If you are allergic to anything feel free to swap it for something that you can have.
Breakfast
1 |Breakfast burrito: 3 scrambled egg whites + ½ cup diced tomato* + ¼ diced yellow bell pepper
+ 1 Tbsp chopped sweet onion + ¼ cup no-salt-added canned black beans + 1 Tbsp salsa,
wrapped in an 8" whole-wheat tortilla
+ 1 Tbsp chopped sweet onion + ¼ cup no-salt-added canned black beans + 1 Tbsp salsa,
wrapped in an 8" whole-wheat tortilla
2 |Peanut butter—pear toast: 1 slice whole-wheat bread + 2 Tbsp unsalted peanut butter + ½ sliced pear*
3 |Orange-apricot quinoa: ¼ cup quinoa* cooked in ¼ cup calcium-fortified orange juice
+ ¼ cup water; stir in 4 chopped dried apricot halves + 1 Tbsp sliced almonds
+ ¼ cup water; stir in 4 chopped dried apricot halves + 1 Tbsp sliced almonds
4 | Egg plate: 1 egg scrambled in 1 tsp olive oil + 1 slice veggie bacon + ½ grapefruit*
+ 1 whole-wheat English muffin
+ 1 whole-wheat English muffin
5 |Whole-grain cereal crunch: 1 cup bran flakes (such as Kellogg's or Post) + 1 Tbsp pecans
+ 2 Tbsp dried cranberries* + 1 cup nonfat milk (or soy milk)
+ 2 Tbsp dried cranberries* + 1 cup nonfat milk (or soy milk)
6 |Sweet breakfast toast: ¼ cup nonfat ricotta mixed with 1 tsp honey, sp
read on 1 whole-wheat English muffin, topped with ½ cup sliced grapes* and 2 Tbsp chopped pecans
7 |Apple-almond pancakes: 1 frozen whole-grain pancake topped with 1 Tbsp almond butter
+ ½ sliced apple + 1 tsp honey. Serve with 1 cup nonfat milk (or soy milk).
+ ½ sliced apple + 1 tsp honey. Serve with 1 cup nonfat milk (or soy milk).
8 |Nutty berry parfait: 6-oz container nonfat plain Greek yogurt + 1 cup fresh or thawed frozen
raspberries* + 2 Tbsp lowfat granola + 2 Tbsp chopped walnuts
raspberries* + 2 Tbsp lowfat granola + 2 Tbsp chopped walnuts
9 |Tropical breakfast smoothie: Blend ½ cup plain nonfat Greek yogurt with ½ cup calcium-fortified
orange juice + 1 medium banana + 1 cup fresh or frozen pineapple chunks + ½ cup crushed ice
orange juice + 1 medium banana + 1 cup fresh or frozen pineapple chunks + ½ cup crushed ice
10 |Egg white tostada: Cook 3 egg whites in nonfat cooking spray; place on a 6" corn tortilla that
has been warmed in the oven; top with ¼ sliced avocado + ½ cup chopped tomato* + 1 sliced scallion
+ ½ cup no-salt-added canned pinto beans*
has been warmed in the oven; top with ¼ sliced avocado + ½ cup chopped tomato* + 1 sliced scallion
+ ½ cup no-salt-added canned pinto beans*
11 |Raisin spice breakfast sundae: Whisk 1 tsp honey + dash each nutmeg and cinnamon into 1 cup
nonfat plain yogurt; top with 2 Tbsp raisins* + 2 Tbsp chopped pecans
nonfat plain yogurt; top with 2 Tbsp raisins* + 2 Tbsp chopped pecans
12 |Strawberry ricotta waffles: Top 1 toasted whole-grain frozen waffle with ½ cup nonfat ricotta cheese
+ 1 cup sliced strawberries* + 1 Tbsp maple syrup
+ 1 cup sliced strawberries* + 1 Tbsp maple syrup
13 |Spinach-feta omelet: Cook 6 egg whites in 2 tsp olive oil; stir in 1 cup chopped spinach + 1
tsp crumbled feta cheese. Serve with 1 medium orange*.
tsp crumbled feta cheese. Serve with 1 medium orange*.
14 |Overnight oatmeal Combine ½ cup plain instant oatmeal* + 1¼ cups nonfat milk (or soy milk)
+ 1 Tbsp flaxseeds + 1 Tbsp chopped tart dried cherries + 1 pinch cinnamon; cover and refrigerate
overnight. Serve cold or warmed in the microwave.
