Holiday Meal Plan - Week 4 - Good Housekeeping
Homepage > Diet & Health > Diet Plans & Tips Holiday Meal Plan: Week 4
Wednesday's Menu:Breakfast  Pita with Peanuts and Ricotta Spread Fill a 6-inch whole-wheat pita with 1/3 cup ricotta cheese spread from last Sunday's breakfast and sprinkle 2 tablespoons peanuts over spread. Serve with 1 orange and 1 cup fat-free milk. Lunch  Tuna Salad Rinse and drain 1 can chunk light tuna packed in water. Mix tuna with 2 tablespoons light mayonnaise, 1 tablespoon drained capers (if desired), and a few shakes of ground black pepper. Have half of the tuna (save the rest for Friday's lunch) over a bed of 1 1/2 cups romaine lettuce greens. Have with 6 reduced-fat Triscuit crackers, 1 apple, and 1 cup fat-free milk.Snack  Walnut-Topped Peaches Have 1 single-serving portion of peach chunks (1/2 cup) topped with 1 teaspoon chopped walnuts. Dinner  GH Exclusive Recipe: Spiced Butterflied Lamb Make half the recipe (5 servings) and serve your holiday guests. Have 1 serving of lamb with 1/2 cup mashed sweet potatoes topped with 1 teaspoon butter, and 1 cup string beans topped with 1 teaspoon slivered almonds. For dessert, have a 2-inch square of fudge.Daily calorie total: 1,587 Fat: 54 g Percent of daily calories from fat: 29% Saturated fat: 17 g Percent of daily calories from saturated fat: 10% Carbohydrate: 201 g Percent of daily calories from carbohydrates: 49% Fiber: 28 g Protein: 92 g Percent of daily calories from protein: 22% Cholesterol: 176 mg Calcium: 896 mg Sodium: 1,707 mg Still hungry? Check out these low-cal snacks!Next: Thursday's Menu