Weeks Three and Four: Gourmet menus

I had trouble with maintaining the diet before during and after a holiday period (Easter and a birthday). I extended the menus to cover two weeks.

Click on the day names for the recipes and my evaluations. I did not do Saturday or Sunday.


Breakfast: 4 oz. chilled OJ, Scrambled Eggs, 1 slice Melba toast
Luncheon: 1/2 cup Crabmeat Salad, tomatoes and watercress, 1-2" slice hot French bread, 1/2 pat butter, 3/4 cup melon balls with mint
Pickup: Hot Cocoa
Dinner: Broiled Chicken, 1/2 cup Carrots and Mushrooms, 1 large stalk broccoli, green salad with 1/2 tbsp. Dieter's French Dressing, 1 1/2" wedge Dieter's Cheesecake


Breakfast: 4 oz. tomato juice, with lemon, Poached Egg Supreme,
Luncheon: 1 bouillon cup chicken soup, Fruit Platter with Cheese, 4 Melba rounds, toasted
Pickup: 4 oz. whole milk
Dinner: Skewered Lamb and Pineapple, 1/2 med. baked potato, 1/2 pat butter, 1/2 cup peas and carrots, 1/2 cucumber--sliced, Coffee Delight, Demitasse


Breakfast: 1/2 cantaloupe, 2 slices Canadian-style bacon, 1 slice toast, 1/2 pat butter
Luncheon: Omelet with Fines Herbes, asparagus, Grapefruit and Green Pepper Salad, 1/2 toasted English muffin, 1/2 pat butter
Pickup: 4 oz. whole milk
Dinner: 1/4 lb. roast beef, Oven French Fries, 1/2 cup green beans, endive salad with 1/2 tbsp. Dieter's French Dressing, Raspberry Bavarian


Breakfast: 1/2 ripe banana, 1 biscuit of Shredded Wheat (crisped in oven), 1 tsp. sugar, 1/2 cup whole milk
Luncheon: 3 oz. roast beef on 1 slice rye bread as an open-face broiled sandwich, hearts of lettuce with 1 1/2 tbsp. Russian Dressing, 4 oz. whole milk
Pickup: 6 oz. chilled OJ
Dinner: 1 Spiced Veal Chop, 2 young whole carrots, 1/2 med. baked potato, 1/2 pat butter, 4 oz. frozen mixed fruits


Breakfast: 4 oz. chilled tangerine juice, 1 Fried Egg, 1 slice toast, 1/2 pat butter
Luncheon: 1 bouillon cup "cream" of mushroom soup, Tuna Fish Salad with Grapes, 2 wafers of toasted Ry-Krisp, hot tea
Pickup: 1 tart apple
Dinner: 1/4 lb. fillet of broiled flounder with lemon, Rice Pilaff, spinach, Stuffed Tomato Salad, Fruit-Nectar Fruit Cup


Breakfast: 1/2 med. grapefruit, 2/3 cup hot Wheatena, 1 tsp. sugar, 1/2 cup whole milk
Luncheon: grilled cheese sandwich with 1 slice rye bread, 1 oz. process American cheese, 1 slice Canadian-style bacon, sliced tomatoes and chicory, hot tea with lemon
Pickup: 4 oz. OJ
Dinner: 1 skewer Steak Kabobs, 1/2 med. baked potato, 1/2 pat butter, tossed green salad with 1 1/2 tbsp. Gourmet Dressing, Pineapple-Lime Parfait


Breakfast: 4 oz. orange-grapefruit juice, Shirred Egg, 1/2 toasted crumpet, 1/2 pat butter
Luncheon: Skewer of Chicken livers and Tomato, 6 spears asparagus with 1 tbsp. grated Parmesan cheese, Baked Pear Delicious, hot tea with lemon
Pickup: 1 cup Hot Cocoa
Dinner: 1 bouillon cup Consomme with Sherry, 3 oz. baked ham with 2 halves grilled apricots, 1 slice rye bread, 1/2 pat butter, 1/4 head lettuce wedge with 1 1/2 tbsp. Thousand Island Dressing, Tangerine Snow


Anonymous said...

Your Monday supper sounds really good. One thing I really like about the old cookbooks (other than the liver and other various gross foods...) is that they include a lot of foods that I've forgoten about.

For example, I love tomato juice but don't think about buying it very often. As a kid we had this often. And, Shirred eggs -- I've never baked an egg unless it was inside a cake!

Glad your pinched nerve is getting better,


Roxanne said...

My husband's mother totally cooked like this when he was growing up. It's like a little trip down memory lane for him.

I LOVE the shirred eggs. The milk is nice as well as being able to make them the night before and just pop them in the oven in their little individual serving bowls.

I recommend it!