Diet Plans for Women to Lose Weight – Diet Plans That Work

These example diet plans has been specifically created with your goals in mind. During a get-lean plan—where you want to uncover the body you’ve always wanted—the goal is shifting the way you eat to drop fat without having to feel like you’ve cut calories.

So while you will be eating less, you’ll be focusing on more nutrient dense foods that will have you feeling fuller and making the process easier than you’d imagine. More importantly, you’ll be supplying your body with the type of food you need to burn fat and reshape your body.

However, you can follow these plan as outlined or you can make small adjustments that allow you to eat the number of meals that works best for you. From a scientific perspective, it’s not how often you eat, but rather what you eat that makes the biggest difference.

This sample diet plan is for women aged 19-50 years of average height, healthy weight and light activity.

This 1,350 Calorie a Day Meal Plan Will Help You Melt Away Fat In 4 Weeks

Choose from 39 delicious dishes in this healthy meal plan designed to help you lose weight and boost your heart health.

How the Plan Works

Each day, pick one breakfast, one lunch and one dinner.

Choose three sweets, treats or snacks (two if you’re trying to lose weight).

For items with a *, swap in a new fruit, vegetable, whole grain or protein from the Swap It! list whenever you want.

Per the American Heart Association guidelines, about 30% of your daily calories will come from fat (mainly the heart-healthy type, with less than 7% from saturated fat), and you’ll have no more than 300 mg cholesterol or 1,500 mg sodium.

Breakfast: 300 calories

1. Breakfast burrito: 3 scrambled egg whites + ½ cup diced tomato* + ¼ diced yellow bell pepper + 1 Tbsp chopped sweet onion + ¼ cup no-salt-added canned black beans + 1 Tbsp salsa, wrapped in an 8″ whole-wheat tortilla
2. Peanut butter—pear toast: 1 slice whole-wheat bread + 2 Tbsp unsalted peanut butter + ½ sliced pear*
3. Orange-apricot quinoa: ¼ cup quinoa* cooked in ¼ cup calcium-fortified orange juice + ¼ cup water; stir in 4 chopped dried apricot halves + 1 Tbsp sliced almonds
4. Egg plate: 1 egg scrambled in 1 tsp olive oil + 1 slice veggie bacon + ½ grapefruit* + 1 whole-wheat English muffin
5. Whole-grain cereal crunch: 1 cup bran flakes (such as Kellogg’s or Post) + 1 Tbsp pecans + 2 Tbsp dried cranberries* + 1 cup nonfat milk (or soy milk)
6. Sweet breakfast toast: ¼ cup nonfat ricotta mixed with 1 tsp honey, spread on 1 whole-wheat English muffin, topped with ½ cup sliced grapes* and 2 Tbsp chopped pecans
7. Apple-almond pancakes: 1 frozen whole-grain pancake topped with 1 Tbsp almond butter + ½ sliced apple + 1 tsp honey. Serve with 1 cup nonfat milk (or soy milk).
8. Nutty berry parfait: 6-oz container nonfat plain Greek yogurt + 1 cup fresh or thawed frozen raspberries* + 2 Tbsp lowfat granola + 2 Tbsp chopped walnuts
9. Tropical breakfast smoothie: Blend ½ cup plain nonfat Greek yogurt with ½ cup calcium-fortified orange juice + 1 medium banana + 1 cup fresh or frozen pineapple chunks + ½ cup crushed ice
10. Egg white tostada: Cook 3 egg whites in nonfat cooking spray; place on a 6″ corn tortilla that has been warmed in the oven; top with ¼ sliced avocado + ½ cup chopped tomato* + 1 sliced scallion + ½ cup no-salt-added canned pinto beans*
11. Raisin spice breakfast sundae: Whisk 1 tsp honey + dash each nutmeg and cinnamon into 1 cup nonfat plain yogurt; top with 2 Tbsp raisins* + 2 Tbsp chopped pecans
12. Strawberry ricotta waffles: Top 1 toasted whole-grain frozen waffle with ½ cup nonfat ricotta cheese + 1 cup sliced strawberries* + 1 Tbsp maple syrup
13. Spinach-feta omelet: Cook 6 egg whites in 2 tsp olive oil; stir in 1 cup chopped spinach + 1 tsp crumbled feta cheese. Serve with 1 medium orange*.
14. Overnight oatmeal Combine ½ cup plain instant oatmeal* + 1¼ cups nonfat milk (or soy milk) + 1 Tbsp flaxseeds + 1 Tbsp chopped tart dried cherries + 1 pinch cinnamon; cover and refrigerate overnight. Serve cold or warmed in the microwave.

