|
 Dig
in, and before you know it, you'll look as great as our cover model
Lauren and other impossibly thin 30+ stars like Joan and Cher and
Roma!
APPETIZERS
THAT SHORT-CIRCUIT HUNGER
Simply nibbling a little protein 10-15 minutes before a meal actually
helps you feel satisfied faster and eat less at each meal, says
Dr. Gillespie. Plus, they're a great way to use up leftovers. So
pick a quick "starter" from our list before you sit down
to eat-especially at peak hunger times.
- 1/2
oz. hard cheese, such as Provolone, Cheddar or Gruyere
- 1
oz chicken breast, turkey breast or lean roast beef
- 1/2
hard-boiled egg
- 5
almonds or walnut halves
Day
1
BREAKFAST
1/3 cup slow-cooking oatmeal prepared with 1/2 cup soy milk and
sprinkled with 1 Tbs. whey protein powder and 1 tsp. raisins
SNACK
1 medium apple, 1 oz. string cheese
LUNCH
1 cup vegetarian chili
SNACK
1 cup vegetable soup and 1 medium orange
DINNER
Marinated Flank Steak: In a resealable plastic bag, combine 2 Tbs.
lime juice, 2 tsp. each crushed garlic, diced jalapeno, fresh diced
cilantro and chopped onions; add 1/3 pound flank steak and refrigerate
1-8 hours. Grill.
Zucchini
Marinara: steam unlimited chopped zucchini with fresh chopped
spearmint. Serve with 1/2 cup tomato sauce.
Day
2
BREAKFAST
Feta Frittata: Beat 2 eggs with 2 Tbs. milk; add 1 Tbs. crumbled
feta, 1/4 cup finely grated zucchini and 1 slice cooked Canadian
bacon, diced. In small skillet, heat 1 tsp. olive oil; add egg mixture,
cover and cook over low heat, 12 minutes.
SNACK
1/4 cantaloupe and 1/2 cup yoguft, any flavor
LUNCH
Unlimited tomato and arugula with 3 oz. ham, chicken or turkey drizzled
with 1-2 Tbs. vinegar, unlimited watermelon.
SNACK
Strawberry salad:Drizzle 2 Tbs. orange juice over 1 cup fresh sliced
strawberries
DINNER
Lemon Grilled Chicken:In resealable plastic bag, combine 1/8 cup
fresh lemon juice, 1 tsp. each thyme, lemon peel and pressed garlic,and
two chicken breast halves; refrigerate 1-8 hours. Grill or broil
until cooked through.
Unlimited baby green beans with 1 Tbs. unsalted butter
1 grilled, boiled or baked red potato drizzled with 1 tsp. olive
oil.
Day
3
BREAKFAST
Apple with Dutch Chocolate Dip:Dip 1 apple cut into wedges in 1
packet of Swiss Miss Fat-Free Sugar-Free chocolate mix.
1 cup soy milk
SNACK
1 cup black bean soup with 1 slice chooped cooked Canadian bacon
LUNCH
Chicken and Mandarin Salad:Top unlimited romaine lettuce and diced
red onion with 6 oz. rotisserie chicken, 1/2 can drained mandarin
oranges ( reserve liquid). For dressing, combine reserved liquid
with rice wine vinegar to taste.
SNACK
1 cup low-fat yogurt, any flavor, topped with 1/2 cup berries
DINNER
Ginger Shrimp in Napa Cabbage:Combine 6 oz. cooked shrimp with unlimited
bean
sprouts, pickled ginger slices and water chestnuts and 1-2 Tbs.
teriyaki sauce; serve rolled in steamed Napa cabbage leaves.
Baked Asparagus: In baking dish, mist unlimited asparagus with olive
oil cooking spray; bake, covered, at 400 degreesF, 10 minutes.
SNACK
1/2 oz. dark chocolate
Day
4
BREAKFAST
Chocolate Peanut Butter Shake: In blender, combine 1 cup soy milk,
1 packet Swiss Miss Fat-Free Sugar-Free chocolate mix, 2 tsp. peanut
butter and 3 ice cubes. Blend until smooth.
SNACK
Tuna and White Bean Salad:Top unlimited romaine lettuce with one
4 oz. can water-packed tuna, 1/2 cup white beans and unlimited chives,
shallots, diced red bell pepper; dress with unlimited lemon juice
and 1 tsp. olive oil.
LUNCH
4 oz. broiled salmon drizzled with lemon juice
1/2 cup applesauce
SNACK
Fourth of July Cottage Cheese:Mix 1 cup 2% cottage cheese with unlimited
blueberries, raspberries and boysenberries
DINNER
Chicken Stir-Fry:In large skillet, heat 1 tsp. peanut oil. Add unlimited
sliced watercress, 5 oz. cooked diced chicken, 1/4 cup diced tofu,
1 Tbsp. oyster sauce, 1/4 cup reduced fat chicken broth; cover until
heated through and watercress is wilted. Serve over 1/2 cup wild
rice and 1 tsp. each chopped pecans and scallions.
Day
5
BREAKFAST
2 scrambled eggs with 3 oz. lox
1 slice whole-wheat bread
SNACK
1 cup fresh sliced fruit
1 slice toasted raisin bread with 1 Tbs. unsalted butter
LUNCH
Unlimited tomato and arugula with 3 oz. ham, chicken or turkey drizzled
wtih 1-2 Tbs. vinegar Unlimited watermelon
SNACK
Cherry Frappe:In a blender, puree 1/4 cup each soy milk, apple juice
and pitted Bing cherries.Transfer to saucepan and simmer with a
cinnamon stick for 2 minutes; chill and serve.
DINNER
Seared Black Scallops:In skillet heat 1 tsp. peanut oil. Toss 5
oz. scallops in 2 tsp. black sesame seeds and add to skillet, stirring,
until cooked through.
1
cup cooked lima beans drizzed with 1 tsp. olive oil
Woman's
World, May 16, 2000
Visit
our Message
Forums!
Would
you like to share this site with a friend? If so, simply Click
Here.
|
