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Sample Weekend Menu Friday Dinner:
Minestrone Soup (McDougall Newsletter, January ‘04 )
Potato Chowder (Quick & Easy, page 65)
Mixed Green Salad with Fat-Free Dressing (Dressings, New McDougall
Cookbook)
Honey Vinegar, Creamy Garlic, Strawberry Vinaigrette
Baked Yams
Steamed Green Beans
Lasagna (McDougall Newsletter, June 2003)
Polenta with Meaty Mushroom Stroganoff (Quick & Easy, page 154)
Brownies with Cashews (Quick & Easy, page 272)
Fresh Fruit Cobbler (McDougall Newsletter, May ‘04)
Vanilla Soy Ice Cream
Saturday Breakfast:
Nutty French Toast (Quick & Easy, page 9)
East West Breakfast (McDougall Newsletter, May ‘04)
Sliced fresh fruit
Whole wheat bagels
Soy milk & rice milk
Oatmeal
Low fat muffins
Low sugar cereals
Condiments: raisins, prunes, dried cranberries, raw cane sugar, honey,
jams, jelly
Saturday Lunch:
Quick Black Bean Soup (McDougall Newsletter, April ‘04)
Cream of Mushroom Soup (Quick and Easy, Page. 71)
Garden Pizzas (Quick & Easy, page 189)
San Antonio Quinoa (Quick & Easy, page 29)
Thai Noodle Salad (McDougall Newsletter, May ‘04)
Potato Salad (Quick & Easy, page 20)
Whole Fruit in Basket: Apples, Pears, Bananas, Oranges, Plums, Peaches,
etc.
Saturday Dinner:
Summer Vegetable Bisque (Quick & Easy, page 67)
Broccoli Bisque (McDougall Program for Women, page 267)
Stuffed Mushrooms (McDougall Program for Women, page 311)
Steamed Green Beans
Tofu Loaf (McDougall Newsletter, April ‘04)
Grilled, Sliced Portobello Mushrooms (Quick & Easy, page 206)
Mashed Potatoes (Quick & Easy, page 223)
Golden Gravy (McDougall Newsletter, October ‘03)
Raisin Carrot Cake (McDougall Program for Women, page 323)
Apple Crisp (New McDougall Cookbook, page 356)
Desserts topped with Vanilla Cream Topping (McDougall Newsletter,
November ‘03)
Sunday Breakfast:
Veggie Benedict w/Extra Sauce (Quick & Easy, pages 9 & 234)
Potato Pancakes (New McDougall Cookbook, page 313)
Salsa
Ketchup
Sliced fresh fruit
Whole wheat bagels
Soy milk & rice milk
Oatmeal
Low fat muffins
Low sugar cereals
Condiments: raisins, prunes, dried cranberries, raw cane sugar, honey,
jams, jelly
Sunday Lunch:
Gazpacho (McDougall Newsletter, May ‘04)
Tortilla Soup (McDougall Newsletter, March ‘04)
Green Salad w/ Caesar Dressing and oil-free dressings
Tamale Pie (McDougall Newsletter, March ‘04)
Asian Cous Cous Salad
Rainbow Salad (McDougall Newsletter, May ‘04)
Veggie Tofu Burgers (Quick & Easy, page 203) with condiments: sliced
tomatoes, lettuce, onions, ketchup, mustard, sliced pickles, tofu
mayonnaise
Whole Wheat Buns from Alvarado Street Bakery
Whole Fruit in Basket: Apples, Pears, Bananas, Oranges, Plums, Peaches,
etc.
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