Preparation:
LUNCHES
Week 1: 3/4 cup mixed-vegetable juice; Open-face ham and cheese sandwich: 2 oz. lean ham topped with 2 thin slices (1 oz.) Jarlsberg cheese and 1 teaspoon honey mustard on 1 slice bread 1/2 cup cucumber slices mixed with 2 teaspoons balsamic or rice wine vinegar; 1 cup skim or 1% milk
Week 2: Pasta-vegetable salad: 1 cup cooked pasta tossed with 1 cup steamed vegetables and 1 tablespoon low-fat or fat-free vinaigrette; 1 cup nonfat fruit yogurt
Week 3: 1 cup prepared vegetable or lentil soup; 1 small whole wheat roll; 1 oz. reduced-fat cheese; 1 piece fresh fruit | 