The goal of the plan was to make dinner each day that was under 675 calories, less than 6 grams of saturated fat, and under 1000 mg of sodium.  I calculated the numbers based on the entire meal, for instance Dave had two bowls of chili (though I did use the small bowls) so I calculated based on that.  Again the idea was to feel well fed, not deprived, and not feel like we sacrificed taste.  The tacos are the only meal that didn’t meet every goal, because of the 8.5 grams of saturated fat.  However, they’re way healthier than regular tacos, and 2 grams of the saturated fat came from the avocado which is a healthy food, so I don’t think it counts the same.  At least I’m not going to count it that way, so for tacos I think it’s pretty darn good.  Overall I declare success!

Here are the numbers for each meal plate.

DAY ONE   Numbers white chili
White chicken chili: Dave had two bowls of chili, so I calculated these numbers based roughly on the two bowl total.



DAY TWO                   Numbers meatless tacos                                                                                   Meatless Tacos: These numbers are calculated based on two loaded tacos.  yes it’s over the six grams of saturated fat, but two grams are from the avocado.  If you cut out the sour cream you can take out 3 grams of saturated fat, or the cheese at 1.5 grams.


DAY THREE                             Numbers chicken avocado                                                                   Chicken breast with avocado, mozzarella cheese, and tomato.  Served with a broccoli, carrot, water chestnut vegetable mix.



DAY FOUR                                                                                                                                                                                Numbers pan seared salmon meal     Pan Seared Salmon: A 4 ounce salmon fillet, pan seared and served with ½ cup of rice and half a bag of steam fresh green beans.



DAY FIVE   Numbers pan seared steak meal
Pan Seared Steak: A 5 ounce steak, pan seared and served with ½ cup of rice and half a bag of broccoli cauliflower mix.