Week Two Menu
Each week's menu is based on single servings of each meal.
If your serving plan calls for you to have more than one serving at a particular meal, adjust your meal size accordingly.
Day |
Breakfast |
Lunch |
Dinner |
To Do That Day |
Sunday |
Blueberry Buttermilk Pancakes with 2 tsp. Promise Buttery Spread Light and 1 Tbsp. Maple Syrup |
1 Oz. 2% Swiss Cheese with 1/2 of the leftover cognac and mushrooms on 1 slice bread (1/2 Sandwich) |
Make Eggplant Soup |
|
Monday |
Blueberry Muffin, Fruit |
1 serving Eggplant Soup** with small Caesar Salad |
Philly Cheese Steak (using London Broil with Mushrooms Sautéed in Cognac, leftover from Week One) |
|
Tuesday |
Cereal with 1/2 cup 1% milk, Fruit |
1/2 serving Butternut Squash Risotto, Fruit |
Make Scallop Butter |
|
Wednesday |
Blueberry Muffin, Fruit |
1 serving Eggplant Soup** with small Caesar Salad |
Scallops with Wine & Herbed Butter, 1 ounce bread, Pan Grilled Asparagus |
Freeze Extra Herbed Butter |
Thursday |
Blueberry Muffin, Fruit |
1/2 serving Butternut Squash Risotto, Fruit |
Broccoli Cheese Soup, Caesar Salad |
|
Friday |
Bagel with 1 ounce Low-fat cream cheese, Fruit |
1 serving Eggplant Soup** with small Caesar Salad |
||
Saturday |
Cereal with 1/2 cup 1% milk, Fruit |
Broccoli Cheese Soup |
2 ounces Pasta with Tomato Sauce, 1/2 ounce Parmigiano-Reggiano, Pan Grilled Broccoli |
Puree the tomato sauce and freeze 2 1/2 cups |
On Saturday, make one of the following:
- Tomato Sauce (from canned Tomatoes)
- Tomato Sauce (from fresh Tomatoes)
- Low-Acid Tomato Sauce
**Note for 1200-calorie, 1500-calorie,
and 2000-calorie plan users:
Instead of having multiple servings of soup, have one
serving of soup and a half sandwich (remember that one-half
sandwich equals one serving).
DownloadsDownload the shopping list for this week and the full menu in printable format: These documents are in PDF format. Don't have Adobe® Acrobat Reader®? Download it now. |