My Shopping Cart  Homepage The Plan The Menu Health & Wellness How To Order Testimonials Press Room My Account Contact Us 1200 Calorie Menu1700 Calorie MenuVegetarian 1200 Calorie MenuSnack MenuFrequently Asked Questions
Good Measure Meals™: Vegetarian Menu The Good Measure MealsTM Plan is designed to offer a selection of fresh entrees, vegetables, fruits and beneficial fats. Menus have been developed on a 5 week cycle to ensure a wide variety all month long. *Available for order June 26 Download Menu (PDF) Week 1 Monday - BREAKFAST - BREAKFAST PIZZA ON A WHOLE WHEAT PITA TOPPED WITH VEGGIE SAUSAGE, SCRAMBLED EGGS, SHREDDED HASHBROWNS AND CHEESE. VEGGIE BACON STRIPS. FRESH SEASONAL FRUIT. - LUNCH - SAUCY SWEET AND SOUR TOFU OVER STEAMED BROWN RICE. ASIAN STYLE VEGETABLE BLEND WITH BROCCOLI, YELLOW CARROTS, WATER CHESTNUTS AND PINEAPPLES. - DINNER - THREE CHEESE SPINACH PIE WITH RICOTTA, MOZZARELLA AND PARMESAN CHEESES. ARTICHOKE PARMESAN RISOTTO. COLORFUL SELECTION OF GARDEN VEGGIES. OAT BRAN ROLL.   Week 2 Monday - BREAKFAST - WHOLE WHEAT PANCAKES TOPPED WITH BLUEBERRIES, CINNAMON AND FLAXSEED. TROPICAL ESCAPE MANGO SAUCE. VEGGIE SAUSAGE LINKS. - LUNCH - HEARTY ITALIAN VEGGIE MEATBALL SOUP WITH NAVY BEANS AND TRI-COLOR CHEESE TORTELLINI. STONE GROUND WHEAT CRACKERS. FRESH SEASONAL FRUIT. - DINNER - EGGPLANT TORTA MADE WITH LAYERS OF EGGPLANT, TURNIP GREENS, MUSTARD GREENS AND GOAT CHEESE AND SERVED OVER ROASTED RED POTATO WEDGES. CHEESY BROCCOLI AND CAULIFLOWER.   Week 3 Monday - BREAKFAST - CINNAMON AND PEACH OVEN BAKED FRENCH TOAST BREAKFAST CASSEROLE TOPPED WITH CHOPPED PECANS. CREAMY STRAWBERRY YOGURT WITH BLUEBERRIES. - LUNCH - CHINESE TOFU LO MEIN FLAVORED WITH GINGER ROOT, SESAME, SOY SAUCE AND MILD CHILI PASTE. STIR FRIED SNOW PEAS AND BROCCOLI. VEGETABLE SPRING ROLL. - DINNER - INDIAN DELIGHT VEGETABLE SAMOSAS STUFFED WITH CARROTS, PEAS AND POTATOES. FRESH GREEN CHUTNEY DIPPING SAUCE. TURMERIC BASMATI RICE. CHICKPEA AND TOMATO CURRY SIDE DISH.   Week 4 Monday - BREAKFAST - SUNRISE SANDWICH WITH EGG AND VEGGIE BACON ON A WHOLE GRAIN COUNTRY BISCUIT. AMBROSIA STYLE FRUIT SALAD WITH SHREDDED COCONUT. - LUNCH - TUSCAN CANNALONI BEAN STEW WITH SPINACH AND TOMATOES AND TOPPED WITH PARMESAN CHEESE. STONE GROUND WHOLE WHEAT CRACKERS. FRESH SEASONAL FRUIT. - DINNER - MARINATED PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE SERVED OVER HORSERADISH MASHED POTATOES. GLAZED CARROTS.   