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Breakfast Menu
1Bran Pancakes with Orange Syrup
1 cFresh Strawberries Sliced
12 oz Cafe Latte With Soy Milk
Breakfast Calories: 533
Lunch Menu
1Vegetarian Pita Sandwich
2 oz Pretzels
1 cFresh Pineapple Cubed
8 oz Apple Juice
Lunch Calories: 676
Dinner Menu
2Pork Fajitas
1 cFresh Fruit Salad
1 oz Baked Tostitos ®
Dinner Calories: 683
Snack Menu
1Berry Cake
8 oz Unsweetened Tea
Snack Calories: 240
Total Calories: 2132
Bran Pancakes with Orange Syrup
1 1/2 Cup(s) All Purpose Flour
2 Tbsp. + 1/2 cupDivided Sugar
3 Teaspoon(s) Baking Powder
3/4 Teaspoon(s) Salt
1 Egg(s)
2 Cup(s)Fat Free Milk
1 tsp. + 2 tspGrated, Divided Orange Peel
1 Cup(s) All Bran® Cereal
1 Tablespoon(s) Cornstarch
1 Cup(s) Orange Juice
1 Tablespoon(s) Butter
1 MediumNaval Orange(s) Peeled And Segmented, Chopped
Serving Size: 2 pancakes w/ 2½ T. syrup
Number of Servings: 7
Total Fat3 g
Saturated FatN/A
Sodium432 mg
Total Carbohydrates56 g
Fiber4 g
Protein8 g
  • In a large bowl, whisk together flour, 2 Tbsp. sugar, baking powder, and salt.
  • In medium bowl, beat egg. Stir in milk, 1 tsp. orange peel, and bran. Let stand for 1-2 minutes or until bran is softened.
  • Add to dry ingredients. Mix well but gently.
  • Using a quarter cup measure, pour batter onto a hot nonstick griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
  • For syrup, combine 1/2 cup sugar and cornstarch in a saucepan.
  • Gradually stir in orange juice, butter, and 2 tsp. orange peel.
  • Bring to a boil. Cook and stir for 2 minutes or until thickened.
  • Remove from the heat. Stir in chopped orange. Serve with pancakes.
    Vegetarian Pita Sandwich
    1/4 Large Cucumber
    2 Cup(s) Mixed Greens
    4 Tablespoon(s)Fat Free Italian Dressing
    1 (8-inch)Whole Wheat Pita Bread(s) Cut In Half
    1/2 Cup(s) Hummus
    1 sliceReduced Fat Swiss Cheese
    Serving Size: 1 pita half
    Number of Servings: 2
    Total Fat9 g
    Saturated FatN/A
    Sodium741 mg
    Total Carbohydrates33 g
    Fiber8 g
    Protein12 g
  • Peel, seed and chop cucumber. Place in a medium bowl.
  • Top with lettuce, add dressing, and toss.
  • Spread ¼ cup hummus in each pita half.
  • Place ½ slice of cheese in each pita half.
  • Stuff each pita half with ½ of lettuce mixture. Enjoy!
    Pork Fajitas
    1 Tablespoon(s) Chili Powder
    1/2 Teaspoon(s) Oregano
    1/2 Teaspoon(s) Paprika
    1/4 Teaspoon(s) Coriander Ground
    1/4 Teaspoon(s) Garlic Powder
    1 Pound(s) Pork Tenderloin(s) Cut Into Strips 1/2 Inch Wide And 2 Inches Long
    1 Small Onion(s) Sliced
    8 (8-inch)Whole Wheat Tortilla(s) Warmed
    1/2 Cup(s)Shredded, Sharp Cheddar Cheese
    4 Medium Tomato(es) Diced
    4 Cup(s) Lettuce Shredded
    1 Cup(s) Salsa
    Serving Size: 1 fajita
    Number of Servings: 8
    Total Fat8 g
    Saturated FatN/A
    Sodium309 mg
    Total Carbohydrates23 g
    Fiber5 g
    Protein18 g
  • Prepare a hot fire in a charcoal grill or heat a gas grill or broiler to medium-high or 400°F.
  • In a small bowl, stir together the chili powder, oregano, paprika, coriander, and garlic powder.
  • Dredge the pork strips in the seasonings, coating completely.
  • Place the pork strips and onions in a cast iron pan or grill basket.
  • Grill or broil at medium-high heat, turning several times, until browned on all sides, about 5 minutes.
  • To serve, spread an equal amount of pork strips and onions on each tortilla.
  • Top each with 1 tablespoon cheese, about 2 tablespoons tomatoes, ½ cup shredded lettuce, and 2 tablespoons salsa.
  • Fold in both sides of each tortilla up over the filling, then roll to close.
  • Serve immediately.
    Berry Cake
    1 prepared Angel Food Cake Mix
    1 (20 oz. can) Strawberry Pie Filling
    2 pkgs. Strawberry Jello®
    2 Cup(s)Hot Water
    1 container Cool Whip®
    Serving Size: 1 cup
    Number of Servings: 12-14
    Total Fat3 g
    Saturated FatN/A
    Sodium200 mg
    Total Carbohydrates52 g
    Fiber1 g
    Protein4 g
  • Break angel food cake into bite size pieces into a 9x13” pan.
  • In a large bowl, mix 2 packages of jello with 2 cups hot water.
  • Let jello set until slightly thickened. Add 1 can strawberry pie filling. Mix well using a mixer.
  • Pour strawberry mixture over cake pieces and blend well.
  • Add Cool Whip® topping. Refrigerate until firm.