Notes:
I found this original recipe on allrecipes.com, one of my favorite sites for recipe searches.  I have reduced and modified the recipe to make it more practical for my husband and I with less waste.  Using With just six ingredients, this is an easy, healthy and tasty dip for veggies or homemade pita chips and a smart alternative for sandwich spreads.  This recipe yields about 2 cups or 32 Tablespoons of hummus that will keep in the refrigerator for about a week.  Using a serving size of 2 Tablespoons, a serving has 68 calories, 4 gr fat, 94 mg sodium, 6 gr carbohydrates, 1.7 gr dietary fiber, and 2.7 gr protein

Servings: 2 cups

Ingredients:
3 tsp minced garlic (more or less to taste)
1 15-oz can reduced sodium garbanzo beans (aka chick peas), drained
1/3 cup (4 Tablespoons) tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
5 lg leaves fresh sweet basil or 1/4 dried basil
2 Tablespoons pine nuts (optional)
3 small basil leaves (optional)

Directions:
Drain the chick peas and the roasted red peppers (if canned) well. In an electric food processor, combine the garbanzo beans, tahini, garlic and lemon juice. Process until the mixture is smooth. Add the basil and the roasted red pepper and process just until the red peppers are finely chopped. Season with salt and pepper to taste.

Transfer to a bowl or a sealed container to refrigerate for up to 7 days. When serving, swirl the hummus into the bowl, then top with 2 Tablespoons of pine nuts and few small basil leaves for garnish and added flavor and texture. Great with fresh veggies, fresh pita bread or homemade pita chips. Use as a sandwich spread for a tasty and healthy alternative!

Submitted by:
Carol

Notes:
a delicious, low fat main course.

Servings: 5

Ingredients:
1 and 1/2 lbs boneless, skinless chicken breast
water
2 tbs olive oil
1pkg frozen bell pepper stir fry( if using fresh, you will need 1 and 1/2 bell pepper)
4 tsp chicken bullion
curry powder and dried basil to taste

Directions:
1)using a large frying pan cook the chicken covered in water untill white on the outside and the inside too, you will need to cut part of it open to check if it is done on the inside.

2) drain chicken and place it on a cutting board, set aside.

3)dry out the frying pan with a paper towell, then heat the olive oil over medium heat

4)Add the bell pepper to the olive oil

5) while the bell pepper is cooking, shred the chicken or cut it into bite size pieces (it should have cooled down enough to handle by now)

6) add the chicken to the frying pan

7) add 2 cups of water to the pan, if it sizzles and steams that's ok

8)Add the chicken bullion, stir. Add just a little basil and as much curry powder as your taste buds can handle, it all depends on personal taste, there is no right amount. Stir well

9) turn down heat, cover, let simmer for 5 mins, stiring ocasionally

10) serve with basmati rice or steamed jasmine rice and a side salad.

Submitted by:
Mindy

Notes:
Its a nice way to get your protein, if you combine it with a dollop of yogurt or a piece of bread.

I normally add a teaspoon of flax oil or extra virgin olive oil at the end if I am not having a salad with it. It give the soup more staying power.

Servings: 10

Ingredients:
1 onion sauted in a few tablespoons of water - any size is fine base it on much you like onion.
8 cups of stock- chicken or veg
2 cups dried red lentils
1 tomatoe cubed
1 tablespoon cumin seed or 1 teaspoon ground - add extra if you love cumin
salt to taste.

Directions:
if you are using cumin seed , warm in a frying pan over heat for a few min then grind in a motor

put it all in a pot
simmer for about 30 min , check to see if the lentils have disolved and are tender.
cook them till they are

You can use a hand blender to make the soup more smoother is you like.
Add spinach if you want a veggie

I tend to freeze it in single servings and freeze them for quick meals.

Submitted by:
Dit

Notes:
A delicious way to preserve a bountiful harvest of tomatoes.

