Notes:
Authentic, mildly spicy Indian eggplant curry. It’s not low in fat cut it’s not terribly high either, and you can easily halve the oil (and the fat) if you use a nonstick pan. Once again found at AllRecipes.

• Calories: 149
• Total Fat: 8.1g
• Cholesterol: 2mg
• Sodium: 742mg
• Total Carbs: 15.8g
• Dietary Fiber: 5g
• Protein: 4g

Servings: 4

Ingredients:
* 1 large eggplant
* 2 tablespoons vegetable oil
* 1 teaspoon cumin seeds
* 1 medium onion, thinly sliced
* 1 tablespoon ginger garlic paste
* 1 tablespoon curry powder
* 1 tomato, diced
* 1/2 cup plain yogurt
* 1 fresh jalapeno, finely chopped
* 1 teaspoon salt
* 1/4 bunch cilantro, finely chopped

Directions:
1. Preheat oven to 450 degrees.
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes, until tender. Cool, peel, and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno, and season with salt. Cover and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Submitted by:
Sarah

Notes:
Moist, flavorful chicken marinated in beer, lime juice and spices. Another recipe from AllRecipes.

• Calories: 180
• Total Fat: 2.9g
• Cholesterol: 67mg
• Sodium: 161mg
• Total Carbs: 7.1g
• Dietary Fiber: 0.7g
• Protein: 25g

Servings: 4

Ingredients:
* 1 lime, juiced
* 1 (12 fluid ounce) can light colored beer
* 1 teaspoon honey
* 2 cloves garlic, minced
* 2 tablespoons chopped fresh cilantro
* Salt and pepper
* 4 skinless, boneless chicken breast halves

Directions:
1. Mix the lime juice, beer, honey, garlic, cilantro, salt and pepper until the honey dissolves. Marinate the chicken breasts in the mixture, covered, for at least 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

Submitted by:
Sarah

Notes:
This is a delicious, healthy vegan recipe that I found at AllRecipes. It makes an excellent taco filling but it’s tasty as a dip as well.

• Calories: 143
• Total Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 542mg
• Total Carbs: 24.1g
• Dietary Fiber: 8.7g
• Protein: 7.5g

Servings: 8

Ingredients:
* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 bell pepper, chopped
* 2 (14.5 ounce) cans black beans, rinsed & drained
* 2 tablespoons yellow cornmeal
* 1 1/2 tablespoons cumin
* 1 teaspoon paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 cup salsa (jarred or homemade)

Directions:
1. Roughly mash the beans so they have a consistency similar to that of refried beans. Set aside.
2. Heat olive oil in a medium skillet over medium heat.
3. Stir in onion, garlic, and bell pepper; cook until tender.
4. Stir in mashed beans and salsa.
5. Add the cornmeal and spices. Cover and cook 5 minutes over medium heat. Try different spice combinations to suit your tastes, or considering adding hot sauce if you like it spicy.

Submitted by:
Sarah

Notes:
This is a very easy way to create a fat-free, sugar-free, tasty dessert.

I prefer regular Cherry Jell-O to the Black Cherry flavor, although either may be used.

I have substituted almond extract for the vanilla, and it also tastes delicious!

Servings: 4

Ingredients:
1 small package Sugar-Free Cherry Jell-O
3/4 Cup boiling water
2 packets Splenda sweetener
1 tsp. vanilla extract
1 Cup frozen dark sweet cherries, pitted (No Sugar Added) - do not thaw
1 Cup fat-free plain yogurt

Directions:
In blender, dissolve Jell-O and Splenda in boiling water. Add vanillla extract.
Blend on low until completely dissolved.
Dump in frozen cherries, then yogurt.
Blend on high to puree cherries and to whip air into the mixture.
Pour into four serving containers.
Refrigerate for 30 minutes or longer.
Enjoy!

Submitted by:
Jane

Notes:
Hands on prep: 10 minutes

Cook time: 8 minutes

Per serving (3 nachos): 95 Calories, 1 g Fat, 0 g Sat Fat, 0 g Trans Fat, 2 mg Cholesterol, 416 mg Sodium, 17 g Carbs, 3 g Fiber, 5 g Protein, 104 mg Calcium

Weight Watchers Points: 1

Servings: 4

Ingredients:
1 Large baking potato (scrubbed)
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup bottled chunky salsa
1/2 cup canned black beans, rinsed and drained
1/3 cup shredded reduced fat cheddar cheese
1 scallion, sliced

Directions:
1) Cut the potato into 3/8 inch think slices; arrange in a single layer in a microwave dish. Sprinkle the potatoes with the cumin, salt, and pepper. Cover with plastic wrap, then poke a few holes in the plastic to vent. Microwave on High until tender. 6 minutes.

