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 |
Broccoli Cheese Soup** (leftover from Week Two) |
Muligatawny Soup with 1 ounce Bread, Greens with Honey Mustard Dressing |
Make Muligatawny |
Monday |
Scone, Fruit |
1/2 serving Beef Stew (leftover from Week Two) |
Make Pizza Dough in time for dinner |
|
Tuesday |
Scone, Fruit |
Muligatawny Soup** with 1 ounce Bread |
Linguine with Shrimp in Vodka Cream (make using only half of the shrimp) |
|
Wednesday |
Scone, Fruit |
1/2 serving Linguine and Vodka Cream Sauce (no Shrimp) |
Make Dill Pesto |
|
Thursday |
Cereal with half cup 1% milk, Fruit |
1/2 Sandwich (can use dill pesto and spread on sandwich) |
||
Friday |
Cereal with half cup 1% milk, Fruit |
1/2 Sandwich (can use dill pesto and spread on sandwich) |
Make Pizza
Dough in time for dinner. |
|
Saturday |
Zucchini and Chevre Frittata with 1 Slice Toast with 2 tsp. Promise Buttery Spread Light or 1 Tbsp. Jam |
1/2 Sandwich (can use dill pesto to spread on sandwich) |
Baked Penne (use thawed tomato sauce), Caesar Salad |
Freeze remaining Baked Penne in single serving Ziplock bags |
**Note for 1200-calorie, 1500-calorie,
and 2000-calorie plan users:
Instead of having multiple servings of soup, have one
serving of soup and a half sandwich (remember that one-half
sandwich equals one serving).
DownloadsDownload the shopping list for this week and the full menu in printable format: These documents are in PDF format. Don't have Adobe® Acrobat Reader®? Download it now. |
