Breakfast

• 1 cup mixed melon salad (diced cantaloupe, watermelon and honeydew)
• 3 slices Country Harvest Oat Bran bread, toasted
• 2 tbsp jam
• 2 hard-boiled eggs
• 3/4 cup your choice of yogourt (<2% M.F.)
• 1 1/2 cups water

Morning Snack

• 1 low-fat granola bar
• 1 cup milk (<2% M.F.)
• 1 1/2 cups water

Lunch

• 1 cup vegetable juice
• Mixed Bean Salad: combine 3/4 cup mixed beans, 1/2 cup couscous and 1/2 cup your choice of fresh vegetables. Whisk together 1 tsp lemon juice, 1 tsp olive oil and 1 tsp balsamic vinegar, then pour over salad.
• All-veggie Sandwich on Country Harvest Whole Wheat bread
• 1 cup strawberries
• 1 small low-fat carrot cake
• 1 1/2 cups water

Afternoon Snack

• 1 tbsp mixed nuts
• 2 kiwis
• 1 1/2 cups water

Dinner

• Chicken Pasta Primavera: sauté 1 cup coarsely chopped vegetables until tender-crisp: red bell peppers, mushrooms, red onions and broccoli. Add 4 oz cooked chicken breast and mix together with 1 1/2 cups cooked whole wheat pasta, 1 tsp lemon juice and 1 tbsp grated light parmesan cheese.
• 1 cup fresh garden salad, drizzled with 2 tsp olive oil and 1 tsp balsamic vinegar whisked together
• 1 cup mango and papaya salad
• 1 1/2 cups water

Evening Snack

• 3/4 cup drinkable yogourt (<2% M.F.)
• 2 small low-fat cranberry bran muffins
• 1 1/2 cups water