Week 5 Menu

Please note that each day's menu has been configured to include 90 grams of carbs or less and 1,200 calories or less. Swapping meals from one day to another (i.e., switching Tuesday's and Wednesday's lunch) may result in carbs and calories exceeding the amounts allowed for a single day.

Alternate Dinner for:  Chicken Breasts in Creamy Dill Sauce and Quinoa Pilaf

Breakfast	Lunch	Dinner
		Jerk Chicken with Banana-Red Onion Salsa and Black Bean-Corn Salad
Baked Apricot French Toast with Fresh Berries	Caribbean Shrimp Salad	Bloody Mary Steaks and Green Beans with Hazelnuts and Lemon
Chipotle Eggs and Half an English Muffin	Chicken Salad with Wasabi Dressing	Springtime Risotto
Vanilla Yogurt and Housemade Cranberry-Ginger Granola	Spinach in Puff Pastry and a Side Salad

PLEASE REMEMBER TO RECYCLE YOUR CONTAINERS WHEN YOU ARE FINISHED WITH THEM.  THANK YOU!!!

IF YOU WOULD LIKE TO HEAT YOUR MEALS IN A CONVENTIONAL OVEN, PLEASE NOTE THE FOLLOWING HEATING INSTRUCTIONS:

Chicken:  Place meal in an oven-proof dish and sprinkle with 2 Tablespoons of water.  Cover with foil and place in a preheated oven at 375 degrees for 20 minutes.  If you wish for chicken to be a little bit crispier, omit water, leave uncovered and increase cooking time to 25-30 minutes.

Beef:  Place meal in an oven-proof dish and sprinkle with 2 Tablespoons of water.  Cover with foil and place in a preheated oven at 375 degrees for 15-20 minutes or until cooked to desired doneness.

Pork:  Place meal in an oven-proof dish and sprinkle with 2 Tablespoons of water.  Cover with foil and place in a preheated oven at 375 degrees for 20 minutes.

Fish or Pasta:  Place meal in an oven-proof dish and sprinkle with 2 Tablespoons of water.  Partially cover with foil and place in a preheated oven at 375 degrees for 15-20 minutes.