Notes:
A low-calorie wrap that’s easy and delicious. But warning: if you have to watch your sodium intake, this isn’t for you! Unless you can find another type of sliced cornbeef that is lower in sodium than the packaged kind.

Total calories: 245

Servings: 1

Ingredients:
1 low carb whole wheat tortilla
1 package Carl Buddig cornbeef
1 slice Sargento Pepperjack cheese
2 tablespoons saurkraut
1 teaspoon mustard

Directions:
Heat a griddle or non-stick pan. Lay one side of the tortilla on it for just a few seconds. On the heated side of the tortilla, spread the mustard down the center. Lay the meat on top of the mustard. The saurkraut goes on top of the cornbeef. Split the cheese in two and lay it on top of the kraut. Roll the tortilla tightly, then lay it on the griddle or in the pan. Heat just long enough to brown it on that side, then turn the wrap and brown the other side.

Submitted by:
G Jane

Notes:
This sandwich gives you a full feeling without going totally crazy on the calories.  If you love Philly cheesesteaks this is a yummy alternative!  One serving is around 360 calories. 

Servings: 2

Ingredients:
2 teaspoons margarine
Onion (sliced thinly in rings)
Green Bell Pepper (sliced thinly)
black pepper to taste
Sliced Turkey Breast (Deli)
Round Sandwich Rolls ( are anything you prefer)
1 slice of provolone cheese per sandwich

Directions:
Saute the onion rings and bell pepper, until soft, in margarine. Remove from heat add Black pepper to taste, I use around 1/4 teaspoon. Preheat the oven to 375 degrees. Add onion and bell pepper to halved sandwich rolls. Add turkey slices and one slice of cheese. Cover with the top half of the roll. Bake in oven until cheese melts. Serve and enjoy!

Submitted by:
Ashley

Notes:
spaghetti with sauce

Servings: 2

Ingredients:
1 spaghetti squash
1 can of chopped tomatos
1 can of sliced mushrooms
1 onion
1 green pepper
1 teaspoon of powder garlic
1 stalk of celery
4 slices of turkey bacon

Directions:
take the squash cut in half and bake it for at least 1 hour, in a frying pan take the onions, celery and pepper cut in tiny pieces at low heat until is tender, when tender add the spoon of garlic powder and the 4 slices of chopped turkey bacon. if you like add salt and pepper to taste…keep it covered on very low heat. meantime once the squash is cooked and cooled down remove the seeds and take a fork and run it from top to bottom making spaghetti like strands…add that to the sauce and serve. if you like also add cheese but that would add more calories…each serving is about 3 cups for about 290 calories per serving

Submitted by:
Dr Marc

Notes:
A low fat delicious snack or meal. You can easily take it to work with you for you working ladies and gents!

Servings: 1

Ingredients:
This is only enough for one tomato so if you are doing it for the whole family just double,triple, quadruple etc to meet your needs

1 6-ounce canned tuna in water, rinsed and drained

1 tablespoon flax seed oil (you can find it at your local health food store. Flaxseed is high in essential fatty acids, and is wwaay better for you then anything you find in the aisle at the grocery store)

1/4 cup celery, finely chopped

2 tablespoons onion, finely minced

1/2 teaspoon turmeic

1 medium tomato

Directions:
Mix tuna, oil, celery, onion and turmeric together. Cut off top of tomato about 1/4 of the way down and save top. Scoop out pulp, drain and stuff with tuna salad. Replace the top of the tomato.

I had mine with a side of 1/2 an avacado. I drizzled it with lemon juice and a pinch of salt and it was DELICIOUS.

Submitted by:
Christina

Notes:
The recipe comes from: http://www.eatingwell.com/recipes/shrimp_caesar.html

Servings: 4

Ingredients:
Makes 4 servings, about 2 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

3 tablespoons lemon juice, plus 4 lemon wedges for garnish
2 teaspoons Dijon mustard
3 anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste
1 small clove garlic, coarsely chopped
2 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine (about 2 hearts)
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen)
1 cup croutons, preferably whole-grain (see Tip)

Directions:
1. Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add 1/4 cup Asiago cheese and pepper; pulse until combined.
2. Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining 1/4 cup Asiago cheese and garnish with a lemon wedge.

NUTRITION INFORMATION: Per serving: 312 calories; 16 g fat (4 g sat, 8 g mono); 235 mg cholesterol; 13 g carbohydrate; 31 g protein; 2 g fiber; 669 mg sodium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (45% dv), Iron (30% dv), Calcium (20% dv).

TIP: Tip: To make homemade croutons: Toss 1 cup whole-grain bread cubes with 1 tablespoon extra-virgin olive oil, a pinch each of salt, pepper and garlic powder. Spread out on a baking sheet and toast at 350°F until crispy, turning occasionally, 15 to 20 minutes.

