3 (4) oz. Lean Meat
1/3Cup Cooked Potato.
1 Cup Tomato
Bell Pepper, Onion and Mushrooms to Taste
¾ (1) T Olive Oil

These menus were developed using a balanced 40-30-30 approach. You can add or change spices to fit your own tastes and substitute items within a category (lean meat for lean meat or vegetable for vegetable) if you wish to add variety to the menu. Do not alter the basic protein to carbohydrate balance.