The best weight loss plans.BREAKFASTSavory Apricot-Stuffed French Toast with Tomatoes MIDMORNING SNACK1 cup 0% plain Greek-style yogurt topped with 1/2 cup blueberries LUNCHMexican Chopped Salad MIDAFTERNOON SNACKChocolate-Mint Parfait, served with 4 strawberries DINNERIndian-Spiced Chicken and RiceEVENING SNACKGingersnap Oatmeal with 1/2 cup fat-free milkDAILY TOTAL: 1,260 Cal; 97 g protein; 183 g carb; 22 g fat; 10 g sat fat; 27 g fiber; 2,410 mg sodium   Meal-By-Meal Guidelines BREAKFAST: 1 protein, 1 grain, 1/2 vegetable, 1/2 fat SNACK: 1 dairy, 1/2 fruit LUNCH: 1 protein, 2 vegetables, 1/2 fat SNACK: 1 dairy, 1/2 fruit DINNER: 2 proteins, 2 grains, 1 vegetable SNACK: 1 grain, 1/2 dairy DAILY SODIUM TARGET: 2,300 mg Numbers indicate servings: 1 serving of protein = 1 ounce lean meat, 1 egg, or 2 egg whites; 1 serving of fruit or vegetables = 1 cup; 1 serving of whole grains = 1/2 cup brown rice or 1 slice bread; 1 serving of dairy = 1 cup fat-free milk or 1 1/2 ounces cheese; 1 serving of fat = 1 teaspoon oil or 1 tablespoon salad dressing Reset your body clock and melt belly fat with these healthy recipes from The Belly Melt Diet book! [header=Get the Belly Melt Recipes] Savory Apricot-Stuffed French Toast with TomatoesPrep time: 5 minutes • Total time: 10 minutes • Makes 1 serving1 tablespoon goat cheese, at room temperature2 teaspoons apricot jam2 slices light whole wheat bread1⁄4 cup liquid egg substitute1 tablespoon snipped fresh chives1⁄2 teaspoon unsalted butter1⁄2 cup grape tomatoes, halved1⁄8 teaspoon herbes de Provence1⁄8 teaspoon salt1⁄8 teaspoon pepper

  1. Spread the cheese and jam on 1 slice bread. Top with the remaining slice.
  2. In a shallow bowl, whisk together the egg substitute and chives.
  3. Coat a large nonstick skillet with cooking spray. Add the butter and heat over medium-high heat. Dip the sandwich into the egg mixture, allowing excess to run off. Cook, turning once, for 10 minutes, until golden brown. Remove to a plate.
  4. Coat the skillet with cooking spray. Set over medium-high heat. Stir and cook the tomatoes, herbes de Provence, salt, and pepper for about 2 minutes, or until just softened. Serve with the French toast.Per serving: 230 calories, 14 g protein, 30 g carbohydrates, 8 g fat, 5 g saturated fat, 8 g fiber, 680 mg sodium   Indian Spiced Chicken and Rice Prep time: 20 minutes • Total time: 1 hour 10 minutes • Makes 4 servings 2 cups + 2 tablespoons water 2 tablespoons chopped fresh ginger, divided3⁄4 teaspoon salt, divided1 cup brown basmati rice3⁄4 pound boneless, skinless chicken breast, cut into 1" pieces1 onion, chopped1 clove garlic, chopped1⁄2 pound green beans, sliced in half crosswise1 red bell pepper, sliced2 teaspoons curry powder1 cup lite coconut milk2 tablespoons lime juice1 tablespoon fresh cilantro1 teaspoon grated lime peel1. In a small saucepan, bring 2 cups water, 1 tablespoon ginger, and 1⁄4 teaspoon salt to a boil over high heat. Stir in the rice. Reduce the heat to medium-low, cover and cook for 45 to 50 minutes, or until the water is absorbed and the rice is tender. 2. Meanwhile, season the chicken with 1⁄4 teaspoon salt. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Cook the chicken, stirring occasionally, for about 7 minutes, or until no longer pink and the juices run clear. Remove to a plate.3. Coat the skillet with cooking spray and heat over medium-high heat. Cook and stir the onion, garlic, and the remaining 1 tablespoon ginger, adding a scant amount of water if needed to prevent sticking, for 5 minutes, or until softened.
  5. Add the beans, bell pepper, curry powder, and 2 tablespoons water, and cook for about 7 minutes, or until the vegetables are crisp-tender. Add the coconut milk, chicken, rice, and the remaining 1⁄4 teaspoon salt. Cook for 1 minute, or until heated through. Stir in the lime juice, cilantro, and lime peel. Per serving: 360 calories, 32 g protein, 43 g carbohydrates, 8 g fat, 4 g saturated fat, 6 g fiber, 520 mg sodium

Gingersnap Oatmeal Prep time: 5 minutes • Total time: 5 minutes • Makes 1 serving 1⁄4 cup quick-cooking rolled oats1 gingersnap cookie, coarsely crushedCook the oats according to package directions. Sprinkle with the cookie. Per serving: 110 calories, 3 g protein, 19 g carbohydrates, 3 g fat, 1 g saturated fat, 2 g fiber, 45 mg sodium *Serve with 1⁄2 cup milk for a complete Phase 1 evening snackOrder your copy of The Belly Melt Diet today!