eatTHISdiet
Week Two Sample 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)

Butternut Squash Risotto

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

Seared Tuna with Sake-Wasabi Sauce, Purple Sticky Rice

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

Beef Stew

 

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:

**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).

Downloads

Download the shopping list for this week and the full menu in printable format: Shopping List | Week Two Menu

These documents are in PDF format. Don't have Adobe® Acrobat Reader®? Download it now.