1/6 slice meat loaf = 1 P

1 steak = 1 P

3 oz. lamb + 1-1/2 TBS orange chimichurri = 1 P  |  Recipe calls for 2 hours marinating, but for more flavor I suggest you double that to 4 hours.

1 chicken breast = 1 P. Please note there will be extra sauce, but do not use more than 1 TBS of it, and drink lots of water!

4 oz. chicken + 1 TBS sauce = 1 P  |  Low in fat, easy to whip together. if you don't have raspberry jam, red currant, apple, or seedless blackberry jam can stand in for great results.  

1 cutlet, 2 TBS sauce, 1 TBS parsley =  1 P

1 chicken thigh = 1 P, ½ G

1 chicken breast + 1 TBS sauce = 1 P, 1 FT

1 chicken breast half + 1/2 cup potatoes = 1-1/2 P, 1 G

1 thigh + about 2/3 cup apple mixture = 1 P, 1/2 FR, 1/2 FT

2 chicken thighs + 1 TBS sauce = 1-1/2 P, 1/2 FT

1 fillet + 1 cup sauce = 1 P, 1 V

1 salmon fillet + 1/3 cup cucumbers = 1 P, 1 V

1 cup zucchini mixture + 1 fillet = 1 P, 1 V  |  Substitute brown sugar with brown Splenda.

1 fillet = 1 P

1 fillet + 1/2 cup tomato mixture = 1 P, 1 V

1 salmon fillet + 2 TBS chopped onions = 1 P, 1/2 FT

1 fillet + 1/2 cup potatoes, + 1-1/2 TBS sauce = 1 P, 1 G,  1/2 FT

1 salmon fillet + 1/2 cup salsa mixture = 1 P, 1 V

1 fillet + 2 TBS salsa = 1 P, 1/2 FT

1 serving = 1/2 P, 1 V, ½ FT

2/3 cup = 1 V

3/4 cup = 1-1/2 V

1 cup = 1 V    

1/2 cup = 1 V

Yields 10 servings. 1 slice = 1/2 P, 1/2 V, 1/2 M

Yields 2 cups | 1/2 cup = 1 V

1 cup =2 V

1/2 cup (or 6 oz. on scale) = 1 G    

1/6 slice = 1 GR

½ of 1 medium potato = 1 G

1-1/2 cups = 1 P

1 cup = 1/2 P, 1 V

Yields 2 servings | 1 serving (about 5 pancakes with sauce) = 1 P, 1 V

1/2 cup = 1 G