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|
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