Week 3 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:  Orange-Sesame Turkey Cutlets and Stir-Fried Garden Vegetables

Breakfast	Lunch	Dinner
		Caribbean Fish with Coconut and Black Beans
Spinach and Sun-Dried Tomato Scramble and Bacon	Buffalo Chicken Salad	Chicken a la Diavola and Pasta with Garlic and Parmesan
McDishin Breakfast Sandwich	Shrimp Louis Salad	Chicken Brochettes with Garlic-Cumin Dipping Sauce
Ginger-Mango Lassi	Grilled Bratwurst with Onions 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.