3 (4) oz. Lean Meat
1 oz. Non Fat Cheese
Onion, Bell Pepper, Garlic, Chili Powder, Oregano, Pepper to Taste.
½ Cup Kidney Beans.
1Cup Tomatoes.
2 (3) 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.