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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
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