Classic Turkey Reuben

Ingredients

1/4 Cup Fat-free Thousand Island Dressing

8 Slices Whole Wheat Bread

8 oz. Low Sodium Turkey Breast

1/2 Cup Sauerkraut (rinsed and drained)

4 Slices Reduced Fat Swiss Cheese

Olive Oil Cooking Spray

Directions

Spread dressing on one side of each slice of bread.

Stack sandwiches with turkey, sauerkraut and cheese.

Spray a large pan with olive oil spray and cook 2 sandwiches over medium heat for 4 minutes per side. Make sure bread is toasted and cheese is melted then serve hot.

(Makes 4 servings)

Apricot Smoothie

Ingredients

1 – 13 or 14 ounce can apricot halves, drained

1 – 12 ounce can apricot nectar

1 tablespoon honey

8 ounces plain yogurt

2 medium bananas

1 tablespoon lemon or lime juice

Directions

Place all of the above ingredients into blender and blend until smooth. Place in freezer and chill for 5 minutes and serve.

Quick and Fast Lunch Idea: Roast Beef Wraps

Ingredients

1/3 cup fresh basil, chopped

1/3 cup low fat mayonnaise (I use Hellmans)

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

4 – 7 inch whole wheat tortillas

1/2 pound roast beef, sliced deli style

2 tomatoes, thinly sliced

2 cups lettuce, shredded

Directions

Combine the basil, mayonnaise, mustard, salt, and pepper in a small bowl. Spread evenly on the tortillas. Top each tortilla with one fourth each of the roast beef, tomatoes, and lettuce; roll up. Cut each wrap in half on a slight diagonal.

Wheat and Oat Bran Recipe

Ingredients

1/2 cup wheat bran

1/3 cup oat bran

1 scoop protein powder (whey)

1/2 tsp cinnamon

1/2 cup

Preparation

Bring 3/4 cups of skim milk to a slight boil and add all ingredients from above and stir. Wait one minute remove from heat and continue to stir. Let stand 2 minutes and enjoy!

*Note* If it’s to dry for your taste you can always add another 1/4 cup skim milk.

Low Cal Cranberry Muffins

Ingredients

1 cup fresh cranberries, chopped

1/2 cup powdered sugar

2 cups reduced fat baking mix (like Bisquick)

1 cup skim milk

2 tablespoons granulated sugar

1 egg

Directions

Combine cranberries with the powdered sugar. Let stand for 5-6 minutes. Combine Bisquick and remaining ingredients. Stir until moistened (will be lumpy). Stir in sugared cranberries. Pour into cooking oil sprayed muffin pans. Bake at 400 degrees F. for 20 minutes or until a toothpick comes out clean.

Hemp Seed and Avocado Salad with Dressing

Ingredients

5 leaves red fire lettuce – torn into small pieces

1/4 cup hemp hearts

1 chopped avocado

1 chopped tomato

1/2 cup chopped cucumber

1/4 cup raisins

Juice of half a lemon

5 basil leaves chopped

5 cilantro leaves chopped

1 Tbsp Nutritional yeast

1/4 cup hemp seed oil 1 tsp sea salt

Directions

Mix everything together in a bowl and enjoy.

Diet Cheese Dip Recipe

Ingredients

1 cup cottage cheese, creamed

2 tablespoons lemon juice

2 tablespoons milk

2 tablespoons low fat salad dressing or mayonnaise

2 tablespoons green onions, chopped

1/4 cup parsley, coarsely chopped

1/2 teaspoon tarragon leaves

1 dash pepper

Directions

Mix ingredients in a blender, scraping sides of blender with a spatula or rubber spoon and as needed until mixture is smooth and creamy. Serve with fresh vegetables – carrots, celery, green pepper, turnips, etc.

Carrot Soup

Ingredients

1 tablespoon vegetable oil

1 large onion, diced

3 cloves garlic, minced

4 large carrots, sliced

5 new potatoes, quartered

2 cups vegetable broth

2 teaspoons grated fresh ginger

1 teaspoon curry powder

salt and pepper to taste

Directions

Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.

Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.

Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

Hot and Sweet PepitasRecipe

Ingredients

Nonstick vegetable oil spray

2 cups shelled pepitas

1/3 cup sugar

1 large egg white, beaten until frothy

1 tablespoon chili powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 to 1/2 teaspoon cayenne pepper

Directions

Preheat oven to 350

Fat Free Sun Dried Tomato Dip

Ingredients

1 cup sun-dried tomatoes, rehydrated

1 tbsp balsamic vinegar

1 cup non-fat cream cheese

1/2 cup non-fat sour cream

basil leaves, for garnishing

Directions

Puree the sun-dried tomatoes and balsamic vinegar in the food processor. Add the cream cheese and process until the mixture is smooth.

Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquify.)

Transfer the spread to a serving bowl and garnish with fresh basil.

(Makes 10 Servings)