Wednesday, May 18, 2011

Menu for 5/18

Breakfast (FP/FC)

Crustless Spinach Breakfast Quiche
Crustless Breakfast Quiche
  •  6 eggs
  •  2 slices double fiber wheat Bread
  •  2 c fat-free shredded cheese
  •  2 c of spinach (uncooked)
  •  1 small onion
  •  1/4 c mushrooms
  •  1/4 c of skim milk
  •  1/4 tsp salt
  •  1/8 tsp ground black pepper
 Sautee mushrooms, onion and spinach in MCT oil. Break bread into cubes. Mix eggs, cheese and bread. Spray a 9”pie pan with 0 calorie cooking spray. Add sautéed mixture in a small round . Cook on 350 for 30 minutes. (This meal can be reheated over several days)
Lunch (LP/FC/NC)
Slaw Dawg
Slaw Dawgs & Fried Okra
  • 98% fat-free hot dogs
  • Hormel Turkey Chili without beans
  • 2 slices double fiber wheat bread
  • Cabbage mixed with Walden Farms Coleslaw mix
Accompany with okra, breaded in double fiber bread crumbs and fried in MCT oil

Protein Bar

Supper (LP/FC/NC)
Grilled Chicken marinated in Walden Farms Creamy Ranch Dressing
Corn on the cob

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