Day 5: Breakfast
Combine 1 cup Cheerios, 1/2 cup berries, 1 tablespoon slivered almonds, and 6 ounces plain, unsweetened Greek yogurt in a bowl.
Day 5: Lunch
Make a quesadilla by spreading 1/4 cup fat-free refried beans overa 100% stone-ground corn tortilla. Sprinkle on 1 ounce shredded reduced-fat cheese. Top with salsa and another tortilla; microwave 45 seconds on high. Serve with 1/2 cup low-fat cottage cheese topped with 2 clementines and cucumber spears.
Day 5: Dinner
Serve 3 ounces roasted pork tenderloin with 1 cup baked acorn squash, mashed with a pinch of; 2 to 3 cups salad greens with 1 tablespoon of olive oil and as much vinegar as desired; and chocolate or an ice cream bar for dessert (100-150 calories).