Baked Eggplant

Ingredients

2 eggplants, cut into 1" rounds
3 cups marinara sauce
24 large fresh basil leaves
1 1/4 cups fat-free mozzarella cheese

Directions

Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.

Note: Freezes well

From RecipeZaar
Submitted by Shelli

Egg in a Tomato

Ingredients

1 tomato
1/2 tsp butter
1 egg
1 tsp cheddar cheese

Directions

Cut off a thick slice at the stem end of a medium-size tomato; set aside. Scoop out seeds and center pulp. Place tomato in a small bowl. Add butter inside the tomato. Break an egg inside the tomato. Pierce yolk with a toothpick or fork (very important). Sprinkle cheese over the egg. Place top slice over tomato. Microwave on medium-high (70%) for 1 minute 45 seconds, or until egg is almost cooked. Let stand 1 minute.

From RecipeZaar
Submitted by Shelli

Spinach and Red Grape Salad

Ingredients

1 cup raw baby spinach leaves
1 Gala apple
12 red seedless grapes
2 T feta cheese
2 T strawberry balsamic or raspberry balsamic dressing

Directions

1. Slice apples into small wedges. Layer in bottom of bowl around the edge to form a scooped out center look. Place washed spinach leaves in center of apple wedges. Add a handful of washed red grapes. Sprinkle with crumbled feta cheese to desired amount. Top with Strawberry Balsamic Dressing.

From RecipeZaar
Submitted by Shelli

Chicken Cobb Salad

Ingredients

• Cooking spray
• 1 1/2 pounds skinless, boneless chicken breast cutlets
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/3 cup diced peeled avocado
• 2 tablespoons sliced green onions
• 1/3 cup fat-free Italian dressing
• 2 tablespoons crumbled blue cheese
• 1 bacon slice, cooked and crumbled

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.

Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon. Serves 4.

From Cooking Light

Submitted by Shelli

Arugula, Grape, and Sunflower Seed Salad

Ingredients

• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon maple syrup
• 1/2 teaspoon stone-ground mustard
• 2 teaspoons grapeseed oil
• 7 cups loosely packed baby arugula
• 2 cups red grapes, halved
• 2 tablespoons toasted sunflower seed kernels
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat. Serves 6.

From Cooking Light

Submitted by Shelli

Strawberry Salad with Poppy Seed Dressing

Ingredients

• 3 tablespoons sugar
• 3 tablespoons light mayonnaise
• 2 tablespoons fat-free milk
• 1 tablespoon poppy seeds
• 1 tablespoon white wine vinegar
• 1 (10-ounce) bag romaine lettuce
• 1 cup sliced strawberries
• 2 tablespoons slivered almonds, toasted

Directions

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving. Serves 6.

From Cooking Light

Submitted by Shelli

Vietnamese Noodle-Vegetable Toss

Ingredients

6 cups water
6 oz linguine-style rice noodles
1 T sugar
2 T water
1 T fish sauce
1 T fresh lime juice
2 cups packaged tricolor slaw mix
1 cup grated English cucumber
1 cup fresh bean sprouts
1 cup fresh cilantro leaves
1/2 cup chopped peanuts

Directions

Cook rice noodles in water according to directions.

Combine sugar and next 3 ingredients in small bowl; stir well with a whisk. Combine noodles, slaw mix, and next 3 ingredients in a large bowl. Add sugar mixture; toss well. Sprinkle with peanuts. Serves 3.

From Cooking Light
Submitted by Shelli

Soba Noodle Salad with Chicken and Sugar Snap Peas

Ingredients

3 oz uncooked soba noodles
1 8 oz pkg sugar snap peas
3 cups shredded lemon-pepper rotisserie chicken
1/2 cup light sesame ginger dressing
1 red bell pepper, thinly sliced
Toasted sesame seeds (optional)
Sliced green onions (optional)
Shredded napa cabbage (optional)

Directions

Prepare soba noodles according to directions.

Microwave peas in package at HIGH 1 minute. Rinse peas under cold water. Combine soba, peas, and next 3 ingredients in large bowl; toss well. Garnish with sesame seeds and onions; serve over cabbage. Serves 4.

