Ingredients

4 quarts water
1 1/2 pounds large shrimp, peeled and deveined
6 cups torn romaine lettuce
1 1/2 cups halved cherry tomatoes
1 cup (1/4-inch-thick) slices red onion, separated into rings
1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon extravirgin olive oil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
4 pepperoncini peppers
Preparation

Finding a healthy snack that is filling as well at nutritious can sometimes be challenging. Try having a rice cake topped with peanut-butter and raisins the next time you are craving a quick snack. Not only is this snack crunchy, sweet and salty, it will definitely hold you over until your next meal.

Snacking Tips.

Use only 1tbsp of peanut-butter. Peanut-butter is high in fat so be sure to use portion control! Buy unsalted rice cakes when available. Do not buy salted rice cakes!! This is a diet no no. Added sodium can lead to a number of serious health problems.

INGREDIENTS

1 (12 inch) pre-baked whole wheat pizza crust (use plain crust if you can’t find whole wheat crust)
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 can chopped black olives, drained
1/2 small red onion, chopped
1 can artichoke hearts, drained and sliced
1 cup crumbled reduced fat feta cheese

DIRECTIONS

Preheat oven to 450 degrees F.
Spread the pesto sauce on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
Bake for 8 to 10 minutes, or until cheese is melted and browned.

Cooking for 1 or 2! 

1/2 pound lean ground turkey breast, enough ofr 2 burgers 
1 garlic clove, minced 
1 scallion, thinly sliced 
1 teaspoon fresh thyme leaves, leaves stripped and chopped
1 teaspoon allspice,
1/4 teaspoon nutmeg, freshly grated or ground 
1/4 teaspoon coarse black pepper
pinch of coarse salt 
2 bib or green leaf lettuce leaves 
2 whole wheat or plain Kaiser rolls, split
Extra-virgin olive oil or vegetable oil for drizzeling the buns

Low Cal Sangria Sparkler

Prep: 10 minutes
Chill: 2 hours
Makes: 12 servings

750-milliliter bottle dry red wine
1 cup light orange juice
1/4 cup brandy or cognac
1/4 cup orange liqueur
2 tablespoons sugar
2 medium oranges, sliced
2 cups club soda, chilled
Crushed ice 

1. In a large pitcher, combine wine, orange juice, brandy, orange liqueur, sugar, and orange slices. Chill at least 1-2 hours. Add club soda before serving. Serve over crushed ice.

Lemon Chicken Recipe Ingredients

Serves 1-2

1-2 skinless, bone-in chicken breast halves (8 to 9 ounces each)
1/3 cup fresh tarragon leaves
MINCED
1/3 cloves garlic

Coarse salt
1/2 thinly sliced lemon
2 large, soft lettuce leaves
1 teaspoons Dijon mustard
Directions

Place chicken breast halves in a single layer on a heatproof plate. Sprinkle tarragon leaves and garlic over chicken; season with salt. Arrange lemon slices on top. Lay lettuce leaves over chicken.
 
In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with chicken on rack. Cover; simmer until chicken is cooked through, 25 to 30 minutes (add more water as needed).
 
Transfer chicken to serving plates; discard lettuce. Pour steaming juices into a small bowl; stir in mustard. Spoon sauce over chicken.

3 slices wheat bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs, (drumsticks and thighs)
2 (about 10 ounces each) bone-in, skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths

Directions

2 large oranges, segmented
1/3 cup red wine
1/4 cup unsweetened pomegranate concentrate
2 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1  teaspoons fresh lemon juice

Dressing:

1/3 cup orange juice
1 tablespoon red-wine vinegar 
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Salad:

10 cups baby spinach leaves (about 8 ounces)
1 1/2 cups radicchio, torn into bite-size pieces
8 small red radishes (1 bunch), sliced
1 small ripe mango, sliced
1 medium avocado, sliced

To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.

To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.

For the tartlets:

1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the topping:
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries

Special equipment: 2-inch diameter scalloped cookie cutter

For the tartlets:

Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.