Lunch: 400 calories

15. Open-faced roasted vegetable sandwich: Top 2 pieces whole-wheat bread with 1 cup sliced zucchini or eggplant, brushed with 1 tsp olive oil and roasted in a 450°F oven for 15 minutes; top with 1 slice reduced-fat provolone + 3 fresh basil leaves. Serve with 1 apple*.
16. Curried chickpea pita: Stuff a 6″ whole-wheat pita pocket with ½ cup no-salt-added canned chickpeas* + 1 Tbsp raisins + ¼ cup grated carrots + 2 tsp lime juice + 1 tsp olive oil + ¼ tsp curry powder; top with ¼ cup nonfat Greek yogurt
17. Chicken-avocado quesadilla: Two 6″ corn tortillas + ⅓ cup shredded precooked chicken breast + ¼ cup reduced-fat shredded Cheddar + ¼ sliced avocado, cooked in nonfat cooking spray. Serve with 15 grapes*.
18. Mexican couscous: ¼ cup whole-wheat couscous* cooked in ½ cup low-sodium chicken broth + 1 pinch cumin + 1 Tbsp lime juice + 1 tsp olive oil; toss with ½ cup thawed frozen corn* + ½ cup no-salt-added canned black beans* + ½ cup chopped tomato*
19. Chicken Parm: 3 oz precooked chicken breast + 3 slices tomato + 1 slice reduced-fat mozzarella + 1 tsp balsamic vinegar on a roll. Serve with ½ pear*.
20. Tuna salad: 3 oz canned water-packed tuna* + 1 chopped apple* + 2 Tbsp diced celery + 2 Tbsp dried cranberries* + 2 cups spinach*; toss with 2 tsp honey mustard whisked with 1 tsp olive oil
21. Salmon sandwich: Drizzle 3 oz canned salmon with 2 tsp pesto; place on 1 whole-wheat deli flat + 2 slices tomato + ¼ cup arugula. Serve with ¼ cup no-salt-added canned garbanzo beans* + 1 cup cherry tomatoes.
22. Quinoa salad: ¼ cup quinoa* cooked in ½ cup water; toss with ½ cup chopped cucumber* + ½ cup diced tomato* + ½ cup no-salt-added canned cannellini beans + 1 Tbsp lemon juice + 1 Tbsp olive oil + 2 Tbsp fresh parsley
23. Strawberry-banana wrap: 8″ whole-wheat tortilla spread with 2 Tbsp peanut butter + 1 Tbsp strawberry all-fruit spread (like Smucker’s); top with ½ sliced banana* and fold into a wrap
24. Healthy chef’s salad: 2 cups romaine lettuce* + 2 oz sliced turkey breast + 1 hard-boiled egg white + 5 grape tomatoes + ⅓ diced avocado + 2 slices red onion; toss with 1 Tbsp olive oil + 2 tsp red wine vinegar. Serve with 2 tangerines.
25. Brown rice-edamame salad: ¼ cup cooked brown rice* + ½ cup edamame* + ½ cup grated carrots* + 1 sliced scallion + 1 tsp peanut oil + 2 tsp rice wine vinegar + 2 tsp reduced-sodium soy sauce + 1 Tbsp crushed peanuts
26. Turkey burger and Asian cucumber salad: 4 oz turkey burger* + 2 tsp light olive oil mayonnaise whisked with a dash of hot sauce + 2 slices tomato + ¼ cup baby spinach on a whole-wheat hamburger bun. Serve with salad (1 sliced cucumber + 1 tsp canola oil + 1 Tbsp rice wine vinegar) and 1 apple*.
27. Barley-stuffed pepper: Cook ¼ cup barley* in ¾ cup water; toss with 1 Tbsp crumbled feta cheese + 2 Tbsp chopped sweet onion sautéed in 1 tsp olive oil + ⅓ cup cooked corn; stuff into 1 hollowed-out red bell pepper. Serve with 1 banana*.

