3 Scrambled egg whites, veggies of your choice (Onion, Peppers, Tomato, Spinach, Mushrooms, etc.)

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1 Week 1 Health Boost Meals do not need to be used in alphabetical order, customize your own meal schedule. You get 1 reward day each week. The next meal planner will be sent to you before next Friday. A Breakfast: 3 Scrambled egg whites, veggies of your choice (Onion, Peppers, Tomato, Spinach, Mushrooms, etc.) -Sautee veggies in 1-2 TBSP cooking oil, add egg whites and scramble, salt/pepper to taste. 1 pc of WHOLE GRAIN (not Whole Grain White) Toast or 1/2 English Muffin with 1 TBSP Natural Peanut Butter OR ProFit Smoothie of choice (see recipes) 1 cup Carrot Sticks/Celery Sticks 2 TBSP Veggie Dip (see recipes) Lunch: 8-inchTortilla (Spinach or Whole Wheat) 2 oz Shaved Turkey 1 slice Mozzarella Cheese 1/2 cup Baby Spinach 1 TBSP Condiment of choice (mustard, light mayo) -Spread condiments on Tortilla, place meat, cheese and spinach on top of tortilla and roll. 1 small Apple It's Essential Weight Loss Energy Bar or No Fat /Low Fat Greek Yogurt (6oz)

2 Dinner: Tandoori-Spiced Chicken (see recipes) Vegetable Side: 1 Cup Zucchini, sliced 1 Cup Grape Tomatoes, sliced 1/2 cup Red Onion, sliced Add 2 TBSP cooking oil and Vegetables in heated pan to sautee. Salt & pepper to taste. B Breakfast: Bananas Foster Parfait (See Recipes) OR ProFit Smoothie of choice (see recipes) 1 piece mozzarella string cheese 1/2 Banana Lunch: Tomato, Spinach & Bacon Sandwich (see recipe) Carrot Sticks & Homemade Veggie Dip It's Essential Weight Loss Energy Bar or No Fat /Low Fat Greek Yogurt (6oz) Dinner: Taco Rice Salad (see recipes)

3 C Breakfast: 3 Scrambled egg whites, veggies of your choice (Onion, Peppers, Tomato, Spinach, Mushrooms, etc.) -Sautee veggies in 1-2 TBSP cooking oil, add egg whites and scramble, salt/pepper to taste. 1 pc of WHOLE GRAIN (not Whole Grain White) Toast or 1/2 English Muffin with 1 TBSP Natural Peanut Butter OR ProFit Smoothie of choice (see recipes) 1 cup Carrot Sticks/Celery Sticks 2 TBSP Veggie Dip (see recipes) Lunch: Strawberry Pecan Salad 2 ounce baby spinach 1/2 cup quartered strawberries 2 tablespoons cup chopped pecan 1/8 cup crumbled feta cheese Poppyseed Dressing It's Essential Weight Loss Energy Bar or String Cheese 1/2 Banana Dinner: Spicy Honey-Brushed Chicken Thighs (see recipe)

4 Zucchini Side (serves 4) 2 teaspoons cooking oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 medium zucchini, cut diagonally into 1/2-inch-thick slices Preparation 1. Preheat pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; cook 4 minutes, turning after 2 minutes. D Breakfast: Southwestern Breakfast Burrito 2 Scrambled egg whites, Green/Red Pepper and Onion, 1 oz cubed ham -Sautee veggies in 1-2 TBSP cooking oil, add egg whites and scramble, salt/pepper to taste. -Place eggs/veggies on tortilla -Spinkle with Cheedar Cheese -Add Picante Sauce (optional) -Roll up and ejoy OR ProFit Smoothie of choice (see recipes) String Cheese Apple Slices Lunch: BLT Salad 1 cup mixed salad greens

5 2 tablespoons bacon pieces 1/2 cup grape tomatoes, quartered 1/8 cup feta cheese 2 tablespoons croutons 2 tablespoons dressing of choice -Add all ingredients together, toss in dressing and enjoy. It's Essential Weight Loss Energy Bar or No Fat /Low Fat Greek Yogurt (6oz) Dinner: Lemon Pepper Shrimp (see recipe) E Breakfast: Oatmeal with Toasted Pecans and Caramelized Bananas (see recipe) OR ProFit Smoothie of choice (see recipes) 1 cup Carrot Sticks/Celery Sticks 2 TBSP Veggie Dip (see recipes) Lunch: 8-inchTortilla (Spinach or Whole Wheat) 2 oz Shaved Turkey 1 slice Mozzarella Cheese

