Breakfast

1 large egg scrambled or fried, use a pan

sprayed with oil spray.
1 slice whole-wheat toast with 1 teaspoon
butter or reduced calorie or margarine
grapefruit
1 cup skim or 1% milk
Lunch
1 chicken salad sandwich made with 3 ounces
cooked chicken breast, celery, lettuce, 1
teaspoon mayonnaise, pita bread or slices
whole-wheat or white bread. !remember-you
can trade any type of sandwich for what"s on
the menu#
1 apple !or other whole fruit#
1 cup mini fresh carrots, or large carrot cut up
with teaspoons of non-fat dip on the side for
dipping.
1 $uice pack drink
%inner
3 ounces lean roast beef, broiled !other lean
protein source#
-cup mushrooms, fresh or canned, ser&ed hot
o&er beef
cups tossed salad with tablespoons
reduced calorie salad dressing
1 cup cooked broccoli
1 cup skim or 1% milk
'ngredients(
) o* of chicken
1 cup of green beans
pats of low-fat butter
1 small tossed salad
tablespoons reduced fat oil and &inegar
dressing
1 o* water