Buck wheat pancake/Grilled tomato/Finger salad/Butter chicken/sauteed beans/Kidney beans gravy/Grilled fish

Serve Day: Day 1

Nutrition Facts

Serving Size:
bowl (312grams)
Amount Per Serving
% Daily Value*
Total Fat 32grams
Saturated Fat 10grams
Trans Fat 0grams
Cholesterol 70milligrams
Sodium 630milligrams
Total Carbohydrates 49grams
Dietary Fiber 3grams
Sugars 4grams
Includes 0grams Added Sugars
Protein 29grams
Vitamin D 10micrograms
Calcium 156milligrams
Iron 3milligrams
Potassium 873milligrams


  1. Add the butter and cream to a large sauté pan, and season with salt and pepper. Turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
  2. Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 8-10 minutes. Drain well.
  3. Place pan with butter and cream back over medium heat. Add the tortellini and stir, mixing the tortellini in with the cream sauce.
  4. Add the Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce. Transfer to warm pasta bowls and serve.

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