CHAPTER 4
14-Day Menu Plan
Week 1
Monday
| Breakfast: | Strawberry-Banana Smoothie and a slice of Pumpkin Bread |
| Snack: | Deviled Eggs |
| Lunch: | Escarole Soup |
| Dinner: | Pork and Eggplant Stir-Fry Steamed rice |
Tuesday
| Breakfast: | Carrot Muffins |
| Snack: | 1 cup lactose-free or nut milk and 1 small piece of fruit |
| Lunch: | Chef Salad |
| Dinner: | Crispy Tarragon Chicken Scalloped Potatoes Steamed green beans |
Wednesday
| Breakfast: | Orange Cranberry Walnut Scones |
| Snack: | Granola with lactose-free yogurt |
| Lunch: | Panini |
| Dinner: | Cedar-Planked Salmon Green Rice Green salad with suitable vegetables |
Thursday
| Breakfast: | Granola |
| Snack: | Stuffed Endive |
| Lunch: | Cobb Salad |
| Dinner: | Pan-Seared Flatiron Steak with Tapenade Polenta Sautéed Swiss Chard |
Friday
| Breakfast: | Dutch Baby with Hash Browns |
| Snack: | Spiced Nuts |
| Lunch: | Turkey and Brie Sandwiches |
| Dinner: | Oat-Crusted Cod Green Rice Steamed green beans |
Saturday
| Breakfast: | Oat and Almond Waffles |
| Snack: | Pickled Carrots |
| Lunch: | Margherita “Pizzas” |
| Dinner: | Baked Spaghetti and Meatballs Green salad with suitable vegetables |
Sunday
| Breakfast: | Poached Eggs on Turkey Hash |
| Snack: | Sun-Dried Tomato “Hummus” with Vegetable Chips |
| Lunch: | Reuben Sandwiches |
| Dinner: | Chicken Curry Green Rice Sautéed Swiss Chard |
Week 2
Monday
| Breakfast: | Pineapple Parfait |
| Snack: | Spiced Nuts |
| Lunch: | Caesar Salad |
| Dinner: | Meatloaf Scalloped Potatoes Steamed or boiled corn |
Tuesday
| Breakfast: | Poached Eggs and Hash Browns |
| Snack: | 1 cup lactose-free or nut milk and 1 small piece of fruit |
| Lunch: | Tuna Melts |
| Dinner: | Chicken Saltimbocca Polenta Sautéed Swiss Chard |
Wednesday
| Breakfast: | Scrambled Eggs with Ham |
| Snack: | Stuffed Endive |
| Lunch: | Tortilla Soup |
| Dinner: | Shrimp Diavolo Green salad with suitable vegetables |
Thursday
| Breakfast: | Grits with a breakfast steak (4 ounces) |
| Snack: | Granola with lactose-free yogurt |
| Lunch: | Niçoise Salad |
| Dinner: | Vegetable Biryani |
Friday
| Breakfast: | Frittata with Spinach and Potato |
| Snack: | Sun-Dried Tomato “Hummus” with Vegetable Chips |
| Lunch: | Spinach Salad |
| Dinner: | Chili con Carne Steamed rice |
Saturday
| Breakfast: | Buckwheat Crêpes filled with Scrambled Eggs with Ham |
| Snack: | Pickled Carrots |
| Lunch: | Minestrone |
| Dinner: | Lemon Parsley Stuffed Trout Green Rice |
Sunday
| Breakfast: | Almond French Toast 1 cup lactose-free or nut milk and 1 small piece of fruit |
| Snack: | Spiced Nuts |
| Lunch: | Tostadas |
| Dinner: | Navarin-Style Leg of Lamb |