|
The following sample meal plan is provided by Mildred Bentler, M.A., R.D., C.S.P., C.D.E., a Pediatric Nutrition Specialist at Saint Barnabas Ambulatory Care Center.
Breakfast: NO SKIPPING!
- toasted whole grain English muffin with peanut butter and sliced fruit (banana, apple, pear or berries work great)
- eight ounces of 1 percent milk
Lunch: packed from home
- leftover chicken, hummus or tuna stuffed in a whole grain pita with salad and a little ranch dressing
- six to eight ounces of low-fat yogurt (yes, it can have fruit)
- fresh fruit or a fruit cup packed in juice
- bottled water
After School Snack
- two chocolate chip cookies
- six ounces of 1 percent milk
Dinner
- quick fajitas - marinate thin strips of chicken breast or lean beef in lime juice and chili powder for 10 minutes; quickly sauté with slice onion and pepper strips; and wrap in a whole wheat tortilla and serve with salsa
- seasoned black beans – add onion, bell pepper, and garlic and to a can of drained and rinsed black beans (or just rinse the beans); mix with your favorite salsa; and heat through
Snack
- vanilla pudding topped with thawed frozen berries
[ top ] |
|
|
The Department
of Pediatrics
(973) 322-7600 |
|
|
|
|
 |
|
