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  1. We've Introduced New Menu Dishes: Less Sodium, More Variety!


    At Diet-to-Go, we pride ourself on the fact we go the extra mile to take care of our customers. So when we got the results of a recent survey, we took the time to pore over them carefully... and to make the menu changes you told us you wanted.

    Diet-to-Go has changed its menus

    Two things stood out.

    First, even though the Diet-to-Go meal plans meet the guidelines of major health organizations like American Diabetes Association and American Heart Association, you were concerned about your sodium intake.

    Second, you wanted a little more variety in our three five-week menus: Low-Fat, Vegetarian and Low-Carb.

    So after digesting this information, our executive vice president John Stewart -- a kitchen wiz himself -- met with our master chef and our registered dietitian to come up with a number of menu changes that have already taken effect.

    I recently sat down with Stewart to ask him about the new foods. Here is what he had to say:

    So, John, why has Diet to Go decided to mess with its menus?

    The simple answer: We sent out a survey to all of the customers who had ordered in the past six months and we found there were some common concerns with our product.

    Okay, so what are the major changes -- and which diets do they affect?

    The major changes were to the breakfasts and lunches. We took out some of the sugar muffins and replaced them with more interesting offerings such as a mushroom and leek frittata.

    We also replaced some sandwiches to eliminate the bread that a portion of our customers felt was too much. One nice change was switching from a chicken pesto sub to a chicken pesto salad. The traditional low-fat menu is the one diet plan that we really focused on.

    There's been a lot of talk in the news lately about sodium -- how does Diet to Go stack up sodium-wise?

    Sodium is a concern for us and in the traditional low fat menu we stack up very well. We will continue to strive to bring down any level that we feel is too high.

    What other great customer-inspired changes are in the works?

    Diet-to-Go chef Don Shaw whips up a new recipe

    We are focused on giving our customers more variety. To attain that goal, we are expanding our substitution lists for our low fat traditional and vegetarian menus. We will also create a substitution list for the low carb menu.

    Currently, low carbers can only choose to double up meals during the week they choose to substitute for a meal they do not want.

    Even more exciting, we are also looking to add a sixth-week cycle of meals for all three plans in the next year. These changes will take time to accomplish but we will work closely with our fine chefs to make it happen because we are dedicated in making our customers happy.

    Wow, sounds exciting John. Okay, so for those of you who may have missed our news about current menu changes, here are the new meals:

    For customers on the Vegetarian Low Fat Menu, and Traditional Low Fat Menu for local pick up and mail order, the following changes have been made to your breakfast meals:

    Cinnamon Raisin Bagel (Week 1) has changed to Fruit Ambrosia and Granola Bar

    Apple Oat Bran Muffin (Local Week 1/Mail Order Week 2) has changed to Greek Stuffed Mushroom and a V8 juice

    Zucchini Muffin (Week 2) has changed to Scrambled Eggs Rancheros

    Wild Cherry Muffin (Local Week 2/Mail Order Week 3) has changed to a Mushroom Strata

    Mountain Berry Muffin (Week 3) has changed to an Asparagus & Swiss Frittata

    Plain Bagel (Week 4) has changed to a Whole Wheat Monte Cristo with Raspberry Maple Syrup and a Citrus Yogurt Salad

    For customers who pick up orders locally and are on the Traditional Low Fat menu, the following changes have been made:

    Sesame Noodle Salad, the side to the Szechuan Turkey Burger (Week 1) has changed to a Carrot & Beet Salad

    Turkey Sandwich (Week 1) has changed to Blue Crab Ravioli Soup with Jello

    Pasta Salad Primavera (Week 2) has changed to a Mediterranean Pasta Salad with Tuna

    Chicken Pesto Sub (Week 3) has changed to a Chicken Pesto Salad

    Turkey Sandwich (Week 3) has changed to a Thai Chicken & Mushroom Soup

    Ravioletti Pasta Salad (Week 4) has changed to a Waldorf Chicken Salad with a Snack Mix

    Mediterranean Pasta Salad (Week 4) has changed to an Aztec Chicken & Quinoa Salad

    For customers who receive meals via Mail Order and are on the Traditional Low Fat menu, the following changes have been made:

    Sesame Noodle Salad, which is the side to the Szechuan Turkey Burger (Week 1) has changed to a Carrot & Beet Salad

    Turkey Sandwich (Week 2) has changed to the Blue Crab Ravioli Soup with Jello

    Smoked Chicken Sandwich (Week 2) has changed to a Mediterranean Pasta Salad with Tuna

    Chicken Pesto Sub (Week 3) has changed to a Chicken Pesto Salad

    Turkey Sandwich (Week 4) has changed to the Thai Chicken & Mushroom Soup

    Turkey Pastrami (Week 4) has changed to the Waldorf Chicken Salad with Snack Mix

    Veggie Philly Sub (Week 5) has changed to the Aztec Chicken & Quinoa Salad

    I have tried many of these new dishes and let me tell you the Thai Chicken & Mushroom Soup and Blue Crab Ravioli Soup are extremely delicious!

    The bottom line: Diet-to-Go continues to offer a wide variety of great-tasting dishes... delicious foods that I would never dream of making for myself. It really is like having your own gourmet personal chef -- at a fraction of the cost!


    Author: John McGran

    Archived posts 2010
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