+ 1 Tbsp flaxseeds + 1 Tbsp chopped tart dried cherries + 1 pinch cinnamon; cover and refrigerate
overnight. Serve cold or warmed in the microwave.
Lunch
15 |Open-faced roasted vegetable sandwich: Top 2 pieces whole-wheat bread with 1 cup sliced
zucchini or eggplant, brushed with 1 tsp olive oil and roasted in a 450°F oven for 15 minutes; top with
1 slice reduced-fat provolone + 3 fresh basil leaves. Serve with 1 apple*.
zucchini or eggplant, brushed with 1 tsp olive oil and roasted in a 450°F oven for 15 minutes; top with
1 slice reduced-fat provolone + 3 fresh basil leaves. Serve with 1 apple*.
16 |Curried chickpea pita: Stuff a 6" whole-wheat pita pocket with ½ cup no-salt-added canned chickpeas*
+ 1 Tbsp raisins + ¼ cup grated carrots + 2 tsp lime juice + 1 tsp olive oil + ¼ tsp curry powder; top
with ¼ cup nonfat Greek yogurt
+ 1 Tbsp raisins + ¼ cup grated carrots + 2 tsp lime juice + 1 tsp olive oil + ¼ tsp curry powder; top
with ¼ cup nonfat Greek yogurt
17 |Chicken-avocado quesadilla: Two 6" corn tortillas + ⅓ cup shredded precooked chicken breast
+ ¼ cup reduced-fat shredded Cheddar + ¼ sliced avocado, cooked in nonfat cooking spray. Serve with
15 grapes*.
+ ¼ cup reduced-fat shredded Cheddar + ¼ sliced avocado, cooked in nonfat cooking spray. Serve with
15 grapes*.
18 |Mexican couscous: ¼ cup whole-wheat couscous* cooked in ½ cup low-sodium chicken broth
+ 1 pinch cumin + 1 Tbsp lime juice + 1 tsp olive oil; toss with ½ cup thawed frozen corn*
+ ½ cup no-salt-added canned black beans* + ½ cup chopped tomato*
+ 1 pinch cumin + 1 Tbsp lime juice + 1 tsp olive oil; toss with ½ cup thawed frozen corn*
+ ½ cup no-salt-added canned black beans* + ½ cup chopped tomato*
19 |Chicken Parm: 3 oz precooked chicken breast + 3 slices tomato + 1 slice reduced-fat mozzarella
+ 1 tsp balsamic vinegar on a roll. Serve with ½ pear*.
+ 1 tsp balsamic vinegar on a roll. Serve with ½ pear*.
20 |Tuna salad: 3 oz canned water-packed tuna* + 1 chopped apple* + 2 Tbsp diced celery
+ 2 Tbsp dried cranberries* + 2 cups spinach*; toss with 2 tsp honey mustard whisked with 1 tsp
olive oil
+ 2 Tbsp dried cranberries* + 2 cups spinach*; toss with 2 tsp honey mustard whisked with 1 tsp
olive oil
21 |Salmon sandwich: Drizzle 3 oz canned salmon with 2 tsp pesto; place on 1 whole-wheat deli flat + 2 slices
tomato + ¼ cup arugula. Serve with ¼ cup no-salt-added canned garbanzo beans* + 1 cup cherry tomatoes.
tomato + ¼ cup arugula. Serve with ¼ cup no-salt-added canned garbanzo beans* + 1 cup cherry tomatoes.
22 |Quinoa salad: ¼ cup quinoa* cooked in ½ cup water; toss with ½ cup chopped cucumber* + ½ cup
diced tomato* + ½ cup no-salt-added canned cannellini beans + 1 Tbsp lemon juice + 1 Tbsp olive oil + 2
Tbsp fresh parsley
diced tomato* + ½ cup no-salt-added canned cannellini beans + 1 Tbsp lemon juice + 1 Tbsp olive oil + 2
Tbsp fresh parsley
23 |Strawberry-banana wrap: 8" whole-wheat tortilla spread with 2 Tbsp peanut butter + 1 Tbsp strawberry
all-fruit spread (like Smucker's); top with ½ sliced banana* and fold into a wrap
all-fruit spread (like Smucker's); top with ½ sliced banana* and fold into a wrap
24 |Healthy chef's salad: 2 cups romaine lettuce* + 2 oz sliced turkey breast + 1 hard-boiled egg white + 5
grape tomatoes + ⅓ diced avocado + 2 slices red onion; toss with 1 Tbsp olive oil + 2 tsp red wine vinegar.
