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
2 pkgs. Cinnamon Raisin Oatmeal
1 Apple(s) Sliced
1 sl Whole Grain Toast With 1 Tbsp. Peanut Butter
8 oz Skim Milk
Breakfast Calories: 600
Lunch Menu
1Cream of Asparagus Soup
2 slCrusty Bread
1 c Fruit Salad With Walnuts
Lunch Calories: 442
Dinner Menu
1 foil packetTex-Mex Chicken in Foil
1Corn Spoon Bread
1 c Corn Steamed
8 oz Cranberry Juice
Dinner Calories: 772
Snack Menu
1/2 cLow Fat Granola Cereal
1 cLow Fat Yogurt
Snack Calories: 260
Total Calories: 2074
Cream of Asparagus Soup
2 Teaspoon(s) Olive Oil
1 1/2 Pound(s) Asparagus Cut Into 2 Inch Pieces
1 Medium Onion(s) Chopped
2Chopped Leek(s) White Part Only
1 MediumPeeled Potato(es) Cut Into 1 Inch Pieces
3 1/2 Cup(s)Fat Free Chicken Or Vegetable Broth Low Sodium
1/2 Cup(s)Fat Free Sour Cream
1 stalk Celery Chopped
Serving Size: 1 cup
Number of Servings: 6
Total Fat2 g
Saturated Fat0 g
Sodium376 mg
Total Carbohydrates17 g
Fiber4 g
Protein5 g
  • Using Dutch oven, heat oil over medium-high heat.
  • Sauté asparagus, onion, celery, leeks and potatoes and cook for 5 minutes, stirring occasionally.
  • Add broth and let simmer for 20 minutes or until veggies are soft.
  • Let soup cool just a bit and then transfer to blender or food processor and puree until smooth (be careful to allow steam to escape when processing as heat can build up and cause the lid to pop off).
  • Put pureed soup back into the Dutch oven, add sour cream and stir over low heat until blended and heated through.
    Tex-Mex Chicken in Foil
    4 sheets (12x18") of Heavy Duty Aluminum Foil
    4 (4oz.)Boneless, Skinless Chicken Breast(s)
    1 Cup(s)Low Sodium Chunky Salsa
    1 Cup(s) Black Beans Or Dark Red Kidney Beans
    1 Cup(s)Frozen Or Canned Sweet Corn
    Serving Size: 1 foil packet
    Number of Servings: 4
    Total Fat3 g
    Saturated FatN/A
    Sodium379 mg
    Total Carbohydrates21 g
    Fiber5 g
    Protein45 g
  • Preheat oven to 450ºF or preheat grill.
  • Lay foil out on counter.
  • Rinse chicken and pat dry. Place one breast in the middle of each piece of foil.
  • Evenly divide and layer salsa, beans and corn over chicken breasts.
  • Seal each packet by bringing up long sides and folding over 2-3 times. Repeat for each side.
  • Place on baking sheet and cook for 20 minutes or until chicken registers 165ºF internal temperature using an instant read thermometer.
  • Be careful when opening packet, contents and steam will be hot.
  • Serve with rice, if desired.
    Corn Spoon Bread
    1 Cup(s)Yellow Cornmeal
    1 1/2 Cup(s) Boiling Water
    4 Teaspoon(s)Unsalted Butter
    2 Cup(s)Fresh, Uncooked Corn Kernels, Preferably White (or Unsalted Canned, Drained Well)
    1/2 Cup(s)(not Oil Packed), Sun-dried Tomato(es) Finely Chopped
    1/2 Cup(s)Fresh Spinach Coarsely Chopped
    1 Teaspoon(s)Fresh Thyme Chopped
    1 Garlic Clove(s) Crushed
    1/2 Teaspoon(s) Salt
    1/2 Teaspoon(s)Black Pepper Freshly Ground
    2 Egg Yolk(s) Beaten Well
    5 Egg White(s) Beaten To A Soft Peak
    1 Tablespoon(s) Parmesan Cheese Grated
    Serving Size: 1 square
    Number of Servings: 6
    Total Fat6 g
    Saturated FatN/A
    Sodium372 mg
    Total Carbohydrates31 g
    Fiber4 g
    Protein9 g
  • Preheat oven to 350ºF.
  • Spray a 9” square baking dish with cooking spray.
  • Mix together cornmeal, boiling water, and 1 tablespoon butter in a large mixing bowl.
  • Let stand 5 minutes.
  • Add corn, sun dried tomatoes, spinach, garlic, salt, pepper, and egg yolks. Mix well.
  • Fold in beaten egg whites and pour mixture into prepared baking dish.
  • Dot top with remaining butter and sprinkle with Parmesan cheese.
  • Bake for 40 minutes or until golden brown and knife inserted into middle comes out clean.