Ingredients

3/4 cup(s) low-fat cottage cheese , or low-fat plain yogurt
1 cup(s) fruit
2 teaspoon(s) toasted wheat germ

Directions

1. Place cottage cheese (or yogurt) in a small bowl. Top with fruit and sprinkle with wheat germ.

Ingredients:

1/2 cup white sugar
1/4 cup dark-brown sugar, packed
1/4 cup golden brown sugar, packed
1 cup and 1 Tbs. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
7 Tbs. margarine and 2 Tbs. water in place of 1 stick butter
2 egg whites in place of 1 large egg
1/4 cup mini-chocolate chips in place of 12 oz. semi-sweet chocolate chips

Preparation:

Preheat oven to 350 degrees. Line cookie sheet with parchment paper or coat with nonstick spray.

Ingredients:
1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 cup flour
4 chicken breasts, boned, skinless (5 oz.)
1 tablespoon olive oil
1/2 cup Marsala wine
1/2 cup chicken stock, skim fat from top
1/2 lemon fresh lemon juice
1/2 cup sliced mushrooms
1 tablespoon fresh parsley, chopped

Mix together salt, pepper, and flour. Coat the chicken with seasoned flour. In a skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced. Return browned chicken breasts to skillet. Spoon sauce over the chicken. Cover and cook for about 5-10 minutes or until chicken is done. Serve sauce over chicken. Garnish with chopped parsley

6-ounce tilapia fillet (or other firm white fish)
1 - 2 tablespoons olive oil
1 - 2 tablespoons fresh lime juice
½ jalapeño, diced (if desired)
1 clove garlic, minced
Salt
Pepper
4 corn tortillas

Garnishes:

1 cup shredded lettuce (or shredded cabbage)
½ cup diced tomatoes
½ avocado, sliced or diced
2 tablespoons salsa (optional)
Dollop plain low fat yogurt or sour cream (optional)

Place fish in dish and add oil, lime juice, jalapeño pepper and garlic; sprinkle with salt and pepper and marinate for about 15 minutes. Prepare garnishes.

Ingredients:

2 lb. ground turkey meat

1 1/2 cups chopped onion

1 cup chopped green pepper

3 cloves garlic

2 cans low sodium tomatoes in puree, chopped

2 cups water

1 6 oz. can low sodium tomato paste

8 teaspoons low sodium beef bouillon

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano leaves

1 teaspoon sugar

1/2 cup dried lentils

2 cans kidney beans, drained and rinsed

Prep:

1 cup chuncky peanut butter
1 1/4 cup splenda
1 egg
1 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray non stick cooking spray on  a large baking sheet. In a mixing bowl, combine the chuncky peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into bitesize balls. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 11- 12 minutes. Cool slightly before removing from pan.

Ingredients

2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, cut into 3-inch lengths
4 cloves garlic, finely chopped
3 red Thai bird chiles, finely chopped (found in grocery stores’ Asian section)
2 cups dry white wine
1 can (28 ounce) whole tomatoes, plus juice

Salad

1/2 cup Thai basil
1/2 cup cilantro sprigs
Juice from 1/2 lime
2 teaspoon canola oil

Scallops

24 jumbo sea scallops
1 tablespoon canola oil

Preparation

Healthy Grilled Chicken Recipe 

Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
Buttermilk Marinade
Salt and pepper

Directions

Heat grill to medium; oil grates. Place 4 boneless, skinless chicken breasts (about 6 ounces each) in a shallow dish or resealable plastic bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes at room temperature -or up to overnight in the refrigerator -turning occasionally. (Bring to room temperature before grilling.)
Remove from marinade; season with salt and pepper. Grill until cooked through, 5 to 8 minutes per side.

Dill Chicken Salad Ingredients

2   boneless, skinless chicken breast halves (7 to 8 oz. each)
2-1/2  cups chopped tomatoes
1  cup green seedless grapes, halved
3/4  cup chopped celery
1/2  cup chopped green bell pepper
1/2  cup chopped red bell pepper
4   green onions, chopped
1/3  cup low fat mayonnaise
1/4  cup plain yogurt
1/4  cup fresh dill, chopped
1/2  teaspoon minced garlic
1  teaspoon salt
1  teaspoon freshly ground pepper
1  head Boston lettuce
 
Directions

Healthy Low fat Vegetable Lasagna
8-ounces lasagna noodles (9 noodles)
1/2  cup (1/2 ounce) dried porcini or shiitake mushrooms
1  cup boiling water
1  large onion, chopped
2 cups spinach, chopped
1 large zuchinni , chopped
4  cloves garlic, minced
2  tablespoons margarine or butter
1  15-ounce container reduced fat ricotta cheese
1  cup reduced fat shredded mozzarella cheese (4 ounces)
1/2  cup grated Parmesan or Romano cheese
2   eggs
1/4  cup snipped parsley
1/2  teaspoon dried thyme, crushed
1/4  teaspoon pepper
1  30-1/2-ounce jar meatless spaghetti sauce
1/4  cup grated Parmesan or Romano cheese
Directions