Incredible Edible Veggie Bowls

Ingredients: * 1 green, yellow, or red pepper, washed * 1 bunch of celery, washed * 1 carrot, washed and peeled * your favorite salad dressing Instructions: * Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside. Now you have two pieces. One will be your pepper-shaped bowl. * Cut the other half of the pepper into skinny slices. * Cut the carrot into skinny sticks about 4" long. * Cut celery into skinny sticks so each one is about 4" long. * Put a little salad dressing in the bottom of your pepper bowl. * Put celery sticks, carrot sticks, and pepper slices into the pepper bowl. * Now you've got a portable veggie treat! You can pull out the veggies and eat them with a little dressing. Then when you're finished with the veggies, it's time to eat the bowl! Serves: 1 Nutrition Facts: Serving: 1 Calories:93 Fat: 1 g, Cholesterol:0 mg, Sodium:98 mg Carbohydrates:22 g http://www.kidshealth.org

Zesty Turkey Tenderloin With Vegetables

Ingredients: 1 lb. boneless and skinless turkey breast tenderloin 1 1/2 tsp. ground cumin 3 garlic cloves, minced 2 tbsp. red wine vinegar 2 tsp. sugar substitute with sucralose 2 tsp. cornstarch 1 c. tomatoes, chopped 1/2 c. zucchini, chopped 1/2 c. yellow squash, chopped 1/2 c. onion, chopped 2 tbsp. fresh cilantro, chopped 1 tbsp. jalapeño pepper, chopped Instructions: * Preheat broiler. * Combine cumin and garlic in a small bowl and rub mixture on both sides of turkey. * Place turkey on broiler pan and broil for 5 minutes. Turn and broil 5 minutes or until internal temperature reaches 185 degrees Fahrenheit (85 degrees Celsius). Juices should run clear and the turkey should not be pink in the center. * While turkey is cooking, combine vinegar, sugar substitute, and cornstarch in saucepan and mix until smooth. * Stir in zucchini, squash, onions, cilantro, and jalapeño peppers. * Cook and stir vegetables over medium heat until mixture boils and thickens. Cook and stir 2 minutes more after mixture begins to thicken. Spoon over turkey. Serves: 4 Nutrition Facts: Serving: 1 Calories:212 Fat: 4 g, Cholesterol:74 mg, Sodium:104 mg Carbohydrates:9 g http://www.kidshealth.org

Beef Stew With Potatoes & Parsnips

Ingredients: 2 teaspoons canola oil 12 ounces beef top round, trimmed of all visible fat and cut into 1" pieces 2 medium onions, thinly sliced 2 1/2 cups reduced-sodium vegetable juice cocktail 1 cup unsweetened apple juice 1 1/2 cups water 1 teaspoon dried basil 1 teaspoon dried thyme 1/4 teaspoon dried sage 1/8 teaspoon ground black pepper 3 medium potatoes, peeled and cut into 1" pieces 2 small parsnips, peeled and cut into 3/4' pieces 1 large carrot, sliced 1 stalk celery, sliced Instructions: Spray an unheated 4-quart Dutch oven with non-stick spray. Add the oil and swirl to coat the bottom. Heat over medium heat. Add the beef and onions and cook until the meat is well browned, stirring frequently. Stir in the vegetable juice and apple juice, water, basil, thyme, sage and pepper. cover and bring to a boil, then reduce the heat. Simmer for 1 1/4 hours or until the meat is almost tender, stirring occasionally. Stir in the potatoes, parsnips, carrots and celery. Cover and bring to a boil, then reduce the heat. Simmer for 35-40 minutes more or until the meat and vegetables are tender.. Quantity: Makes 6 servings

Black Bean Tacos

Ingredients: 2 teaspoons olive oil 3/4 cup chopped onion 1/2 teaspoon dried oregano 2 garlic cloves, minced 1 jalapeno pepper, seeded and minced 1 tablespoon dry sherry 1 tablespoon low-sodium soy sauce 1 (15-ounce) can black beans, undrained 1 (8-ounce) package seitan (wheat gluten), finely chopped 1/2 teaspoon black pepper 12 taco shells 2 cups shredded romaine lettuce Avocado Salsa Instructions: Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeno; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper. Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with about 2-1/2 tablespoons lettuce and about 2-1/2 tablespoons Avocado Salsa. Servings: - Nutrition Facts: Amount Per Serving: Calories 283 Fat 9.3 g, Cholesterol 0 mg, Sodium 792 mg, Courtesy Of: http://cookinglight.timeinc.net

