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          The Seven-Day High-Response Cost, High-Yield Food Plan

          Day 1: Sunday
          Breakfast:
          Banana, oat bran (cooked), low-fat milk, coffee or tea
           
          Snack:
          Apple, meal replacement beverage
           

          Lunch:
          Tuna, vegetable soup, salad greens and sliced tomato, whole-wheat roll (medium), reduced-fat salad dressing
           
          Snack:
          Orange
           
          Dinner:
          Sirloin steak, baked potato with fat-free sour cream, broccoli, green beans


          Day 2: Monday
          Breakfast:
          Raspberries (or other seasonal fresh fruit), multigrain bread (1 slice), egg (poached), coffee or tea
           
          Snack:
          Low-fat milk or sugar-free yogurt, fresh fruit
           
          Lunch:
          Low-fat cottage cheese, salad vegetables, 1/2 cup unsweetened pineapple chunks, 2 tablespoons light fruit salad dressing
           
          Snack:
          Low-fat milk, orange
           
          Dinner:
          Turkey breast, stewed tomatoes, steamed summer squash, brown rice


          Day 3: Tuesday
          Breakfast:
          Grapefruit, vegetable omelet, grits, coffee or tea
           
          Snack:
          Pear, sugar-free yogurt
           
          Lunch:
          Chili (meat and beans), cut up raw vegetables, reduced-fat ranch salad dressing for vegetables
           
          Snack:
          Smoothie: meal replacement beverage blended with frozen strawberries
           
          Dinner:
          Chicken breast, kale, small tossed salad, mashed sweet potatoes


          Day 4: Wednesday
          Breakfast:
          Orange juice, sugar-free yogurt, bran muffin, coffee or tea
           
          Snack:
          Sugar-free coffee, vanilla, or lemon yogurt
           
          Lunch:
          Open-faced turkey sandwich: turkey breast and 1 slice reduced-fat Swiss cheese, whole-wheat bread, lettuce and tomato slices, reduced-fat mayonnaise
           
          Snack:
          Apple, meal replacement bar
           
          Dinner:
          Lean pork roast, spinach, small tossed salad with reduced-fat salad dressing, small baked potato


          Day 5: Thursday
          Breakfast:
          Blueberries, high-fiber bran cereal, low-fat milk, coffee or tea
           
          Snack:
          Smoothie: low-fat or soy milk with frozen unsweetened peaches
           
          Lunch:
          Pita sandwich: canned salmon, whole-wheat pita, chopped celery, and reduced-fat mayonnaise; sliced tomato and raw carrots
           
          Snack:
          2 small apricots, meal replacement bar
           
          Dinner:
          Roasted Cornish game hen, winter squash, tossed salad, reduced-fat salad dressing


          Day 6: Friday
          Breakfast:
          Grapefruit, bran muffin, egg (scrambled), coffee or tea
           
          Snack:
          Sugar-free yogurt, diced mango or other seasonal fresh fruit
           
          Lunch:
          Greek Salad: reduced-fat feta cheese, romaine lettuce, chopped onion; and reduced-fat salad dressing; whole-wheat bread, apple
           
          Snack:
          Low-fat milk or soy milk, meal replacement bar
           
          Dinner:
          Grilled swordfish, turnip greens, small fresh fruit salad, small baked yam


          Day 7: Saturday
          Breakfast:
          Cantaloupe, sugar-free yogurt, small diameter (2 1/2 inch) wheat bagel, fat-free cream cheese, coffee or tea
           
          Snack:
          Smoothie: meal replacement beverage blended with a frozen banana
           
          Lunch:
          Steamed shrimp, coleslaw (made with reduced-fat coleslaw dressing), sliced tomato, cocktail sauce, whole-wheat roll
           
          Snack:
          Grapes
           
          Dinner:
          Lean ground beef, mixed vegetables, whole-wheat pasta with spaghetti sauce


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