As promised, here’s a second menu, provided by the Pork Information Center, for people who don’t want to get stuck on the fad diet bandwagon.

Breakfast:
½ grapefruit (you can save the other half for a snack later, if preferred)
2 slices whole wheat bread
1 tablespoon peanut butter
1 cup non-fat milk

Snack:
Banana

Lunch:
Submarine turkey sandwich (Top a small sub or hoagie bun with 2 slices roast turkey, 1 slice low-fat mozzarella cheese and favorite toppings). Use low-fat sub toppings such as pickles, mustards and peppers.
Baby carrots with reduced-fat dressing dip
1 ounce baked chips
sparkling water

Dinner:
Peppered pork tenderloin (rub garlic-pepper seasoning onto pork; roast in 425 degree F oven for 20 minutes. A one-pound tenderloin serves about four people, or provides leftovers for sandwiches the next day) Note: Pork today is 31 percent leaner than 20 years ago.
½ cup rice pilaf
½ cup winter squash (use frozen, season with 1 teaspoon brown sugar and I teaspoon margarine)
1 cup non-fat milk

Evening Snack:
1 cup raspberry or lemon sorbet

For a second look at last week’s recipe, click here.