Fresh Fruit Salad Recipe

Ingredients

1/2 cup plain lowfat yogurt

1/4 cup fresh lime juice

1/4 cup honey

1 teaspoon grated fresh lime peel

2 cups diced peeled cantaloupe

2 cups diced peeled honeydew melon

1 cup seedless red or green grapes

1 cup fresh blueberries

2 cups diced peeled cored fresh pineapple

1 cup raspberries or blackberries

1 1/2 cups halved hulled strawberries

Directions

Whisk together yogurt, lime juice and honey in small bowl to blend; set dressing aside. Wash and clean fruits. Add fruit to a large bowl. Cover dressing and fruit separately and chill until ready to serve, up to 6 hours. Mix dressing into fruit. Let stand 15 minutes to blend flavors. Note: You can easily interchange different fruits – this dressing will also taste great with nectarines, peaches, etc.

Lime Sherbet Cooler

Ingredients

1 cup skim milk

1 cup lime sherbet

1/4 cup limeade concentrate, frozen

Directions

Put the mugs in freezer to chill. Place milk, sherbet and limeade concentrate in blender. Blend mixture until smooth. Pour into frosted glasses; garnish with lime slices or umbrellas, if desired.

Reduced Calorie Vanilla Orange Shake Recipe

Ingredients

1/2 cup fat-free frozen vanilla yogurt

1/2 cup ice cubes

1/2 cup orange juice

1/4 teaspoon vanilla

Directions

Put the mugs in freezer to chill. Combine all ingredients and blend in blender on high until smooth. Pour into chilled mugs and serve. Note: May substitute pineapple juice for orange juice.

Simple Moo Shu Chicken Wraps

Ingredients

Vegetable cooking oil spray

1 – 8 ounce bag coleslaw mix

2 cups cooked bonless skinless chicken breasts, shredded

2 tablespoons hoisin sauce

1 tablespoon light soy sauce

4 10-inch fat-free flour tortillas

Directions

Heat oil in a nonstick skillet. Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy. Add chicken and cook another minute or two, to heat through. Stir in hoisin sauce and soy sauce. Remove from heat.

Place tortillas on a plate and cover with plastic wrap. Microwave on high (100power) for 45 to 60 seconds, until softened. Place 1/4 of the chicken and cabbage mixture on a tortilla. Fold each end over, then roll to make an enclosed wrap.

Veggie Smoothie with Kale and Hemp Seed

Ingredients

4 cups water

3 Tbsp hemp hearts

1 apple (core removed)

1 medium-sized carrot

1/4 lemon wedge (skin & seeds removed)

2 large kale leaves (stalks removed)

2 Tbsp maple syrup

Directions

Place all the ingredients in a high powered blender and blend on juice mode.

Chicken Marengo

Ingredients

8 chicken breasts, boneless, skinless

1 thinly sliced medium onion

1/2 cup dry white wine

2 crushed cloves garlic

1/2 teaspoon ground thyme

1 bay leaf

3 springs parsley

1 cup 98fat-free chicken broth

2 cups diced Italian style tomatoes

18 pearl onions

1 pound sliced mushrooms

Juice of 1 large lemon

1 cup sliced pitted black olives

1 jigger cognac

Chopped parsley for garnish

Directions

Spray nonstick Dutch oven with cooking oil spray. Saut sliced onion until very lightly brown then remove. Brown chicken breasts on both sides. Add wine, garlic, thyme, bay leaf, parsley, chicken broth and tomatoes. Cover and simmer for about 1 hour, until tender. Remove meat and strain sauce, then reduce for 5 minutes. Saut pearl onions and mushrooms in juice of lemon. Arrange chicken, onions, mushrooms and sliced olives in casserole dish. Sprinkle with cognac. Heat in 350

Southwest Steaks w/Salsa Sauce

Ingredients

2 4-ounce 1/2-inch-thick steaks, such as rib-eye, trimmed of fat

1 tsp chili powder

1/2 tsp kosher salt, divided

1 tsp extra-virgin olive oil

2 plum tomatoes, diced

2 tsp lime juice

1 tbsp chopped fresh cilantro

Directions

Rub both sides of steak with chili powder and 1/4 teaspoon salt.

Heat oil in a medium pan over medium-high heat. Add steaks and cook, turning once cook until it reaches your desired level of doneness. Cover steaks with foil and let rest while you make the salsa.

Add tomatoes, lime juice and remaining 1/4 teaspoon salt to the pan and cook, stirring often, until tomatoes soften, about 3 minutes.

Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve steaks topped with the salsa.

(Makes 2 Servings)

Home Made Granola Bars

Ingredients

1/2 cup crushed walnut

2 cups of oats

1/2 cup raisins

4 tbsp whole flax seed

1/2 tsp vanilla extract

1/2 cup sugar free maple syrup

Preparation

Add all ingredients except vanilla extract into a bowl, mix it until its blends. You may think it needs more liquid, it won’t just keep mixing. Next add vanilla extract and remix. Once mixed, break into 8 equal individual pieces and form a bar. Place all bars on a baking sheet that has been coated with coconut oil and bake at 350 F for 8 minutes.