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 Five||Breakfast||Lunch||Dinner||To Do That Day|
|Sunday||Four Grain Pancakes with 2 tsp. Take Control Light Spread and 1 Tbsp. Maple Syrup||1 ounce Barbeque chicken (leftover from Week Four) on 1 slice bread (1/2 Sandwich), Fruit||Ginger Cilantro Flank Steak, Purple Sticky Rice, Thai Cucumber Salad||Make Jerk Seasoning|
|Monday||Pumpkin Nut Muffin (made in Week Four), Fruit||1 ounce Barbeque chicken on 1 slice bread (1/2 Sandwich), Fruit||3 ounces leftover Flank Steak on Jicama Salad with Melon Salsa||Make Melon Salsa|
|Tuesday||Cereal with 1/2 cup 1% milk, Fruit||1 ounce Flank Steak on 1 slice bread (1/2 Sandwich)||Jerk Shrimp, Coconut Rice, Melon Salsa|
|Wednesday||Pumpkin Nut Muffin, Fruit||2 ounces Jerk Shrimp on 1 slice bread (1/2 Sandwich)||Chicken with Tarragon Mustard Cream, Roasted Garlic Mashed Potatoes, Green Beans with Red Onions|
|Thursday||Pumpkin Nut Muffin, Fruit||2 ounces Jerk Shrimp on 1 slice bread (1/2 Sandwich)||Pizza with Thai Peanut Sauce and Scallops||Make Pizza
Dough in time for dinner.
Marinate Lamb Kabobs
|Friday||Bagel, 1 Tbsp. Light Cream Cheese, Fruit||1/2 serving Baked Penne (leftover from Week Four)||Grilled Sage Lamb Kabobs, Couscous||Thaw Tomato Sauce for the Gnocchi|
|Saturday||Tortilla, Fruit||1/2 serving Baked Penne (leftover from Week Four)||Gnocchi with Tomato Sauce and 1/2 ounce grated Parmigiano-Reggiano|
These documents are in PDF format. Don't have Adobe® Acrobat Reader®? Download it now.