6 1/2 cup Baby Spinach 1 TBSP Condiment of choice (mustard, light mayo) -Spread condiments on Tortilla, place meat, cheese and spinach on top of tortilla and roll. 1 small Apple It's Essential Weight Loss Energy Bar or No Fat /Low Fat Greek Yogurt (6oz) Dinner: White Pizza w/ Tomato & Basil F Breakfast: 3 Scrambled egg whites, veggies of your choice (Onion, Peppers, Tomato, Spinach, Mushrooms, etc.) -Sautee veggies in 1-2 TBSP cooking oil, add egg whites and scramble, salt/pepper to taste. 1 pc of WHOLE GRAIN (not Whole Grain White) Toast or 1/2 English Muffin with 1 TBSP Natural Peanut Butter OR ProFit Smoothie of choice (see recipes) 1 cup Carrot Sticks/Celery Sticks 2 TBSP Veggie Dip (see recipes) Lunch: Strawberry Pecan Salad 2 ounce baby spinach 1/2 cup quartered strawberries

7 2 tablespoons cup chopped pecan 1/8 cup crumbled feta cheese Poppyseed Dressing It's Essential Weight Loss Energy Bar or Spring Cheese 1/2 Banana Dinner: Buffalo Chicken Bites (see recipe) Buttery Cooked Carrots (see recipe) Recipes: Vegetable Dip Ingredients: 3/4 cup plain fat-free/low fat Greek yogurt 1/2 cup finely chopped red onion 3 tablespoons chopped fresh cilantro 1 tablespoon finely chopped seeded jalapeño pepper 2 tablespoons fresh lime juice 1 tablespoon ground cumin 1/2 teaspoon salt 3 ripe peeled avocados, seeded and coarsely chopped 1 garlic clove, minced Tandoori Chicken (serves 4)

8 Ingredients 1 1/2 cups plain Greek yogurt, no fat/low fat 2 tablespoons grated onion 1 tablespoon grated ginger 1 tablespoon cooking oil 1 teaspoon ground cumin 1/2 teaspoon ground red pepper 1/4 teaspoon ground turmeric 3 garlic cloves, minced 4 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon salt Cooking spray Preparation 1. Combine first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator at least 2 hours. 2. Place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes. Banana Foster Parfait (serves 1) Ingredients 1/2 large ripe banana 1.5 tablespoons dark brown sugar 1/2 tablespoons apple juice 1 tablespoon unsalted butter 1/8 teaspoon salt 1/2 cup plain reduced-fat Greek yogurt

9 1/8 cup chopped pecans, (optional) Preparation 1. Peel banana, and cut banana in half lengthwise. Cut each half into 3 pieces. 2. Combine sugar and next 3 ingredients in a nonstick skillet. Cook over medium-low heat 3 minutes or until sugar mixture begins to bubble. Add bananas to pan; cook 2 minutes or until bananas begin to soften. 3. Spoon 1/2 cup yogurt into the bottom a glass. Add banana mixture to glasses. Top with pecans (optional). Taco Rice Salad (Serves 6) Ingredients Salad: 1 pound ground sirloin 1 garlic clove, minced 3 cups cooked yellow rice 1 teaspoon ground cumin 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon black pepper 6 cups torn romaine lettuce (about 10 ounces) 3 cups chopped tomato (about 1 1/4 pounds) 1 cup frozen whole-kernel corn, thawed 1/2 cup chopped red onion 1 (15-ounce) can black beans, rinsed and drained Dressing: 2/3 cup fat-free sour cream 2/3 cup picante sauce

10 1 teaspoon chili powder 1/2 teaspoon ground cumin Remaining ingredient: 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese Preparation To prepare salad, heat a large nonstick skillet over medium-high heat. Add beef and garlic, and cook 9 minutes or until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly. Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine. To prepare dressing, combine sour cream, picante sauce, 1 teaspoon chili powder, and 1/2 teaspoon cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Place 1 1/3 cups lettuce mixture on each of 6 plates. Top with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese. Tomato, Spinach & Bacon Sandwich (serves 1) Ingredients 1 tablespoons light mayonnaise 1 teaspoons Dijon mustard 1/4 teaspoon minced fresh sage 1 ounce Bacon Cooking spray 2 slices rustic sourdough bread, toasted 1 medium firm tomatoes,cut into 4 (1/2-inch-thick) slices 1/2 cup baby Spinach Preparation 1. Combine first 2 ingredients in a bowl, stirring well. 2. Cook Bacon.

