My menu Caty Bonilla 2 nd 10-24-11. Menu Breakfast Breakfast Cereal Milk Lunch Lunch Grilled Chicken Sandwich Chocolate milk 1% Apple Dinner Dinner Brown.

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Presentation transcript:

My menu Caty Bonilla 2 nd

Menu Breakfast Breakfast Cereal Milk Lunch Lunch Grilled Chicken Sandwich Chocolate milk 1% Apple Dinner Dinner Brown rice Grill fish Carrot Juice Strawberry Snack Snack Yogurt 1% Salad fruit

Lunch Ingredients Ingredients 2 tablespoons low-fat mayonnaise 1 tablespoon fresh lime juice 1 tablespoon fresh chopped mint 1 teaspoon grated lime peel 1/2 teaspoon minced Serrano chili 1/4 teaspoon sugar 4 slices tomato 1 (6 ounce) boneless chicken breast, sliced 1/4 cup onion, chopped 2 lettuce leaves 1/4 cup fresh mint leaves 4 slices Roman Meal Original bread Directions Directions 1. Preheat grill or grill pan to medium high. 2. Combine mayonnaise, lime juice, chopped mint, lime peel, chilies and sugar together in small bowl. 3. Grill chicken breast, onions and bread over medium-high heat until desired degree of doneness; remove from grill. 4. Spread two slices with mayonnaise mixture, dividing evenly. Top with chicken, mint leaves, tomato, lettuce, and remaining bread slices to create 2 sandwiches.

Dinner Ingredients Ingredients 6 tablespoon(s) olive oil 6 tablespoon(s) lemon juice 1/4 cup(s) chopped fresh basil 2 tablespoon(s) chopped fresh rosemary 2 tablespoon(s) balsamic vinegar 2 clove(s) garlic, minced 2 teaspoon(s) Worcestershire sauce 2 teaspoon(s) soy sauce 4 mahimahi fillets, about 4 to 6 oz. each (or use swordfish or halibut) 1 teaspoon(s) salt 1 teaspoon(s) freshly ground black pepper 2 cup(s) cooked brown rice Directions Directions 1. In a small bowl, combine first 8 ingredients. Sprinkle fish fillets with salt and pepper; place into a gallon- size zip-top bag and pour in marinade. Seal and shake gently to coat fish evenly. Refrigerate for at least 2 hours but no more than 6 hours. 2. Preheat grill to medium-low. Grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork. 3. Spoon a good 1/2 cup of brown rice onto each of 4 plates and top each with a fillet of fish. Garnish with lemon wedges and more fresh herbs, if desired.

Snack Yogurt 1% Salad fruit

My plate