Week Three 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

Download the shopping list for this week and the full menu in printable format:

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