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"No matter what you&amp;amp;#8217;re in the mood for, we&amp;amp;#8217;ve got you covered. Try &amp;amp;#8216;em all for an entire week of healthy meals! If you&amp;amp;#8217;re a vegetarian&amp;amp;#8230; If you love fish&amp;amp;#8230; If you love chicken&amp;amp;#8230; If you love beef&amp;amp;#8230; If you love pasta&amp;amp;#8230; Next: Ricotta-&amp;amp;-Spinach-Stuffed Portobello Mushrooms&amp;gt;&amp;amp;gt;&amp;amp;gt; If you&amp;amp;#8217;re a vegetarian&amp;amp;#8230; Ricotta-&amp;amp;-Spinach-Stuffed Portobello Mushrooms 225 calories, 12 grams fat, 12 grams protein, 4 grams fiber Serves 2 Ingredients 2 large portobello mushroom caps Salt and pepper to taste 1/2 cup part-skim ricotta cheese 1 cup chopped fresh spinach 1/4 cup shredded Parmesan cheese 1/2 cup prepared marinara sauce Directions 1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with salt and pepper. Roast until tender, 20 to 25 minutes. 2. Meanwhile, mix ricotta, spinach, 1/8 cup Parmesan and pepper in a bowl. 3. Heat up marinara sauce (roughly 30 seconds to 1 minute in microwave). 4. When the mushrooms are tender, discard any liquid remaining in the caps. Return the caps to the baking dish, gill-side up. Spread 1 tbsp. marinara into each cap. Fill each cap with the ricotta filling and sprinkle with the remaining 1/8 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce. Dessert: Apple Peanut Butter Crunch 200 calories, 10 grams fat, 4 grams protein, 20 grams fiber Serves 1 Ingredients 1 medium apple 1/2 tbsp. peanut butter 1/2 cup cereal, like Fiber One Directions Cut apple into 4 slices, spread on peanut butter and coat with cereal for a satisfying crunch. Next: Steamed Fish Boat With Roasted Fennel&amp;gt;&amp;amp;gt;&amp;amp;gt; If you love fish&amp;amp;#8230; Steamed Fish Boat With Roasted Fennel 247 calories, 13 grams fat, 18 grams protein, 13 grams fiber Serves 2 Ingredients 2 4-oz. flounder filets (or any thin white fish of choice) 2 sprigs rosemary 4 lemon slices 2 cups arugula 2 cloves garlic, minced 1 sliced shallot 1 endive 2 tsp. butter 1 bulb fennel 1 tbsp. olive oil Salt and pepper to taste Directions 1. Preheat oven to 375 degrees F. 2. Prepare fennel: Cut off stems, slice the fennel in half lengthwise, put the cut side down and cut into 1/2 inch slices. 3. Toss on a cookie sheet with olive oil, salt and pepper. Place in oven for 30 minutes (flip fennel at 15 minutes, when you place the fish in oven). 4. Season fish with salt and pepper and place on 2 sheets of parchment paper. Layer lemon slices, garlic, shallot, endive, rosemary and butter and wrap fish in paper, creating a boat. Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, and starting with the corner closest to you, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets (it will look like a half moon). Bake fish for about 15 minutes or until fish is done (when done, fish should flake easily with your fork). You may need to open up the parchment paper to check. Dessert: Angel Food Cake Topped With Melted Frozen Mango 179 calories, 0 grams fat, 6 grams protein, 3 grams fiber Serves 2 Ingredients 2 slices angel food cake (store-bought) 2 cups frozen mango slices Cinnamon to taste Directions 1. Place frozen mango chunks in microwave-safe dish. Microwave for approximately 1 minute or until soft. 2. Pour over angel food cake. 3. Top with cinnamon. Next: Easy Chicken Parmesan&amp;gt;&amp;amp;gt;&amp;amp;gt; If you love chicken&amp;amp;#8230; Easy Chicken Parmesan 285 calories, 15 grams fat, 33 grams protein, 1 gram fiber Serves 2 Ingredients 2 4-oz. chicken breasts (or can use 1 precooked Applegate Farms breaded chicken patty) 1 tbsp. olive oil 4 tbsp. marinara sauce 1/4 cup shredded mozzarella 1/8 cup grated Parmesan Salt and pepper to taste Directions 1. Pound chicken to 1/4 inch thickness. 2. Heat 1 tbsp. oil in a nonstick skillet over medium-high heat. 3. Add the chicken and cook until golden on first side, about 3 to 4 minutes. Turn the chicken, reduce heat to medium, top chicken with 2 tbsp. marinara sauce and grated Parmesan. 