Servings: up to 4 per

Ingredients:
-Tomatoes- any kind and any amount but the key is to dry the same variety together, cut in similar wedges so they dry evenly. Varieties that have worked well are Garden Peaches, Pusta Kolox, Cherokee Purple, Zapotecs and Black Krim. The Romas dry quicker but don't have as much flavor.
-Container of olive oil
-sea salt in a grinder
-one tomato can make up to 4 servings depending on the size.

Directions:
Heat oven at lowest setting, usually 200 degrees. Take some olive oil and generously grease a large cookie sheet that has sides at least half an inch to catch any juices that may form.
Cut out stem of tomato and slice tomatoes in wedges about 1/2 inch wide. Arrange in tight rows on the tray, edges touching. They will shrink considerably and can handle it. Sprinkle lightly with sea salt then put in the oven. Varieties such as Romas will dry quicker, taking about 3-4 hours. Juicier varieties (and tastier) can take as long as 6 to 12 hours.

Some varieties will produce a lot of juice. To speed drying pour off juice in bowl or glass container. I like to save the juice for reductions in stir fry's or pasta.

Remove from oven and with spatula place in medium sized bowl and press gently down. Add enough olive oil to cover. Allow to cool completely then place in sandwich size ziplock bags. Flatten and remove air from bags. If using within a week put them in the fridge. If saving longer place in the freezer. Great as an alternative to sausage or pepperoni on pizza. Also good in pasta dishes and salads.

Submitted by:
Theresa

Notes:
This is dish of braised chicken breast and vegetables that can be made in any sized portions, so you can make it for yourself or for the whole family.  It’s really is so tasty that the rest of the family won’t care that it is healthy and low in fat if you do make it for everyone.

Servings: 1 +

Ingredients:
Small to medium lean chicken breast (one per person)
Carrots, sliced (I use lots of carrots and onions to fill up on)
Onions, sliced
Celery, sliced (don't go too overboard if you're not fond of celery, as the favour can overpower the dish)
potatoes, sliced (optional, and don't use too many, I suggest about 1 x small to medium potato, per person)
Salt and freshly ground black pepper to season
Fresh or dried rosemary
A little sprinkling of mixed herbs (oregano, parsley, thyme)
Stock made with 1 x chicken/vegetable stock cube mixed with 1/2 pint of hot water per person/portion

Directions:
1]Preheat the oven to 180C/350F, reduce this to 150C/300F if you're using a fan-assisted oven.
2]Trimmed all of the fat off the chicken breast/s.
3]Chop and slice all the vegatables (holding back a handful of onions) and put into a large ovenproof casserole/braising dish.
4]Heat a fying pan on a medium/high heat and seal off the chicken and the remaining onions. Do not add any oil to the pan unless the pan is not non-stick. If this is the case, use only a teaspoon (5mls) of olive oil to prevent sticking.
5]When the chicken is a nice golden brown on each side, add it to the oven dish along with the onions in the pan.
6]Mix the stock cube with hot water and pour over the contents of the dish.
7]Add mixed herbs, salt and pepper and rosemary and stir to evenly distribute throughout the dish.
8]Cook for 1 & 1/2 hours in the oven or until chicken and vegetables tender.
9]Serve with SMALL crusty bread roll.

Submitted by:
Jeannie

Notes:
Tart crunchy salad- very refreshing

Servings: 4 +

Ingredients:
2 cucumbers
2 roma tomatoes
1/4 cup olives- any kind that you like will do (kind of optional- you decide how many if any to add)
apple cider or balsamic vinegar - however much is enough to cover the salad when its chilling in a bowl (probably 1 to 2 cups depending on your bowl)
1 tblsp honey
1/2 cup pickled mushrooms (optional)
Dill weed
Salt (Kosher salt works best)
Pepper
a pinch of oregano (optional)
1/4 tsp minced garlic

Directions:
Slice the cucumbers thin and cube the tomatos, place both ingredients in a bowl. Add the spices- honey, garlic - olives and mushrooms. Pour vinegar over the whole thing until the vinegar is just slightly over the top of all the ingredients. Chill at least 4 hours- its best after 24 hours. Because of the vinegar this salad will stay quite a while in your refrigerator. (it even stays crispy)

Submitted by:
Jessica

Notes:

This quick and simple recipe is one of my faves and is perfect to make and freeze for later.

