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:
Turkey burger mixed with veggies, rolled in a lettuce leaf.

Servings: n/a

Ingredients:
Ground Turkey
Favorite assorted veggies: such as onions, celery, red peeper, green pepper, carrots, broccoli, and cauliflower. (Try to leave out starch veggies)
Lettuce leaves
*Ketcup, Mustard, Relish, sprinkled cheese are optional

Directions:
Steam veggies. (If your boiling them, you can save the water for veggie soup)
Chop the veggies into smaller bits
Cook turkey in skillet. Drain meat.
Mix veggies and meat together
Place a few spoonfuls of the mix onto a lettuce leaf, You can now add condiments or cheese,
Then fold or roll the lettuce around mix.

Submitted by:
Angela

Notes:
This is my favourite salad of all time! Very simple, easy to prepare, bursting with colour and flavour - if you like butternut squash, I hope you’ll love this

-NB: When the weather takes a turn for the worst and you don’t fancy a salad, you can serve glazed butternut squash as an accompaniment to a main meal, or even use them as an alternative to pasta sheets for a mouthwatering vegetarian lasagne!

Servings: 1

Ingredients:
Mixed salad leaves (whichever kind you prefer. I always choose one with spinach)
Vine tomato, sliced
Green bell pepper, thinly sliced
1 egg, hard boiled
1 small butternut squash

For the glaze:
Olive oil
Clear honey
Paprika
Cinnamon
Salt
Pepper

Directions:
Peel the butternut squash, cut across the rounded end to expose the seeds and scoop them out. Starting from the longer, narrow end, slice the squash into rounds, about 1cm thick. When you reach the rounded end, cut into thick 1cm fingers.

At this point, you should prepare the griddle pan/George Foreman/barbeque. Do not oil the griddle: allow it to get hot, almost to smoking point. Switch on the Foreman about 5 minutes in advance of preparing the glaze.

In a bowl, mix together about 5 or 6 tablespoons of olive oil with 1 heaped teaspoon of paprika, 1 level teaspoon of cinnamon, about 2 tablespoons of clear honey, two pinches of salt (or about 3 twists of the mill if using rock salt), and a pinch of pepper. Mix quite vigorously with a fork so everything combines.

Transfer 2 tablespoons of the glaze to a side plate and coat the squash slices on both sides. Place them on the griddle, turning once after 3 or 4 minutes. You won't need to do this with the Foreman obviously, so leave them for about 8 minutes.

Boil an egg for about 5 minutes. Once cool, peel and slice.

Meanwhile, toss together the mixed salad leaves, sliced tomato and green pepper with a little of the glaze. Just make an extra batch if you don't have enough. Arrange the salad on a plate, add the sliced egg. The squash is cooked when well defined griddle marks appear on the flesh, but they shouldn't feel floppy. Once done, add to the salad with an extra sprinkling of paprika and a tiny drizzle of honey, then serve. Enjoy!

Submitted by:
Louise

Notes:
This is so quick & delicious!

AND this is low carb! Such a great replacement instead of eating sandwiches.

Servings: Individual

Ingredients:
Turkey lunch meat, block or sliced cheese, baby spinach leaves, mustard

Directions:
Just get a few slices of lean turkey lunchmeat, an equal number of cheese slices (I slice mine thin & narrow off a block of Colby), some fresh spinach leaves, and mustard.

Take the slice of turkey, put the narrow cheese slice in the middle, top with a few spinach leaves, and drizzle some mustard down the middle. Wrap up the sides & press down, you're done! You could put a toothpick in the middle to secure them. Have one for a snack, or several for a meal. You can add a tomato slice as well.

Yummy!

Submitted by:
stacy

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:
These are simple to make and delicious. They are an alternative to scrambled eggs in the morning. You’ll feel like you’re eating something with more than 150 calories per serving. And these are something you can make ahead because they reheat well.