MAKE AHEAD TIP: The dressing (Step 1) will keep, in a jar in the refrigerator, for up to 3 days. Shake vigorously just before tossing with the salad.

Submitted by:
Leida

Notes:
For more details    desidieter dot com

Indian recipes are diverse and extraordinary, based on religious beliefs, climate, culture and availability of ingredients. Indian food recipe provides a guide to the food of India and every

Servings: 2

Ingredients:
1 cauliflower
2 potatoes
2 onions sliced
1 tsp whole cumin
1 tsp coriander powder
4 dried red chilies
2 tbsp garlic-ginger paste
½ tsp chili powder
Salt to taste
1 tsp turmeric
2 fresh green chilies (opt)
2 tbsp chopped cilantro

Directions:
• Heat the oil in a large pan. Add the cumin, dried red chilies, stirring to mix.
• Add the onions and stir occasionally, until golden brown.
• Add the garlic-ginger paste, chili powder, salt, turmeric and finely chopped green chilies (optional). Stir-fry for 2 minutes.
• Add the chopped potatoes and cut small florets cauliflower to the mixture, stirring to coat the vegetables in the spice mixture.
• Reduce the heat, add water. Cover the pan and let simmer for 10-15 minutes.
• Transfer the vegetables to warmed serving plates and serve immediately.

Submitted by:
Ankit

Notes:
This is a quick, easy meal for lunch or dinner…my family loves it!

Servings: 4

Ingredients:
1 lb ground beef, turkey, or chicken (I typically use turkey)
1 package taco seasoning
1 head lettuce
1-3 tomatos (your preference)
1 onion
1 bag Baked Doritos
1 bottle light Thousand Island Dressing
2 cups low-fat shredded cheese

Directions:
Brown meat- add taco seasoning as directed.
Mix all ingredients in large bowl- or we like to mix everything except the chips and dressing and let everyone put their own on. Serve and enjoy!

Submitted by:
Betsy

Notes:
I usually don’t like tuna but this is my favorite meal right now. It is easy, healthy, fresh, and satisfying.

Servings: 2

Ingredients:
2 handfulls of higher fiber spiral pasta, boiled (I like Barilla Past Plus or Ronzoni Smart Taste)
enough healthy fat to coat your cooked pasta, about 4 teaspoons
(I like to use 1/2 Smart Balance & 1/2 olive oil)
1 can BumbleBee's Spicy Thai Tuna Medley
1 medium sized fresh tomato chopped

Directions:
After boiling pasta, stir in your healthy fat to coat the pasta.
Fluff the tuna with a fork and combine with pasta along with the chopped tomato.
Serve and enjoy.

Submitted by:
Hannah

Notes:
The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable.

Servings: 6

Ingredients:
2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoons herbes de Provence (see Note), divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest

Directions:
Preparation:
Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.

Tip:
Ingredient note:
Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Nutritional Information:

Per serving
Calories 191 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 6 g
Dietary Fiber 1 g
Fat 6 g
Saturated Fat 2 g
Monosaturated Fat -
Polysaturated Fat -
Protein 27 g
Potassium 342 mg
Sodium 292 mg
Iron -
Cholesterol 72 mg
Folic Acid -
Nutritional Bonus:

Per serving
Niacin (65% daily value), Selenium (29% dv).

Submitted by:
Wildcat

Notes:
Great use for leftover chicken. The grocery store rotisserie chicken works great for this !

Be creative and add your own additions with what you have on hand. Just keep track of the carbs you are adding in.

Servings: depends

Ingredients:
~Leftover chicken. Chopped or shredded. (Canned chicken also works)
~Mayo (add a little salt, pepper, and garlic powder to taste)
~Onions. Chopped.
~Green onions. Sliced small.
~Celery. Chopped small.
~small Dill pickle. Chopped.
~Pecans. Roughly chopped. (Sliced or slivered Almonds is also yummy)
~Large leaf lettuce (Romaine, Green leaf, Red leaf,etc.)

+(My husband also likes chopped black olives and cheese added to his mixture. Be adventurous !)

Directions:
Mix chicken, mayo & seasonings with your additional ingredients.
The amount of chicken meat you have to use will determine the amount of goodies you add in. I use a little of each item. The celery and dill pickle are for texture. The green onions will give it a wonderful flavor. I like onions, so I add chopped yellow onions for flavor and texture (that can be up to you).
The pecans are a wonderful touch! It adds a sense of richness and makes you feel like you must be cheating! Great for texture and flavor.

~Mix all ingredients together and put in refrigerator for a while, to let all the flavors meld.
~When you are ready, take your bunch of lettuce and pull off full leaves. Take a couple of scoops of chicken salad and place in middle of leaf. Fold up the end of the lettuce, fold over the sides (it should look like a skinny burrito), and viola! -Yummy Goodness.

Submitted by:
tam