eatTHISdiet
Week Three 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.

Week Three

Breakfast

Lunch

Dinner

To Do

Sunday

Jean’s French Toast with 2 tsp. Promise Buttery Spread Light and 1 Tbsp. Maple Syrup

Broccoli Cheese Soup** (leftover from Week Two)

Muligatawny Soup with 1 ounce Bread, Greens with Honey Mustard Dressing

Make Orange Blueberry Scones

Make Muligatawny

Monday

Scone, Fruit

1/2 serving Beef Stew (leftover from Week Two)

Pepperoni Pizza

Make Pizza Dough in time for dinner

Tuesday

Scone, Fruit

Muligatawny Soup** with 1 ounce Bread

Linguine with Shrimp in Vodka Cream (make using only half of the shrimp)

 

Wednesday

Scone, Fruit

1/2 serving Linguine and Vodka Cream Sauce (no Shrimp)

Fettuccini with Dill Pesto and Shrimp

Make Dill Pesto

Thursday

Cereal with half cup 1% milk, Fruit

1/2 Sandwich (can use dill pesto and spread on sandwich)

Salad Nicoise

 

Friday

Cereal with half cup 1% milk, Fruit

1/2 Sandwich (can use dill pesto and spread on sandwich)

Dill Pesto Pizza

Make Pizza Dough in time for dinner.
Thaw Tomato Sauce (made and frozen during Week Two) for the Baked Penne

Saturday

Zucchini and Chevre Frittata with 1 Slice Toast with 2 tsp. Promise Buttery Spread Light or 1 Tbsp. Jam

1/2 Sandwich (can use dill pesto to spread on sandwich)

Baked Penne (use thawed tomato sauce), Caesar Salad

Freeze remaining Baked Penne in single serving Ziplock bags

**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 Three Menu

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