Servings: 6

Ingredients:
6 eggs
1 cup 2% milke cheese - cheddar or cheddar jack
1 package frozen chopped spinach
1/4 cup diced onion
1/4 cup diced green pepper
dash of salt
fresh ground black pepper
3 drops to 2 teaspoons of hot sauce - optional (I like to use 2 teaspoons myself)

Directions:
Preheat oven to 350 degrees. Lightly spray 12 muffin tins with cooking spray. Beat the eggs in a medium size bowl. Add the cheese and mix it well. Squeeze all the water from the spinach and add to the mix, along with all the other ingredients. When everything is mixed together, divide the mix between the 12 muffin tins. I use an ice cream scoop for better portion control and less mess. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Two quiches is one serving.

Submitted by:
G Jane

Notes:
very fresh tasting salad and very savory can be used as a side dish or a snack

Per serving: 46 calories; 2 g fat; 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 147 mg sodium.

found recipe at eatingwell.com

Servings: 4

Ingredients:
2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

Directions:
1. Peel cucumbers and leave some green on them. Slice the cucumbers in half lengthwise and scrape out the seeds. cut into very thin half moon slices. Place in a paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and toasted sesame seeds; toss well to combine. Serve immediately.

Submitted by:
Christine

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:
This is an easy, refreshing fat free and sugar free dessert.  I found a similar recipe in FAVORITE BRAND NAME LOW CARB RECIPES, but have adapted it to have the lowest points possible. In fact, the entire dessert has just 3 points, so depending on how you divide it up, it could have .5 - 0 points per serving!

Servings: 10

Ingredients:
2 c. water, divided to make 2 flavors of gelatin
1 pkg (.44 oz) each sugar free strawberry gelatin and sugar free lime gelatin
1/2 c cold water
1 8 oz container of fat free, sugar free vanilla yogurt
1 1/2 c. frozen sliced strawberries, no sugar added
**Optional: fat free/sugar free cool whip, fresh strawberries or other berries for garnish (will change points value)**

Directions:
Boil one cup of the water and add to the lime gelatin, stirring until dissolved. Add 1/2 cup water, stir well and refrigerate for about an hour or until gelatin is slightly thickened. Using a wire whisk, add vanilla yogurt, whisking until smooth. Transfer to a 2 quart serving bowl and refrigerate for 15-30 minutes or until set but before it is firm.

Boil the other cup of water and stir into the strawberry gelatin until completely dissolved. Add frozen strawberries and stir until gelatin becomes thickened slightly. Pour over top of lime gelatin mixture and refrigerate for 2 hours or until firm. Garnish as desired.

Submitted by:
NOFAT40

Notes:
http://thaifood.about.com/od/oodlesofnoodles/r/tyumnoodles.htm (source of this recipe)

http://www.thaifoodtonight.com/thaifoodtonight/recipes-Rice.htm (another great site that has video directions)

 I love this soup so much !!!

Servings: 3-4

Ingredients:
3 cups chicken stock (this makes enough soup to serve 2 people - double the recipe for 4 or more)
1 stalk lemongrass (for instructions on how to prepare lemongrass, see link below)
3 kaffir lime leaves (available fresh or frozen at Asian food stores)
12 medium or large raw shrimp, shelled
2 Tbsp. fish sauce
1-2 small red (or substitute green) chillies (depending on desired spiciness), finely sliced
3 cloves garlic, minced
a handful of cherry tomatoes
a handful of fresh shiitake mushrooms, sliced thinly
1 green and/or red bell pepper, sliced
1 can coconut milk
1/3 cup fresh coriander, roughly chopped
optional: additional Thai red chillies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
optional: wedges of lime for serving (key limes or regular limes)

Directions:
Pretty common sense thought the sites about are good for tips. Did not know you have to hammer the lemongrass inorder to get the flavor out. Good tip.

I like the soup with chicken or an egg when I do not have shrimp.

Adding some rice or rice noodle is optional.

For the purpose of dieting I also go easy or not at all with the coconut. I would rather chose a little portion of yummy coconut rice on the side instead.

Submitted by:
Jennifer