A balanced, updated take on the classic Scarsdale diet featuring lean proteins, fresh vegetables, and whole-grain breads. Includes a consistent, simple breakfast and a two-week rotating lunch and dinner plan to keep meals varied and nutritious. Cost-conscious alternative red meats like pork loin and turkey breast replace lamb to optimize affordability without sacrificing flavor or protein quality.

Week 1

Day	Lunch	Dinner
Monday	Mixed green salad, grilled chicken, whole-grain toast	Broiled fish, steamed broccoli & carrots, salad
Tuesday	Tuna salad with greens, whole-grain toast	Grilled lean beef (or pork loin), green beans, tomato salad
Wednesday	Cottage cheese & fruit salad, whole-grain toast	Baked chicken, steamed spinach & cauliflower, salad
Thursday	Sliced turkey breast, mixed greens, whole-grain toast	Grilled salmon, steamed zucchini & squash, salad
Friday	Egg salad, mixed greens, whole-grain toast	Broiled pork chop (or turkey breast), Brussels sprouts, salad
Saturday	Grilled shrimp salad, whole-grain toast	Baked chicken, steamed broccoli & cauliflower, salad
Sunday	Chicken salad with greens, whole-grain toast	Broiled fish, steamed green beans & carrots, salad

Week 2 Rotation (Lunch and Dinner menus swap days to maintain variety)

Alternative Red Meats	Cost per Pound (approx.)
Lamb	$8–$12
Pork Loin	$3–$5
Turkey Breast	$4–$6