paris and henrys meal plan!!

by paris and henry

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kiwi,greek yoghout and blueberries



info: 1 chopped kiwi: 42 calories
3tbsp fat-free Greek yogurt: 24 calories
50g blueberries: 29 calories
Total calories = 95
to do: A few tablespoons of yogurt and, a handful of blueberries and some chopped and peeled kiwi .this breakfast can go a long way to make this sweet start to the day which is

low in calories but not in flavour.

glass of low fat milk[46 cal]


equals:141 calories

Bean and pepper salad


stuff u need:


  • 2 red peppers, halved and deseeded
  • 2 yellow or orange peppers, halved and deseeded
  • 350-500g green beans
  • 140-200g bag salad leaves
  • 6tbsp olive oil
  • 2tbsp balsamic vinegar
  • 1tsp caster sugar
  • 1tbsp freshly grated ginger



what to do:


  • Set the oven to 200°C/400°F/Gas mark 6.
  • Place the peppers, cut-side down, on a baking tray and roast them for 20-30 mins or until the skins start to char. Remove the peppers from the oven and place them in a freezer bag. Leave them to cool. Peel away the skins and roughly chop.
  • Cook the beans in boiling water for 4-5 mins, or until they’re just tender. Drain them and rinse under running cold water to cool them quickly, then drain them well.
  • Place all of the vegetables into a large bowl.
  • To make the dressing, mix together all the ingredients and pour over the vegetables. Stir to mix and coat in the dressing. This salad is best served at room temperature rather than chilled.
  • equals:Calories123
  • Fat9.0g
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    Chipotle-Glazed Roast Chicken with Sweet Potatoes

    Ingredients:
    4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
    2 1/2 tablespoons olive oil
    4 chipotle chilies in adobo sauce, minced
    2 garlic cloves, minced
    2 tablespoons honey
    2 teaspoons cider vinegar
    1 1/4 teaspoons salt, plus additional to taste
    1 teaspoon cumin
    1/2 teaspoon cinnamon
    6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
    Chopped cilantro, for garnish (optional)


    Directions:
    1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.

    2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.

    3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.


    equals:407 calories and fat 8.0g

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