Notes:
Tastes like the Caribbean! This is soooo easy and soooo yummy! My kids (picky eaters) LOVE this one. I recommend using fresh (not frozen) chicken breasts. Frozen tend to be a little tough and chewy, but fresh chicken will almost melt in your mouth.

Servings: Serves 6

Ingredients:
6 chicken breasts (preferably not frozen)
1 Tablespoon olive oil
1 ½ cup flour
1 tsp paprika
1 tsp salt
1 tsp pepper
1 can frozen limeade concentrate
2 Tablespoons minced garlic
1 cup sliced mushrooms (optional)
1 fresh lime, sliced into rounds

Directions:
Preheat oven to 350o. Heat oil on stove top on med-high in a large frying pan or frying skillet. In a gallon-size baggie or large bowl, combine flour, paprika, salt, and pepper. Coat each chicken breast with flour mixture, then fry in olive oil until lightly browned on both sides. Transfer to 9×13 baking pan or stoneware. Add can of limeade, mushrooms (optional) and sprinkle garlic over chicken. Cover with aluminum foil. Bake for 20-30 minutes until fully cooked. Serve with fresh lime slices on top of each breast over Rice-a-Roni Chicken Rice or Couscous.

Submitted by:
Elsie

Notes:
This is a healthy chili.  You can eat a generous portion and stay in your calorie limits.

Servings: 12-one cup

Ingredients:
3 Cups chopped yellow onions
1.25 pounds of 99% lean ground turkey or turkey sausage
3 Cups diced tomatoes or 1 28 oz can, undrained
1.5 Cups cooked pinto beans or 1 can (15 oz) pinto beans, rinsed and drained
1.5 Cups cooked black beans or 1 can (15 oz) black beans, rinsed and drained
1 cup fat-free, low sodium chicken broth
2 tablespoons chopped garlic
2 tablespoons chili powder
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 cup sliced black olives (if you want)
1/2 cup chopped scallions or chopped fresh cilantro (if you want)

Directions:
Coat a large saucepan or Dutch oven with a few sprays of olive oil cooing spray. Add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the ground turkey or sausage and cook over medium-high heat, breaking up the meat with a spoon, for about 6 minutes, or until no longer pink. Add the tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin, and mustard powder. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 minutes. Garnish with the olives and scallions or cilantro.

Makes 12 servings Each serving is 1 Cup
150 Calories, 16g protein, 17 g carbohydrates (3 g sugars), 2 g fat (0 g saturated), 20 mg cholesterol, 5 g fiber, 150 mg sodium

Submitted by:
Autumn

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:
I TAKE 1 OR 2 TURKEY SAUSAGE PATTIES, CHOP UP IN SMALL PIECES,

ADD TO NON STICK FRYING PAN SPRAY W/ SMART BALANCE COOKING SPRAY

COOK TILL BROWN, ADD ALITTLE RED OR GREEN BELL PEPPERS CHOPPED SMALL

COOK TILL TRANSLUSENT, I ALSO ADD ALITTLE SAUTEED ONIONS, (OPITONAL)

ADD EGGBEATERS W/CRUSHED RED PEPPERS (OPTIONAL) THEN SCRAMBLE, DONT OVERCOOK

Servings: 2

Ingredients:
TURKEY SAUSAGE, GREEN OR REDBELL PEPPER, ONION,CRUSHED RED PEPPER EGGBEATERS

Directions:
COOK TURKEY SAUGAGE TILL BROWN,IN NONSTICK PAN SPRAY W/SMART BALANCE COOKING SPRAY, ADD GREEN OR RED BELLPEPPERS,COOK TILL SOFT, AND ONIONS,COOK TILL SOFT, I ADD EGGBEATERSW/CRUSHED RED PEPPER FLAKES FOR TASTE,AND ALITTLE SPICE, COOK TIL MED SOFT, DONT OVER COOK!! I LIKE GARLIC SO I ADD GARLIC POWDER, IF U LIKE ADD A FEW FROZEN HASHBWN POTAOES (JUST A FEW) FOR MORE FLAVOR, AND BLACK PEPPER, AND DO THE SCRAMBLER

Submitted by:
Dr Marc

Notes:
I call this the compromise burger because it is not completely meatless, but not a greasy patty of beef, either. Equal portions of tofu and lean ground beef are used to create satisfying volume for half the caloric cost. I recommend eating this burger without the traditional bun–it’s very soft and fluffy, prone to fall apart easily, but is also chock full of flavor on its own. Great for when you want the satisfaction of a hamburger without giving in to your diet! It does require some Asian ingredients, but they can all be obtained at Wegmans (in the Asian aisle).

