Slim-Down Strategies

From http://www.Health.com

The Top Diet Doctor,

Louis J. Aronne, MD.

BREAKFAST: 

Veggie Omelet

In a skillet, sauté ¼ cup each diced bell pepper, diced onion, diced tomato, and sliced mushroom in 1 tsp canola oil; add salt and pepper to taste.  Transfer the vegetables to a plate.  Wipe skillet clean, coat with canola oil cooking spray, and return to heat; add 4 egg whits, beaten, and cook until set.  Spread the vegetables across half of the omelet and sprinkle with 2 Tbs shredded parmesan cheese and 1 Tbs chopped parsley; fold top half of the omelet to cover vegetables.  Garnish omelet with parsley, and enjoy with 3 turkey breast sausage links alongside. 

Cheddar-and-Apple Quesadillas

Fan out slices of ¼ Granny Smith Apple on the bottom half of a 9-inch whole-wheat flour tortilla; top with ¼ cup shredded cheddar cheese.  Fold tortilla in half; cook in a large nonstick skillet over medium-high heat for about 1 ½ minutes on each side or until cheese is melted and tortilla is brown.

SNACK:

Grilled Fruit with Yogurt-and-Honey Dip

Combine ½ cup plain fat-free yogurt and 2 tsp honey; set aside.  Preheat a grill or grill pan.  Grill 1 cup pear, apple, or pineapple slices until grill marks are visible on each side.  Serve fruit with Yogurt-and-Honey Dip.