|
Breakfast |
Lunch |
Dinner |
Monday |
Shrimp and Snow Pea Salad, Fruits, Milk/Water 410cal |
Chicken Thighs and Couscous with Dill, Water 600cal |
Honey Soy Grilled Salmon with Edamame, Water 345cal |
Tuesday |
Oven Baked Salmon with Toasted Almond Parsley Salad, Yogurt 177cal |
Chicken Fingers with Curried Ketchup, Water/Juice 330cal |
Pork Tenderloin with Seasoned Rub, Water 209cal |
Wednesday |
Vegetable Noodle Soup, Fruits, 300cal
|
Homemade Chicken Fingers with Red Pepper-Basil Dipping Sauce, Yogurt 304cal |
Egg and Kimchi Rice Bowls, Water 560cal |
Thursday |
Baked Salmon with Honey Mustard Sauce, Fruits, Water 396cal |
Grilled Shrimp with Lemon, 1 Apple, Water/ Juice 200cal
|
Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce, Water 451cal |
Friday |
Mini Meatloaves, Yogurt, Banana, Water 324cal
|
Roasted Salmon with Shallot Grapefruit Sauce, Water 345cal |
Sheet Pan Chicken Fajitas, Water 470cal |
Saturday |
Kale and Apple Salad, Milkshake 271cal
|
Ribbony Shrimp and Pasta Scampi, Water 368cal
|
Mexican Chicken Stew, Juice/Water 276cal
|
Sunday |
Homemade Chicken Fingers with Red Pepper-Basil Dipping Sauce, Fruits, Water 264cal |
Steak Frites with Herb Mustard, Water 460cal
|
Grilled Shrimp in Lettuce Leaves with Serrano- Mint Sauce, Milk 266cal |