Week Four 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 Four	Breakfast	Lunch	Dinner	To Do
Sunday	Blueberry Blue Cornmeal Pancakes, 1 Tbsp. Take Control Spread Light, 1 Tbsp. Maple Syrup	1/2 serving Baked Penne (leftover from Week Three)	Meatloaf, Plain Mashed Potatoes, Roasted Beets (without parsley)	Make Pumpkin Nut Muffins
Monday	Pumpkin Muffin, Fruit	1/2 Sandwich on whole grain bread using 1/2 serving leftover Meatloaf, Fruit	Salmon with Red Thai Curry, Coconut Rice, 1/2 serving Roasted Acorn Squash
Tuesday	Bagel with 1 Tbsp. Light Cream Cheese, Fruit	1/2 Sandwich on whole grain bread using 1/2 serving leftover Meatloaf, Fruit	Indian Shrimp Curry, Coconut Rice, 1/2 serving leftover Roasted Acorn Squash
Wednesday	Pumpkin Muffin, Fruit	1/2 serving Indian Shrimp Curry & 1/2 serving Coconut Rice	Mushroom Risotto
Thursday	Cereal with half cup 1% milk, Fruit	Leftover Mushroom Risotto	Roasted Salmon with Corn Relish
Friday	Pumpkin Muffin, Fruit	1/2 serving Indian Shrimp Curry & 1/2 serving Coconut Rice	Corn Quesadilla, Jicama Salad, 1 twelve ounce beer or a 5 ounce glass of wine	Check with your doctor about alcohol use.
Saturday	Bagel with 1 Oz. Low-fat Cream Cheese, 1 Oz. Smoked Salmon, Fruit	1/2 serving Baked Penne (leftover from Week Three)	Barbecue Chicken, Roasted Corn, Parmesan Squash

Download a copy of the shopping list for this week and the full menu:

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