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HOME >> PROGRAMS & SERVICES >> HEALTHY LUNCH CLUB September 5, 2010

Small Step # 129. At sandwich shops, ask for leaner cuts and smaller amounts of roast beef, turkey, or ham; extra lettuce and tomato; and whole-wheat, oatmeal, or rye bread. >>MORE

HEALTHY LUNCH CLUB
OCTOBER 2009 - HEALTHY LUNCH CLUB GUIDELINES
  • Eat only green or yellow menu items from the Stop & Go guide if eating out OR
  • Eat at least one serving of fruit and one serving of vegetables for lunch each day
    Participants who are compliant with the program guidelines for at least 25 days during October will receive HWY Credit and be entered into a drawing to receive one of one hundred $50 gift cards.
    HWY CODE:
    CHANGE EMAIL STATUS | TRACKING CARD | PAST MESSAGES & RECIPES
    OCTOBER: 1 2 5 6 7 8 9 12 13 14 15 16 19 20 21 22 23 26 27 28 29 30
    October 7, 2009

    Fast Food Factoid: There are over 136 foods at Romano’s Macaroni Grill. Unfortunately 57 of the foods listed in this guide have more than 20 grams of saturated fat. That’s the maximum amount of saturated fat a person should have in one day. All that from just one order. That means you will have to choose much healthier foods for your other meals.

    Food For Thought: Iron is used to carry oxygen in the blood. You should eat foods high in heme-iron (lean meats) or eat other iron containing foods along with foods rich in vitamin C, which can improve absorption of non-heme iron. Whole and enriched refined grain products are major sources of non-heme iron in American diets. Source: USDA

    Healthy Lunch Recipe: Roast Beef Wraps
    Ingredients:
    2 Tbsp. reduced-fat cream cheese
    2 (10 inch) whole-wheat flour tortillas
    1/2 red onion, sliced
    2 spinach leaves, washed
    4 ounces sliced roast beef

    Directions: 1. For each wrap, spread a small amount of the cream cheese over the surface of a tortilla. 2. Layer the onion, spinach, and roast beef on top. 3. Fold opposite sides of the tortilla toward center about 1 ½ inches, and roll up from the bottom. Nutrition Info: Servings Per Recipe: 2 Calories: 343 Cholesterol: 43 gms Total Fat: 9.7 gms Protein: 20 gms Sodium: 974 mg


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