• 1/2 broiled grapefruit


• 1 ounce ready-to-eat whole grain cereal


• 1/2 cup fat-free milk

Lunch

• Cheese Melt: 2 ounces low-fat Cheddar cheese melted on 1 whole wheat English muffin with 2 slices tomato


• 1 serving Jicama Salad


• 1 small peach

• 3 ounces lean grilled flank steak


• 1/2 cup baked sweet potato with 1 teaspoon canola oil margarine


• 1/2 cup steamed spinach


• 1 cup romaine lettuce tossed with carrots, red peppers and 2 tablespoons low-calorie dressing


• 1/2 baked pear (halve and core unpeeled pear, place cut-side down in baking dish, pour low-cal cranberry juice halfway up the sides, bake in 375 degree oven for 30 to 40 minutes)

Snacks

• 1 cup sugar-free, low-fat yogurt
  
• 1 ounce whole grain crackers spread with 2 teaspoons reduced-fat peanut butter

Today's Takeaway Tip: Use non-hydrogenated spreads, like canola margarine, for your potatoes, breads and other foods instead of butter or regular margarine. Canola margarine has no trans fats, a contributing factor for heart disease of which people with diabetes are at risk for.