Chili Chicken And Lentil Salad

Ingredients: 2 cups lentils 2 cups water 2 cups diced cooked chicken 1 cup salsa 1/2 cup chopped onion 1/4 cup chopped green chiles 1 tablespoon chili powder 2 teaspoons lime juice 1 teaspoon dried oregano, crushed 1 to 2 clove garlic, minced 1/4 teaspoon salt, or to taste 2 cups finely chopped fresh spinach 6 taco salad shells, or fresh whole spinach leaves Instructions: Wash and pick over lentils. Place in medium saucepan with water. Heat to boiling, cover, reduce heat and simmer 10 to 12 minutes or just until lentils are barely tender. Drain if necessary. Combine lentils and remaining ingredients except chopped spinach and taco shells. Cover and chill thoroughly to blend flavors. Divide and layer chopped spinach in bottom of taco salad shells; divide and arrange lentil mixture over spinach. Nutrition Facts: Amount Per Serving: Calories 260 Fat 5g, Cholesterol 25 mg, Sodium 340 mg, Courtesy Of: meals.com

Jamaican Jerk Island Kabobs

Ingredients: 2 tablespoons Worcestershire 1 tablespoon chopped, peeled gingerroot 1 teaspoon dried thyme leaves 2 - green onions, chopped 1 teaspoon ground allspice 1 - jalapeño chile, seeded and chopped (See Note Below) 2 - medium-size red peppers, cut into 1-inch pieces 1/2 teaspoon plus 1/8 teaspoon salt 1 pound skinless, boneless chicken-breast halves, cut into 12pieces 3 teaspoons vegetable oil 2 tablespoons white wine vinegar Instructions: In blender at high speed, blend green onions, jalapeño chile, ginger, vinegar, Worcestershire, allspice, thyme, 2 teaspoons vegetable oil, and 1/2 teaspoon salt until combined. Place chicken chunks in small bowl or zip-tight plastic bag with green-onion mixture, turning to coat. Marinate in refrigerator 30 minutes. Meanwhile, in small bowl, toss pepper pieces with 1 teaspoon vegetable oil and 1/8 teaspoon salt; set aside. Preheat broiler if manufacturer directs. On 4 all-metal skewers, alternately thread chicken and pepper. Place kabobs on rack in broiling pan. Brush kabobs with any remaining marinade. Place pan in broiler at closest position to source of heat; broil kabobs 10 minutes or until chicken is no longer pink inside, turning once. Note: If you like spicy-hot food, leave some or all of the seeds in the jalapeño chile. Nutrition Facts: Amount Per Serving: Calories 195 Fat 6g, Cholesterol 72 mg, Sodium 385 mg, Courtesy Of: Good Housekeeping

Lazy Beef Casserole

Ingredients: Vegetable oil spray 1 pound beef chuck roast, all visible fat removed, cut into cubes 1/2 cup dry red wine 1 1/4 cup homemade beef broth or low-sodium beef broth 3 tablespoons no-salt-added tomato paste 1/4 teaspoon garlic powder 1/4 teaspoon rosemary 1/4 cup flour 1 8-ounce package fresh mushrooms, sliced 1 cup chopped onion Instructions: Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Place meat on prepared broiler pan and place in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside. Set oven to bake at 300° F. In 1 1/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion. Cover and bake 2 1/2 to 3 hours, or until meat is tender. Nutrition Facts: Amount Per Serving: Calories 242 Fat 8 g, Cholesterol 60 mg, Sodium 85 mg, Courtesy Of: http://www.deliciousdecisions.org

Peppered Roast Beef

Ingredients: 5 pounds beef round roast, all visible fat removed 2 tablespoons acceptable vegetable oil 1 teaspoon fresh, coarsely ground black pepper 1 medium onion, sliced 1 medium carrot, sliced 1 large stalk celery, sliced 1/2 cup dry red table wine Instructions: Preheat oven to 350º F. Rub meat with oil and pepper, and place in an open roasting pan. Insert meat thermometer so tip reaches center of thickest part. Arrange onion, carrot and celery slices around meat. Pour wine over meat and vegetables. Place in oven and cook uncovered 11/2 hours, or until meat thermometer registers desired degree of doneness. If more liquid is needed, baste with additional wine during the roasting period. Do not use drippings from the roast for basting. Skim fat from pan juices or remove juices with bulb baster and discard fat. Remove meat from pan and slice thin. Spoon pan juices over meat and serve immediately. Nutrition Facts: Amount Per Serving: Calories 267 Fat 10 g, Cholesterol 106 mg, Sodium 82 mg, Courtesy Of: American Heart Association

Shrimp And Pineapple Kabobs

Ingredients: 8 ounces Meduim Shrimp, peeled and deveined 1/2 cup pineapple juice 12 chunks canned pineapple 1 Green Bell Pepper, cut into 1 inch pieces 1/4 tsp. garlic powder 1/4 cup prepared chili sauce Instructions: To prevent sticking, spray grill with nonstick cooking spray. Prepare coals for grilling. Combine pineapple juice and garlic powder in large resealable plastic food storage bag. Add shrimp. Seal bag; toss to coat. Marinate in refrigerator for 30 minutes. Drain shrimp; discard marinade. Alternately thread pineapple, peppers and shrimp onto 4 (10-inch) skewers. (If using bamboo skewers, soak them in water 20 minutes before using to prevent them from burning.) Brush chili sauce over kabobs. Place kabobs on grill, 4 inches from hot coals. Grill 5 minutes or until shrimp are opaque, turning once and basting with chili sauce. Serve immediately. Quantity: Makes 4 servings