Servings: 4-5 patties

Ingredients:
300 grams lean ground beef
1 pack (about 300 grams) of soft tofu (you know, those big tubs of tofu you see?)
200 mL of Panko (bread crumbs, usually available in the Asian section)
1/2 a medium sized onion, finely chopped
1 egg
1/2 a bouillon cube (preferable vegetable, but any is fine)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Directions:
1. Place the tofu in a large mixing bowl and begin mashing it up with a whisk. Continue until it's as close to a paste as you can get it.

2. Add the panko (bread crumbs) to the tofu and mix it up. Let the panko soak up the tofu's moisture. To give the panko time, start crushing the bouillon cube to a powdery state.

3. Add the ground beef, egg, salt, pepper, nutmeg, and bouillon powder to the tofu mix, and begin mixing it with your hand until well blended.

4. Finally, throw the onions in and mix it around lightly.

5. Split the mixture into about 4 or 5 patties. Rather than creating the traditional flat-squashed burger, make them more round and voluminous, so they don't break apart as easily.

6. Spread a small amount of your favorite oil (salad, olive) in a frypan and cook the burgers on high until both sides have a nice brown color. Don't worry about cooking them all the way through yet.

7. Once both sides are browned, add enough water to cover the bottom of the frypan (about 100mL for my pan), cover the pan and turn the heat down to medium.

8. After letting it steam for a couple minutes, take the cover off and check by breaking a small piece off of one of the hamburgers. If the whitish-pinkish color is consistent all the way through, then it is done. If not, then steam it longer.

9. Turn the heat back on high one last time and evaporate most of the water. You can put the hamburgers on a plate now~!

Submitted by:
Aisha

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:
Rich, fudge-like brownies that are full of protein and fiber. They’re incredibly simple to make and you won’t feel guilty licking the spoon.

Servings: 20

Ingredients:
1 box of powdered brownie mix (any kind)
1 can (15 oz.) of black beans

Directions:
1. Open the can of black beans and dump all of the contents from the can into a blender or a food processor and puree.
2. Add puree to the powdered brownie mix and mix well.
3. Bake according to the brownie mix box directions.

DO NOT add the eggs, oil, or whatever else the brownie mix box may call for. You literally only mix the puree and the powdered brownie mix.

Enjoy!

Submitted by:
HealthyHappyMe

Notes:
Great for sandwiches, a spread on any protein, in soup…. let the imagination go…. 

My boyfriend thought we were in a restaurant when I made this spread for our chicken sandwich. YUM.

 This is a pretty traditional recipe, but I just thought it needed some zing…. the lemony kind. 

Servings: 4-8

Ingredients:
1 cup stuffed of fresh basil leaves
1/4 cup freshly grated Parmesan
1/4 cup extra virgin olive oil
4-6 walnut halves
1-2 garlic cloves chopped
juice of half a lemon
Salt and pepper to taste

Directions:
Combine all ingredients in a mini food processor or blender (which I use) and blend until well mixed. Store extra in fridge in a glass jar or glass container.

Submitted by:
Jennifer

Notes:
A friend who is a professional chef showed me this uber simple way to prepare zucchini.

Servings: variable

Ingredients:
Zucchini, olive oil (any kind) dash of sea salt (or any kind of salt, really), herb mixture (optional)

Directions:
Wash your zucchinis, slice LENGTH-WISE either quartered or thick slices.
Arrange in 13 x 9 pan with rim (or larger, depending on how many zucchinis you have)
Drizzle olive oil on all the slices, sprinkle a dash of salt, lightly.
If you don't like to use salt, use an herbal substitute.
Bake at 350 for 10-15 minutes, depending on how hot your oven is. Should be lightly browned on the edges.
It tastes amazing, and very, very simple to prepare.

Submitted by:
Barbara

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