Snacks, Sweets and Treats: 150 Calories

• ½ cup no-salt-added canned chickpeas* sprayed with olive oil cooking spray, sprinkled with ¼ tsp curry powder and baked in a 400°F oven for 25 to 30 minutes
• ¾ cup edamame
• ¼ cup guacamole + 1 cup sliced red and yellow peppers
• ¼ cup hummus + ½ sliced cucumber
• 2 gingersnaps + 1 Tbsp peanut butter
• Two 6″ corn tortillas sprayed with olive oil cooking spray, sprinkled with ½ tsp cinnamon-sugar and baked in a 350°F oven for 12 to 15 minutes
• ⅓ cup nonfat ricotta cheese + 1 Tbsp chopped fresh herbs + 10 small whole-wheat crackers
• 14 walnut halves
• 7 Hershey dark chocolate kisses
• 6 oz red wine

Dinner: 500 Calories

28. Ginger pork stir-fry: Stir-fry 4 oz pork tenderloin* + 2 cups broccoli* + ½ tsp minced garlic + ½ tsp minced ginger in 2 tsp peanut oil; season with 2 tsp low-sodium soy sauce and top with 1 Tbsp chopped cashews; serve over ¼ cup cooked brown rice*.
29. Portobello stroganoff: 2 portobello mushrooms, sliced and sautéed in 2 tsp olive oil, cooked in 2 tsp tomato paste + ¼ cup low-sodium chicken broth + 2 Tbsp nonfat sour cream; serve over 2 oz cooked whole-wheat egg noodles. Serve with 1 cup no-salt-added canned black bean soup.
30. Steak salad: 2 cups baby spinach* + 3 oz grilled sirloin steak* + 15 grapes* + ½ cup sliced yellow peppers* + 2 Tbsp chopped walnuts; toss with 2 tsp olive oil + 1 tsp red wine vinegar. Serve with 1 whole-wheat roll.
31. Chicken fajitas: 4 oz skinless chicken breast* seasoned with ¼ tsp cumin + ¼ tsp chili powder, panfried in 1 tsp olive oil; serve in an 8″ whole-wheat tortilla with ¼ sliced avocado + ½ cup grapefruit sections + 1 Tbsp chopped red onion. Serve with ½ cup no-salt-added canned kidney beans*.
32. Pasta pesto toss: 2 oz cooked whole-wheat penne* tossed with ½ cup no-salt-added canned cannellini beans* + 1 cup cooked green beans + 2 Tbsp pesto sauce + ¼ cup low-sodium chicken broth
33. Whole-wheat pasta with turkey meat sauce: Sauté 4 oz ground turkey breast* in 1 tsp olive oil with ½ clove garlic; add 1 cup no-salt-added tomato sauce + ½ tsp Italian seasoning and heat for 10 minutes; serve over 2 oz cooked whole-wheat spaghetti
34. Honey-mustard salmon: 4 oz salmon fillet* topped with 1 Tbsp honey mustard mixed with 1 tsp olive oil and broiled for 6 to 8 minutes; serve over ¼ cup whole-wheat couscous*, cooked and tossed with ½ cup chopped tomato* + 1 Tbsp pine nuts
35. Crispy chicken with sweet potatoes: 4 oz skinless chicken breast* dipped in 1 egg white and then in ¼ cup unseasoned bread crumbs, roasted in a 400°F oven for 25 minutes. Serve with 1 medium sweet potato + 2 cups spinach* sautéed in 2 tsp olive oil.
36. Pork with pears: 4 oz roasted pork tenderloin* topped with 1 diced pear + 1 stalk chopped celery, sautéed in 1 tsp olive oil + 2 tsp balsamic vinegar. Serve with 1 medium baked potato + 2 Tbsp nonfat Greek yogurt.
37. Steak and potatoes: 3 oz grilled sirloin steak + 6 oz baked sweet potato + 2 cups spinach sautéed in 1 tsp olive oil with 1 clove chopped garlic and ½ cup no-salt-added cannellini beans
38. Mediterranean chicken salad: 4 oz precooked chicken breast* + 1 sliced medium tomato + 2 slices onion + ½ sliced cucumber* + 3 Kalamata olives, drizzled with 2 tsp olive oil + 2 tsp red wine vinegar. Serve with ¼ cup cooked brown rice*.
39. Greek quinoa with shrimp: ¼ cup quinoa* cooked in ½ cup low-sodium chicken broth + 1 tsp olive oil; toss with 8 grilled shrimp* + 1 Tbsp pine nuts + ½ cup cooked asparagus* + 1 Tbsp crumbled feta + 1 cup cooked peas