Week 5 Monday - BREAKFAST - TANGY TOMATO AND ZUCCHINI EGG TART WITH A POTATO CRUST. VEGGIE SAUSAGE PATTY. SLICED APRICOTS. WHOLE WHEAT BREAD. JELLY. - LUNCH - PINTO BEAN AND CHEESE BURRITO TOPPED WITH A GARDEN RICH, TOMATO SAUCE AND MEXICAN CHEESES. GREEN ONIONS. FAT FREE SOUR CREAM. ROASTED CORN AND PEPPERS. - DINNER - ROASTED MEATLESS TURKEY ON MAPLE ROASTED SWEET POTATOES WITH CLASSIC WHOLE CRANBERRY SAUCE. SLENDER GREEN BEANS WITH MUSHROOM SAUCE. Tuesday - BREAKFAST - CHEESE STUFFED-BLINTZ WITH SLICED ALMONDS. STRAWBERRY YOGURT TOPPED WITH SWEET CHERRIES. - LUNCH - MARINATED ROASTED PORTOBELLO MUSHROOM SANDWICH WITH PROVOLONE CHEESE, FRESH SPINACH, ROMA TOMATO, AND CREAMY BASIL-GARLIC SPREAD ON ROSEMARY FOCACCIA BREAD. ROTINI PASTA SALAD. - DINNER - FLAME BROILED VEGETARIAN PATTY TOPPED WITH TERIYAKI SAUCE OVER CREAMY ROASTED CORN AND CHEDDAR RISOTTO. SAUTÉED SLENDER GREEN BEANS. FRESH SEASONAL FRUIT.   Tuesday - BREAKFAST - SPINACH QUICHE WITH FETA CHEESE AND SUNDRIED TOMATOES. WHOLE WHEAT BREAD. JELLY. FRESH MELON SALAD. - LUNCH - COBB SALAD WITH LIGHTLY BREADED VEGGIE CHIK'N STRIPS, MIXED GREENS, VEGGIE BACON, HARD BOILED EGG, TOMATOES, CHEESE, RED ONION, RANCH DRESSING. FRESH SEASONAL FRUIT. - DINNER - ASIAN SESAME TOFU OVER BUCKWHEAT SOBA NOODLES AND TOPPED WITH SCALLIONS. SUGAR SNAP PEAS, EDAMAME AND BELL PEPPER STIR FRY.   Tuesday - BREAKFAST - ZUCCHINI WHOLE GRAIN BREAKFAST BREAD WITH FLAXSEEDS. VEGGIE SAUSAGE PATTIE. CITRUS SALAD. - LUNCH - VEGETABLE LOVERS PIZZA WITH PESTO SAUCE, BLACK OLIVES, CARAMELIZED ONIONS, SUNDRIED TOMATOES AND MUSHROOMS, TOPPED WITH MOZZARELLA CHEESE. WHOLE WHEAT BREAD STICK WITH MARINARA DIPPING SAUCE. FRESH SEASONAL FRUIT. - DINNER - MOROCCAN CHICKPEA AND GREEN BEAN TAGINE WITH FRAGRANT FRUITS, TRADITIONAL SPICES AND TOPPED WITH SLICED ALMONDS, SERVED OVER COUSCOUS.   Tuesday - BREAKFAST - ITALIAN CHEESE AND VEGETABLE BREAKFAST STRATA WITH ZUCCHINI, BUTTON MUSHROOMS AND ARTICHOKE HEARTS. VEGGIE SAUSAGE LINKS. SLICED PEACHES. - LUNCH - HOLIDAY SPINACH SALAD WITH SWEET AND SPICED PECANS, CRUMBLED BLUE CHEESE, DRIED CRANBERRIES AND LIGHTLY BREADED VEGGIE CHIK'N STRIPS. FAT FREE BALSAMIC VINAIGRETTE. - DINNER - LIMA BEAN CAKES DIPPED IN CORNMEAL TOPPED WITH LOW FAT LEMON CREAM SAUCE. VEGETABLE BROWN RICE PILAF. FRESH LEMON WEDGE. CREAMED SPINACH.   