Week Six 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 Six | Breakfast  |
Lunch  |
Dinner  |
To Do |
| Sunday | Orange French Toast with with 2 tsp. Promise Buttery Spread Light and 1 Tbsp. Orange Honey | 1/2 Serving Gnocchi (leftover from Week Five) | Halibut with Seven Spices, Lentil Rice Pilaf | Marinate Mojo Pork Tenderloin, Make Muffin of your choice |
| Monday | Muffin, Fruit | Leftover Tortilla (leftover from Week Five) | Mojo Pork Tenderloin, Melon Salsa, Dirty Rice | |
| Tuesday | 1/2 Bagel with 1 ounce Low-fat cream cheese, Fruit | 2 ounces Pork tenderloin on 1 slice bread with salsa (1/2 Sandwich) | Curried Sea Scallops, Coconut Rice, Herbed Zucchini | |
| Wednesday | Cereal with 1/2 cup 1% milk, Fruit | 2 ounces Pork tenderloin on 1 slice bread with salsa (1/2 Sandwich) | Saffron Salmon Risotto | |
| Thursday | Cereal with 1/2 cup 1% milk, Fruit | 1/2 serving Saffron Salmon Risotto, Fruit | Oven Fried Chicken, Roast Corn, Roasted Beets | |
| Friday | Muffin, Fruit | 1/2 serving Saffron Salmon Risotto, Fruit | Eat Out (fowl) | |
| Saturday | Four Grain Pancakes with 2 tsp. Take Control Light Spread and 1 Tbsp. Maple Syrup | Leftovers from eating out made into a sandwich with one slice whole wheat bread, Fruit | Chili Rellenos |
DownloadsDownload a copy of the shopping list for this week and the full menu: These documents are in PDF format. Don't have Adobe® Acrobat Reader®? Download it now. |