vinegar to taste.

SNACK
1 cup low-fat yogurt, any flavor,topped with 1/2 cup berries

DINNER
Ginger Shrimp in Napa Cabbage
Combine 6 oz. cooked shrimp with unlimited bean sprouts,
pickled ginger slices and water chestnuts and 1-2 Tbs. teriyaki sauce; serve rolled in steamed Napa cabbage leaves.


Baked Asparagus
In baking dish, mist unlimited asparagus with olive oil cooking spray; bake,covered, at 400 degrees F, 10 minutes.
1/2 oz. dark chocolate

Day 4

BREAKFAST
Chocolate Peanut Butter Shake
In blender, combine 1 cup soy milk, 1 packet Swiss Miss Fat-Free
Sugar-Free chocolate mix, 2 tsp. peanut butter and 3 ice cubes. Blend until smooth.

SNACK
Tuna and White Bean Salad
Top unlimited romaine lettuce with one 4 oz. can water-packed
tuna, 1/2 cup white beans and unlimited chives, shallots, diced red bell
pepper; dress with unlimited lemon juice and 1 tsp. olive oil.

LUNCH
4 oz. broiled salmon drizzled with lemon juice
1/2 cup applesauce

SNACK
Fourth of July Cottage Cheese
Mix 1 cup 2% cottage cheese with unlimited blueberries, raspberries and boysenberries

DINNER
Chicken Stir-Fry
In large skillet, heat 1 tsp. peanut oil. Add unlimited sliced watercress, 5 oz. cooked diced chicken, 1/4 cup diced tofu, 1 Tbsp. oyster sauce, 1/4 cup reduced fat chicken broth; cover until heated through and watercress is wilted. Serve over 1/2 cup wild rice and 1 tsp. each chopped pecans and scallions.

Day 5

BREAKFAST
2 scrambled eggs with 3 oz. lox
1 slice whole-wheat bread

SNACK
1 cup fresh sliced fruit
1 slice toasted raisin bread with 1 Tbs. unsalted butter

LUNCH
Unlimited tomato and arugula with
3 oz. ham, chicken or turkey drizzled wtih 1-2 Tbs. vinegar
Unlimited watermelon

SNACK
Cherry Frappe
In a blender, puree 1/4 cup each soy milk, apple juice and pitted Bing cherries.Transfer to saucepan and simmer with a cinnamon stick for 2 minutes;chill and serve.

DINNER
Seared Black Scallops
In skillet heat 1 tsp. peanut oil. Toss 5 oz. scallops in 2 tsp. black sesame seeds and add to skillet, stirring, until cooked through.
1 cup cooked lima beans drizzed with 1 tsp. olive oil

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