Notes:
Simple chicken quesadillas with kick- if you’re like me and don’t like veggies!  But green and red peppers and onions can be added if you do!  Total of 425 calories per serving, it makes a quick dinner for a hungry family.

Servings: 6

Ingredients:
1.5 lbs boneless-skinless chicken breast, thin sliced
1 package Old El Paso Taco Seasoning
1 tablespoon extra virgin olive oil
1/2 cup water
6 Mission Flour Tortillas, 8-inch
1 1/2 cup shredded sharp cheddar cheese (Mexican Cheese blend also works well)
1/2 cup green/red peppers (optional)
1/4 cup red onions (optional)

Directions:
Mix Taco seasoning, olive oil and water in a shallow bowl. Add chicken, thoroughly covering in prepared seasoning mix. Heat up the old Foreman grill (or the real grill, or skillet) and grill chicken for approx 8 mins, or until done. Slice chicken into thin strips/chunks (whatever your preference) and disperse amongst 6 tortillas. Add 1/4 cup cheese per tortilla, fold and stick in the microwave for about 1.5 mins. (also, add veggies if you prefer) Remove, allow to cool, and enjoy!

*Hint - my son likes to dip his in Ranch dressing.

Submitted by:
Joy

Notes:
a delicious and healthy alternative to the calorie laden sandwich i usually have for lunch.

Servings: 1

Ingredients:
1 whole wheat wrap
2 ounces of shredded turkey
1/2 ounce of shredded low fat cheese of choice
1 ounce of fresh baby spinach
1 slice of fresh tomato
1 table spoon of honey mustard or other low fat dressing of choice

Directions:
spread honey mustard on one half of the wrap
place turkey and cheese on top of the honey mustard
place veggies on top of the cheese
fold in one end of the wrap and roll it up
enjoy!!!

Submitted by:
terra

Notes:
This salad is ridiculously tasty, surprisingly filling and quite probably foolproof (unless you really do struggle to boil an egg…). Plus, it’s very simple and suits a multitude of additional vegetables, nuts, seeds, etc. I didn’t have any staple salad ingredients at the time, hence the egg, but it was by no means boring! Colourful, nutritious and delicious!

Servings: 1

Ingredients:
Bag of mixed baby salad leaves (I used Asda's own brand, £1)
1 tin of Mackerel in tomato sauce (I used Sainsbury's own, 79p)
2 medium chicken eggs

Directions:
Boil two eggs for about 5 minutes, or longer depending on how hard you like the yolk. Once they're done, drain off the hot water and cover them in cold water. Leave to stand.
Grab a generous handful of salad leaves and arrange on a plate. Open the tin of mackerel and use a spoon to lift the fillets out of the sauce (please don't throw it away!) and add to the leaves.
Peel the eggs, slice them and add to the plate.
Drizzle the reserved tomato sauce from the mackerel tin over the leaves and eggs, and enjoy!

This is an incredibly basic recipe but makes a fantastic lunch if you're short of ingredients, and the sauce tastes amazing with the eggs. For a fishier salad, use two tins of mackerel (but only 1 tin's worth of sauce) and one egg. For a heartier evening meal, add tomato, cucumber, sweetcorn, kidney beans (they taste amazing with the sauce), pinenuts and/or sesame seeds. If you would prefer it without egg, try mixing the reserved sauce with a portion of cooked pasta. Yum!

Calories:
Mixed salad leaves - negligible
Mackerel in tomato sauce - 170 approx (see Sainsbury's website)
Boiled egg - 76 approx

Submitted by:
Louise

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:
I like to have this as a low cal snack when I am craving somethin sweet!

Servings: 1

Ingredients:
1 Plain Rice Cake FF 70 Cal
Honey

Directions:
Drizzle honey on top of Rice Cake

YUMMY!!!

Submitted by:
Alicia

Notes:
angel hair pasta with meat sauce

Servings: 1 or 2

Ingredients:
angel hair pasta, prego spaghetti sauce, onion, pepper and ground beef

Directions:
take 3 cups of wheat angel hair pasta=190 calories….on a separate frying pan you brown well the 3 oz of ground beef=200 calories when brown…drain all oil and blot with paper towel to remove all grease…add back to pan with one cup of chopped onions=60 calories and half cup of green pepper=15calories….add salt to taste and pepper…when that heats up and onions and pepper are tender add the 1/2 cup prego sauce=100 calories and pasta and toss together one meal….a total of 565=calories…but you can also eat half for the half the calories.

Submitted by:
vivian

Notes:
Filling and not too heavy on the calories.

Cooking time 45 mins (i found you need longer)

Easy to make too

Recipe from my Aunt

Per serving: 227 calories

                       12g fat.

Servings: 4 people

Ingredients:
1 large fennel bulb, sliced thickly
2 red peppers, cut into large chunks
300g (10 0z) waxy new potatoes, sliced thickly
2 large leeks, halved lengthways and cut into chunks
4 to 6 large chicken thighs, bone skin and thigh left on
2tbsp extra virgin olive oil

Directions:
Heat the oven to 180*c /160*c/ fan/350*F/gas 4. Toss the veg and the chicken in the oil and season well. Place the veg in to the bottom of a roasting tin with the chicken on top. Roast for 45 mins until the chicken skins are golden and crispy and the veg is soft and beginning to caramelise.
Divide between four plates and serve immediately.

Submitted by:
Louise

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:
This is a “secret family recipe” that I love! I know summer is here when I can make it again (using fresh garden tomatoes is best, tomatoes in the winter time just lack that good flavor). Super simple and easy to prepare. Great at cookouts or anytime. Needs a few minutes to sit and blend, say 20 or so or overnight.

This is also good as a relish, especially on brats!

Servings: varies

Ingredients:
Ratio is ONE tomato to ONE cucumber
onion to taste (we like a lot so I use half a small onion for this ratio)
Miracle Whip (can use light or fat free and improve fat/cal content)
salt and pepper to taste

Directions:
Peel, seed and coarsly chop cucumber. Chop onion and tomato and place all veggies in a bowl. Add enough Miracle Whip to lightly coat the veggies (it will blend with the juices from the veggies in a few minutes), for one large tomato and one large cucumber, I'd use a tablespoon maybe. Add salt and pepper and stir to coat well. Cover and refrigerate at least 20 minutes to allow the flavors to blend.

Submitted by:
NOFAT40

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