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Greek Salad

Greek Salad

Italian Salad

1 cup fresh spinach
1 cup Iceberg lettuce
2 cups Spring/ Arugula mix
1 oz fresh mozzerella, chopped
1 oz salami chopped
6 cherry tomatoes, chopped
1 1/2 TBs sundried tomatoes, chopped
1 oz farfalle
2 TBs Tuscan Italian dressing

Toss together in a large bowl and enjoy!  It’s only about 415 calories!

Italian Salad

1 cup fresh spinach
1 cup Iceberg lettuce
2 cups Spring/ Arugula mix
1 oz fresh mozzerella, chopped
1 oz salami chopped
6 cherry tomatoes, chopped
1 1/2 TBs sundried tomatoes, chopped
1 oz farfalle
2 TBs Tuscan Italian dressing

Toss together in a large bowl and enjoy! It’s only about 415 calories!

BichiFull FlavorFull Dip

1 6 oz container plain Chobani Greek yogurt
1/2 packet Good Seasons garlic and herb dressing mix
1/2 cup drained petite diced tomatoes
1 cup frozen spinach, thawed

Mix it up! 4 servings at 35 calories each!

BichiFull Breakfast Bar

Mash 4 ripe bananas. Add 2cups old fashioned rolled oats. Mix together. Add 1/4 cup chopped dates, 1/4 cup chopped walnuts and 2 tablespoons PB2 powdered peanut butter. Mix it all up. Put it in a 8x8 pan that’s been sprayed with cooking spray. Bake at 350 for 25-30 minutes. Sometimes it takes less time to bake, sometimes more. Check often and take it out when it looks like the picture. Let it cool and cut into 10 bars. I put mine in the freezer and take one out each morning. I let it thaw while i get ready for work. 140 calories!

BichiFull Breakfast Bar

Mash 4 ripe bananas. Add 2cups old fashioned rolled oats. Mix together. Add 1/4 cup chopped dates, 1/4 cup chopped walnuts and 2 tablespoons PB2 powdered peanut butter. Mix it all up. Put it in a 8x8 pan that’s been sprayed with cooking spray. Bake at 350 for 25-30 minutes. Sometimes it takes less time to bake, sometimes more. Check often and take it out when it looks like the picture. Let it cool and cut into 10 bars. I put mine in the freezer and take one out each morning. I let it thaw while i get ready for work. 140 calories!

10 egg whites
3 eggs
5 oz. Fat Free feta cheese crumbles
1 2.25 oz can of sliced black olives, drained
1/2 cup drained petite diced tomatoes
1 cup frozen spinach, thawed
Salt and pepper to taste

1. Beat eggs and egg whites.
2. Add spinach, tomatoes and olives. Mix.
3. Add feta and mix.
4. Spray inside of 7 short wide mouth Mason jars with cooking spray.
5. Fill the jars with your mixture making sure that each has the same amount of liquid and solid ingredients. Sprinkle with Parmesan cheese.
6. Bake for 45 minutes. Keep checking on them- you may have to bake longer.
7. Take them and let them cool down. I usually let them get to room temp before putting the lids on.
8. Pop them in the freezer. When I have them for lunch, I put it in the fridge at work until lunch time- then nuke it!
Enjoy!