2) Spoon the salsa over the potatoes; sprinkle with the beans and cheese. Microwave, uncovered, on Medium until the cheese is melted, 1 1/2-2 minutes. Sprinkle with the scallion and serve.

Submitted by:
Meghan

Notes:
This recipe makes 16 large wonderfully moist and dense pumpkin muffins. The original recipe called for more oil, less pumpkin and regular eggs. Using more pumpkin allows the muffin to keep its moisture and to get rid of most of the fat.  I put in the weight watcher’s recipe builder and it is 3 points which works out to about 150 calories and 1 gram of fat per muffin.

Servings: 16

Ingredients:
1½ cups all-purpose flour
1 teaspoon baking powder
2-3 tbsp pumpkin-pie spice (depending on how spicey you like it)
1 ¼ cups sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 can solid-pack pumpkin ( 15-oz can)
2 Tbsp vegetable oil
1/2 cup fat free egg beaters

Directions:
Pre-heat oven to 350
measure and mix dry ingredients together in a large bowl, then add pumpkin, oil, and eggbeaters mix untill well blended, but do not overmix. spray muffin tin(s) or use paper cups, fill cups 2/3 full. Bake untill firm, about ten minutes.

Submitted by:
leah

Notes:
this recipe is sooo good i can’t even tell you! it’s a little spicy but its GREAT! it may not sound like a great combo, at least i didn’t think so when i read the recipe before i tried it but trust me, please trust me its FANTASTIC!!

Servings: 4

Ingredients:
4 each chicken breast halves, boneless and skinless 4 ounce
1 tablespoon mixed spice tex-mex, (see below)
1 cup mango chopped
1 green bell pepper chopped
1 sweet red bell pepper chopped
1/2 jicama chopped
spicy southwestern dressing, (see below)
Tortilla Chips
6 cups bibb lettuce

Texmex spice mix :
3 tablespoons chili powder
2 tablespoons cumin ground
1 tablespoon black pepper ground
1 tablespoon salt
1 tablespoon garlic powder

Spicy southwestern dressing:
1 tablespoon mixed spice tex-mex
2 tablespoons lime juice
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon sugar

Directions:
Coat chicken with Tex-Mex Spice Mix.

Cover and chill 8 hours or overnight..

Cook chicken in a large nonstick skillet coated with a little oil over medium heat 4-5 mins on each side.

Chill.

Chop chicken and place in a medium bowl.

Add mango and next 4 ingredients; toss with Spicy Southwestern Dressing.

throw on top of tortilla chips and enjoy!!

To make Tex-Mex spice mix:
Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months.
Yields 8.5 tablespoons.

TO MAKE SPICY SOUTHWESTERN DRESSING:
Combine all dressing ingredients.
Yeilds 6 tablespoons.

Submitted by:
Dr Marc

Notes:
Moist ,sweet ,very low fat ,easy no brainer, four ingredients

Servings: 12

Ingredients:
One Angel food cake mix (Pillsbury)
one can of Libby's pumpkin
one cup of water
1 1/2 tsp. pie spice

Directions:
MIX CAKE MIX, WATER, PUMPKIN AND SPICES AS DIRECTED ON BOX. bake in rectangular pan until center is set. makes 12 servings at 152 calories each. Add diet whipped topping if desired

Submitted by:
Heidi

Notes:
Cold sweet chocolaty

Servings: 6

Ingredients:
One box of fat fre Jello ( I used cherry, but orange would be good too)
One 8ooz carton of fat free cherry vanilla yogurt
4 Tablespoons of cocoa powder

Directions:
pour gelatin powder into a bowl, add cocoa powder and mix well. Add one cup of boiling water and stir to dissolve gelatin and incorporate cocoa powder. Pour into a pie tin, cover with wrap and chill until set. Try a tablespoon of fat free whipped topping to finish off once served.
Jello:entire box 40 cal., yogurt 8oz 220 cal., cocoa powder 4 Tbl 80 cal. Devided into six servings=57calories per serving

Submitted by:
Heidi

Notes:
This is a great great great drink that has very view calories. Chocolate craving? SOLVED! Ice cream craving? SOLVED! I made this drink up so I hope you like it. If you don’t like mint, you can add a banana or any other healthy option you might enjoy. Good for anytime of day. High in protein, low in carbs, and fat (nutrition depends on what type of yogurt and milk you use)  The way I prepare has a total of 200 cals and 30 cals from fat

Servings: 1

Ingredients:
Slim Fast Chocolate Powder (1 scoop)
Vanilla "Fit and Healthy" Yogurt (1 container/100 mL)
1 cup of Non-fat milk
1 cup of ice
A few drops of Mint extract/flavoring (depending on how much you like)

Directions:
In a blender add all the ingredients; blend together for 30 seconds (or until smooth).
Pour and enjoy

Submitted by:
Aimee