(Choose one, all serve one)
Chicken Caesar salad
Arrange Little Gem lettuce leaves in a lunch box along with halved cherry
tomatoes, cooked chicken pieces and chopped grilled lean bacon rashers (all visible fat removed). Dress with 1 level tbsp low-fat Caesar dressing and serve. Follow with a banana and a satsuma.
Serve smoked salmon or trout with cornichons, sliced cooked beetroot from a jar, sliced tomatoes and cucumber and lots of salad leaves. Serve with 4 Ryvita Original crispbreads (from your fibre allowance).
Ham and mushroom toasties
Top 2 slices of wholemeal bread (from a small 400g loaf) with sliced
mushrooms and strips of lean ham (all visible fat removed). Scatter over 40g grated reduced-fat cheddar cheese (from your allowance) and melt under a grill. Serve with salad.
Whizz together a drained 400g can chickpeas, 2tbsp fat-free natural yogurt, 2tbsp lemon juice and 1 crushed garlic clove to make houmous. Dollop it over a salad of rocket, chopped red onion, grated carrot, diced cucumber and tomato, and cubes of toast made using 2 medium slices wholemeal bread (from a small 400g loaf).
Jacket and beans
Fry chopped leek, crushed garlic and sliced mushrooms in low-calorie cooking spray until softened, then add baked beans and chilli powder and heat through. Halve a baked potato, pile in the filling and serve with a sprinkling of chopped parsley and salad.