Tuesday - BREAKFAST - WHOLE GRAIN ENGLISH MUFFIN BREAKFAST SANDWICH WITH CHEESY SCRAMBLED EGGS. FRESH ORANGE SEGMENTS. - LUNCH - EGG AND TOFU SALAD. MIXED GREENS SIDE SALAD WITH CHERRY TOMATO AND HONEY MUSTARD DRESSING. WHOLE WHEAT CRACKERS. FRESH SEASONAL FRUIT. - DINNER - WILD MUSHROOM RAVIOLIS SMOTHERED WITH A THYME CREAM SAUCE AND PARMESAN CHEESE. PRIMAVERA STYLE VEGETABLES. Wednesday - BREAKFAST - CHEDDAR CHEESE AND CHIVE GRIT CAKE. EGG-CEPTIONAL EGG. VEGGIE BACON. OAT BRAN MUFFIN. - LUNCH - VEGGIE SANDWICH ON AN EVERYTHING BAGEL HALF WITH FRESH SLICED CUCUMBER, BELL PEPPER, ONIONS, LETTUCE AND LOW FAT VEGETABLE CREAM CHEESE SPREAD. THREE POTATO SALAD MADE WITH SWEET POTATOES, RUSSET POTATOES AND RED SKINNED POTATOES. - DINNER - THAI COCONUT TOFU TOPPED WITH A CREAMY COCONUT SAUCE SIMMERED WITH AUTHENTIC THAI SPICES OVER STEAMED BROWN BASMATI RICE AND STEAMED THAI VEGETABLE MEDLEY.   Wednesday - BREAKFAST - COMPLETE PROTEIN QUINOA CRANBERRY BREAKFAST BREAD WITH LEMON GLAZE. SCRAMBLED EGGS WITH CHIVES. - LUNCH - SICILIAN PANINI SANDWICH WITH ROASTED RED PEPPERS, FRESH SPINACH, PROVOLONE CHEESE AND OLIVE TAPENADE SAUCE. GARLIC AND HERB PASTA SALAD WITH GARDEN VEGETABLES. - DINNER - WARM WINTER STEW WITH POTATO DUMPLINGS AND GARDEN VEGETABLE MEDLEY. SEASONED SOUTHERN STYLE BUTTER BEANS. CIABATTA SEEDED ROLL.   Wednesday - BREAKFAST - BUILD YOUR OWN BREAKFAST BURRITO WITH SCRAMBLED EGGS, SALSA, AND SHREDDED CHEDDAR JACK CHEESE. ROASTED BREAKFAST POTATOES. - LUNCH - MIDDLE EASTERN WHOLE WHEAT PITA POCKET WITH FALAFEL AND TZATZIKI YOGURT SAUCE. LEAF LETTUCE. CHERRY TOMATO. CUCUMBER, ONION AND RED BELL PEPPER SALAD. - DINNER - WHOLE WHEAT SPAGHETTI WITH VEGGIE MEATBALLS, TOPPED WITH MOZZARELLA CHEESE. ROASTED CAULIFLOWER FLORETS.   Wednesday - BREAKFAST - WHOLE WHEAT PANCAKES WITH A SWEET BLUEBERRY TOPPING. SCRAMBLED EGGS WITH PEPPERS AND SPRING ONIONS. VEGGIE SAUSAGE PATTIE. - LUNCH - WHOLE WHEAT PITA POCKET SANDWICH WITH CASHEW CURRIED CHICKPEA SALAD WITH GOLDEN RAISINS, LETTUCE, CARROT AND TOMATO. TERRA VEGETABLE CHIPS. - DINNER - LENTIL ROAST MADE WITH STEEL CUT OATS, BUTTON MUSHROOMS AND CHEESE TOPPED WITH AN HERBED TOMATO SAUCE. LOW FAT ASIAGO SCALLOPED POTATOES. GREEN BEANS WITH SHALLOTS AND HERBS.   Wednesday - BREAKFAST - PUMPKIN OATMEAL BREAKFAST BAR WITH CRANBERRIES, WALNUTS AND DRIZZLED WITH MAPLE SYRUP. VEGGIE SAUSAGE PATTY. VANILLA YOGURT AND SLICED PEACHES. - LUNCH - VEGGIE BURGER HALF ON A WHOLE WHEAT BUN WITH GREEN LEAF LETTUCE AND CREAMY SUNDRIED TOMATO AIOLI. GEMELLI PASTA SALAD WITH GREEN BEANS AND TOPPED WITH FETA CHEESE. - DINNER - HERB AND PECAN CRUSTED TOFU. LONG