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
1Tomato and Cheese Omelet
2 sl Wheat Toast With 2 Tsp. Margarine
8 oz Orange Juice
Breakfast Calories: 570
 
Lunch Menu
1Turkey Bagel Sandwich
2 oz Baked Chips
1 Orange(s)
1 c Carrot(s)
8 oz Grape Juice
Lunch Calories: 675
 
Dinner Menu
1Chef Beth's Chicken Pot Pie
1 cFresh Fruit
Dinner Calories: 650
 
Snack Menu
1 c Strawberry Frozen Yogurt
Snack Calories: 260
 
Total Calories: 2155
Tomato and Cheese Omelet
INGREDIENTS
2 Egg(s)
2 Tablespoon(s) Skim Milk
1 Tablespoon(s)Chopped Onion(s)
2 Tablespoon(s)Red Tomato(es) Diced
1 Tablespoon(s) Cheddar Cheese
SERVING SUGGESTION
Serving Size: 1
Number of Servings: 1
NUTRITION FACTS
Calories195
Total Fat12 g
Saturated FatN/A
Sodium187 mg
Total Carbohydrates4 g
Fiber0 g
Protein16 g
DIRECTIONS
  • Spray skillet with nonfat cooking spray.
  • Heat the skillet on low heat.
  • Whisk eggs and milk until they start to foam, approximately 3 minutes.
  • Pour the beaten eggs into the pan. Cover the pan.
  • Cook over medium low heat for about 4 minutes, until bottom is golden brown and top of eggs are set.
  • Sprinkle cheese, onions and tomato over the top.
  • Fold omelet in half with spatula.
  • Cook for about 1 more minute.
  • Remove from skillet and serve.
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    Turkey Bagel Sandwich
    INGREDIENTS
    4 Teaspoon(s) Honey Mustard
    4 SmallWhole Wheat Bagel(s) Toasted
    8 Ounce(s)Roasted Deli Turkey Thinly Sliced
    4 Teaspoon(s) Sunflower Kernels
    1/2Peeled Cucumber Thinly Sliced
    4 leaves Romaine Lettuce
    4 Slice(s) Tomato(es)
    SERVING SUGGESTION
    Serving Size: 1 sandwich
    Number of Servings: 4
    NUTRITION FACTS
    Calories240
    Total Fat4 g
    Saturated FatN/A
    Sodium765 mg
    Total Carbohydrates34 g
    Fiber5 g
    Protein21 g
    DIRECTIONS
    Spread 1 tsp. mustard on one side of four bagel halves. Layer the turkey, sunflower kernels, cucumber slices, and tomatoes. Put lid on and enjoy!
     
    Chef Beth's Chicken Pot Pie
    INGREDIENTS
    1 1/2 Pound(s)Raw Chicken Tender(s)
    1 (32 oz. container)Fat Free, Low Sodium Chicken Broth
    5 Tablespoon(s) Butter
    1/2 Cup(s)Chopped Onion(s)
    1/2 Cup(s)Chopped Celery
    1 (10 oz. package)Frozen Peas And Carrots
    1 Teaspoon(s) Thyme
    Salt And Pepper (to Taste)
    1 box Roll-out Pillsbury® Pie Crust
    1/4 Cup(s) Half And Half
    SERVING SUGGESTION
    Serving Size: 1/6 of pie
    Number of Servings: 6
    NUTRITION FACTS
    Calories590
    Total Fat29 g
    Saturated FatN/A
    Sodium450 mg
    Total Carbohydrates39 g
    Fiber2 g
    Protein33 g
    DIRECTIONS
  • Place chicken tenders in 3 quart sauce pan and cover with large container of broth. Bring to a boil and then turn down and simmer until chicken is cooked through, drain and set aside.
  • While chicken is cooking, melt butter in large sauce pan. Saut√© onions and celery until tender, when almost finished, sprinkle with salt and pepper and thyme, stir well to combine.
  • Sprinkle flour over onion mixture and mix well, stirring constantly for about 1 minute to get rid of flour flavor.
  • Gradually whisk in can of chicken broth until smooth then add half and half; let it come up to a bubble and thicken slightly.
  • When thickened slightly, add peas and carrots, set aside.
  • When chicken is cooled, shred into bite-size pieces and place in sauce mixture, blend well.
  • Using a 2 quart baking dish, spray with cooking spray. Place pie crust in bottom of dish according to package directions.
  • Pour chicken mixture into dish.
  • Top pastry, seal edges and brush with beaten egg if desired.
  • Bake for 30 - 40 minutes or until top is golden brown.
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