eatTHISdiet: for Coumadin Users

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, Juice 1/2 Sandwich using 1/2 serving leftover Oven Fried Fish and Cocktail Sauce, Fruit (leftover from Week Two) Beef Stew Make Orange Blueberry Scones
Make Beef Stew
Monday Scone, Fruit Minestrone, Fruit Pepperoni Pizza Make Pizza Dough in time for dinner
Tuesday Scone, Fruit 1/2 serving Beef Stew Linguine with Shrimp in Vodka Cream Thaw Tomato Sauce in advance for the Linguine recipe; make the recipe using only half of the shrimp
Wednesday Scone, Fruit Minestrone, Fruit Fettuccini with Dill Pesto and Shrimp Make Dill Pesto; Use zucchini instead of the white asparagus in the fettuccini recipe.
Thursday Cereal with half cup 1% milk, Fruit 1/2 serving Linguine and pasta (no Shrimp) Mediterranean Chicken Salad  
Friday Cereal with half cup 1% milk, Fruit 1/2 Sandwich on whole grain bread using 1/2 serving leftover Mediterranean Chicken Salad 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 1 Tbsp. Take Control Spread Light or 1 Tbsp. Jam 1/2 Sandwich on whole grain bread using 1/2 serving leftover Mediterranean Chicken Salad Baked Penne (use thawed tomato sauce) Freeze remaining Baked Penne in single serving Ziplock bags

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.