From Cooking Light
Submitted by Shelli

Beefy Bagel Sandwiches

Ingredients

• 8 sliced dried tomatoes or dried tomato halves (not oil-packed)
• 12 oz. beef sirloin steak, about 3/4--inch thick
• 2 Tbsp. olive oil
• 1 small red onion, sliced thin
• 4 square bagels, split
• 1/4 cup mayonnaise
• 1 cup mixed salad greens

Directions

1. Preheat broiler. Place tomatoes in small bowl; cover with water. Microcook on 100 percent power (high) for 1 minute. Brush steak and onion slices with oil; sprinkle with salt and pepper. Arrange on unheated rack of broiler pan. Broil, 3 to 4 inches from heat, 12 to 16 minutes or until desired doneness, turning once. Thinly slice beef across grain in bite-size strips.

2. Drain tomatoes. Spread mayonnaise on bagels; fill with sliced beef and onions, tomatoes, and greens. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Spinach Tortellini with Beans and Feta

Ingredients

• 1 9-oz. pkg. refrigerated cheese-filled spinach tortellini
• 1 15-oz. can cannellini (white kidney) beans, rinsed and drained
• 3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 oz.)
• 2 Tbsp. olive oil
• 1 large tomato, chopped
• Ground black pepper
• 4 cups baby spinach

Directions

1. Cook tortellini according to package directions. Drain and; return to pan.

2. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.

3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Ravioli with Spinach Pesto

Ingredients

• 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini
• 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
• 3-1/2 cups fresh baby spinach
• 1/2 cup torn fresh basil
• 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
• Shredded Parmesan cheese (optional)

Directions

1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.

2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.

3. Toss ravioli mixture with pesto. Sprinkle with cheese. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Smoked Turkey Salad with Oranges

Ingredients

1 5-oz. pkg. arugula or baby spinach
12 oz. smoked turkey or duck breast, sliced
1 medium red sweet pepper, cut in strips (1 cup)
1/4 cup fresh cilantro
1/2 cup peanut oil or canola oil
1/4 cup orange juice
1/4 cup honey
3 Tbsp. lemon juice
1 Tbsp. Dijon-style mustard
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
4 oranges, peeled and sectioned

Directions

In a large bowl toss together arugula, sliced turkey, sweet pepper strips, and cilantro.

For orange vinaigrette, in a screw-top jar combine oil, orange juice, honey, lemon juice, mustard, cumin, salt, and pepper. Cover and shake well. Drizzle desired amount of vinaigrette over salad; toss gently to coat. To serve, add orange sections to salad. Cover and refrigerate any remaining vinaigrette up to 2 weeks. Makes 4 servings.

Skillet Vegetables on Cheese Toast

Ingredients

• 8 slices rustic wheat bread
• 1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
• 1 8-oz. pkg. button mushrooms, halved
• 4 cloves garlic, peeled and coarsely chopped
• 1 small red onion, cut in thin wedges
• 2 Tbsp. olive oil
• 4 oz. soft goat cheese (chevre)
• Fresh basil (optional)

Directions

1. Preheat broiler. Place bread on baking sheet; set aside.

2. In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.

3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.

4. On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.

Nutrition Facts: Calories 461, Total Fat (g) 21, Saturated Fat (g) 6, Monounsaturated Fat (g) 10, Polyunsaturated Fat (g) 4, Cholesterol (mg) 13, Sodium (mg) 596, Carbohydrate (g) 56, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 15, Vitamin C (DV%) 8, Calcium (DV%) 9, Iron (DV%) 23, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Lemon Penne with Edamame

Ingredients

12 ounces whole-wheat penne pasta
1 pound frozen, shelled edamame
1 teaspoon lemon zest
2 tablespoons fresh thyme
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice (or more, to taste)
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Directions

Cook the pasta according to package directions. For the last 4 minutes of cooking time, add the edamame. Drain.

Meanwhile, whisk together the lemon zest, thyme, olive oil and lemon juice. Toss with the cooked pasta. Stir in the Parmesan cheese; add salt and pepper to taste.

Note: Lemons can vary greatly in tartness, so taste the juice and adjust the amount you need when cooking, as you would with salt.

Serves 4
From CDKitchen
Submitted by Shelli

Spinach Cheddar Frittata

Ingredients

3/4	cup egg substitute (i.e. egg beaters) or 3 egg whites, whisked
1	ounce low-fat shredded cheddar cheese
1	cup raw baby spinach, washed
	Nonstick cooking spray
	Salt and pepper to taste

Directions

Preheat the oven to 350 degrees. Whisk together the egg, cheese, and spinach; add salt and pepper to taste. Spray a small casserole dish with nonstick cooking spray, and pour in the egg mixture.

