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

Snack
Protein Bar

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