MAXFIT BREAKFAST: VEGETABLE OMELETTE AND HERBED POTATOES
TIME: 9 minutes
SERVING SIZE: 1

THE INGREDIENTS:
• Extra-virgin olive oil spray
• ¾ cup egg substitute
• ½ cup finely chopped bell peppers
• ½ cup finely chopped onions
• 1 oz low-fat Swiss cheese slices
• Salt and pepper to taste
• 1 ¼ precooked potatoes, diced
• 1 tsp thyme

HOW-TO:
• Spray a medium, nonstick frying pan with extra-virgin olive oil and place over medium-high heat. Pour in egg substitute.

• Spray another nonstick frying pan with extra-virgin olive oil and place it over medium-high heat. Add peppers and onions and cook, stirring occasionally, just until tender.

• Lift the edges of the egg with a spatula, and when it starts to set, tip the pan so that the raw egg runs underneath. Cook for 3 to 5 minutes or until almost set. Flip omelette. Lay cheese slices over egg and add cooked peppers. Cover and cook for 1 or 2 minutes or until cheese melts. Fold omelette in half. Season with salt and pepper.

• Add potatoes to a small microwave-safe bowl. Microwave on high for minutes or until soft. Spray potatoes lightly with olive oil. Sprinkle with thyme, salt and pepper and toss.

• Transfer potatoes and omelette to a serving plate. Serve immediately.

TIME-SAVERS
• Buy precut onions and peppers and it will take mere minutes to prepare this hearty omelette.
• Precut, precooked potatoes can be found in bags in most major grocery stores.

THE NUMBERS:
380 calories
30 g protein
55 g carbohydrates
6 g fat
3 g saturated fat
7 g fiber

MAXFIT LUNCH: CHICKEN CAESAR WRAP
TIME: 4 minutes
SERVING SIZE: 1

THE INGREDIENTS:
• 6 oz packaged skinless boneless grilled chicken breast strips
• 1 ½ cups chopped romaine lettuce
• 2 tbsp light Caesar salad dressing
• 1 tsp reduced-fat Parmesan cheese
• 1 large whole wheat low-carb tortilla

HOW-TO:
• In a medium bowl, combine chicken, lettuce, dressing and cheese and toss.

• Sprinkle lettuce-chicken mixture over a 4-inch-wide strip in center of tortilla, leaving 1 inch bare at the ends of the tortilla. Fold ends into center and roll, starting from one side, until seam side is down. Cut in half. Serve immediately, or wrap in plastic wrap and keep refrigerated for up to a few hours.

TIME-SAVERS
• Buy a bag of prewashed lettuce to save time.
• Packaged grilled chicken strips are high in sodium, so it’s best not to make them a mainstay of your diet. However, they’re great for when you’re in a hurry.

THE NUMBERS:
457 calories
47 g protein
42 g carbohydrates
11 g fat
1 g saturated fat
23 g fiber

MAXFIT DINNER: BEEF AND BROCCOLI BOWL
TIME: 8 minutes
SERVING SIZE: 1

THE INGREDIENTS:
• 1 ½ cups broccoli florets
• 1 (6 oz) trimmed top round steak
• Salt to taste
• ½ to 1 tsp black pepper
• 1 pouch precooked, microwavable brown rice

HOW-TO:
• Spray a medium, nonstick frying pan with extra-virgin olive oil and place over high heat. Add broccoli, stirring occasionally for 2 minutes.

• Meanwhile, cut steak into thin strips. Season with salt and pepper.

• Push broccoli to the side of the pan. Lay steak strips flat on pan and cook for approximately 1 minute per side or until brown. Reduce heat to low. Add 2 tablespoons of sauce and toss.

• Microwave the rice according to the package directions. When hot, spoon 1 cup into a medium bowl. Top with beef and broccoli. Add additional stir-fry sauce, if desired. Refrigerate the remaining rice for another meal.

TIME-SAVERS
• By cutting lean steak or other lean meat, such as chicken or turkey breast, into small strips, you can significantly reduce your cooking time.
• Precooked brown rice is readily available in pouches and can be found in the rice aisle or freezer section of most major grocery stores.

THE NUMBERS:
431 calories
44 g protein
56 g carbohydrates
7 g fat
3 g saturated fat
7 g fiber