Make snacking fruitful. Keep baby carrots in a handy spot in the fridge. Place a bowl of seasonal fresh fruit on the counter where it just begs to be eaten. Toss small boxes or plastic bags of dried fruit in your car's glove compartment. When you want a snack, you don't want to wash and peel, you want to eat.

When all else fails, drink your produce. Choose 100 percent fruit and vegetable juices that are lower in sodium. A 12-ounce glass of fruit juice equals two servings of fruit -- an easy and delicious way to add produce to your diet.

Sample menu: an abundance of produce

Follow this sample meal plan to increase your fruit and vegetable consumption. Can you count all the produce servings in this menu?

Breakfast

• 6 ounces orange juice
• 1 cup oatmeal prepared with 1/2 cup blueberries
• 1 cup skim milk

Morning snack

• 1 cup red grapes

Lunch

• 2 cups chef's salad
• 1 cup chili
• 12 ounces apple juice

Afternoon snack

• 1 cup baby carrots
• 2 tablespoons fat-free ranch dressing

Dinner

• 3 ounces roast chicken, sauteed with 1/2 cup Granny Smith apples
• 1 baked potato topped with 1/2 cup salsa
• 1 cup steamed broccoli
• 1 pudding parfait (alternate layers of vanilla pudding, fat-free whipped topping and diced canned peaches in dessert glasses)
• 1 cup skim milk