BREAKFAST

Egg’n Muffin

(1 egg, 1/2 ounce ham, 1 slice low-fat cheese, 1 English muffin, 1 tsp. reduced-fat margarine)

Orange Juice (1 cup)

MORNING SNACK

Fruit Yogurt (1 cup) & Bran Mix (1 T.)

Water with Lime Twist (1 cup)

LUNCH

Tropical Chicken Salad

(1.5 ounce chicken breast, 1/8 cup low-fat cottage cheese, 1.5 ounces pineapple, 1 teaspoon reduced-calorie mayonnaise, orange peel, 1/4 cup grapes, 1/8 cup waterchestnuts, chives, 1/8 cup tangerines, 1 cup spinach, 1 tsp. almonds)

Three Bean Salad

(1/3 cup each green beans, yellow beans and kidney beans; onion, vinegar, sugar substitute)

Reduced-Fat Wheat Crackers (4 crackers)

Baked Apple (1/2 large)

Iced Tea with Lemon (1 cup)

AFTERNOON SNACK

Fat-Free Fig Bars (2 bars)

Skim Milk (1 cup)

DINNER

Garlic Chicken

(5 ounces cooked chicken breast, 1/4 cup light wheat bread crumbs, 1/8 cup skim milk, 1/4 garlic clove, 1 tsp. tabasco, lemon juice)

Wild Rice (1 cup)

Zucchini/Summer Squash Medley (1 cup)

Light Pound Cake

(1 serving, topped with strawberries (1/4 cup) and whipped topping (2 T.))

Diet Soda (12 ounces)

DAILY TOTALS

1929 calories

250 grams carbohydrate

140 grams protein

41 grams fat

12 grams saturated fat