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

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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