Week Five 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 Five	Breakfast	Lunch	Dinner	To Do That Day
Sunday	Eggs Benedict	1 ounce Barbeque chicken (leftover from Week Four) on 1 slice bread (1/2 Sandwich), Fruit	Ginger Cilantro Flank Steak, Purple Sticky Rice, Thai Cucumber Salad	Make Jerk Seasoning
Monday	Pumpkin Nut Muffin (made in Week Four), Fruit	1 ounce Barbeque chicken on 1 slice bread (1/2 Sandwich), Fruit	Jerk Shrimp, Coconut Rice, Mango Salsa
Tuesday	Cereal with 1/2 cup 1% milk, Fruit	1 ounce Flank Steak on 1 slice bread (1/2 Sandwich)	3 ounces Flank Steak on Double Sized Caesar Salad
Wednesday	Pumpkin Nut Muffin, Fruit	2 ounces Jerk Shrimp on 1 slice bread (1/2 Sandwich)	Chicken with Tarragon Mustard Cream, Roasted Garlic Mashed Potatoes, Pan Grilled Broccoli
Thursday	Pumpkin Nut Muffin, Fruit	2 ounces Jerk Shrimp on 1 slice bread (1/2 Sandwich)	3 ounces Pan Grilled Chicken (leftovers) on Double Sized Caesar Salad	Marinate Lamb Kabobs
Friday	Bagel, 1 Tbsp. Light Cream Cheese, Fruit	1/2 serving Baked Penne (leftover from Week Four)	Lamb Kabobs, Couscous	Thaw Tomato Sauce for the Gnocchi
Saturday	Tortilla, Fruit	1/2 serving Baked Penne (leftover from Week Four)	Gnocchi with Tomato Sauce and 1/2 ounce grated Parmigiano-Reggiano

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