Following is my meal plan for the day ~ I think it’s do-able!
Please tell me if I should do something different (remember, I’m pre-diabetic so I really have to watch what I eat).
Breakfast
Peanut Butter Banana Toast: Spread 1 slice reduced-calorie whole grain toast with 2 Tbsp all-natural peanut butter and 1/2 medium banana, sliced. Serve with 1 cup fat-free milk or low-fat, calcium-enriched soy or rice beverage. Yummo!!
Lunch
Mixed-Up Salad: Mix 2 cups vegetable greens, 1 cup 1 percent cottage cheese, and 1/2 cup mandarin orange slices with 2 Tbsp light Italian dressing. Top with 2 Tbsp chopped unsalted raw almonds (about 12) or walnut halves (about 8). Serve with 5 whole grain crackers (such as Triscuits).
Snack
Grilled Fish Tacos: Tuck 1 1/2 ounces grilled salmon or other fish and 1/2 cup shredded cabbage seasoned with rice vinegar into each of 2 corn tortillas. Top each with 1 Tbsp reduced-fat sour cream. Serve grilled or roasted vegetables. To make, marinate 2 cups eggplant, mushrooms, green beans, and onion in 2 Tbsp light Italian dressing and 1 tsp olive oil. Grill or roast in 400°F oven for 30 to 40 minutes.
… or my Chocolate Shakeology!
Dinner
Soup and Salad: Heat 1 1/2 cups Progresso Healthy Classics or Campbell’s Healthy Request beef barley soup. Serve with 1 slice whole grain bread or 2 slices reduced-calorie, high-fiber whole grain bread, and a spinach salad. To make salad, toss 3 cups fresh spinach with 1 Tbsp each olive oil and balsamic vinegar dressing. Top with 2 Tbsp shredded reduced-fat mozzarella cheese.
Snack
Hummus and Crackers: 2 Tbsp hummus and 2 rye crisp crackers
Mmmm! Lovin’ the hummus!
