Day 3 menu

Breakfast

• 1 cup old-fashioned cooked oatmeal* topped with 1 teaspoon cinnamon
• 1 slice whole-wheat toast
• 1 teaspoon trans-free margarine
• 1 banana
• 1 cup fat-free milk

Lunch

• Tuna salad made with:
  • 1/2 cup drained, unsalted water-packed tuna, 3 ounces
  • 2 tablespoons light mayonnaise
  • 15 grapes
  • 1/4 cup diced celery
  • Served on top of 2 1/2 cups romaine lettuce
• 8 Melba toast crackers
• 1 cup fat-free milk

Dinner

• Beef and vegetable kebab, made with:
  • 3 ounces of beef
  • 1 cup of peppers, onions, mushrooms and cherry tomatoes
• 1 cup cooked wild rice
• 1/3 cup pecans
• 1 cup pineapple chunks
• Cran-raspberry spritzer made with:
  • 4 ounces cran-raspberry juice
  • 4 to 8 ounces sparkling water

Snack (anytime)

• 1 cup light yogurt
• 1 medium peach

*To further reduce sodium, don't add salt when cooking the oatmeal.