Notes:
This is a delicious salad you can have as a side dish or entire meal plus the ingredients are always easy to find.

Servings: 4=6

Ingredients:
1 jar of Nopales (this is just sliced cactus in spanish find the jar with the least amount of ingredients)
1 bunch cilantro
lemon juice
salt
1 small white onion

Directions:
Empty jar of nopales in a strainer and rinse in cold water. Clean until the cactus has no more sludge and brine is washed away. Chop half of the cilantro and white onion into small pieces. In a bowl add nopales, cilantro, onion and toss. Add lemon juice and salt to taste. To make this recipe stretch give the nopales a few rough chops. Chill before serving at least an hour.

Submitted by:
Stefanie

Notes:
Calories-134 to 168 (small or medium potato) per serving

Serving size-1 potato per person

This is a quick and easy recipe that my daughter loves.

Servings: 1+

Ingredients:
1 small or medium potato per person
seasoned salt, mrs. dash, cajun spice or any seasoning you like
pam cooking spray (i like the olive oil spray or butter flavor)

Directions:
slice each potato in to thick rounds.
lightly spray baking sheet with pam.
arrange potato rounds in single layer.
sprinkle with seasoning.
lightly spray tops of potatoes with pam.
bake at 375 degrees for 35 minutes or until done.

Submitted by:
laurie

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:
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:
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:
My mom’s recipe i added in bellpeppers cause we had some lying around and normally it has avocado in it but i dont like avocado. I use a spicey lime seasoning and paprika feel free to use your own favourite. Enjoy

Keep in mind if your making in advance the spiciness will intensify over night or over a few days.

1 serving is about 59 calories, to add to your journal I’ve listed it in the food search here:

http://www.calories-nutrition.buddyslim.com/mexican-tomato-salad/?ServingSize=1%20serving&Servings=1

Servings: 1

Ingredients:
Recipe:
1 medium tomato
1 Jalapeno Pepper (or to taste)
Couple Slices Onion, to taste
1 scallion white and green part
1 small red bell pepper (optional)
a little cilantro
paprika, lime, salt to taste

*original recipe uses Avocado

Directions:
1.Chop all ingredients, dice everything but cilantro and jalapeno.

2.either chop or tear cilantro.

3.Chop up the jalapenos, bigger pieces make it easier if someone isnt as big a fan of jalapenos as you they can pick them out.

4. mix all together in a bowl, add in paprika lime salt and what ever mexican seasonings you like by taste.

5. ENJOY!

Submitted by:
Jaqueline

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:
Lovely  healthy fried rice recipe – Very quick and easy!

Servings: 4+

Ingredients:
1 cup cooked azuki beans
2 cups cooked brown rice
1/4 cup onion, diced
1/4 cup squash or pumpkin, diced
1/2 cup green onions, chopped
1 TBS Sesame Oil
3 TBS water
Tamari soy sauce or (better yet) Bragg's Liquid Aminos

Directions:
Saute Onions 2 minutes. Add squash and water, season with Tamari or Bragg's. Cover and reduce heat to low. Add azuki beans and rice. sprinkle in a little more Tamari or Bragg's. Cover, steam till hot. Add Green Onions and cook 2 minutes, stirring. Add Sesame seeds and toasted Nori if desired.

Submitted by:
Leena

Notes:
This recipe uses the product PB2, which can be found at http://www.bellplantation.com/

Servings: 1-???

Ingredients:
Various vegetables:

Diced red/white potatoes
Diced sweet potato
Bell pepper (any or any combination) cut in strips
Zucchini/yellow squash, sliced
Cauliflower, cut into small florets
Carrot
Cut green beans
Onion, chopped/diced

(Choose any combination of these vegetables, whatever you like, add other fitting vegetables that you enjoy. Estimate your quantity, depending on how many vegetables you're using, and as to how much simmer sauce you're making.)

Simmer sauce:

Water/vegetable broth, about 3-5 cups
Curry powder, 2-4 TBSP.
PB2, 3 TBSP.
Cumin powder, 1-3 TBSP.
Salt, 1 TBSP.
Cayenne pepper, to taste
Garlic powder, to taste
Corn starch, 1-2 TBSP.
Lemon juice, 1/2 squeezed lemon

(For a smaller serving, use less of these ingredients, or more for a larger serving, find out how much of what is best for your tastes or liking, it can vary person to person. Add corn starch to thicken, using less for a runnier base and more for a thicker. Remember to quickly stir as it can easily clump.)

Fresh/optional ingredients:

Spinach
Green onion
Basil
Cilantro
Chopped peanuts/cashews
Garbanzo beans

Final:

Basmati rice

Directions:
Cut vegetables into bite-size pieces, cutting to what is appropriated for each.

For the simmer sauce, add all ingredients under SIMMER SAUCE into a small pot, on high heat. Add the corn starch last, adding a little at a time and fully dissolving before adding more. Add longer cooking vegetables first, covering with a lid and turning heat to low. Add vegetables that take a shorter time later, or if you want them extra soft, add them at the same time. It is done when all the vegetables are soft.

While the curry is simmering, prepare how ever much basmadi rice you'd like or need. Follow the directions on the package. If timed right, the curry will be done around the same time as the rice.

If you're going to add basil or cilantro, add to the curry 2-3 minutes before serving so they aren't terribly wilted.

To serve, put desired amount of rice into a bowl and dish curry on top. A bed of spinach can be added on top of the rice before adding the curry if desired. Chopped green onion can also be added on top.

Submitted by:
Ashley