Morning Meal - Omelet with Toast 5 PTS
3 medium egg whites 1
1 tsp basil 0
1 slice high-fiber bread, toasted 1
1 cup canned fruit cocktail, packed in water 1
1 cup low-fat milk 2
Heat a small nonstick pan sprayed with cooking spray. Whisk together egg whites and basil. Cook until firm. Fold in half and warm through. Serve with toast and milk. Complement with fruit.
Midday Meal - Veggie Chili 5 PTS
1 cup Health Valley Mild Vegetarian Chili, low-fat or fat-free, canned 2
1 cup carrots 0
1 Tbsp reduced-calorie ranch salad dressing 1
1 cup grapes 1
1 slice toasted wheat bread, 1
topped with...
1 Tbsp fat-free margarine 0
Evening Meal - Apricot Turkey Breast with Cinnamon Squash 8 PTS
1 tsp ground ginger 0
1 item acorn squash, large 3
1/8 tsp ground cinnamon 0
1 1/2 cup green snap beans, steamed 0
4 oz Boneless Skinless Turkey Breast Roast 3
1 Tbsp apricot jam 1
1 Tbsp Land O' Lakes Whipped Light Butter 1
Preheat oven to 350�F. Spread turkey with jam and sprinkle with ginger and season to taste. Bake until no longer pink, about 25 minutes. Microwave squash on high for 5 minutes. Top with butter and cinnamon. Bake at 350�F until tender, about 20 minutes. Serve turkey and squash with snap beans.
Snacks and Treats - 4 PTS
1 cup low-fat milk, 2
heated and mixed with
2 Tbsp unsweetened cocoa, with artificial sweetener 0
1 serving diet soft drink 0
10 pieces peanuts 1
1 average fig bar cookie 1