Servings: 6

Ingredients:
1/2 - 1 teaspoon vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
2 cups canned kidney beans, drained
1 cup water
1 tablespoon and 1-1/2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons prepared mustard
1/2 pinch cayenne pepper, or to taste
1 tablespoon and 1-1/2 teaspoons soy sauce
2 cups cooked and mashed sweet potatoes
6 (10 inch) flour tortillas, warmed
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 8-12 minutes in the preheated oven.
(Can be wrapped individually and frozen, then heated in the microwave.)

Top with diced tomato, green onion and sour cream or salsa.

Submitted by:
rochell

Notes:
Note: Garbanzo Beans are also known as Chickpeas.

This is a meatless meal, but also perfect for non-vegetarians. Like many Moroccan dishes, it is somewhat spicy, but not hot. I usually serve this on its own after a big green salad as a starter, but you could also serve it with couscous. 4 servings - each serving 220 calories.

Servings: 4

Ingredients:
• ½ teaspoon paprika
• ½ teaspoon ground ginger
• ½ teaspoon ground cumin
• A couple of squirts of 1 calorie olive oil, or a teaspoon of olive oil
• 1 large onion, roughly chopped
• 1 red pepper/capsicum
• 250 gm / 9 oz (approx 2 US cups) raw and peeled cubed pumpkin or butternut or buttercup squash
• Saffron a pinch, optional as this is quite expensive
• Approx 5 fresh chopped tomatoes or 400gm/14oz can chopped tomatoes in juice
• 400gm/14oz can garbanzo beans/chickpeas
• Salt and pepper to taste

Directions:
1. Cut the peppers and pumpkin into cubes and roughly chop the onion.
2. Heat a little oil in a large deep skillet/frying pan, saucepan or casserole and add the cumin, paprika and ginger and stir through
3. Add the vegetables and fry for 5 minutes, stirring so they brown evenly.
4. Add 200ml (about 1 US cup) of water, the saffron, tomatoes and a few grinds of black pepper, and bring to a simmer.
5. Cover and cook for 10 minutes. If possible, check occasionally to make sure it isn't sticking.
6. Stir in the chickpeas and cook uncovered for a further 10 minutes or until the vegetables are tender.
7. Check seasonings before serving

Submitted by:
Juliette

Notes:
This 7-day eating plan can be used as often as you like. If correctly followed, it will clean out your system of impurities and give you a feeling of well-being. After only 7 days of this process, you will begin to feel lighter by at least 10 pounds and possibly 17 pounds, and experience an abundance of energy.

Servings: 1-7

Ingredients:
SOUP:

* 1 or 2 cans of stewed tomatoes
* 3 plus large green onions
* 1 large can of beef broth (no fat)
* 1 pkg. Lipton Soup mix (chicken noodle)
* 1 bunch of celery
* 2 cans green beans
* 2 lbs. Carrots
* 2 Green Peppers

Season with salt, pepper curry, parsley, if desired, or bouillon, hot or Worcestershire sauce. Cut veggies in small to medium pieces. Cover with water. Boil fast for 10 minutes. Reduce to simmer and continue to cook until veggies are tender.

This soup can be eaten anytime you are hungry during the week. Eat as much as you want, whenever you want. This soup will not add calories. The more you eat, the more you will lose. You may want to fill a thermos in the morning if you will be away during the day.

DRINKS:

* Unsweetened juices
* Tea (also herbal)
* Coffee
* Cranberry juice
* Skim milk
* Water, water, water

Directions:
DAY ONE
Any fruit (except bananas). Cantaloupes and watermelon are lower in calories than most other fruits. Eat only soup and fruit today.

DAY TWO
All vegetables. Eat until you are stuffed with fresh raw, cooked or canned veggies. Try to eat green leafy veggies and stay away from dry beans, peas or corn. Eat veggies along with the soup. At dinnertime tonight reward yourself with a big baked potato and butter. Don't eat any fruits through today.

