We’re continuing our celebration of National Nutrition Month; last week we gave you breakfast options that follow the USDA’s MyPlate guidelines; now on to lunch.

The guidelines for lunch are pretty similar to breakfast. You want to make sure half of your plate is filled with fruit and veggies, ¼ with grains and ¼ with lean protein. Although the MyPlate photo shows milk as a side beverage, it’s not a must at every meal. You can get in your dairy in the form of low-fat or nonfat cheese or yogurt too.

• Chicken and Bean Burrito Verde
• Side green salad with 2 tablespoons of vinaigrette dressing
• An orange

• Grilled Thai Beef Salad
• 1 cup soy, low-fat or nonfat milk
• Winter Fruit Salad

• Mix-and-Match Turkey Burgers
• 1 cup sliced peppers and cucumbers
• Slow Cooked Pineapple

• 2 slices 100% whole wheat bread topped with 2 tablespoons of natural peanut butter and 1 tablespoon jam.
• 1 cup baby carrots
• 1 cup soy, skim or low fat milk
• Small banana

• Mustard Roasted Salmon
• ¾ cup cooked couscous
• Garlic Sautéed Spinach
• 1 cup diced melon

You Might Also Like:

• The USDA's New Rules for School Lunches
• Wrap Sandwiches: 5 Ways
• How to Cut 100 Calories from Your Sandwich

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »