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
1Carrot and Apricot Power Muffins
1 c Grapefruit & Orange Sections
8 oz Skim Milk
Breakfast Calories: 596
Lunch Menu
1Chicken Hummus Wraps
1 cBaby Carrot(s)
1 ozRaw Almond(s)
1 Kiwi
Lunch Calories: 575
Dinner Menu
1Grilled Garlic Shrimp
1 cSteamed White Rice
1 cGrilled Bell Pepper(s)
2 Grilled Pineapple(s) Rings
8 oz Grape Juice
Dinner Calories: 654
Snack Menu
2 c Special K® With Red Berries
12 oz Skim Milk
Snack Calories: 377
Total Calories: 2202
Carrot and Apricot Power Muffins
1/4 Cup(s) Sunflower Seeds (raw And Unsalted)
2 Tablespoon(s) Sesame Seeds
1 3/4 Cup(s) Flour
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking Soda
1 Teaspoon(s) Cinnamon
3/4 Teaspoon(s)Ground Ginger
1 Cup(s)Low Fat Buttermilk
1/4 Cup(s)Light Olive Oil
1/2 Cup(s) Splenda® Brown Sugar Blend
1 Large Egg(s)
3 LargePeeled Carrot(s) Shredded
1/3 Cup(s)Dried Apricot(s) Finely Chopped
Serving Size: 1 muffin
Number of Servings: 12
Total Fat7 g
Saturated FatN/A
Sodium155 mg
Total Carbohydrates29 g
Fiber2 g
Protein4 g
  • Preheat oven to 375º F.
  • Coat a nonstick muffin tin with cooking spray or cup cake liners
  • Spread sunflower and sesame seeds on a rimmed baking sheet.  Bake for 3 to 4 minutes or until lightly toasted.  Remove seeds from oven to cool but do not turn oven off.
  • In large bowl, whisk together flour, baking powder, baking soda, cinnamon, and ginger.
  • In medium bowl, whisk together buttermilk, oil, Splenda®, and eggs until well combined.
  • Make well in center of dry ingredients and add egg mixture.  Just gently until just combined.
  • Fold in sunflower and sesame seeds, carrots, and apricots.
  • Divide batter among muffin tin and bake for 25 to 30 minutes or until toothpick inserted comes out clean.
  • Cool muffins 5 minutes in tin before turning them out to cool completely on rack.
    Chicken Hummus Wraps
    1/3 Cup(s)Prepared Hummus
    4 (8 inch)Whole Wheat Tortilla(s)
    2 Cup(s)Cubed Chicken Breast(s) Cooked
    1/4 Cup(s)Sweet, Chopped Red Pepper(s) Roasted
    1/4 Cup(s)Crumbled Feta Cheese
    1/4 Cup(s)Fresh Basil Leaves Thinly Sliced
    Serving Size: 1 wrap
    Number of Servings: 4
    Total Fat8 g
    Saturated Fat2 g
    Sodium408 mg
    Total Carbohydrates26 g
    Fiber3 g
    Protein27 g
  • Spread hummus on tortillas.
  • Top with chicken, peppers, cheese and basil.
  • Roll up, slice in half and enjoy!
    Grilled Garlic Shrimp
    2 pounds jumbo Shrimp
    2 Tablespoon(s) Olive Oil
    3 Tablespoon(s)Fresh Lemon Juice
    1 Cup(s) Scallion(s) Chopped
    1/4 Cup(s) Parsley Chopped
    3 Tablespoon(s) Garlic Minced
    1 Teaspoon(s) Basil Dried
    1 Teaspoon(s) Mustard Powder
    1 Teaspoon(s)Kosher Salt
    12 Wooden Or Metal Skewers
    Serving Size: 5 shrimp
    Number of Servings: 6
    Total Fat8 g
    Saturated FatN/A
    Sodium550 mg
    Total Carbohydrates5 g
    Fiber1 g
    Protein32 g
  • Peel and devein shrimp (leaving tails on).
  • Whisk together remaining ingredients.
  • Skewer 5 shrimp on two skewers side by side (this holds the shrimp in place and does not allow it to spin on the skewer).
  • Place skewered shrimp in pan that will accommodate them laying down.
  • Pour olive oil mixture over shrimp to coat.
  • Cover and let marinade for ½ hour (no longer or the lemon juice will actually cook the shrimp).
  • Prepare grill to medium heat.
  • When ready to grill, lay shrimp on grill grate and cook for about 2-3 minutes on each side or until shrimp are just opaque (do not overcook shrimp). Enjoy!