Week 8 Menu

Week 8 Challenge menus to help you plan your meals:

Day 1:
Breakfast:
1 serving Raspberry Almond Muesli

Lunch:
1 serving Mediterranean Bean Salad
1 cup mixed greens with 1 tbsp  salad dressing
1 piece fruit of your choice

Snack:
1 cup Berry Nutty Parfait

Dinner:
Grilled or baked chicken
1 serving Red Rice Dressing with Dried Fruit
1 cup steamed vegetable of your choice with melted 1 oz. reduced-fat cheese

Day 2:

Breakfast:
1-2 scrambled eggs topped with 1/4 cup warmed salsa
1-2 pieces whole-grain toast with 1-2 tsp butter/trans-fat free margarine
1 piece fruit of your choice

Lunch:
1 serving Acorn Squash and Apple Soup
1 ounce whole-grain crackers (approximately 5)
1 cup fresh fruit
6-8 ounces plain nonfat or low-fat yogurt

Snack:
1 piece fresh fruit
1 ounce low-fat cheese

Dinner:
Chickpea and Butternut Squash Fritters with Field Greens
1 serving of Cranberry Flax Pumpkin Bread topped with jam or apple butter

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