GRAIN BROWN AND WILD RICE PILAF. ASPARAGUS, BUTTON MUSHROOMS AND PEARL ONIONS Thursday - BREAKFAST - THREE CHEESE BAKED EGG FRITTATA WITH SPINACH AND SCALLIONS. VEGGIE SAUSAGE PATTY. APRICOT HALVES. WHEATBERRY BREAD. JELLY. - LUNCH - POLENTA TAMALE PIE MADE WITH SOY CRUMBELS, PINTO BEANS, CHUNKY SALSA, FRESH CILANTRO AND TOPPED WITH CHEDDAR JACK CHEESE. CORN ON THE COB. - DINNER - CUBAN INSPIRED BLACK BEAN CAKES OVER BROWN RICE TOPPED WITH SANTIAGO'S SALSA. ROASTED SWEET PLANTAIN. GRILLED EGGPLANT AND ZUCCHINI.   Thursday - BREAKFAST - MULTIGRAIN BAGEL HALF WITH LOW FAT CHIVE CREAM CHEESE SHMEAR. HARD BOILED EGG. PEACH MANGO APPLESAUCE CUP. - LUNCH - COLD WEATHER INDOOR PICNIC WITH BARBEQUE VEGGIE CHIK'N STRIPS. ROASTED CINNAMON FUJI APPLES. VEGETARIAN BAKED BEANS. - DINNER - VEGETARIAN SHEPHERD'S PIE ENHANCED WITH FRESH HERBS, PEAS AND WHITE BUTTON MUSHROOMS WITH CREAMY RED SKINNED MASHED POTATOES. VEGETABLE SUCCOTASH.   Thursday - BREAKFAST - WHOLE WHEAT FRENCH TOAST SLICES TOPPED WITH A CINNAMON SUGAR AND FLAXSEED SPRINKLE. APRICOT DIPPING SAUCE. VEGGIE BACON STRIPS. - LUNCH - CREAMY VEGGIE CHIK'N AND WILD RICE STEW WITH FRESH HERBS AND VEGETABLES. CIABATTA SEEDED ROLL. - DINNER - CLASSIC FRENCH DAUBE PROVENCAL MADE WITH VEGGIE CRUMBLES SERVED OVER EGG NOODLES AND GARNISHED WITH FRESH PARSLEY. SEASONED GARDEN PEAS AND MUSHROOMS.   Thursday - BREAKFAST - WHOLE WHEAT BAGEL HALF WITH CINNAMON PECAN, CREAM CHEESE SHMEAR. HARD BOILED EGG. STRAWBERRY APPLESAUCE CUP. - LUNCH - VEGGIE BURGER HALF WITH SWISS CHEESE ON A MULTIGRAIN BUN, RED ONION, LETTUCE AND ROMA TOMATO. FAT FREE MAYONNAISE. MUSTARD. BLACK BEAN SOUP WITH BUTTERNUT SQUASH. - DINNER - CRAN-ASIAN MARINATED TOFU TOPPED WITH A DRIED CRANBERRY COMPOTE OVER STEAMED BROWN RICE. CABBAGE, CELERY, LEEK AND WATER CHESTNUT STIR FRY.   Thursday - BREAKFAST - WHOLE WHEAT FRENCH TOAST SLICES TOPPED WITH A CINNAMON SUGAR AND FLAXSEED SPRINKLE. RASPBERRY DIPPING SAUCE. VEGGIE BACON STRIPS. - LUNCH - WHITE LIGHTNING VEGETARIAN CHILI WITH WHITE BEANS AND GREEN CHILIES, TOPPED WITH MONTERREY JACK CHEESE. COWBOY CORNBREAD BAKED WITH CREAMED CORN, CHEESE, ONIONS AND PEPPERS. - DINNER - SMOKEY VEGGIE RIBLET TOPPED WITH THE CHEF'S SECRET BBQ SAUCE. PINTO BEANS. CHARGRILLED CORN ON THE COB. MARGARINE. Friday - BREAKFAST - AUTUMN SPICED, WHOLE GRAIN PUMPKIN, PECAN BREAKFAST BREAD. LIGHT COTTAGE CHEESE WITH CHUNKY PINEAPPLES. - LUNCH - BLACK BEAN BURGER HALF ON A WHOLE GRAIN BUN. LETTUCE. CHIPOTLE MAYO SPREAD. BAKED SWEET POTATO FRIES. KETCHUP. - DINNER - CURRIED LENTIL STEW WITH CARROTS, PEAS AND AN AROMATIC BLEND OF INDIAN SPICES. STEAMED BROWN BASMATI RICE. SLENDER GREEN BEANS, WAX BEANS AND BABY CARROTS. FRESH SEASONAL FRUIT.   