Serve with 2 tangerines.
grape tomatoes + ⅓ diced avocado + 2 slices red onion; toss with 1 Tbsp olive oil + 2 tsp red wine vinegar.
Serve with 2 tangerines.
25 |Brown rice-edamame salad: ¼ cup cooked brown rice* + ½ cup edamame* + ½ cup grated carrots* + 1
sliced scallion + 1 tsp peanut oil + 2 tsp rice wine vinegar + 2 tsp reduced-sodium soy sauce + 1 Tbsp
crushed peanuts
sliced scallion + 1 tsp peanut oil + 2 tsp rice wine vinegar + 2 tsp reduced-sodium soy sauce + 1 Tbsp
crushed peanuts
26 |Turkey burger and Asian cucumber salad: 4 oz turkey burger* + 2 tsp light olive oil mayonnaise whisked
with a dash of hot sauce + 2 slices tomato + ¼ cup baby spinach on a whole-wheat hamburger bun. Serve
with salad (1 sliced cucumber + 1 tsp canola oil + 1 Tbsp rice wine vinegar) and 1 apple*.
with a dash of hot sauce + 2 slices tomato + ¼ cup baby spinach on a whole-wheat hamburger bun. Serve
with salad (1 sliced cucumber + 1 tsp canola oil + 1 Tbsp rice wine vinegar) and 1 apple*.
27 |Barley-stuffed pepper: Cook ¼ cup barley* in ¾ cup water; toss with 1 Tbsp crumbled feta cheese + 2 Tbsp
chopped sweet onion sautéed in 1 tsp olive oil + ⅓ cup cooked corn; stuff into 1 hollowed-out red bell pepper.
Serve with 1 banana*.
chopped sweet onion sautéed in 1 tsp olive oil + ⅓ cup cooked corn; stuff into 1 hollowed-out red bell pepper.
Serve with 1 banana*.
Snacks, Sweets and Treats
• ½ cup no-salt-added canned chickpeas* sprayed with olive oil cooking spray, sprinkled with ¼ tsp curry
powder and baked in a 400°F oven for 25 to 30 minutes
powder and baked in a 400°F oven for 25 to 30 minutes
• ¾ cup edamame
• ¼ cup guacamole + 1 cup sliced red and yellow peppers
• ¼ cup hummus + ½ sliced cucumber
• 2 gingersnaps + 1 Tbsp peanut butter
• Two 6" corn tortillas sprayed with olive oil cooking spray, sprinkled with ½ tsp cinnamon-sugar and baked
in a 350°F oven for 12 to 15 minutes
in a 350°F oven for 12 to 15 minutes
• ⅓ cup nonfat ricotta cheese + 1 Tbsp chopped fresh herbs + 10 small whole-wheat crackers
• 14 walnut halves
• 7 Hershey dark chocolate kisses
• 6 oz red wine
Dinner:
28 | Ginger pork stir-fry: Stir-fry 4 oz pork tenderloin* + 2 cups broccoli* + ½ tsp minced garlic + ½ tsp minced
ginger in 2 tsp peanut oil; season with 2 tsp low-sodium soy sauce and top with 1 Tbsp chopped cashews; serve
over ¼ cup cooked brown rice*.
ginger in 2 tsp peanut oil; season with 2 tsp low-sodium soy sauce and top with 1 Tbsp chopped cashews; serve
over ¼ cup cooked brown rice*.
29 | Portobello stroganoff: 2 portobello mushrooms, sliced and sautéed in 2 tsp olive oil, cooked in 2 tsp tomato
paste + ¼ cup low-sodium chicken broth + 2 Tbsp nonfat sour cream; serve over 2 oz cooked whole-wheat egg
noodles. Serve with 1 cup no-salt-added canned black bean soup.
paste + ¼ cup low-sodium chicken broth + 2 Tbsp nonfat sour cream; serve over 2 oz cooked whole-wheat egg
noodles. Serve with 1 cup no-salt-added canned black bean soup.
30 | Steak salad: 2 cups baby spinach* + 3 oz grilled sirloin steak* + 15 grapes* + ½ cup sliced yellow peppers*
+ 2 Tbsp chopped walnuts; toss with 2 tsp olive oil + 1 tsp red wine vinegar. Serve with 1 whole-wheat roll.
