Notes:
I absolutely love this recipe.. For those of you who have never eaten buffalo, what are you waiting for? We get our ground buffalo from the local Whole Foods and the flavor is amazing, not to mention it’s lower in fat than beef!  We make these burgers the same way we do our beef ones, but we use sesame seeds instead of breadcrumbs with the egg to get a perfect consistency and great flavor without the carbs of the breadcrumbs.

Servings: ~4

Ingredients:
(adjust to your family needs)

1lb ground buffalo (We prefer the grass fed variety from Whole Foods)
1 egg
Sesame seeds
Spices as desired (Sea Salt, pepper, cumin, and paprika are our favorites)

Directions:
Preheat oven to 350
Mix buffalo, egg and breadcrumbs until desired consistency is reached
Seperate into chunks of preferred size and form into burgers
Sprinkle on spices
Cook for about 20 minutes or until desired preference

Submitted by:
Chelsea

Notes:
Don’t let the name chase you off!  I absolutely hate porkrinds, but I gotta say, this is one of my favorite dishes!  Atkins/South Beach diet approved!  Simple and easy, great over a fresh salad, or by itself with a fresh serving of veggies!

Servings: 4

Ingredients:
(can be modified to fit your family needs)

4 Boneless, skinless chicken breasts
1 bag of Pork Rinds (I go with the organic kind because it comes MSG free)
1-2 Eggs

Directions:
Preheat oven to 350.
Ground Porkrinds with rolling pin, or your preferred method and pour into a ziplock type bag
beat eggs in a bowl
Dip chicken breasts in eggs, completely coat
Insert chicken one by one into the bag of ground porkrind, close and shake, completely cover
Set up chicken in preferred baking tray and cook about 30 min, or until cooked to liking
Enjoy!

Submitted by:
Chelsea

Notes:
My favorite first cool-weather recipe to make while listening to the mournful blues of Billie Holiday. It’s a very healthy chili recipe I love…all the men in my life have loved it too, so it’s not just a weight-loss recipe!! Full of fiber and low in fat when you use just-enough extra-lean ground beef, or omit the meat all together because the beans will do if for ya if you’re a bean lover like me!!! This is really a satisfying meal, especially when the weather is getting cooler as it is now (damn it, why have you forsaken me summer breezes!!!). Don’t get too caught up in the measurements; just keep tasting till it’s perfect for you!!

Servings: 12

Ingredients:
1 TBS olive oil
1 pound very lean ground meat
1 yellow, orange or red bell pepper, diced
1 medium onion, diced
1 can petite diced tomatoes with jalapenos, or 1 can petite diced tomatoes + 1 can diced green chiles
2 cloves fresh garlic, finely diced
3 TBS tomato paste
1 can low sodium beef broth
1 can kidney beans
1 can black beans
1 can cannellini or great northern beans
2 TBS chile powder
1 TBS ground cumin
couple pinches of ground cloves
couple pinches of cayenne pepper
several dashes of HOT paprika
several dashes of hot sauce (I like chipotle hot sauce)
around a tsp of brown sugar
around a tsp of salt
a little low-fat shredded mozzarella cheese
a bit of fresh cilantro to garnish

optional SUPER-SECRET ingredients:

2 TBS balsamic vinegar
–or–
1 TBS peanut butter

Directions:
…You don't have to be exact on the ingredient amounts, add less or more to taste…
FIRST THINGS FIRST…Put some Billie Holiday on the old computer/CD player/MP3 player!!!
1) Brown ground meat in a skillet…easy peasy, you can sautee the onion, garlic and bell pepper in the olive oil right in the same pot you are going to cook your chili in while you are browning up your meat in the skillet. Drain the meat of excess fat and leave it chill for a minute while you work on you sauteed veggies.
2) Season the veggies with all your spices…cumin, chile powder, brown sugar, salt, cloves and paprika. Stir those newly-aromatic veggies around for a few minutes and breathe in the awesome smell!
3)Stir in the diced tomatoes (with juices), tomato paste, the hot sauce, and the beans…be sure to drain and rinse the beans first because this reduces the sodium and makes the chili super-healthy!! Stir in your cooked ground beef that's been so patiently waiting in the skillet.
4) Pour in enough low-sodium beef broth (you can also use water or veggie broth, if you are a vegetarian and omitting the meat) to cover everything. Give it a good stir and let that sucker come to a boil.
5) Reduce heat, cover, and let your pot-o-yumminess simmer on the stove…I like to leave it go for about an hour to an hour and a half, but it will be ready to go in about a half hour if you're pressed for time or the kids are screaming they're hungry. Your house will smell so good from this, you can kiss your glade plug-in good-bye!! (mmm…if only they made chili-scented Glade Plug-Ins…what a wonderful world it would be…)
6) If using the peanut butter add at the end of the simmering stage…if using the balsamic vinegar stir in after you've removed the pot from the heat, right before serving.
7) Garnish with the low-fat mozzarella cheese, and enjoy!!! You can also stir in some fresh cilantro, if that's your bag, baby!

Submitted by:
Jennifer

Notes:
A lovely veg packed Turkey Stir Fry  - Serves 4.

Servings: 4

Ingredients:
420g turkey steaks - sliced.
500g mixture of:-
sliced peppers
courgettes
carrots
spring onions
leeks
broccoli
Bean sprouts
Mild Chilli Powder
Soy Sauce
900g Brown Rice.