DAY THREE
Eat all the soup, fruit and veggies you want. Do not have a baked potato. If you have eaten as above for three days and not cheated, you should find that you have lost 5-7 pounds.

DAY FOUR
Bananas and skim milk: Eat at least 3 bananas and drink as much milk as you can today, along with the soup. Bananas are high in calories and carbohydrates, as is the milk but on this particular day, your body will need the potassium and carbs. Proteins and calcium to lessen the cravings for sweets.

DAY FIVE
Beef and tomatoes: you may have 10 to 20 ounces of beef and a can of tomatoes, or as many as 6 tomatoes on this day. Eat the soup at least once today.

DAY SIX
Beef and veggies, eat to your heart's content of the beef and veggies today. You can even have 2-3 steaks if you like with green leafy veggies but no baked potato. Be sure to eat the soup at least once today.

DAY SEVEN
Brown rice, unsweetened fruit juice and veggies, again, be sure to stuff yourself and eat the soup. You can add cooked veggies to your rice if you wish.

By the end of the 7th day, if you have not cheated on this diet, you should have lost 10 to 17 pounds. If you have lost more than 17 pounds, stay off the diet for two days before resuming the diet again.

This diet is fast. The secret lies within the principle that you will burn more calories than you take in. It will flush your system of impurities and give you a feeling of well-being. This diet does not lend itself to drinking any alcoholic beverages at any time. Because of the fat build-up in your system. Go off the diet at least 14 hours before any intake of alcohol.

Due to the variety of digestive systems in individuals, this diet will affect everyone differently. After day three, you will have more energy than when you began, if you do not cheat. After being on the diet for several days, you will find that your bowel movements have changed. Eat a cup of bran or fiber. Although you can have black coffee with this diet, you may find that you don't need caffeine after the third day.

The basic fat burning soup can be eaten anytime you feel hungry during the seven days. Eat as much as you wish. Remember the more you eat, the more you will lose. You can eat broiled, boiled or baked chicken instead of the beef. Absolutely no skin on the chicken. If you prefer, you can substitute broiled fish for the beef on only one of the beef days. You need the high protein in the beef for the other days.

Continue on the diet as long as you wish and feel the difference both mentally and physically.

DO NOT - DO NOT
No bread, alcohol, carbonated drinks (including diet drinks). Remember, absolutely no fried foods.

DO - DO - DO - DO
Drink plenty - at least 6 to 8 glasses - of water a day, as well as any combination of the following beverages: black coffee, unsweetened fruit drinks, cranberry juice and skim milk.

This diet comes from the Sacred Heart Memorial Hospital that is used for overweight heart patients in order to lose weight rapidly, usually prior to surgery.

Submitted by:
Dr Marc

Notes:
A turkey sandwich with an exotic touch.  Tasty, original & fast! Finally a sandwich with some personality =P   A delicacy of the mediterranean cusine, has strong italian influences… brought to you by me!  A delicious pesto recipe included… oh mama mia!   Translated from my language to english, for buddyslim only!  Enjoy

Servings: 2

Ingredients:
480 g (1 lb) sliced turkey (cooked as you wish)
4 wholemeal bread (hamburger style)
1 sliced white onion
3 spoons dark sugar
1 cup light cream cheese or ricotta cheese
Lettuce and tomato

For the pesto:

1 cup fresh basil leaves
half cup grated parmesan cheese
1/4 cup of olive oil
salt and pepper
Toasted & crushed pine nuts (optional)

Directions:
In a blender add the basil, parmesan cheese and olive oil, until you get a smooth paste (cream like) Add the salt, pine nuts and pepper. Set aside. Next, in a frying pan melt the sugar then add the onion. Cook it for 10 minutes until it's caramelized. In a bowl mix the cream cheese with the pesto (the blender mix I asked you to set aside previously) Now spread this mix on the bread, add in this order: some lettuce leaves, tomato, some more of the pesto if you like, the turkey slices & the caramelized onion. Bon apetit!

Submitted by:
FullaDoll