7-Day Diet Meal Plan to Lose Weight: 1,200 Calories

This 1,200-calorie meal plan is designed by EatingWell’s registered dietitians and culinary experts to offer healthy and delicious meals for weight-loss. We’ve done the hard work of planning for you and mapped out seven full days of meals and snacks. The calorie totals are listed next to each meal so you can easily swap things in and out as you see fit. Note, this meal plan is controlled for calories, fiber and sodium. If a particular nutrient is of concern, consider speaking with your health care provider about supplementation or altering this plan to better suit your individual nutrition needs.

Day 1

Breakfast (266 calories)

Avocado-Egg Toast

• 1 slice whole-grain bread
• 1/4 medium avocado
• 1 large egg, cooked in 1/4 tsp. olive oil or coat pan with a thin layer of cooking spray (1-second spray)
• Top egg with a pinch of salt and pepper (1/16 tsp. each)
• 1 clementine

Morning Snack (61 calories)

• 1/3 cup blueberries
• 1/4 cup plain non-fat Greek yogurt

Lunch (341 calories)

• 2 cups Ravioli & Vegetable Soup
• 1 Tomato-Cheddar Cheese Toast

Afternoon Snack (93 calories)

• 3 Tbsp. hummus
• 1 cup sliced cucumber

Dinner (451 calories)

Salmon & Vegetables

• 4 oz. baked salmon
• 1 cup roasted Brussels sprouts
• 1/2 cup brown rice
• 1 Tbsp. walnuts
• Salt and pepper to taste (1/8 tsp. each)

Vinaigrette

• Combine 1 1/2 tsp. each olive oil, lemon juice and maple syrup; season with salt to taste (1/8 tsp.).

Coat Brussels sprouts in 1/2 tsp. olive oil and bake at 425 degrees F until lightly browned, about 15-20 minutes. Coat salmon with 1/4 tsp. olive oil or a thin layer of cooking spray (1 second spray), add salt and pepper to taste (1/8 tsp. each). Bake at 425 degrees F until done, about 4-6 minutes. Serve brown rice, Brussels sprouts and salmon drizzled with vinaigrette and topped with walnuts.

Day 2

Breakfast (266 calories)

Avocado-Egg Toast

• 1 slice whole-grain bread
• 1/4 medium avocado
• 1 large egg, cooked in 1/4 tsp. olive oil or coat pan with a thin layer of cooking spray (1 second spray)
• Top egg with a pinch of pepper (1/16 tsp.)
• 1 clementine

Morning Snack (134 calories)

• 5 dried apricots
• 7 walnut halves

Lunch (295 calories)

Leftover soup

• 2 cups Ravioli & Vegetable Soup
• 1 clementine

Afternoon Snack (93 calories)

• 3 Tbsp. hummus
• 1 cup sliced cucumber

Dinner (424 calories)

• 1 1/2 cups Delicata Squash & Tofu Curry
• 1/2 cup brown rice

Day 3

Breakfast (267 calories)

• 1/4 cup Maple-Nut Granola
• 3/4 cup plain non-fat Greek yogurt
• 1/2 cup blueberries

Morning Snack (35 calories)

• 1 clementine

Lunch (351 calories)

Apple & Cheddar Pita Pocket

• 1 whole-wheat pita round (6-1/2-inch)
• 1 Tbsp. mustard
• 1/2 medium apple, sliced
• 1 oz. Cheddar cheese
• 1 cup mixed greens

Cut pita in half and spread mustard inside. Fill with apple slices and cheese. Toast until the cheese begins to melt. Add greens and serve.

