Week 10 Menu

Week 10 Challenge menus to help you plan your meals:

Day 1:
Breakfast:
1 serving of Breakfast Energy Drink
1 ounce whole-grain toast with 1 Tbsp fruit preserves

Lunch:
1 cup soup of your choice (ex: minestrone or lentil soup)
1 cup fresh fruit topped with 6 ounces fat-free or reduced-fat yogurt
1 ounce or approximately 5 whole-grain crackers of your choice

Snack:
1 cup raw vegetables with 2 tbsp hummus

Dinner:
Vegetable Stuffed Turkey Loaf
½ -1 cup grains (ex: wild rice or quinoa),
1 cup steamed vegetables
1 whole-wheat roll with 1 tbsp fruit preserves or butter/trans-fat free margarine

Day 2:

Breakfast:
½ – 1 cup oatmeal
¼ cup dried or ½ cup fresh fruit
2 tbsp walnuts
½-1 cup skim milk or non-dairy alternative

Lunch:
1 serving Asian Cabbage and Shiitake Mushroom Soup
1 slice whole-grain bread with 1 tsp margarine/butter
1 cup raw vegetables of your choice

Snack:
1 serving Almond Fig Bar

Dinner:
1 serving Chilaquiles with Beans and Corn
½ – 1 cup brown rice
1 ounce tortilla chips with ¼ cup tomato salsa

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