3 (4) oz. Seafood.
Lettuce, Peppers & Onions.
½ Mini Pita Pocket
2 t Light Mayo

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.