Afternoon Snack (47 calories)

• 1/2 medium apple

Dinner (457 calories)

• 1 serving (1 pepper) Moroccan-Style Stuffed Peppers
• 2 cups spinach

Sauté spinach in 1 tsp. of olive oil and a pinch of both salt and pepper (1/16 tsp. each)

Evening Snack (50 calories)

• 1 Tbsp. chocolate chips, preferably dark chocolate

Day 4

Breakfast (267 calories)

• 1/4 cup Maple-Nut Granola
• 3/4 cup plain non-fat Greek yogurt
• 1/2 cup blueberries

Morning Snack (83 calories)

• 1 hard boiled egg
• 1 tsp. hot sauce, if desired

Lunch (336 calories)

• 2 cups mixed greens
• 3 oz. cooked chicken breast
• 1/2 medium red bell pepper, sliced
• 1/4 cup grated carrots
• 1 clementine
• 2 Tbsp. Carrot-Ginger Vinaigrette

Combine ingredients & top salad with vinaigrette.

Afternoon Snack (86 calories)

• 4 dried apricots
• 4 walnut halves

Dinner (444 calories)

• 2 1/4 cup Warm Lentil Salad with Sausage & Apple
• 1/2 cup Quick Pickled Beets

Day 5

Breakfast (266 calories)

• 1 cup all-bran cereal
• 3/4-cup skim milk
• 1/2 cup blueberries

Morning Snack (101 calories)

• 2 medium carrots
• 2 Tbsp. Avocado-Yogurt Dip

Lunch (314 calories)

• 1 Tomato-Cheddar Cheese Toast
• 2 cups mixed greens
• 3 Tbsp. grated carrot
• 1/2 cup cucumber, sliced
• 1 hard-boiled egg
• 1 Tbsp. unsalted dry-roasted almonds

Top greens with grated carrot, cucumber, hard-boiled egg, almonds and 1 1/2 tsp. each olive oil & balsamic vinegar.

Afternoon Snack (93 calories)

• 3 dried apricots
• 1/3 cup plain non-fat Greek yogurt
• 1 1/2 tsp. chopped walnuts

Dinner (427 calories)

• 1 1/2 cups Quick Chicken Tikka Masala
• 1/2 cup brown rice

Day 6

Breakfast (266 calories)

• 1 cup all-bran cereal
• 3/4-cup skim milk
• 1/2 cup blueberries

Morning Snack (66 calories)

• 2 Tbsp. Avocado-Yogurt Dip
• 1 cup sliced cucumber

Lunch (325 calories)

Leftover Chicken Tikka Masala

• 1 1/2 cups Quick Chicken Tikka Masala
• 1 cup spinach

Reheat the chicken on top of the spinach in the microwave.

Afternoon Snack (35 calories)

• 1 clementine

Dinner (507 calories)

• 2 cups Korean Beef Stir-Fry
• 1/2 cup, cooked buckwheat soba noodles (about 1 ounce dry noodles)

Day 7

Breakfast (266 calories)

• 1 cup all-bran cereal
• 3/4-cup skim milk
• 1/2 cup blueberries

Morning Snack (117 calories)

• 4 Tbsp. Avocado-Yogurt Dip
• 1 cup sliced cucumber

Lunch (301 calories)

• 2 cups mixed greens
• 3 oz. cooked chicken breast
• 1/2 medium red bell pepper, sliced
• 1/4 cup grated carrots
• 2 Tbsp. Carrot-Ginger Vinaigrette

Combine ingredients and top salad with vinaigrette.

Afternoon Snack (42 calories)

• 5 dried apricots

Dinner (494 calories)

• 1 serving (1/4 pizza) Wild Mushroom Pizza with Arugula & Pecorino

Sources:

https://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/sample-meal-plan-women

http://www.womansday.com/health-fitness/nutrition/advice/g1046/healthy-meal-plan/

http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_meal_plans/7_day_diet_meal_plan_to_lose_weight_1200_calories