Do the 2005 Dietary Guidelines sound like an impossible goal? In today's Lean Plate Club, discover how you may already be meeting the latest recommendations, as well as some nutritious and delicious ways to get there.

Have the new guidelines inspired or hindered your efforts? Tell us in today's Lean Plate Club Web chat from 1 to 2 p.m. ET. Can't join live? No problem. Send your comments, questions and suggestions ahead of time.

With spring in full swing, are you looking to get in shape in time for summer? Check out the Lean Plate Club Fit for Fun Challenge. It's designed to shake off the doldrums and prepare you for those summer activities.

If you're looking for other routines, the American Council on Fitness offers "Fit Facts"--information that covers a variety of health and fitness topics:

• Ready to Run?: A 12-week program designed to ease you into jogging.

• Slide Into Fitness: A way to freshen up your workout with slide and lateral moves.

• Get Into the Swim of Things: The basics on one of the best non-impact fitness exercises for your body.

• Spin It: What you need to know about group indoor cycling.

Need more motivation? In today's Moving Crew, find ways to get back on the workout wagon after you've fallen off.

For those who like to walk but are concerned about heavy traffic in urban areas, check out these orange flags that some residents are using to catch the attention of drivers in the District.

Are the flags something that you'd use? Tell us in today's Lean Plate Club Web chat from 1 to 2 p.m. Can't join live? Leave your comments ahead of time.

How about fish with a pedigree? Learn in last week's Food section about new mandatory labeling rules from the U.S. Department of Agriculture that require grocery stores to divulge more information about their seafood products.

Not in the mood for seafood? Check out this recipe for Goat Cheese and Poblano Quesadillas With Mango-Tomatillo Salsa.

If you have a hankering for poultry, then Chicken, Asparagus and Balsamic Salad could be on the dinner table in just 35 minutes--and has less than 450 calories per serving.

Jonathan Yardley, best known for his book reviews at The Washington Post, makes a jambalaya that earned raves from former Post restaurant critic Phyllis Richman. You may want to save it for special occasions because it takes a while to cook, is not moderate in calories and packs a lot of fat. But a good chunk of that fat is the healthy, omega-3 variety. You can also cut the fat by using less sausage. Or try this lighter version, Express Shrimp and Sausage Jambalaya from Eating Well magazine.

Speaking of Yardley: he recently praised the memoir of former New York Times restaurant critic Ruth Reichl. Whether you're a die-hard foodie or just eat vicariously, it sounds like a good read. And don't miss Chef's Secrets, a new book featured in last week's Food section.

Could laughter be a way to help some pounds? A recent report suggests that it might help.

We ran out of time before this comment about Total yogurt could be posted in last week's Web chat:

Falls Church, Va.: Sally -- I've been hearing about [Total] "Greek" yogurt, and I found it this weekend at Trader Joes. I got the Fage Total 2 percent unflavored, defrosted some frozen blueberries and stirred them in. It's like eating ricotta cheese, only better--and healthier. Incredible!!!!

Sally Squires: It is good, isn't it? although it's not cheap. But Total is so rich, creamy and concentrated that you don't have to eat much to be satisfied. Glad you liked it too. Thanks.

Many versus three square meals was one of the topics in last week's Web chat. Here's how a Lean Plate Club member from New Jersey expressed it:

Hamilton, N.J.: I agree that a balanced diet is the only way to lose weight and eating breakfast is important. I've tried the South Beach Diet. After only losing a few pounds, once I went off the diet, the weight returned. Portion control and exercise is the only way to go and variety as well.

Sally Squires: Couldn't have said it better myself, Hamilton. Glad you've found a path is working well for you.

Hillsboro, Ore.: I generally snack throughout the day. I am a 71-year-old vegetarian who works out with Fit TV for an hour and then play tennis. I get up about 6 a.m. and eat a breakfast of oatmeal, blueberries, raisins, walnuts and milk. About 9 or 10 a.m., I have a banana and an apple with a few almonds. Lunch about noon could be homemade split pea or lentil soup with homemade bread, carrots or peppers, coffee and a cookie. My mid-afternoon snack can be yogurt and a couple of rice cakes. Dinner could be a taco with beans some cheese, corn, tomatoes, peppers and a large tossed salad. After that, it's tooth-brushing time and the kitchen is closed.

Sally Squires: I love it! Talk about a great daily routine. You've got it! You're absolutely right about the power of tooth-brushing for appetite control. Works every time for me too.

How about others out there? What do you do to "shut down" the kitchen for the night? Tell us in today's Lean Plate Club Web chat from 1 to 2 p.m. Can't join live? No problem. Leave comments, tips or questions ahead of time or email at leanplateclub@washpost.com.