The Eat-and-Lose-Weight Meal Plan: Week 2 - Good Housekeeping
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Sunday's Menu: Breakfast  Cinnamon and Cheese Toast Spread 1 teaspoon trans-fat-free margarine on 1 slice whole-wheat bread, sprinkle with 1/2 teaspoon sugar and a dash of cinnamon, and top with 1/4 cup reduced-fat shredded mozzarella cheese. Toast in toaster oven until cheese is melted. Serve with 1 cup fat-free milk and 1 cup strawberries. Lunch  Salmon Fillets with Tomato Jam Reheat leftovers from Saturday's dinner. Serve with 2/3 cup cooked brown rice. Snack  Cottage Cheese, Fruit, and Nuts Have one 5.5-ounce Cottage Cheese Doubles brand or 1/2 cup 1% or fat-free cottage cheese with 1/2 cup canned fruit (any variety) packed in juice or water. Serve with 15 peanuts. Dinner  Breakfast for Dinner Lightly beat 1/2 cup Eggbeaters with 2 tablespoons fat-free milk (or 3 egg whites with 2 tablespoons fat-free milk). Dip 2 slices whole-wheat bread in the egg mixture, then grill in a nonstick skillet coated with nonstick spray. Top with 1 cup thawed frozen berries. Serve with 1 cup fat-free milk.Daily calories: 1,499 Fat: 62.5 g Percent of daily calories from fat: 27.7% Saturated fat: 10.9 g Percent of daily calories from saturated fat: 6.1% Carbohydrate: 207.5 g Percent of daily calories from carbohydrates: 45.1% Fiber: 25.4 g Protein: 80 g Percent of daily calories from protein: 18.7% Cholesterol: 14.8 mg Calcium: 1,790 mg Sodium: 2,186 mgStill hungry? Check out these low-cal snacks!.