Lime Shrimp

Ingredients

28 large shrimp - ready to cook 1/2 lime, juiced 2 dashes salt 3/4 tsp black pepper 2 tbsp onion, chopped Cooking spray

Directions

Spray skillet with cooking spray.
Heat on medium heat.
Add all ingredients and cook till shrimp and onions are done.
Enjoy!

Number of Servings: 2

Low Fat Cheddar Chowder

Ingredients

2 cups boiling water 2 cups 1% milk 2 cups diced potatoes 1/2 cup chopped cauliflower 1/2 cup diced celery 1/4 cup chopped onions 1/2 tsp salt 1/4 tsp pepper 1/4 cup low-calorie margarine 1/4 cup all-purpose flour 2 cups shredded low-fat cheddar 1 cup cubed lean ham

Directions

Heat water in a large pot.
Add the potatoes, cauliflower, celery, onion, salt and pepper to boiling water.
Cover and cook over med-high heat for 10 minutes. Do not drain!
In a medium-sized sauce pan, melt margarine then add flour. Slowly add milk while whisking mixture.
Allow the sauce to thicken, then add to the veggie mixture.
Slowly stir in the cheddar until melted, add ham cubes and stir.
Do not bring soup back to boil.
You can serve immediately if you like, I like to transfer the soup to my slow cooker and leave it on low heat until ready to eat.

Number of Servings: 6

Greek Tuna Pasta Salad

Ingredients

3.5 oz. (1 packet) tuna in water 1 oz cooked rotini pasta 1 cup canned beans, red kidney or garbanzo 3 artichoke hearts (from a can), quartered 1 oz reduced fat feta cheese 1 cup cherry tomatoes, halved 1 oz chopped kalamata black olives lemon juice to taste garlic pepper to tase

Directions

Combine ingredients in a bowl and stir until all items are well distributed.
Take care not to stir everything to a pulp!
Serving size is calculated as a lunch entree, but this dish could work as a side to veggie burgers.

Number of Servings: 2

Apple Coffee Cake

ngredients

5 cups tart apples, cored, peeled, chopped 1 cup sugar 1 cup dark raisins 1/2 cup pecans, chopped 1/4 cup olive oil 2 teaspoon vanilla 1 egg, beaten 2 1/2 cup sifted whole grain flour 1 1/2 teaspoon baking soda 2 teaspoon ground cinnamon

Directions

1.Preheat oven to 350� F. 2.Lightly oil a 13x9x2-inch pan. 3.In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes. 4.Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients. 5.Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving. Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece

Savory Garlic Chicken

Ingredients

4 Boneless Skinless Chicken Breast 1 Packet Lipton Savory Herb & Garlic Dry Soup Mix 1/3 Cup Water 1 TBSP Olive Oil or Vegetable Oil 1 Tomato, coarsely chopped 1 Cup Mozzarella Cheese 1 TBSP Shredded Parmesan Cheese

Directions
Preheat oven to 400 degrees.
Put chicken in 9x13 pan.
Chop tomatoes and put on chicken.
Mix water, oil, and soup mix. Pour over chicken and tomatoes.
Bake for 25 minutes. Put cheese on chicken and bake another 5 minutes or until chicken is cooked and cheese is melted.

Number of Servings: 4

Oatmeal Cookies

Ingredients

1/3 cup butter 1/3 cup lightly packed brown sugar 1/4 cup warm water 1 cup flour, divided (set 1/4 cup aside) 1 cup quick rolled oats 1 tsp cinnamon 1/2 tsp baking soda 1 tsp vanilla

Directions

Cream butter and sugar together, beat in water and vanilla.
Set aside 1/4 cup flour for rolling.
Mix together remaining dry ingredients (except flour) in separate bowl, and then stir into the creamed mixture.
Add remaining flour gradually to dough until it is stiff enough to roll.
Divide dough into three lumps, about same size.
Roll each out 1/8th inch thick and cut into equal pieces or use cookie cutter.
Place on lightly greased cookie sheet.
Bake at 350*F for approx. 10 minutes or until golden.

Chicken Marsala

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 tomato juice 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

Directions

1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
3. To the skillet, add tomato juice and stir until heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
5. Cover and cook for about 5-10 minutes or until chicken is done.
6. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce