Fast and Lean Meal Ideas

Here are some meal ideas that will help you choose better foods if you don’t have much time to cook. It is important to read food labels and try to find brands that are low in fat and sodium. When eating out, always order the sauce on the side. Good luck!Breakfast IdeasWhole-grain product:• Cooked oatmeal• Cooked cream of wheat, Wheatena• Smoothie (yogurt, skim milk, fruit, rolled oats)• Shredded wheat or unsweetened whole grain cereal• Muesli – nonfat light yogurt mixed with fruit and dry rolled oats (noncooked)• 2 slices 100% whole-grain toast or English muffin with light jellyDairy:• Skim milk• Light, nonfat yogurtFruit:• Banana• Orange• Apple• Pear• Grapes• MelonBeverage:• Coffee• Tea Lunch IdeasLight entrée:• Pasta with red sauce (low-fat)• Fish: poached, baked, grilled• low-fat stirfry with veggies, brown rice and lean protein• Chicken breast: roasted, baked or grilled; without skin• Tuna salad made with light mayonnaise – served on lettuce• Chicken breast salad made with nonfat mayonnaise – served on salad• Clear broth-based soup• low-fat chili• Beans and rice• low-fat rice dish (arroz con pollo)Side dishes:Fresh fruitTossed low-fat salad - try to include with every mealSteamed vegetablesRaw vegetableslow-fat slawBaked potato with fat-free sour creamBeverage:• Water• Diet soda• Tea, unsweetened Dinner IdeasLight entrée:• Pasta with red sauce (low-fat)• Fish: poached, baked, grilled• Chicken breast: roasted, baked or grilled; without skin• low-fat stirfry with veggies, brown rice and lean protein• low-fat lasagna• Shrimp cocktail• low-fat sushi• low-fat appetizer• Clear broth-based soup• low-fat chili• Beans and rice• low-fat rice dish (arroz con pollo)Side dishes:Fresh fruitTossed low-fat salad - try to include with every mealSteamed vegetablesRaw vegetableslow-fat slawBaked potato with fat-free sour creamBeverage:• Water• Diet soda• Tea, unsweetened

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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