DAILY MENU
The menu for the selected date is listed below. Click the "Print Menu" button to print the daily menu. Click the recipe names to view the individual recipes.
Breakfast Menu
1Blueberry Cheese Blitzes
2 sl Turkey Bacon
1 Orange(s)
8 oz Skim Milk
Breakfast Calories: 540
 
Lunch Menu
1/6 California Pizza Kitchen® Bbq Chicken Pizza
2 c California Pizza Kitchen® Mixd Greens With 2 Tbsp. Light Vinaigrette
1 c California Pizza Kitchen® Fresh Fruit Salad
16 oz Lemonade
Lunch Calories: 733
 
Dinner Menu
2 cWhole Wheat Pasta
1 c Meat Sauce
1 can Green Beans
1 Dinner Roll(s)
1 tbsp Butter
1 c Melon(s)
Dinner Calories: 711
 
Snack Menu
2Chocolate Meringue Cookies
8 oz Coffee With 2 Tbsp. Vanilla Creamer
Snack Calories: 164
 
Total Calories: 2148
Blueberry Cheese Blitzes
INGREDIENTS
1 Cup(s) Flour
1 Cup(s)Fat Free Cottage Cheese
4 Ounce(s)Light Cream Cheese
1/4 Cup(s) Splenda®
2 1/2 Teaspoon(s) Vanilla Extract Divided
1 1/2 Cup(s) Skim Milk
1 1/2 Tablespoon(s) Canola Oil
1/4 Teaspoon(s) Salt
3 Large Egg(s)
Cooking Spray
2 Cup(s)Fresh Or Frozen Blueberries
2 Teaspoon(s) Powdered Sugar
Wax Paper
SERVING SUGGESTION
Serving Size: 2 crepes
Number of Servings: 4
NUTRITION FACTS
Calories390
Total Fat12 g
Saturated Fat4 g
Sodium610 mg
Total Carbohydrates48 g
Fiber2 g
Protein20 g
DIRECTIONS
  • Place flour in medium bowl, make a well. In a smaller bowl, whisk together milk, oil, 1½ tsp. vanilla, salt and eggs until well combined, add to flour and whisk until almost smooth. Cover and chill for at least 2 hours, this is the batter and it is very important that it is chilled.
  • For filling, put cottage cheese, cream cheese, Splenda, and vanilla in food processor or blender and blend until smooth.
  • When ready to cook – place a 10-inch nonstick skillet coated with cooking spray over medium high heat until hot. Lift pan off of heat and pour ¼ cup crepe batter in center of pan and then tilt to coat pan with batter. Place back on the burner and cook for about one minute. Shake pan to loosen crepe, carefully check underside to see if brown and then turn crepe over using a spatula or tongs – just be gentle. When you get the hang of it you will be able to flip them by shaking the pan.
  • Place crepe on paper towel and then continue making and stacking them separating them with wax paper or paper towels.
  • To finish, spoon cottage cheese mixture down middle of crepe, fold in sides, top with berries and a sprinkle of powdered sugar.
  • Crepes are fun to make and once you get the hang of it you’ll do great. Just remember you will mess up the first couple and then it will be smooth sailing – have patience!
  •  
    Chocolate Meringue Cookies
    INGREDIENTS
    3 Egg White(s)
    1/8 Teaspoon(s) Cream Of Tartar
    1/2 Teaspoon(s) Vanilla Extract
    2/3 Cup(s) Sugar
    1 Tablespoon(s) Unsweetened Cocoa Powder
    1/3 Cup(s) Semisweet Chocolate Chips
    SERVING SUGGESTION
    Serving Size: 1 cookie
    Number of Servings: 18
    NUTRITION FACTS
    Calories47
    Total Fat1 g
    Saturated FatN/A
    Sodium10 mg
    Total Carbohydrates10 g
    Fiber0 g
    Protein0 g
    DIRECTIONS
  • Preheat oven to 350°F.
  • Combine egg whites, cream of tartar, and vanilla extract. Beat until the whites form soft peaks.
  • Slowly add the sugar. Beat until peaks form and mixture becomes glossy.
  • Fold in cocoa and chocolate chips.
  • Drop mixture by teaspoon onto a greased cookie sheet. Bake for 25-30 minutes.
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