Friday - BREAKFAST - GRAB AND GO BREAKFAST SANDWICH WITH CHEDDAR CHEESE, VEGGIE SAUSAGE PATTY AND LEAF LETTUCE ON A WHOLE GRAIN ENGLISH MUFFIN. FRESH ORANGE SEGMENTS. - LUNCH - CORN CHOWDER WITH VEGGIE BACON TOPPED WITH MONTERREY AND CHEDDAR JACK CHEESE. OYSTER CRACKERS. MIXED GREENS SIDE SALAD WITH CARROTS AND BELL PEPPERS. FAT FREE RASPBERRY VINAIGRETTE. - DINNER - NORTHERN ITALIAN RAVIOLIS OF SAGE PASTA STUFFED WITH SWEET BUTTERNUT SQUASH TOPPED WITH GENOA STYLE CURRY TOMATO SAUCE. PARMESAN BROCCOLI AND CAULIFLOWER FLORETS.   Friday - BREAKFAST - TOFU SCRAMBLE WITH SPINACH, SWEET BELL PEPPERS AND BUTTON MUSHROOMS, TOPPED WITH MILD SALSA. VEGGIE SAUSAGE PATTY. HERB ROASTED POTATO WEDGES. FRESH SEASONAL FRUIT. - LUNCH - SOUTH OF THE BORDER TACO MADE WITH SOY CRUMBLES, WHOLE WHEAT TORTILLA, SCALLIONS, CHEDDAR CHEESE AND FAT FREE SOUR CREAM. MEXICAN BROWN RICE WITH TOMATO, BLACK BEANS AND ROASTED CORN. - DINNER - SOUTHERN STYLE VEGETABLE PLATE WITH BLACK-EYED PEAS AND LIMA BEANS. COLLARD GREENS WITH WHITE BUTTON MUSHROOMS. FRESH MASHED SWEET POTATOES. CORNBREAD. MARGARINE.   Friday - BREAKFAST - TRADITIONAL QUICHE LORRAINE WITH SWISS CHEESE, SPRING ONIONS AND VEGGIE BACON BITS. SWEET POTATO HASH TOPPED WITH DRIED CHERRIES. - LUNCH - LOUISIANA STYLE VEGETABLE GUMBO SOUP WITH VEGGIE SAUSAGE CRUMBLES. STEAMED DIRTY BROWN RICE. FRESH SEASONAL FRUIT. - DINNER - SPINACH STRIPED RAVIOLI TOPPED WITH POMODORO TOMATO SAUCE AND MOZZARELLA CHEESE. CALIFORNIA VEGETABLE BLEND OF BROCCOLI, CAULIFLOWER AND CARROTS.   Friday - BREAKFAST - GOOD MORNING BANANA NUT WHOLE GRAIN BREAKFAST BREAD. VEGGIE SAUSAGE LINKS. FRESH MELON SALAD. - LUNCH - BAKED VEGGIE CHIK'N FILET OPEN FACED SANDWICH ON A WHOLE WHEAT BUN HALF WITH FAT FREE MAYO AND GREEN LEAF LETTUCE. NEW FASHIONED COLESLAW SALAD WITH WALNUTS AND RAISINS. ROASTED CINNAMON FUJI APPLES. - DINNER - ASPARAGUS AND SWISS CHEESE TART WITH FRESH LEEKS. BULGUR WHEAT PILAF. HERBED CARROTS AND PARSNIPS. Saturday - BREAKFAST - SWISS STYLE SCRAMBLED EGGS WITH GARDEN CHIVES. CINNAMON ROASTED FUJI APPLES AND SLICED PEACHES. WHOLE WHEAT ENGLISH MUFFIN. MARGARINE. - LUNCH - VEGETABLE FAJITAS WITH SEASONED ONIONS, PEPPER STRIPS, BABY CORN EARS, ZUCCHINI AND SUMMER SQUASH. LETTUCE AND SHREDDED CHEDDAR CHEESE. WHOLE WHEAT SOFT TORTILLA. MEXICAN STYLE BLACK BEANS AND BROWN RICE. SALSA. - DINNER - FARMERS MARKET VEGETABLE ROAST WITH ALMONDS AND SUNFLOWER SEEDS, TOPPED WITH TOMATO SAUCE. RED SKINNED MASHED POTATOES. BRUSSELS SPROUTS.   