Week Five 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 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

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