People who write diet menus plans don't know much about food or else they are heartless. (Probably heartless.) You read a recipe for a light chili dish and you are supposed to use 1/2 cup of kidney beans. One half! What are you going to do with the rest of the can? No suggestions and no mention of it in subsequent menus. Or, you're making a low-calorie soup and you're told to stir in 1 tbsp. of tomato puree. One tablespoon! What do you do with the rest of it? Even a small can is 6 ounces. Just about every recipe in a diet menu seems to exist in a vacuum. There is no acknowledgement that one slice of dry toast leaves a whole loaf of bread just hanging there. Okay, that's not hard. You can freeze it. But the dibs and dabs of beans and puree and half-cans of this and that are harder to handle. No wonder people stick to diets for only three or four days. The leftovers are too hard to cope with.
That's why I like the "Intermittent Diet." You fast (well, not quite - cut your intake to 500 calories a day) for two days a week, say, Monday and Thursday, and eat normally (whatever your normal is?) for five. You can use leftover vegetables to make lo-cal vegetarian stir-frys or chilis and if a fast recipe calls for something you can't use all of, you have the next day or two to dispose of it. It's quite forgiving.
And that's all I'm going to say about that.