5/9

Day 4

BREAKFAST:

• 5- to 6-oz nonfat plain Greek yogurt; stir in 1 chopped, medium pear and 1 tsp honey
• ½ thin bun, toasted; top with 1 tbsp peanut butter

MORNING SNACK:

• ¼ cup dried apricots
• ¼ cup shelled, dry-roasted pistachios

LUNCH:

• Egg Salad: Mash 2 hard-boiled eggs with 2 tbsp nonfat Greek yogurt, ¼ cup diced celery, ½ tsp Dijon mustard and dash each salt and pepper.
• 7 saltine crackers
• 1 kiwifruit

AFTERNOON SNACK:

• ⅔ cup 2% cottage cheese; stir in ½ cup fresh pineapple

DINNER:

• 1 serving Quick Chili (leftovers of Day 2 dinner) served on 3 cups lettuce with 1 oz crushed tortilla chips and ¼ cup 2% shredded cheddar

Daily total: 1,496 cal, 53g fat (18g mono, 9g poly, 13g sat), 449mg chol, 1,755mg sodium, 163g carb (30g fiber, 72g sugars), 98g protein