Spicy Stir-Fry Steak Fajitas

Ingredients: fajita marinade 1 teaspoon (5 ml) grated lime zest 1/4 cup (60 ml) fresh lime juice 1 tablespoon (15 ml) balsamic vinegar 2 cloves garlic, minced 1/2 teaspoon (2.5 ml) salt (optional) 1/2 teaspoon (2.5 ml) freshly ground pepper 1/4 teaspoon (1.25 ml) ground coriander 1/4 teaspoon (1.25 ml) ground cumin fajitas 1 pound (480 g) top sirloin, trimmed of all fat 2 teaspoons (10 ml) canola oil 1 large onion, thinly sliced 1 medium red bell pepper, cored, seeded, and cut into thin julienne strips 1 medium green bell pepper, cored, seeded, and cut into thin julienne strips 1 fresh jalapeño chile pepper, seeded and minced (optional) 6 warm 9-inch (22.5 cm) fat free flour tortillas 1/3 cup (80 ml) purchased hot sauce plain nonfat yogurt Instructions: In a small bowl, combine marinade ingredients. Thinly slice meat across the grain and place in a shallow glass baking dish. Pour over marinade and toss to evenly coat. Cover and refrigerate for at least 30 minutes or until the next day, turning occasionally. Place a wok or heavy nonstick skillet over medium-high heat. Add oil and when wok is hot enough to make a drop of water bounce, add onions and peppers to the pan. Stir-fry for 4 to 5 minutes, until vegetables are soft. Increase heat to high. Add meat and marinade to the wok and stir-fry until meat is lightly browned, about 4 to 5 minutes. To serve, divide the meat and vegetables among tortillas. Add hot sauce and yogurt to taste. Roll up tortillas to enclose filling; eat out of hand. Nutrition Facts: Amount Per Serving: Calories 241 Fat 6 g, Cholesterol 50 mg, Sodium 332 mg, Courtesy of: www.diabetic-recipes.com

Broiled Snapper With Herbs

Ingredients: 1 1/2 tablespoons tamarind from a pliable block 1/2 cup cold water 2 small shallots 3 garlic cloves 2 teaspoons finely chopped cleaned fresh cilantro 1 tablespoon Asian fish sauce 1 1/2 teaspoons sugar 1/4 teaspoon salt 1/2 teaspoon vegetable oil 2- six ounce red snapper fillets with skin 2 scallions 1 medium fresh red chilies (1 to 3" long) 2 tablespoons fresh whole basil leaves or small fresh regular basil leaves Instructions: In a small bowl blend tamarind and water and let stand 10 minutes. With fingers rub tamarind to dissolve in water. Pour mixture through a sieve into a small heavy saucepan, pressing hard on solids, and discard solids. Slice shallots thinly and mince garlic. Add shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Keep sauce warm, covered. Sauce may be made 1 hour ahead and reheated before serving. Preheat broiler. Brush rack of a small broiler pan with oil and on it place snapper fillets, skin sides down. Add salt to season and broil 4 to 5 inches from heat until just cooked through, 7 to 8 minutes. While fish is broiling, slice scallions and chilies thinly and diagonally. Mix whole basil leaves into warm sauce just before serving. Move fish to a platter and pour tamarind sauce over it. Sprinkle scallions and chilies over fish and garnish with basil sprigs. Serves: 4 Nutrition Facts: Serving: 1 Calories:130 Fat: 2 g, Cholesterol: mg, Sodium: mg Carbohydrates: g www.low-fat-recipes.com

Watermelon Sherbet

Ingredients: 2 cups watermelon, cubed and seeded 1/2 cup sugar 1 envelope gelatin, unflavored 1/3 cup cranberry juice cocktail Instructions: 1. Place watermelon in a blender or food processor. 2. Cover and blend until smooth. 3. Stir in sugar. 4. In a small saucepan, combine gelatin and cranberry juice. Let stand for 5 minutes. 5. Stir mixture over low heat until gelatin is dissolved. 6. Pour and stir the gelatin mixture into the melon mixture. 7. Pour into an 8x8x2-inch baking pan. Cover and freeze for 2 hours or until firm. 8. Break up frozen mixture and place in a chilled mixer bowl. 9. Beat with an electric mixer on medium to high speed or until mixture is fluffy. 10. Return to pan. Cover and freeze for 6 hours or until firm. Serves: 8 Nutrition Facts: Serving: 1 Calories:83 Fat: 0 g, Cholesterol: 0 mg, Sodium: 3 mg Carbohydrates:20 g www.low-fat-recipes.com

English

French

German

Italian

Spanish