+ 2 Tbsp chopped walnuts; toss with 2 tsp olive oil + 1 tsp red wine vinegar. Serve with 1 whole-wheat roll.
31 | Chicken fajitas: 4 oz skinless chicken breast* seasoned with ¼ tsp cumin + ¼ tsp chili powder, panfried in
1 tsp olive oil; serve in an 8" whole-wheat tortilla with ¼ sliced avocado + ½ cup grapefruit sections + 1 Tbsp
chopped red onion. Serve with ½ cup no-salt-added canned kidney beans*.
1 tsp olive oil; serve in an 8" whole-wheat tortilla with ¼ sliced avocado + ½ cup grapefruit sections + 1 Tbsp
chopped red onion. Serve with ½ cup no-salt-added canned kidney beans*.
32 | Pasta pesto toss: 2 oz cooked whole-wheat penne* tossed with ½ cup no-salt-added canned cannellini
beans* + 1 cup cooked green beans + 2 Tbsp pesto sauce + ¼ cup low-sodium chicken broth
beans* + 1 cup cooked green beans + 2 Tbsp pesto sauce + ¼ cup low-sodium chicken broth
33 | Whole-wheat pasta with turkey meat sauce: Sauté 4 oz ground turkey breast* in 1 tsp olive oil with ½ clove
garlic; add 1 cup no-salt-added tomato sauce + ½ tsp Italian seasoning and heat for 10 minutes; serve over 2 oz
cooked whole-wheat spaghetti
garlic; add 1 cup no-salt-added tomato sauce + ½ tsp Italian seasoning and heat for 10 minutes; serve over 2 oz
cooked whole-wheat spaghetti
34 | Honey-mustard salmon: 4 oz salmon fillet* topped with 1 Tbsp honey mustard mixed with 1 tsp olive oil
and broiled for 6 to 8 minutes; serve over ¼ cup whole-wheat couscous*, cooked and tossed with ½ cup
chopped tomato* + 1 Tbsp pine nuts
and broiled for 6 to 8 minutes; serve over ¼ cup whole-wheat couscous*, cooked and tossed with ½ cup
chopped tomato* + 1 Tbsp pine nuts
35 | Crispy chicken with sweet potatoes: 4 oz skinless chicken breast* dipped in 1 egg white and then in ¼ cup
unseasoned bread crumbs, roasted in a 400°F oven for 25 minutes. Serve with 1 medium sweet potato + 2 cups
spinach* sautéed in 2 tsp olive oil.
unseasoned bread crumbs, roasted in a 400°F oven for 25 minutes. Serve with 1 medium sweet potato + 2 cups
spinach* sautéed in 2 tsp olive oil.
36 | Pork with pears: 4 oz roasted pork tenderloin* topped with 1 diced pear + 1 stalk chopped celery, sautéed in
1 tsp olive oil + 2 tsp balsamic vinegar. Serve with 1 medium baked potato + 2 Tbsp nonfat Greek yogurt.
1 tsp olive oil + 2 tsp balsamic vinegar. Serve with 1 medium baked potato + 2 Tbsp nonfat Greek yogurt.
37 | Steak and potatoes: 3 oz grilled sirloin steak + 6 oz baked sweet potato + 2 cups spinach sautéed in 1 tsp
olive oil with 1 clove chopped garlic and ½ cup no-salt-added cannellini beans
olive oil with 1 clove chopped garlic and ½ cup no-salt-added cannellini beans
38 | Mediterranean chicken salad: 4 oz precooked chicken breast* + 1 sliced medium tomato + 2 slices onion +
½ sliced cucumber* + 3 Kalamata olives, drizzled with 2 tsp olive oil + 2 tsp red wine vinegar. Serve with
¼ cup cooked brown rice*.
½ sliced cucumber* + 3 Kalamata olives, drizzled with 2 tsp olive oil + 2 tsp red wine vinegar. Serve with
¼ cup cooked brown rice*.
39 | Greek quinoa with shrimp: ¼ cup quinoa* cooked in ½ cup low-sodium chicken broth + 1 tsp olive oil; toss
with 8 grilled shrimp* + 1 Tbsp pine nuts + ½ cup cooked asparagus* + 1 Tbsp crumbled feta + 1 cup cooked
peas
with 8 grilled shrimp* + 1 Tbsp pine nuts + ½ cup cooked asparagus* + 1 Tbsp crumbled feta + 1 cup cooked
peas
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