Just have minute Had a pretty good weekend foodwise, Saturday's calories were a bit high but I did a pretty intense cardio workout and had much better energy than on Friday.

Sat menu
B - 2 eggs over easy, 5 slices thin bacon strips, 2 large cups coffee w.H&H splenda

Gym - 45 minutes elliptical machine, abs, arms

S- 1/2 cup keto choc crispies, 1/3 cup soy milk

S - Movies - sausage bites, hot & spicy peanuts, large diet coke

D - grilled chicken ceasar salad, no crutons or bread from IHOP, diet coke

S - 1 atkins lemon poppy muffin

Sun menu
B/L 1 carbwise bar (not very hungry) 2 cups coffee w/H&H splenda

S - late afternoon 1 slice deli roast beef, 1 sl pepper jack cheese, mustard rolled up

D - 1/2 baked chicken breast (recipe to follow), 1 grilled pork chop w/1 TBS lc bbq sauce, 2/3 cup mixed oreintal veggies w/butter

dessert - 1/2 3 minute choc cake w/whipped cream

Stephs yummy stuff

4-6 bonless chicken breasts
1/3 cup mayo (I used light mayo)
1/3 cup sour cream
2 TBS heavy cream ( I used H&H)
1/2 packet hidden valley ranch dressing mix
1 sm can sliced mushrooms
parmasan cheese (I used romano/parmasan blend)

Preheat oven to 375. Spray baking dish with pam, place chicken breasts in dish. Mix mayo, sour cream, cream and salad dressing mix together. Top chicken with sliced mushrooms. Divide mayo mixture evenly on top of each breast covering the mushrooms. Top with parmasan cheese, the more cheese you use the crustier it will get. Bake for 50-60 minutes, tops of chicken should be very brown with a crusty appearance. Reheats very well for a make ahead dish.

Just a quick note to those who have lower calories levels and exercising. Make sure you take in to account the calories you are burning during exercise. For example if you are trying to keep calories around 1300 per day but are burning 300 calories during exercise you would want to increase calories on those days.