Egg salad sandwich
In a small bowl, combine 1 large egg (boiled and chopped), 2 tbsp mayonnaise, 1 tbsp diced celery, 1/2 tsp Dijon mustard (optional), and salt and pepper to taste. Spread mixture on one slice of whole-wheat bread and top with 2 lettuce leaves; add second slice of bread.
Turkey Burger with Corn Salsa
Form 4 oz of extra-lean, ground turkey into a patty. Grill or broil meat to desired doneness (medium rare, well-done, etc). For salsa: combine 1 medium chopped tomato, 2 tbsp diced red onion, 1 tbsp diced green chili, 2 tbsp corn and 2 tbsp chopped cilantro. Top burger with salsa and serve.
Sweet Potato Fries
Cut 1 5-ounce sweet potato into wedges and sprinkle with salt. Place pieces on a cookie sheet that's been coated with vegetable cooking spray. Bake wedges in oven heated to 425 degrees until slightly crispy, about 25 minutes.
In a blender, whip 1/2 cup nonfat plain yogurt, 2 tbsp orange juice concentrate, 1 banana, 4 apricot halves (canned in own juice), 2 tbsp toasted wheat germ, tsp lemon peel. Pour in a glass and serve.
Spinach and Pear Salad
Toss together 2 cups baby spinach, 1 pear, seeded and sliced, 1 tbsp diced red onion, 1 tsp toasted sesame oil and 1 tbsp balsamic vinegar.