Snack smart

Adding planned snacks is the next step in your diet.


LUNCH #1: Santa Fe Burritos
3/4 cup low-fat refried beans
1 whole-wheat tortilla
1/4 cup canned green chilies
1/4 cup shredded Cheddar cheese
1/2 cup tomato salsa
1/2 cup lettuce or spinach, chopped

Serving directions: Warm beans in microwave for 2 minutes. Spread hot beans on tortillas and top with chilies, cheese, salsa and lettuce.

LUNCH #2: Cheese and Pear Plate
1 1/2 oz brie cheese
5 whole grain crackers (such as Ry Krisp)
1 large pear

Serving directions: Spread Brie on crackers and pear and enjoy.

LUNCH #3: Fig and Feta Spinach Salad
5 figs, chopped
1 oz. feta
1 1/2 Tbsp. pine nuts
3 cups baby spinach
2 Tbsp. low-fat balsamic vinaigrette

Serving directions: Toss all ingredients.

LUNCH # 4: Cucumber Hummus Wrap
1/2 cup hummus
1 whole-wheat tortilla
1 cup cucumber, sliced
1/2 cup chopped tomato
2 Tbsp. shredded part-skim mozzarella

Serving directions: Spread hummus on tortilla. Top with cucumber, tomato and cheese, and then roll up.

LUNCH #5: Tuscan Artichoke Pita
1/3 cup canned white beans, rinsed and drained
1/2 cup canned artichokes, rinsed and drained
1 tsp. dried rosemary
1 Tbsp. olive oil
1 whole-wheat pita

Serving directions: Mix beans, artichokes, rosemary and olive oil. Slice pita in half and stuff with bean mixture.

LUNCH #6: Ranch-Style Tuna Salad Sandwich
1 3 oz. pouch tuna
2 Tbsp. low-fat Ranch salad dressing
1/4 cup chopped celery
2 slices whole-grain bread

Serving directions: Mix tuna with dressing and celery. Serve on bread.

LUNCH #7: Quick Stop -- Burger King
Jr. Whopper (no cheese or mayo)
Side salad (no croutons)
1/2 packet fat-free Ranch dressing