1 lb. ground turkey

1 Tbsp. Taco Seasoning

1/2 medium onion diced small

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground cumin

Combine all ingredients in a bowl.  Shape into 4 meat patties.  Heat skillet over medium heat and add enough olive oil to coat the bottom of the pan.  Once the pan is hot, add turkey patties, and when browned on one side flip over this should take about 3-4 minutes. Cook thoroughly.  Serve with steamed veggies or even re-fried beans.

1/2 cup sugar-free apricot jam
8 tablespoons white distilled vinegar
4 tablespoons pineapple juice
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons Splenda granular
2 tablespoons Splenda brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup canola oil
1 teaspoon dark sesame seeds
4 tablespoons creamy peanut butter
1 (6 ounce) can chicken, cut in to bite size pieces
1 head iceberg lettuce, chopped
4 mandarin orange segments, on each salad
1 cup dried chow mein noodles
1 cup roasted sliced almonds

Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds. Blend on high speed.

While blending, SLOWLY add oil to mixture to create an emulsion.

After completing emulsion, Add sesame seeds and blend for just a couple of seconds.

Pour dressing into a covered container and chill.

Cut chicken in to bight size pieces.

Build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.

Sprinkle bite size pieces of chicken over the salad.

Arrange about 4 mandarin orange wedges on each salad. (you can eliminate to reduce more sugar content).

Add sesame dressing to each salad.

Sprinkle about 1/4 cup dried chow mein noodles and 1/4 cup roasted sliced almonds on top of each salad and serve.

Thanks to Columbamio for sharing this healthy salad recipe.

5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
1 can (6 oz.) pineapple bits
1 C. flaked coconut
1/4 C. powdered sugar

In a medium bowl, combine all ingredients.  Mix well.  Cover and refrigerate at least one hour.

4 tbsp olive oil
2 cloves fresh garlic finely diced
1 cup finely diced Roma tomatoes
1/2 cup finely diced black olives
1/4 cup capers
1 small jar of Artichoke hearts, halved
1 package angel hair pasta

Sauté garlic in olive oil until done.
Add tomatoes, olives, capers, and artichoke hearts. Sauté until done.
Serve over pasta.

Thanks to ncbrewster for sharing this recipe.

2 medium yams
1 Tbsp. butter
1/2 Tbsp. fresh thyme, chopped
2 Tbsp. fresh chives, chopped
1/4 tsp. salt, or to taste
Pinch of freshly ground black pepper
Grated cheese for topping mixed with chili garlic sauce

1. Wash the yams and prick with a fork. Place on a baking tray and bake at 400°F for 1 hour, or until soft when gently squeezed.
2. Cut in half lengthwise and carefully scoop the flesh out into a bowl, being careful not to break the skins. You may find it helpful to hold the yams in a cloth. Add the butter and mash well. Add the thyme, chives, salt, and pepper to taste and mix well.
3. Spoon the mixture back into the skins, piling up slightly in the center. Mix grated cheese and chili garlic sauce. Then top yams with this and return to the oven for about 10 minutes, or until the cheese is melted and the yams are heated through.
Serves 4

Nutritional Information Per Serving: Calories: 205, Fat 3.2g (28 cal), Carbohydrate 42g (168 cal), Protein 2.3g (9 cal) Added information: Saturated Fat 1.9g, Cholesterol 8mg, Sodium 161mg, Dietary Fiber 6.2g

Thanks to Burgundy_sal for sharing this recipe.