Directions:
heat 1 tbsp of oil in wok or frying pan and cook thinly sliced turkey steaks for 3-4 minutes (or until cooked) Add the 500g of mixed veg and stirfry for a extra 5-6 minutes. Add as much chilli powder as you want and 2-3 tbsp soy sauce. Serve with brown rice.

Submitted by:
Renate

Notes:
This is a fritatta recipe I got from a health website. I do not recall the website but these are absolutely delicious and easy to make! And very good for you. On the website they boasted that a breakfast higher in calories and protein would actually lower your calorie intake for the remainder of the day! I tested it and it DOES WORK! This is supposed to be eaten with one slice of toast and a half cup berries. It feels like a big breakfast and it really does make you not so hungry all day long! The recipe said it was 250 calories for this, but I use a cupcake pan which cut the suggested serving size down quite a bit (they said it was 4 servings but I got six) - so I added the whole breakfast up (toast and berries) and it runs around 350 calories. Feel free to replace things to cut the calories if need be!

Servings: 4-6

Ingredients:
Basil
Spinach
Eggs
Shredded Asiago Cheese
Onion or Scallop (scallop is recommended because it isn't as strong)
Sun Dried Tomatoes
Salt

Directions:
Cook in a pan on medium or medium high 1 small Scallop until soft but not brown then add 1 Cup packed spinach (I use olive oil cooking spray) until it's soft
This should only take about 5 minutes.

Take pan off of stove and set aside (if it's still cooking make sure and throw it in to a bowl until you need it - don't want it to over cook)
Beat 4 egg whites and 4 whole eggs in a separate bowl
Finely chop 1/4 cup basil and throw into the egg mixture
Chop 1/4 cup Sundried Tomatoes and throw in to the egg mixture
throw in 1/2 tsp. salt & pinch of pepper
Throw in 1/2 Cup shredded Asiago cheese into the egg mixture, along with your spinach and scallop.
(Feel free to add garlic if you like!)

Spoon mixture into cupcake pan or baking dishes (the site said it made only 4 but I got 6 out of this using the cupcake pan instead. If you use the larger baking dishes make sure to note that this breakfast will be higher in calories…duh…I know )

Cook for approximately 10-14 minutes at 250 degrees until the middle is firm (no juicy centers!)

I premade these for the entire week once and it actually wasn't bad…some of my friends grossed out at the idea but it kept me on track breakfast wise!

Submitted by:
Sharon

Notes:
A Middle Eastern dish with a deliciously fresh taste.

Servings: 4

Ingredients:
1 quart water
1 cup dry lentils
3 tablespoons olive oil
1 medium green bell pepper,
chopped 1 medium onion, chopped
2 1/2 cups peeled, seeded, and
chopped tomatoes
salt and pepper to taste

Directions:
In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Cook for two minutes. Stir in the lentils, serve

Submitted by:
mandy

Notes:
Today I tried making this for the first time and I was surprised at how good it tastes.  I was really sick of drinking only water and unsweetened ice tea.  I think that too much stevia is bad for you also it doesn’t seem to go with ice tea as well as it does with lemonade.  For anyone who loves lemonade but doesn’t want the sugar, and thinks most artificial sweetners are bad for you I highly recommend this.

Servings: many

Ingredients:
Lemon juice, Stevia powder, water

Directions:
Squeeze lemons, add Stevia powder to taste (Stevia is much much sweeter than sugar, i used about 1 teaspoon of stevia powder to make a3/4 gallon jug of lemonade) Add water, stir or shake..drink guiltlessly!

Submitted by:
Rikki

Notes:
For a great light meal, or snack, this avacado salad has less than 5 ingredients and takes only minutes to put together. With a few chops you can have a healthy meal at your plate.

Servings: 1

Ingredients:
1 avacado, palm full of chopped red onion, 2 palm full of cherry tomatos cut in half, sharp cheddar cheese cumbles(to taste) salt, pepper

Directions:
Get the avacado out of the skin and chop, chop the red onion, cut the cherry tomatos in half, sprinkle with the cheddar, salt, and pepper.

Submitted by:
shay

Notes:
Preparation time : 5 minutes + chilling time

Makes 2 x 250 ml glasses

NUTRITION PER SERVING

Protein 17g

Fat 6g

Carbohydrate 47.5g

Dietart Fibre 2g

Cholesterol 188mg

300 cal

Servings: 1 person

Ingredients:
2 cups (500ml) skim milk, chilled
2 tablespoons honey
2 eggs
1/2 teaspoon vanilla essence
1 tablespoon wheat germ
1 medium banana, sliced

Directions:
Blend the milk, honey, eggs, vanilla, wheat germ and banana untill smooth. Chill well and serve.

Submitted by:
danielle

Notes:
I use the great value brand (walmart) of generic sugar-free kool aid. It has no calories per serving. You could use regular  sugar-free kool aid, but it has 5 calories per servings; which still isn’t a whole lot.

This is a cool, refreshing treat, especially in the summer. I make this all the time when I need something other than a drink to get my mind off food. Plus it takes a long time to eat so im satisfied for a while

Servings: 2

Ingredients:
* two cups crushed ice
* one container/envelope of your choice of Kool Aid flavoring
* 1 1/2 cups water

Directions:
* Put all ingredients in a blender.
* Mix on High untill desired consistency
*Enjoy!!

Submitted by:
Kristen