Click Here to Get Started.

Archive for September, 2013

Quinoa Vegetable Salad

12 – 3 oz servings Ingredients 4 oz of quinoa – Cooked as per instructions on the box (typical ratio of ½ cup quinoa to 1 cup water) Rinse uncooked […]

Low fat Sesame Ginger Vinaigrette

8 servings (~ 1 ½ TB) Ingredients ¼ cup Orange Juice ¼ cup Rice Wine Vinegar 1 tsp of peeled and grated fresh ginger 2 tsp of Sesame Oil ¼ […]

Low fat Balsamic Vinaigrette

8 servings (~2 TB) Ingredients 1 TB Shallot – minced ¼ cup Olive Oil ¼ cup of water 2 tsp Honey 1 tsp Dijon Mustard 4 TB Balsamic Vinegar Salt […]

Low Fat Caesar Dressing

8 servings (~2TB) Ingredients 5 oz of Silken Tofu- drained 1 tsp Lemon Zest- grated 1 lemon- juiced 2 cloves of chopped garlic- fresh ½ cup of water 1 tsp […]

Spicy Buffalo Dip

Ingredients 1 lb boneless skinless chicken thighs, cooked and shredded 8 ounces low-fat or fat-free cream cheese, softened 2/3 cup hot sauce (such as Franks) 1 packet Hidden Valley Ranch […]

Tropical Fruit Dip

Ingredients 1c 1% cottage cheese 2T milk (almond, skim or soy) 1tsp coconut extract 8oz crushed pineapple with juice Zest of 1 orange 1tsp chia seeds (optional) 1T shredded, unsweetened […]

Roasted Italian Tomatoes

Ingredients 4 medium Roma Tomatoes, thinly sliced (about 6 slices per tomato) 1/4c Shredded parmesan cheese 1-2T fresh or dried herbs such as basil and oregano or Italian seasoning Pepper […]

Apple Bacon and Cheese Sandwich

Ingredients 16 thin sliced low sodium ham or Canadian bacon (such as Boar’s Head All Natural Applewood Smoked Uncured Ham OR Kroger brand Canadian Bacon) 8 slices Sargento Ultra Thin […]

Mozzarella Sticks

Ingredients 12 low fat mozzarella sticks (such as Sargento brand) cut in half 3/4c whole wheat panko or whole grain cereal flakes ground in food processor 1T Italian seasoning 1/2c […]

Bell Pepper Poppers

Ingredients 2 sweet bell peppers with seeds and veins removed, cut into 12pieces per pepper OR Mini sweet peppers 4oz low fat cream cheese 1-2tsp no salt added lemon pepper […]

Sign Up For Our Newsletter