Brush 4 ounces boneless, skinless chicken breast with barbecue sauce and grill. Serve with 1/2 cup vegetarian baked beans and 3 small boiled red potatoes topped with 1 teaspoon light margarine and a pinch of dill.
Heat up 1 cup vegetarian vegetable soup and serve with 1 veggie burger in a mini whole wheat pita with lettuce and salsa; 6 ounces light yogurt; and 15 grapes.
Blend 1 cup frozen berries, 1/2 banana and 8 ounces fat-free milk. Spread 1/2 English muffin with 1 teaspoon light margarine.
Flounder & Veggies
Serve 4 ounces broiled flounder or sole with 2 sliced plum tomatoes sprinkled with 2 tablespoons grated Parmesan cheese, broiled until just golden; 1 cup cooked couscous; 1 cup steamed broccoli; and 1 fat-free pudding cup.
Turkey Breast Pita
Build a sandwich with 1 mini whole wheat pita, 3 ounces turkey breast, 1/2 roasted pepper, 1 teaspoon light mayonnaise, mustard and lettuce. Serve with 1 stick part-skim mozzarella string cheese and 2 kiwifruits.
Cereal For Breakfast
Combine 3/4 cup bran flakes, 1 banana and 1 cup fat-free milk in a bowl.