Gentlemen Restart Your Engines | Dinner Menu

Option 1

  • 1 Tbsp. BBQ sauce
  • ½ cup frozen cauliflower
  • 4 oz. chicken breast (white meat)
  • 4 oz. fat-free milk
  • 1 cup sweet potato
  • ½ cup boiled zucchini

Option 2

  • 3 oz. pork tenderloin
  • 1 cup brown rice
  • ½ cup beets
  • ½ cup zucchini
  • 1 cup spinach
  • 1 Tbsp. olive oil
  • 1 Tbsp. apple cider vinegar

Option 3

  • 1 cup shredded cabbage
  • 1 cup sliced carrots
  • 4 oz. chicken breast (white meat)
  • 1 cup green salad with raw veggies
  • 4 oz. fat-free milk
  • 1 Tbsp. olive oil
  • 1 Tbsp. reduced-fat dressing

Option 4

  • 1 Tbsp. balsamic vinegar
  • 1 cup broccoli
  • 1 ½ whole broiled tenderloin with spicy rub
  • 1 cup green salad with raw veggies
  • 1 cup spinach

Option 5

  • 4 oz. fat-free milk
  • ½ cup mushrooms
  • 3 Tbsp. chopped onions
  • 1 cup mashed potatoes
  • 1 cup spinach
  • 1 veggie burger

Option 6

  • 4 oz. flank steak, grilled
  • ½ cup sweet potato with spray butter
  • ½ cup steamed green beans

Option 7

  • ½ cup asparagus
  • 3 oz. salmon
  • 4 oz. fat-free milk
  • 1 Tbsp. olive oil
  • ½ cup brown rice

Option 8

  • 3 cloves of garlic
  • 1/2 cup green beans
  • 2 cups green salad with raw veggies
  • 2 Tbsp. rosemary
  • 6 oz. salmon
  • 1 cup squash

Option 9

  • 1 cup frozen cauliflower
  • 1 oz. low-fat mozzarella cheese
  • 4 oz. chicken breast (white meat)
  • 1 ½ cup eggplant
  • 4 oz. fat-free milk
  • 1 cup whole wheat spaghetti
  • ½ cup spaghetti sauce

Option 10

  • 3 oz. baked whitefish
  • 1 Tbsp. tartar sauce
  • ½ cup diced peppers
  • ½ cup onions
  • ½ cup baby carrots
  • 1 sesame breadstick
  • 10 cherries

Option 11

  • 1 cup broccoli
  • ½ cup mushrooms
  • ½ cup brown rice
  • 3 oz. sirloin top (fat trimmed off)
  • 1 Tbsp. light soy sauce
  • ½ cup water chestnuts

Option 12

  • 4 spears of asparagus
  • 2 cups green salad with veggies
  • 6 oz. halibut
  • ½ kiwi
  • ½ cup canned tangerines

Option 13

  • ½ cup beets
  • ½ cup Brussel sprouts
  • 1 tsp. soybean margarine
  • ½ corn muffin
  • 3 oz. trout
  • ½ cup yams

Option 14

  • 4 oz. broiled haddock
  • ½ cup corn
  • 1 cup pea pods
  • 1 cup spinach salad
  • 1 Tbsp. olive oil
  • 2 Tbsp. vinegar