Saturday - BREAKFAST - WHOLE WHEAT WAFFLES WITH A GEORGIA PEACH SAUCE AND CREAMY VANILLA YOGURT TOPPING WITH WALNUTS. VEGGIE SAUSAGE LINKS. - LUNCH - CHINESE VEGETABLE POTSTICKERS WITH AN ASIAN VEGETABLE SELECTION IN A SAVORY BROTH WITH GYOZA DIPPING SAUCE TOPPED WITH SPRING ONIONS AND ROASTED PEANUTS. FORTUNE COOKIE. - DINNER - ACAPULCO CHILI WITH RED KIDNEY BEANS, CANNELLINI BEANS, CHOPPED TOMATOES AND ROASTED CORN TOPPED WITH FRESH CHIVES AND MONTEREY JACK CHEESE SERVED OVER STEAMED BROWN RICE.   Saturday - BREAKFAST - HASHBROWN AND CHEDDAR CHEESE BREAKFAST CASSEROLE WITH VEGETABLE CRUMBLES. OAT BRAN MUFFIN. - LUNCH - ORIENTAL GINGERED MARINATED TOFU SERVED ON A BROWN RICE VEGETABLE BOWL TOPPED WITH BROCCOLI, CARROTS, AND FRESH GINGER ROOT. - DINNER - SPINACH FETTUCCINE TOSSED WITH A CREAMY SAGE AND WHITE BEAN SAUCE AND TOPPED WITH SUNDRIED TOMATOES AND PARMESAN CHEESE. RATATOUILLE VEGETABLE BLEND.   Saturday - BREAKFAST - COUNTRY OMELET STUFFED WITH CHEDDAR CHEESE, SWEET ONION, MUSHROOMS, TOMATOES AND TOPPED WITH FRESH CHIVES. VEGGIE SAUSAGE LINKS. LIGHT CHEESE GRITS. FRESH SEASONAL FRUIT. - LUNCH - PAD THAI RICE NOODLES TOPPED WITH TOFU AND THAI PEANUT SAUCE WITH CILANTRO, BABY CORN EARS. BASIL SEASONED SUGAR SNAP PEAS. - DINNER - STUFFED GREEN PEPPER WITH SEASONED SOY CRUMBLES AND BROWN RICE, TOPPED WITH TOMATO SAUCE. MASHED RED SKINNED POTATOES. STEAMED, SEASONED GARDEN PEAS WITH SWEET PEARL ONIONS.   Saturday - BREAKFAST - HOMESTYLE GARDEN VEGETABLE FRITTATA WITH CHEDDAR CHEESE, BROCCOLI, MUSHROOMS AND POTATOES TOPPED WITH CHIVES. SPICED APPLE AND RAISIN FRUIT COMPOTE TOPPED WITH PECANS. - LUNCH - GRILLED GARDEN VEGGIE DOGS ON A WHOLE WHEAT BUN TOPPED WITH SAUTÉED ONIONS AND PEPPERS. SWEET RELISH. BROWN MUSTARD. ROTINI PASTA SALAD. FRESH ORANGE SEGMENTS. - DINNER - CREAMY 4- CHEESE STUFFED PASTA SHELLS TOPPED WITH RUSTIC TOMATO SAUCE AND MOZZARELLA CHEESE. FRESH YELLOW CROOKNECK SQUASH AND PEPPERS. WHOLE WHEAT ROLL. Sunday - BREAKFAST - BUILD YOUR OWN LOW FAT YOGURT PARFAIT WITH LOW FAT ALMOND RAISIN WHOLE GRAIN GRANOLA, PECANS AND MIXED FRUIT CUP. - LUNCH - BAKED POTATO TOPPED WITH SHREDDED WISCONSIN CHEDDAR CHEESE, CHOPPED GREEN ONIONS AND BROCCOLI FLORETS. FAT FREE SOUR CREAM. MARGARINE. HEARTY VEGETABLE AND THREE BEAN CHILI. - DINNER - HERBED WHOLE WHEAT PENNE PASTA WITH GRILLED MARINATED MEDITERRANEAN VEGETABLES, ITALIAN WHITE BEANS, ARTICHOKE HEARTS AND KALAMATA OLIVES TOPPED WITH FETA CHEESE. SPANAKOPITA MADE WITH GARDEN FRESH SPINACH AND GREEK CHEESE.   