Tuesday, Mar. 7 & Wednesday, Mar. 8 Menus

Tuesday March 7 Breakfast 1 cup Kix 1 cup skim milk 1 banana 1/2 cup scrambled egg substitute 1 slice cheese Coffee 2 cups water AM Snack 8 oz. Breyers Probiotic yogurt with fruit 2 cups water 6 Melba Rounds 2 Holland Rusk Toasts Lunch Turkey fritter Green beans Au gratin potatoes Sliced pear 2 sugar free Jellos 4 graham crackers 2 cups water Dinner Leftover Paprika Beef Stew 1 cup mashed potatoes 1 cup grapes Crystal Light peach ice tea Wednesday March 8 Breakfast 1 cup spoon size shredded wheat 1 cup skim milk 1/2 grapefruit 1/2 cup scrambled egg substitute Coffee 2 cups water AM Snack 8 oz. Breyers Probiotic yogurt 2 cups water Lunch Crab cake Corn Macaroni with cheese Pineapple Sugar free Jello cups 4 graham crackers 2 cups water Dinner Chicken breast with spaghetti sauce & parmesan cheese 1 cup whole wheat spaghetti with sauce & cheese 1 can vegetable soup 1 can light fruit ****tail (drained) Crystal Light peach ice tea Evening Snack 1/2 cup sugar free, low fat ice cream Fortunately, Ken's mother (one of my clients) had made the candy jar disappear. I thanked her for this! Denise Phares

Breakfast: LA smoothie with strawberries, 1 oz. lowfat cheese stick, 3 lowfat Triscuits, hard boiled egg, chocolate chip cookie dough LA Lite Bar Snack: apple, peanut butter LA Lite Bar Lunch: LA chocolate protein meal replacement drink, 3 lowfat Triscuits, Laughing Cow lowfat french onion cheese, orange, squash Supper: shrimp, broccoli, 1 T. lowfat margarine