A WEEK'S WORTH OF HEALTHFUL LUNCHES

A WEEK'S WORTH OF HEALTHFUL LUNCHES
Sandwich of lean, white meat turkey on high fiber or oatmeal bread spread with reduced fat mayonnaise and layered with baby spinach and tomato slices; salad of chopped grapes tomatoes,carrots and celery with low fat dressing; a small yogurt and an apple for dessert; water.
Source: Lucille Beseler,MS.,R.D.,L.D., founder of family nutrition center of South Florida with offices in Margate, Hollywood, West PALM Beach.

Tossed salad of romaine with cucumbers, tomatoes, shredded carrots, chickpeas, diced chicken, shredded part skim mozzarella cheese and low fat salad dressing;whole-wheat crackers; apple slices for dessert;bottled water.
Source: Dr Lorne Katz, medical director for pediatric weight management team at Coral Springs Medical Center.

Vegetable soup made from 1 cup of chicken broth, chopped tomatoes, barley or wholewheat pasta and five or more vegetables of your choice, baked vegetables stick; and pear nectar.
Source: Maria Newman, RD,LD M.S, health instructor, Pembroke Pines Charter School, former supervisor Broward County Health Department Women, infants and Children division.

Whole wheat pita filled with 3 ounces albacore tuna packed in water drained and mixed with chopped celery, carrots,salt pepper and garlic powder to taste; fruit and carrot stick, with low fat ranch dressing for dipping; 2 graham crackers for dessert; low fat milk or water to drink
Source: Jeannette Peralta, RD; LD;MS; pediatric dietician, Miami Children's Hospital.

Vegetable chili with 1 cup low sodium chicken or vegetable broth, 3 ounces of boca crumbles, lentils, mixed japanese blend of frozen vegetables and chopped fresh orcanned tomatoes; 2 high fiber sandinavian crisp crackers to dip in soup; flavored fitness water, such as Propel.
Source: Christopher Fuzy, RD.,LD., MS., president lifestyle Nutrition in Boca Raton and plantation.