Portion Size: 4 – 6 ounces for meals; 2 ounces for snacks

Very Lean Protein Sources = 35 Calories per ounce (or as listed)

Poultry: Chicken, turkey, Cornish hen (skinless, white meat)

Fish:  Cod, flounder, haddock, halibut, tilapia, trout, smoked salmon, wild salmon, fresh tuna (or canned in water)

Shellfish:  Clams, crab, lobster, scallops, shrimp, imitation shellfish

Game:  Duck or pheasant (no skin), venison, buffalo, ostrich

Cheese:  ¼ cup fat-free or 1% cottage cheese; 1-ounce fat-free cheese

Greek-style low-fat plain yogurt (one 6-oz container)

Egg white – 1 large egg;  Egg substitutes, plain – ¼ cup

Lean Sources of Protein = 55 Calories per ounce (or as listed)

Poultry:  Dark meat chicken or turkey, no skin; white meat chicken with skin; domestic duck or goose well-drained of fat, no skin

Fish: Catfish, herring (uncreamed or smoked), oysters, salmon, tuna (canned in oil, drained)

Beef:  USDA Select or Choice grades trimmed of fat, such as round, sirloin, flank steak; tenderloin; roast (rib, chuck, rump); steak (T-bone, porterhouse, cubed), ground round

Pork:  Lean cuts such as fresh ham; canned, cured, or boiled ham; Canadian bacon; tenderloin, center loin chop

Lamb:  Roast, chop, or leg

Veal:  Lean chop, or leg

Game: Goose (no skin), rabbit

Grated Parmesan Cheese – 2 Tbs

Follow your menu plan for specific amounts.  Your dietitian may modify according to your individual needs.