Honey Mustard Dill Carrots

Ingredients:

1 (16 ounce) package baby carrots
2 Tbsp honey mustard (not the dressing, but the actual mustard)
1 Tbsp. fresh dill, snipped
2 tsp. unsalted butter

Directions:

1. Cover the bottom of a saucepan with a thin layer of water.

2. Place the carrots into the saucepan with the water and set over medium high heat. Bring to a steady boil.

3. Reduce the heat to low and cover the saucepan. Continue cooking on low 17 minutes or until the carrots are tender.

Marinated Beef Open Faced Pitas

I have to say that pitas are my families new addiction. So finding this recipe that we could create a meal out of was awesome.

Ingredients:

1/2 cup reduced sodium beef broth
2 Tbsp. olive oil
1 clove of garlic, minced
1/2 tsp. oregano
1/8 tsp. pepper
1 pound beef sirloin, cut into thin strips
2/3 cup reduced fat cucumber ranch dressing
5 (6 inch) pita bread
2 cups lettuce, chopped
1 tomato, chopped
1 red onion, sliced thin

Directions:

1. Place the beef broth in a large sealable plastic bag. Add the olive oil and garlic. Seal and shake lightly to combine.

Hearty Beef Vegetable Soup

I love the different taste and texture the cabbage adds to this recipe. This soup is one that we love have extra for lunches during the week. Easy too reheat and for hubby to take to work with him so I don’t have to worry about what they are cooking at the station. lol

Ingredients:

2 Tbsp olive oil
4 pounds beef top sirloin steak, cut into 1/2 inch cubes
4 cups onion, chopped
4 quarts hot water
4 cups carrots, chunked
4 cups potatoes, chunked
4 cups cabbage, chopped
1 green pepper, chopped
8 tsp. low sodium beef bouillon
1 tsp. pepper
4 bay leaves
6 cups low sodium tomato juice

Southwest Chicken Wonton Cups

These are great little party treats to make. Filling and easy to serve warm right out of the oven. Just do steps 1-5 ahead of time and pop them in the oven for the final cooking as guests are chatting. Healthy and yummy and they’ll never know! I also love to serve these for kids slumber parties

Ingredients:

1 pound chicken breasts, boneless, skinless and cut into 1 inch pieces
1 envelope reduce sodium taco seasoning
1 onion, chopped
1 (16 ounce) jar low sodium salsa, divided
1 (8 ounce) package low fat cheddar cheese, divided
36 wonton wraps

Applesauce Mud Cookies

What a name huh? lol You can’t judge a cookie by it’s name, that’s for sure. Low cholesterol and low fat, but still chocolate!

Ingredients:

2 1/3 cups all purpose flour
2/3 cup baking cocoa
1/4 cup sugar substitute
1/3 cup brown sugar substitute
3/4 tsp. baking soda
1 cup 1% buttermilk
1/3 cup unsweetened applesauce

Directions:

1. Preheat oven to 350 degrees.

2. Place the flour in a large mixing bowl. Add the cocoa, sugar substitutes and baking soda. Mix together well being sure all the ingredients are combined.

Country Cornbread

The perfect side to go with so many things no matter the season. Of course many of us love it with chili and stew on those cold Winter days.

Ingredients:

1 cup fat-free (skim) milk
2 tablespoons low fat margarine, melted
1/4 cup fat-free cholesterol-free egg product
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/4 cup sugar substitute
3 teaspoons baking powder
1/2 teaspoon salt

Directions

1. Grease a small baking pan. I prefer to use an 8 or 9 inch round cake pan. Preheat oven to 400 degrees.

Turkey Chili

Our house goes through a good amount of chili. It’s so versatile and easy to freeze for later meals as well. Chili definitely doesn’t have to be full of fat. Use a lean ground turkey and no one will be the wiser with how much flavor you are adding.

Ingredients

1 lb lean ground turkey
1 small onion, diced
1 green pepper, diced
2 cans S & W Sante Fe style chili beans
1 16oz can stewed tomatoes
1 small jalepeno, seeded and diced

Shrimp Pizza

Ingredients:
2 small ready-made pizza bases
8 thin slices mozzarella
8 – 10 prawns, peeled, deveined, tails intact
1 tbsp tomato paste
2 tsp capers
4 anchovy fillets, chopped (optional)
12 small black olives
1 garlic clove, finely slices
1 pickled jalapeno peppers, finely chopped (optional)
¼ small red onion, finely sliced
½ small red bed pepper, finely sliced
2 tbsp parmesan cheese, grated
1 tbsp fresh basil, chopped
Splash of olive oil

Directions:
Preheat the oven to 400°F.

Cilantro Pesto

Ingredients for about ½ cup of pesto:
2 cups cilantro leaves
1 tbsp fresh lemon juice
¼ cup olive oil (preferably extra virgin)
½ tsp salt
½ tsp freshly ground black pepper
3 garlic cloves, minced

Directions:
Place the cilantro leaves and the minced garlic in the bowl of a food processor and with the motor running carefully and slowly add the lemon juice and olive oil until you get a smooth paste.

Put the pesto into a serving bowl and add the salt and pepper. Cover and chill until needed.

Fish Chowder

Healthy Fish Chowder

Ingredients:

2 tbsp butter
1 onion, finely chopped
3 potatoes, diced
1 carrot, finely chopped
2 cups water
2 cups skim milk
1 lb fish fillets (fresh or frozen) – bones and skin removed
1 cup corn kernels
1 tsp salt
1/8 tsp freshly ground pepper
Fresh parsley chopped (optional)

Method:
Melt the butter in a large saucepan. Add the carrot, potatoes and onion and cook for about 5 minutes over medium heat. Pour 2 cups of water into the saucepan and simmer covered for about 20 minutes or until the vegetables are almost done cooking.

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