B.A.L.T.
Layer 3 strips bacon, 3 slices avocado, 4 lettuce leaves, 2 slices tomato and 2 tbsp olive oil mayonnaise (such as Hellmann's) between 2 slices whole-wheat bread. Eat with 1 cup strawberries drizzled with 1 tbsp balsamic vinegar.
Steak salad
Toss 1 1/4 cups greens, 1/4 cup each sliced carrot and red onion, 1/2 cup grape tomatoes, 2 oz grilled lean flank steak, 1 tbsp blue cheese, 3/4 cup corn and 2 tbsp vinaigrette.
Beef and swiss roll-ups
Toss 2 cups spinach, 1/2 cup grape tomatoes, 1/4 cup sliced red onion tossed with 1 tbsp balsamic vinaigrette. Eat with 3 slices roast beef individually rolled with 3 slices lowfat Swiss and a small whole-grain roll. Check out these 24 creative and healthy snack ideas!
Chicken and pasta salad
Toss 3 oz chopped precooked chicken breast, 1/2 cup each diced tomato and cucumber, 1/4 cup reduced-fat feta, 1 cup cooked whole-wheat pasta and 1 1/2 tbsp balsamic vinaigrette.
Mango-chicken wrap
Fill a whole-wheat wrap with 2 oz sliced cooked chicken breast, 2 tbsp olive oil mayo, 1 tsp fresh tarragon, 1/4 cup spinach, 1/4 cup sliced mango. Serve with 15 small pretzels.
Greek salad
Toss 1 cup lettuce; 1/2 cup each chopped cucumbers and grape tomatoes; 1/2 cup canned chickpeas, rinsed and drained; 2 olives; 1/8 cup sliced red onion; 1 tbsp feta; 1/2 tsp chili powder; 1 tbsp olive oil; 2 tbsp white wine vinegar. Eat with 1/2 whole-wheat pita. Learn 20 ways to eat healthier right now!
Taco toss
Top 2 cups lettuce with 12 baked tortilla chips, crushed; 1/4 cup shredded 2 percent cheddar; 1/2 cup warm canned chili; 2 tbsp salsa; and 1 tbsp nonfat plain yogurt.
Shrimp salad
10 cooked shrimp; 1/3 avocado, sliced; 1 tbsp slivered almonds; 2 tbsp each diced red onion and carrot; 1 tbsp prepared sesame dressing, tossed with 2 cups greens; 3 whole-green crispbreads.
Loaded lentil soup
Heat 1 cup canned low-sodium lentil soup and, as it's cooking, stir in 1/4 cup diced carrot, 1 handful chopped fresh kale and 1/4 cup canned black beans, rinsed and drained. Enjoy with 3 whole-grain crackers topped with 1 oz shredded cheddar.
Global feast
Toss 1/2 cup cooked quinoa with 1/4 cup cannellini beans, rinsed and drained; 1/8 cup chopped red onion; 1/4 cup halved grape tomatoes; 1/4 cup artichoke hearts; 3 tbsp fresh lemon juice; 1 tsp olive oil; 2 tbsp chopped fresh basil; and 2 tbsp feta. Serve with 1/2 cup seltzer mixed with 1/2 cup pomegranate juice.
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