1 Bag of baby spinach leaves
1 Egg plant
1 Yellow Bell Pepper
24 Snap Peas (pea pods will also work)
10 spears fresh Asparagus
Pickled Garlic
Sundried Tomatoes packed in Olive Oil
Olive Oil
1 fresh lemon
1 garlic clove (crushed)
Sugar
White Balsamic Vinegar
salted pumpkin seeds

Wash all vegetables well. Peel and slice Egg Plant. Then put into a drainer and salt. Let sit until most of the liquid has come out. Grill pepper, asparagus and egg plant. After grilling pepper, put into an air tight container. Just set the other veggies aside. After 20 minutes, peel the pepper. Slice asparagus into 1 inch pieces and slice egg plant into strips. Right before serving, mix all veggies together, including sundried tomatoes (sliced) and whole pickled garlic. For dressing, pour in olive oil (about 1/4 cup to ½ cup (depending on how big your salad is), white balsamic vinegar (about half the amount of the olive oil), garlic clove, grated peel from lemon, juice from lemon and 2 tsp of sugar. Shake like crazy. Then dress your salad right before serving. It is some work, but well worth it.

Thanks to Shelli for sharing this salad recipe.

1 can Shoe peg corn (I use 2)
1 can French style green beans
1 can LeSeur peas
1 cup finely chopped red onion
1 cup finely chopped celery
1 cup finely chopped red pepper
1/2 cup sugar
1/4 cup light oil
1/4 cup vinegar

Combine well-drained vegetables (I let them sit in the colander while I’m preparing the other ingredients) and chopped ingredients, set aside

Combine oil, sugar and vinegar and bring to a boil long enough for ingredients to combine, 1-2 minutes, let cool

Pour over veggies and marinate in fridge.

Thanks to kyloralane for sharing this salad recipe.

1/2 cup (1 stick) butter
1 1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Sauté onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.

Serve over cooked angel hair pasta.

4 skinless, boneless chicken breast halves
Nonstick cooking spray
1/4 cup fat-free sour cream
1/2 cup grated Parmesan cheese
1 tsp. dried basil leaves
1/4 tsp. onion salt, optional

Heat broiler. Spray broiler pan with nonstick cooking spray. Place chicken breasts, boned side up, on broiler pan. In small bowl, blend remaining ingredients. Broil chicken 5 minutes 4 to 6 inches from heat. Turn chicken over and spread evenly with sour cream mixture. Broil about 2 minutes more or until topping is puffed and lightly browned and chicken juices run clear. (Meat thermometer should read 170 degrees F.)

Thanks to sean_15 for this recipe.

1/2oz.  Olive Oil
2 oz. Fresh Broccoli
1 oz. sliced, fresh Mushrooms
1 oz.  sliced, fresh Zucchini
1 oz. Pasta House Co. Spaghetti Sauce
10 oz. cooked Penne Noodles

Blanch fresh broccoli. Place Olive Oil in a pot. Add butter, mushrooms and zucchini; sauté for 2 minutes. Add Broccoli. Add. The Pasta House Co. Spaghetti Sauce. Blanch noodles. Toss and heat for 3 minutes; remove noodles with pasta fork first; place vegetables on top. Top with parmigiano cheese.

Tahini is roasted sesame seed paste. This can be found in the ethnic food section. If this is unavailable, you may substitute creamy peanut butter for this.

1 Bag of baby spinach leaves

1 Egg plant

1 Yellow Bell Pepper

24 Snap Peas (pea pods will also work)

10 spears fresh Asparagus

Pickled Garlic

Sundried Tomatoes packed in Olive Oil

Olive Oil

1 fresh lemon

1 garlic clove (crushed)

Sugar

White Balsamic Vinegar

salted pumkin seeds

Wash all vegetables well. Peel and slice Egg Plant. Then put into a drainer and salt. Let sit until most of the liquid has come out. Grill pepper, asparagus and egg plant. After grilling pepper, put into an air tight container. Just set the other veggies asside. After 20 minutes, peel the pepper. Slice asparagus into 1 inch pieces and slice egg plant into strips. Right before serving, mix all veggies together, indcluding sundried tomatoes (sliced) and whole pickled garlic. For dressing, pour in olive oil (about 1/4 cup to ½ cup (depending on how big your salad is), white balsamic vinegar (about half the amount of the olive oil), garlic clove, grated peel from lemon, juice from lemon and 2 tsp of sugar. Shake like crazy. Then dress your salad right before serving. It is some work, but well worth it.