I make up a weekly menu because I’m cheap. Breakfasts always very, as do snacks, based more on what I have in my pantry than what I write down here. Some days I successfully mix and match and other days are carbon copies of the day before.

Saturday:
L: Chicken sandwich with cheese, lettuce, spinach & sliced tomato
D: Out
Sunday
L: Leftover Beef & barley soup with tomatoes
D: BBQ steak, baked potatoes/sweet & steamed green beans
Monday:
L: Leftover Beef & barley soup with tomatoes
D: Californian brochettes* with basmati rice
Tuesday:
D: Italian chicken thighs with spazel & a blue-cheese dressed walnut & green salad
Wednesday:
D: Chicken soup & fresh bread
Thursday:
D: BBQ Lemon-herb roasted chicken drumsticks, potatoes/sweet potatoes & green salad
Friday:
D: Cheeseburgers, all dressed. Green salad.

* from the butcher’s already in marinade.

Breakfasts:

  • Cereal & skim milk, fruit. Water.
  • Multi-grain oatmeal & cinnamon, fruit. Small glass of milk.
  • 2 pc toast, nut butter, fruit preserves. Small glass of milk.
  • 1 egg, 2 pc bacon, 3 slices tomatoes, 1 pc toast.

Snacks:

  • Apples, pears, bananas, berries
  • Low-fat yogurt & flax seed.
  • Cheese & crackers.
  • Taco chips & salsa.
  • No-bake power bars.
  • Celery & nut butter.
  • Celery, zucchini, radishes (plain).
  • hummus + stuff.
  • Onion soup dip + stuff.

20-May-09 Added links.

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