Jul 15, 2008

Low Carb Menu for week


July 14-20
Snacks: Yogurt cups (4 oz), nuts, cottage cheese, chunk cheese
Desserts: Sugar Free Jello, Sugar Free Pudding, Cherries, Sugar Free Popcicles, Sugar Free Fudgecicle, Sugar Free Pudding Pops

MONDAY:
Dinner: Fried Ranch Chicken, Fauxtatoes, Peas

TUESDAY:
Breakfast: Eggs w/shredded cheese and Canadian bacon
Lunch: Leftovers from Monday
Dinner: Fish, Sautéed Mushrooms & Onions, Broccoli w/lemon, Bulgur & Flax Pilaf

WEDNESDAY:
Breakfast: Choc Covered Strawberry Smoothie (choc. shake powder, powder milk, 8 oz water, strawberry yogurt/kefir, a handful of strawberries, squirt of sugar free choc syrup, crushed ice)
Lunch: Tuna Salad on Multi-Grain Wraps with lettuce and Veggies (Celery, Carrots) w/french onion sour cream dip
Dinner: Meatloaf, Fauxtatoes, Green Beans

THURSDAY:
Breakfast: Whole Wheat Toast w/melted cheese, and 1 egg
Lunch: Leftovers from Wednesday
Dinner: Fried Italian Pork Chops w/Marinara Sauce, Whole Wheat Pasta w/garlic and olive oil, Salad w/Grape Tomatoes & real bacon bits

FRIDAY:
Breakfast: Blueberry Banana Smoothie (van. Shake powder, powder milk, 8 oz water, handful of blueberries, frozen ½ banana, crushed ice)
Lunch: Salmon Salad on Multi-Grain Wraps with lettuce and Veggies (Celery, Carrots) w/french onion sour cream dip
Dinner: Portabello Pizzas (w/canadian bacon, mozzarella, canned tomatoes, garlic, olive oil, etc.), Broccoli (or salad)

SATURDAY:
Breakfast: Whole Wheat Low Carb Pancakes (57 cal, 10.7 g carb, 1.2 g dietary fiber, 3.1 g protein)
1 cup whole wheat flour 1/3 tbsp SPLENDA® No Calorie Sweetener, granulated 1 tsp Baking Powder, double acting 1/2 tsp baking soda 1/8 tsp salt 1 raw large eggs 1/2 cup plain nonfat yogurt (use lemon chiffon)1 cup low fat buttermilk 2 oz Smucker's Sugar Free Preserves, Any Flavor, Strawberry

Directions
1 Combine flour, Splenda, baking powder, baking soda, and salt.2 Beat egg with yogurt, add buttermilk. Add dry ingredients. Mix just until dry ingredients are moistened.3 Heat a large nonstick skillet over medium heat. Use 1/4 cup batter for each pancake, cook until browned, about 2 minutes. Turn and cook about 1 minute on other side, until browned. 4 Serve with sugar free preserves.

Lunch: Leftover Tuna or Salmon Salad on lettuce or with Cut up veggies (celery, carrots) w/french onion sour cream dip
Dinner: Grnd Sirloin Bunless Burgers, Roasted Veggies (mushrooms, asparagus, turnips, carrots, squash w/parmesan & olive oil)

SUNDAY:
Breakfast: Choc Covered Strawberry Smoothie (choc. shake powder, powder milk, 8 oz water, strawberry yogurt/kefir, a handful of strawberries, squirt of sugar free choc syrup, crushed ice)
Lunch/Dinner: Cheat Day

1 comments:

Earthly Jane said...

I can't remember if I introduced myself or not. I can't remember how I found you...I'm sure through one of the blogs I read.
But wow! you really go all out with the meal plan. Breakfast, lunch and dinner. I just do dinner.
That reminds me...I should do that! hehe