11 3. Spread mayonnaise mixture evenly over bread slices. Top each bread slice with 2 bacon slices, 4 tomato slices and spinach. Spicy Honey-Brushed Chicken Thighs (serves 4) Ingredients 2 teaspoons garlic powder 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon ground red pepper 8 skinless, boneless chicken thighs Cooking oil 6 tablespoons honey 2 teaspoons cider vinegar Preparation Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking oil. Broil chicken 5 minutes on each side. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done. Lemon Pepper Shrimp (serves 6) Ingredients: 1 cup uncooked orzo 2 tablespoons chopped fresh parsley

12 1/2 teaspoon salt, divided 7 teaspoons unsalted butter, divided 1 1/2 pounds peeled and deveined shrimp 2 teaspoons minced fresh garlic 2 tablespoons fresh lemon juice 1/4 teaspoon freshly ground black pepper Preparation 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate. 3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done. White Pizza w/ Tomato & Basil (serves 4) Ingredients 1 (10-ounce) thin pizza crust (such as Boboli) 1 teaspoon cornmeal Cooking oil/spray 3 tablespoons refrigerated pesto with basil (such as Buitoni) 1/2 cup (2 ounces) shredded mozzarella cheese 1/2 cup part-skim ricotta cheese 1/2 cup sliced small tomatoes 1/4 teaspoon black pepper 1/4 cup small basil leaves

13 Crushed red pepper (optional) Preparation 1. Preheat broiler to high. 2. Place a baking sheet in oven; heat for 10 minutes. 3. While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide. Broil 5 inches from heat for 5 minutes or until cheese begins to melt. Remove from oven; top evenly with tomatoes, black pepper, and basil. Sprinkle with red pepper, if desired. Cut into 8 slices. Oatmeal with Toasted Pecans and Caramelized Bananas (serves 2) Ingedients: 1/2 cup oatmeal 1 large or 2 small ripe (brown-flecked) bananas, sliced 1/4 in. thick 1 1/2 tbsp. honey, divided 2 tablespoons chopped pecans Preparation: 1. Cook oatmeal as directed on package. 2. Meanwhile, heat 1 tbsp. oil in a nonstick frying pan over medium heat. Add bananas and cook until translucent at edges, about 3 minutes. Flip with a spatula, drizzle with 1 tbsp. honey, and cook until soft and lightly browned, about 1 minute more. 3. Stir 1/2 tbsp. honey into oatmeal. Pour into 2 bowls; stir in more oil and some nuts. Top with bananas and more pecans. Buffalo Chicken Bites (serves 4) Ingredients: 4 (6 oz) chicken breasts, skinless bonesless 4 tablespoons hot sauce (to taste) 4 tablespoons unsalted butter

14 1 cup all-purpose flour 4 eggs, lightly beaten 3 cups Panko Crumbs Preparation: Preheat oven to 350 F. Line a large baking sheet with parchment paper. Cut ckicken into bite-size pieces. Place flour in a shallow dish. In a second shallow dish, place eggs. In a third shallow dish, place crumbs. Dip each chicken piece first into the flour, then the egg and ending with the crumbs. Place on the prepared baking sheet and bake for 20 to 25 minutes. Remove from oven and cool slightly. Combine butter and hot sauce. Toss chicken pieces in mixture. Put each piece back on baking sheet and bake another 10 to 12 minutes until crispy. Buttery Cooked Carrots (serves 4) Ingredients 1 pound baby carrots 1/4 cup unsalted butter 1/3 cup brown sugar Preparation: Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside. Stir butter and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle. Profit Recipes: Always add liquid ingredients first. Blend or use shaker bottle. ProFit recipe ingredients are not included

15 on shopping list. Funky Monkey 1/2 cup ice 1/2 cup chocolate milk of choice-we recommend Dark Chocolate Almond Milk 1/2 cup unsweetened milk-we recommend unsweetened coconut milk 1 scoop Chocolate/Vanilla ProFIT 1/2 banana 2 tablespoons peanut butter Cafe Mocha 1/2 cup ice 1/2 cup chocolate milk of choice-we recommend Dark Chocolate Almond Milk 1/2 cup unsweetened milk-we recommend unsweetened coconut milk 1 scoop Chocolate/Vanilla ProFIT 1 packet of instant coffee Berry Greens 1/2 cup ice 1 cup milk-we recommend vanilla almond milk 1 scoop Vanilla ProFIT 2 scoops Berry Greens Pumpkin Spice 1/2 cup ice 1 cup milk-we recommend vanilla almond milk

16 1 scoop Vanilla ProFIT 1/2 cup pumpkin cinnamon/nutmeg to taste Pistachio 1/2 cup ice 1 cup milk-we recommend vanilla almond milk 1 scoop Vanilla ProFIT 2-3 teaspoons pistachio flavored pudding mix Peanut Butter Cup 1/2 cup ice 1 cup chocolate milk of choice-we recommend Dark Chocolate Almond Milk 1 scoop Chocolate/Vanilla ProFIT 2 tablespoons peanut butter

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