4 (5) oz. Shrimp Sautéed w
Onion, Bell Pepper, Garlic, 1/3 Cup Dry White Wine &
1 t Lemon Juice.

1 (1½) Cup Green Beans

Large Tossed Salad
3 (4) t Oil & Vinegar Dressing

Dessert:
1 Orange

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.