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|
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