Sunday - BREAKFAST - ALL AMERICAN BREAKFAST WITH TWO EGGS, VEGGIE BACON AND O' BRIEN STYLE RED SKINNED POTATOES. KETCHUP. FRESH SEASONAL FRUIT. - LUNCH - SOUTHWESTERN LAYERED PINTO AND BLACK BEAN ENCHILADAS TOPPED WITH SHREDDED CHEDDAR CHEESE. FIESTA CORN SALAD. - DINNER - FARMHOUSE VEGETABLE AND THREE CHEESE LASAGNA WITH BASIL MARINARA SAUCE, ARTICHOKE HEARTS AND PINE NUTS. VEGETABLE BLEND OF CARROTS, BROCCOLI, GREEN BEANS, AND BELL PEPPERS.   Sunday - BREAKFAST - BREAKFAST CRISP OF PEACHES AND SWEET DRIED CHERRIES TOPPED WITH OATS AND PECANS. CREAMY VANILLA YOGURT. HARD BOILED EGG. - LUNCH - TEXAS GRINDER WITH A SMOKEY RIBLET TOPPED WITH MONTERREY JACK CHEESE, PORTOBELLO MUSHROOM STRIPS AND FLAME ROASTED PEPPERS AND ONIONS. WHOLE WHEAT SUB ROLL. FRESH SEASONAL FRUIT. - DINNER - JAMAICAN JERK MARINATED TOFU TOPPED WITH A REFRESHING PINEAPPLE-MANGO SALSA. JAMAICAN RICE AND PEAS. MEDLEY OF BROCCOLI, CARROT, GREEN BEAN, RED AND YELLOW BELL PEPPERS.   Sunday - BREAKFAST - CHEWY MAPLE, DATE AND NUT OATMEAL BREAKFAST BAR TOPPED WITH WALNUTS. VEGGIE BACON STRIPS. SLICED PEARS. - LUNCH - CAPANATA VEGETABLE PANINI SANDWICH ON CIABATTA BREAD WITH PROVOLONE CHEESE, FRESH BASIL LEAVES AND BABY SPINACH. TARRAGON INFUSED FAT FREE MAYONNAISE. FRESH SEASONAL FRUIT. - DINNER - CLASSIC EGGPLANT PARMESAN WITH RUSTIC TOMATO SAUCE AND MOZZARELLA CHEESE ON WHOLE GRAIN PASTA. VEGETABLE BLEND OF YELLOW CARROTS, RED PEPPERS, BROCCOLI AND FRENCH GREEN BEANS.   Sunday - BREAKFAST - WHOLE GRAIN WAFFLES TOPPED WITH CINNAMON & FLAXSEEDS. SLICED STRAWBERRIES AND LIGHT COTTAGE CHEESE TOPPING. MARGARINE. - LUNCH - SUB SANDWICH WITH A VEGETARIAN PATTY MADE OF AN ASSORTMENT OF FLAVORFUL VEGGIES, BROWN RICE AND ROLLED OATS ON A WHOLE WHEAT ROLL WITH A DILL PICKLE. OVEN BAKED YUCCA FRIES. MUSTARD. FAT FREE MAYO. - DINNER - ZUCCHINI AND VEGGIE CRUMBLE MOUSSAKA LAYERED WITH ITALIAN CHEESE OVER EGG NOODLES.
The PlanThe MenuHow To OrderContact UsSite Map
© Copyright 2005, Good Measure MealsTM. 176 Ottley Drive, Atlanta, GA 30324-3925. 404-815-7695.

Change Font Size

8pt 9pt 10pt 11pt 12pt 13pt 14pt 15pt 16pt 17pt 18pt 19pt 20pt