Bake for 15 minutes or until firm. Serve with fruit and whole grain toast.

Serves 1
1 Serving: Calories 150 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 1230mg; Total Carbohydrate 5g (Dietary Fiber 3g, Sugars 2g); Protein 28g % Daily Value*: Vitamin A 80%; Vitamin C 8%; Calcium 30%; Iron 25% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat Carbohydrate Choices: 1/2 MyPyramid Servings: 1/2 c Dairy, 3 oz-equivalents Meat & Beans, 1/2 c vegetables

From Eat Better America
Submitted by Shelli

Toasted Almond Chicken Salad

Ingredients

3	small chicken breast halves
3	stalks celery, sliced
1	bunch fresh chives, finely chopped
1/2	cup low-fat plain yogurt
1/4	cup light sour cream
1 1/2	teaspoons dried tarragon leaves
2	tablespoons slivered almonds, toasted
	Salt, if desired
	Freshly ground black pepper, if desired
1	bag (10 oz) mixed salad greens

Directions

Spray skillet with cooking spray; heat over medium-high heat. Cook chicken 4 minutes on each side or until chicken is no longer pink when centers of thickest pieces are cut. Remove from heat and let chicken stand at least 10 minutes until cool enough to handle. Chop chicken into small pieces.

In large bowl, mix chicken and remaining ingredients except salad greens. Serve chicken salad on salad greens.

Serves 4
Nutritional Information 1 Serving: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 125mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 5g); Protein 22g % Daily Value*: Vitamin A 80%; Vitamin C 20%; Calcium 15%; Iron 10% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 2 oz-equivalents Meat & Beans, 1 1/4 c vegetables

From Eat Better America
Submitted by Shelli

Black Bean and Corn Stew

Ingredients

1/4 cup Dry sherry or apple juice
1 tablespoon Olive oil
2 cups Onions, chopped
1/2 cup Celery, chopped
1/2 cup Carrot, chopped
1/2 cup Red bell pepper, chopped
4 cups Black beans, cooked
2 cups Corn kernels, fresh/frozen
2 cups Stock or water
2 tablespoons Garlic, minced
1 cup Chopped tomatoes
2 teaspoons Ground cumin
4 teaspoons Chili powder or to taste
1/2 teaspoon Oregano, dry
1/4 cup Fresh cilantro, chopped
2 tablespoons Honey
2 tablespoons Tomato paste

Directions

In a large stock pot over medium high heat, combine the sherry and oil. When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 more minutes. Add remaining ingredients; bring to a boil. Lower heat and simmer for 15 minutes. Before serving, puree 1 cup of the stew in a blender; add back to the pot.

Variation: Serve with crushed corn chips on top.

Source: The Vegetarian Times Magazine
Submitted by Shelli

Lentil Salad

Ingredients

1 cup lentils (regular or French green)
6 springs fresh parsley
Bay Leaf
Pinch of dried thyme
2 Tablespoons wine vinegar
2 scallions, minced
1 tsp dry mustard powder
salt & pepper
1/2 cup walnut oil or extra virgin olive oil
3 Tablespoons chopped fresh parsley

Directions

Soak the lentils in enough cold water to cover for 2 hours. Drain and place in a saucepan with the parsley springs, bay leaf and thyme. Add boiling water to cover, and simmer, covered for 35 to 45 minutes until tender. Drain, discard parsley and bay leaf.

In a salad bowl, whisk together the wine vinegar, scallions, mustard and salt and pepper to taste. Add the oil in a stream while whisking. Add the lentils and toss to cat. Add the parsley. Taste for seasoning and add more salt and pepper if necessary. Serve warm or cold.
Makes 4 servings

A nice vegetarian meal or side dish. You can add quartered cherry tomatoes and it looks more festive.
Weight Watchers 7 points per approximately 5 ounce serving.
339 calories, 14 grams protein, 31 grams carbohydrate, 19 grams fat, 7.6 grams fiber, no cholesterol, 5 milligrams sodium.
From Eating Well for Optimum Health by Andrew Weil.

Submitted by Lynda