This week's menu. feb 12-18

Sunday

M : Scrambled eggs or Oatmeal

Sn:  Tabouli salad

L :  Taco Salad w/ Stew Meat - 

D:  Asian Stir Fry - tofu, bok choy, green beans, sesame seeds, etc..  With Cooked Millet

Ds:  Cinnamon/Truvia Bread; probiotics

Monday

M :  grapefruit, Yogurt Probiotic Berry Smoothie

Sn:  Leftovers, Tabouli 

L :  Chicken/Egg Salad “sandwich”, saurkraut

D : Bison, Cabbage stew, simple salad, crockpot

Tuesday - Valentines Day - we're cheating on 'the diet'

M :  GF Pancakes with Berrie Probiotic Milk Drink

Sn :  Beef Jerky, Leftovers

L :  Chicken Tortilla Soup,, saurkraut

D :  Pizza  GF crust 

Ds:  Soy Butter Cookies, Chocolate Fondue w/ apples and berries

Wednesday :  

M : Egg scramble with sausage, spinach and zucchini

Sn : Kefir drink

L : Salmon, Zucchini spears in Tamari broiled, frozen corn, saurkraut 

D :  French Fries with loaded salad - boiled egg, bean sprouts, etc..., saurkraut

Thursday

M:  Green apples and Kefir; Cold Cereal 

Sn: Sweet Potatoes

L: Chili - bison/bean

D:  Fried Zucchini/Shitake Mushrooms , Shrimp Scampi , cooked Creamed Spinach 

Ds: Berry Ice Cream

Friday

M:  Eggs, 

Sn:  Popcorn 

L :  Chicken Nuggets, veggies with dip -yogurt/garlic pwdr

D :  Lamb with asparagus and frozen green peas

Saturday:

M:  Cold Cereal (make salsa  p.66)

L:  Steak Fajitas

D:  Black bean/corn “burritos” p48 and simple salad

Ds: Berry Ice Cream

15 minute Skillet Chili ~ Bison (or Beef) and Bean

2 Tbsp Oil
1 C Onion chopped
1/2 C Bell Peppers chopped
1 lb. Bison
Salt and Pepper
1 can Tomatoes ( We use Fresh)
1 can Green Beans (We used Corn)
2 can Organic Chili Beans
1/2 C Ketchup (we excluded because of B.E.Diet)
1 1/2 chili seasoning mix ( Used Meister Mix)
red pepper flakes to taste
2/3 C Water
1 C Cheddar Cheese (excluded because of diet)

1.  In a large heavy bottom skillet heat oil, add 1/2 onion and bell pepeprs
2.  Add Meat and brown well. Season Salt and Pepper
3.  Add all ingredients.  ( You are suppose to add seasoning and ketchup together then add after )
4.Cook    Ryder Cries bye

Shiitake Mushroom/Asparagus and a Self Serve Tuna Lunch

I marinated shitake mushrooms in a homemade teriyaki sauce for 2 days then cooked them with asparagus with a little Tamari.  BOMB!  Served with plain quinoa!

Boil water, set to the side and Soak mushrooms 20 minutes.  Cut up in smaller bite size pieces ~ Marinate in Teriyaki sauce.



Another lunch we did that was a hit:

Self Serve Tuna wrap in romaine lettuce ~
Filling Choices: Tomato spears ~ Cucumber ~ Avocado ~ Arugula ~ Spinach ~ Goat Cheese ~ Sunflower Seeds W/ homemade mayo (not the greatest)