• 3/4 cup cooked oatmeal
• 1 Tbsp. ground flaxseed
• 1 cup raspberries
• 1/2 cup skim milk

Stir ground flaxseed and raspberries into cooked oatmeal. Serve with milk. Sweeten with calorie-free sugar substitute if desired.

• 6 oz light, reduced-sugar yogurt
• 1/2 cup bran cereal
• 4 pecan halves, chopped
• 2 Tbsp. dried cherries

• 1/2 cup cholesterol-free egg substitute
• 1 oz reduced-fat shredded cheese
• 1 tsp. olive oil

Coat skillet with olive oil. Add egg substitute and cook until set. Flip egg and cook until completely set. Top with cheese. Fold omelet and transfer to a plate.

• 3/4 cup cooked oatmeal
• 1 Tbsp. ground flaxseed
• 1/2 cup skim milk

Stir ground flaxseed into cooked oatmeal. Serve with milk. Sweeten with calorie-free sugar substitute if desired.

• 3 egg whites
• 1 cup chopped vegetables (onions, peppers, tomatoes, mushrooms)
• 1 oz shredded reduced-fat cheese
• 1 tsp. olive oil

In a nonstick skillet, sauté green peppers, onions, and mushrooms in olive oil until tender. Add egg whites and cook until set. Flip and cook until completely set. Add cheese, fold, and transfer to plate.

• 2 slices whole-wheat bread
• 1/4 cup egg substitute
• 1/4 cup skim milk
• Dash of cinnamon
• 2 Tbsp. sugar-free syrup
• 1 tsp. reduced-fat margarine spread

Whisk together the egg substitute, milk, and cinnamon. Dip the bread into the egg mixture to coat both sides. Melt margarine in a skillet and add bread. Cook until golden brown and firm on each side.

• 1 Glucerna Shake
• 1/2 banana
• 1/2 cup ice

Combine ingredients in a blender and blend until smooth.

• 1 (8-inch) whole-wheat flour tortilla
• 1/2 cup egg substitute
• 1 tsp. olive oil
• 1/4 cup salsa
• 1/4 cup cubed avocado

Heat oil in a small skillet. Scramble egg substitute in oil. Spoon into tortilla. Top with salsa and avocado.

• 4 egg whites
• 1/2 cup chopped green peppers, onions, and mushrooms
• 1/4 cup reduced-fat shredded cheddar cheese

Sauté green peppers, onions, and mushrooms in a nonstick skillet. Add egg whites and scramble. Top with shredded cheese.

• 1/2 cup cooked fortified oatmeal
• 1 Tbsp. ground flaxseed
• 1 Tbsp. raisins
• Cinnamon to taste

Stir ground flaxseed, raisins, and cinnamon into cooked oatmeal. Sweeten with calorie-free sugar substitute if desired, and serve with milk.

• 1 whole-wheat English muffin, toasted
• 2 tsp. reduced-fat margarine spread
• 2 cooked egg whites
• 1 (1-oz) slice low-fat cheddar cheese

• 1 Homemade Vanilla Glucerna Hunger Smart Shake
• 1-1/4 cups whole strawberries
• 1 Tbsp. ground flaxseed
• 1 cup ice

Blend all ingredients in a blender until smooth and creamy.

• 1 packet plain fortified instant oatmeal
• 1 Tbsp. chopped walnuts
• Cinnamon and nutmeg to taste

Prepare oatmeal with water using the directions on the packet. Stir in walnuts and spices. Sweeten with calorie-free sugar substitute if desired, and serve with milk.

• 1 Rich Chocolate Glucerna Hunger Smart Shake

Heat shake in a saucepan over stove. If heating in a microwave, pour shake into a microwave-safe container first. DO NOT BOIL. Drink immediately.

• 1 Homemade Vanilla Glucerna Hunger Smart Shake
• 1-1/2 Tbsp. creamy peanut butter

In a blender, combine shake and peanut butter. Blend until smooth.

• 1 Rich Chocolate Glucerna Hunger Smart Shake
• Cinnamon to taste

Pour shake into a tall glass. Add cinnamon to taste, and stir to combine.

• 1 Rich Chocolate Glucerna Hunger Smart Shake
• 1-1/2 tsp. instant coffee powder

Add coffee powder to shake, and stir until dissolved.

• 1 Homemade Vanilla Glucerna Hunger Smart Shake
• 1/2 banana
• 1/2 tsp. vanilla extract
• 1 cup ice

In a blender, combine all ingredients. Blend until smooth. Pour into a tall glass and drink immediately.