4. Sprinkle with 1/4 cup shredded mozzarella, cover and cook until the cheese is melted and the chicken is cooked through, another 3 to 4 minutes. Sauteed Spinach 95 calories, 7 grams fat, 2 grams protein, 4 grams fiber Serves 2 Ingredients 1 6-oz. bag spinach (or 1 bag frozen spinach) 1 tbsp. olive oil 1 minced garlic clove Directions Heat 1 tbsp. olive oil in a nonstick skillet. Add minced garlic and cook for another 4 minutes. Add spinach and cook, stirring often, until wilted, 1 to 2 minutes. Add salt and pepper to taste. Dessert: Peach Delight 120 calories, 4 grams fat, 2.5 grams protein, 2 grams fiber Serves 2 Ingredients 2 ripe (but firm) peaches 1 tsp. canola oil 1/4 cup vanilla low-fat ice cream or frozen yogurt Directions 1. Heat a grill or grill pan over medium heat. Cut each peach in half and remove pits. 2. Brush each side with oil and place cut side down on grill pan and cook until grill marks appear and peaches slightly soften, approximately 2 to 3 minutes. 3. Place 1/4 cup ice cream in each peach half and garnish with mint. Next: Flank Steak With Arugula Salad and Sweet Potato Fries&amp;gt;&amp;amp;gt;&amp;amp;gt; If you love beef&amp;amp;#8230; Flank Steak With Arugula Salad and Sweet Potato Fries 390 calories, 20 grams fat, 32 grams protein, 4 grams fiber Serves 2 Ingredients 1/2 tbsp. olive oil 8 oz. flank steak 1 tsp. kosher salt 1/2 tsp. black pepper 1 5-oz. bag arugula For the sweet potato fries 1 sweet potato 2 tsp. olive oil Salt and pepper to taste Cooking spray Directions 1. Heat oven to 400 degrees F. 2. Cut potato into 1-inch sticks and coat with oil, salt and pepper. Coat baking sheet with cooking spray and spread the diced potatoes in a single layer. Bake until golden and crisp, around 35 to 40 minutes. 3. As the potatoes are cooking, heat oil in a large ovenproof skillet over high heat. Season the steak with salt and pepper. Cook for 2 minutes per side. 4. Transfer to the oven and cook 6 to 8 minutes for medium-rare steak. Leave in oven for a few more minutes for more well-done steak. 5. Transfer to a cutting board. Divide the sliced steak, potatoes and arugula. 6. Drizzle the arugula with balsamic vinegar. Dessert: Make Your Own S&amp;amp;#8217;more! 108 calories, 4 grams fat, 1 gram protein, 0 grams fiber Serves 2 Ingredients 1 graham cracker, broken in half 2 marshmallows 2 tbsp. bittersweet chocolate chips, melted Directions 1. Preheat broiler (can use broiler setting on toaster oven). Place graham cracker halves on a baking sheet. Top each with 1 marshmallow. 2. Broil until the marshmallows are golden brown, 45 to 75 seconds. In the meantime, microwave chocolate for 1 minute. Stir, then continue microwaving in 15-second intervals until melted, stirring throughout. 3. Remove graham cracker and marshmallow from oven and sprinkle with chocolate. Next: Whole Wheat Penne With Ricotta and Veggies&amp;gt;&amp;amp;gt;&amp;amp;gt; If you love pasta&amp;amp;#8230; Whole Wheat Penne With Ricotta and Veggies 320 calories, 14 grams fat, 12 grams protein, 9 grams fiber Serves 4 Ingredients 1 cups dry whole wheat pasta 3 tbsp. extra-virgin olive oil 1 pint cherry tomatoes, halved 1/2 cup frozen green peas 1 onion, chopped 3 cloves garlic, sliced Salt and pepper to taste 1 bunch asparagus, trimmed and cut diagonally into 1-inch pieces 1/2 cup part-skim ricotta cheese Directions 1. Defrost frozen peas. Cook pasta as directed on package. Drain and transfer to a large bowl. 2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 to 4 minutes. 3. Add asparagus and peas, cook, stirring frequently for about 5 minutes. Increase heat to medium-high; cook, stirring once halfway through, about 4 minutes. 4. Toss with the pasta and divide among 4 bowls. 5. Top each serving with a dollop of ricotta and a drizzle of olive oil. Dessert: Ricotta With Cinnamon and Frozen Cherries 150 calories, 6 grams fat, 8 grams protein, 1.5 grams fiber Serves 1 Ingredients 1/4 cup ricotta Cinnamon to taste 1/2 cup diced frozen cherries Directions 1. Let the cherries defrost for about 5 minutes. 2. Portion out the 1/4 cup ricotta and place in a small bowl (or jar). 3. Slice or chop the cherries and sprinkle on top of the ricotta cheese. 4. Finish with cinnamon to taste."^^<http://www.w3.org/2001/XMLSchema#string>
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