Day Twenty Two Lunch

Chicken breast sandwich with lettuce, tomato, mayo, and 2 slices whole grain bread

422 Cal, 15 g Fat, 40 g Carbs, 35 g Prot


Day Twenty Two Breakfast

Coffee with flavored creamer

37 Cal, 2 g Fat, 6 g Carbs,

Chocolate Cake with Chocolate Whipped Cream Frosting

Chocolate Cake with Chocolate Whipped Cream Frosting
Here are the Ingredients:
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 3 (1 ounce) squares unsweetened chocolate
  • 1 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
In a small saucepan, combine butter, oil and chocolate. Cook over low heat, stirring until chocolate melts. Add water; cool 15 minutes. In another bowl, combine remaining cake ingredients and beat well. Fold chocolate mixture into batter. Pour into greased and floured rectangular cake pan. Bake at 350 degrees F for 30-35 minutes or until cakes test done. Cool in pan 5 minutes.
Chocolate Whipped Topping
Here are the Ingredients:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons unsweetened cocoa
Place a bowl in the freezer for 10 minutes. Beat cream in chilled bowl until it begins to thicken. Add sugar and vanilla and cocoa and beat until soft peaks form.

Rib Eye Roast

This Rib Eye Roast is a winner. It’s a smaller cut for less money and takes less time to cook.

  • 1 beef rib eye roast, about 4 pounds
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dried leaf thyme
  • 1/4 cup Dijon mustard
  • 2 teaspoons prepared horseradish
Combine salt, pepper, and thyme; rub over all sides of roast. Place the roast, fat side up, on a rack in a roasting pan. If using a meat thermometer, insert in center of roast. Roast at 350° for about 1 hour. Combine Dijon mustard and horseradish; spread over the beef and bake an additional 25 minutes.