Meal Planning Ideas

Do you have good intentions of eating healthfully to control or lose weight but don’t know where to start? Here are some great meal ideas from breakfast through dinner. Pick and choose your favorites to start eating better now! We have suggested meals that are low in fat and feature lower-calorie cooked grain dishes (mostly whole), fruits, vegetables, beans and low-fat dairy items:Breakfast:• Oatmeal with raisins and skim milk• English muffin with jam, banana and yogurt• Whole grain cereal, skim milk, fresh fruit• Yogurt mixed with fruit and whole grain cerealSnacks:• Baby carrots, fat-free light yogurt• Fat-free light yogurt, fresh fruit• Low-fat vegetable soup• Baked potato with fat-free sour cream• Apple, orange, banana or other fruitLunch and Dinner:• Large low-fat salad, low-fat stiry fry dish• Large low-fat salad, low-fat soup• Large low-fat salad, low-fat chili• Large low-fat salad, low-fat pasta dish• Large low-fat salad, beans and rice• Baked fish or chicken, large lowfat salad, rice or potato• Large low-fat salad, baked potato with fat-free sour cream• Large low-fat salad, low-fat risotto dishRecipes are found at www.foodandhealth.comStaple Items to Keep on Hand for Healthful Meals:ApplesBaby carrotsBananasBerriesCucumberFruits in seasonGrapefruitGreen onionsMelonPotatoesSalad greensTomatoesVeggies in seasonCans of low-fat, low-sodium chili or beansCans of low-sodium vegetable soupEnglish muffinsFlavored vinegar for saladLentils or other dried beansLow-cal fruit preservesOatmealPastaPasta sauce, low sodiumRaisinsRiceWhole grain cereal (unsweetened)Fat-free sour creamParmesan cheeseSkim milkYogurt - fat-free, lightChicken breastsFish, fresh or frozen, unbreadedFrozen beans/legumes  (sodium free)Frozen stir fry veggies

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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