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:
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

Notes:
Serving size 1 tbsp: Calories: 20 , Saturated Fat: 0 g , Total Fat: 0 g , Carbs: 4 g , Dietary Fiber: 0 g , Protein: 2 g , Cholesterol: 1 mg , Sodium: 62 mg

Servings: 32

Ingredients:
6 cup(s) yogurt, low-fat plain
2 scallion(s) (green onions)
2 tablespoon parsley, fresh
1 tablespoon basil, fresh
1 clove(s) garlic
1/2 teaspoon salt
1/4 teaspoon pepper, black ground

Directions:
To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double layer of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. Place yogurt still the towel in a bowl after 15 minutes. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week. Blend together yogurt cheese, scallions, parsley, basil, garlic, salt, and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.
Serving size: 1 tablespoon.
Serve with Toasted whole wheat pita:
Cut pita into wedges and bake at 350 for 10 -12 minutes or until crisp. Additional calories: 140

Submitted by:
Barbara

Notes:
 A great veggie dip to use with raw veggies.

I typically use a lot of green veggies and mushrooms since they are all low in carbs

Servings: 10+

Ingredients:
16 oz Sour Cream (0 carbs)
16 oz Hellman's Mayo (only use this brand, does not taste right with anything else) (1 carb per 2 tablespoons))
4 cups shredded mozzarella cheese (4 carbs)
Parsley flakes for color (0 carbs)
Lawrey's season salt for taste (0 carbs)

Directions:
Mix sour cream and may together
Add parsley (as much or as little as you want…it's just for color)
Add cheese
mix
then start adding lawrey's, taste test every few shakes til you achieve desired taste

Submitted by:
Monica

Notes:
My mom’s recipe! <proud>

Thinly sliced sirloin tip marinated in a ginger/garlic/vegetable mixture.

NOTE:  I substituted the honey and sugar in this recipe with a medium/large pureed Asian pear.

Servings: 8

Ingredients:
2 lb Sirloin Tip/”Beef Round Tip Roast Cap Off” Chopped thin, at angle
1-2 carrots, shredded
6 green onions (+ maybe a bit more white onion to supplement), chopped fine, at angle
1 ½ forefinger length peeled ginger root (can be as plump/round as forefingers, no worries)
12 garlic cloves
MSG (1/8 to ¼ tablespoon) (aka aji-namoto or Accent – steer away from the American Accent, if possible)
1 tsp black pepper
¼ - 1/3 cup sesame seed oil
½ cup light soy sauce
2-3 tablespoons honey
Just under ½ cup sugar
1 tablespoon sesame seeds (preferable roasted)

NOTE: I substituted the honey and sugar with a medium/large pureed Asian pear.

Directions:
a) Slice beef thinly, at an angle (like \\\\\\) and place in large mixing bowl
b) Chop onion, thin, and at an angle
a. Add onion on top of beef
c) Add finely sliced (or shredded) carrot to the meat
d) With a meat tenderizer or mortar and pestle, crush the ginger root (chopped into manageable chunks) into a rough “smoosh”
a. Fold the ginger over itself, to make sure it doesn’t get too spread out – fold it like batter
e) Add a garlic clove or two at a time to the ginger, crushing it open and smooshing it into the mix. Do this until small chunky paste remains
f) Add ginger-garlic mixture to the meat
g) Add just under ½ cup sugar
h) Sprinkle some MSG on top of the meat
i) Add black pepper
j) Add ¼ cup sesame seed oil
k) Add ½ cup light soy sauce
l) Add 2 tablespoons honey, according to taste
m) Add 1 tablespoon sesame seeds (roasted)

Again, instead of steps G and L, you can add one medium-large pureed Asian pear. If it's not sweet enough, add some splenda.
By hand, mix the beef concoction until the ingredients are well mixed and the meat is completely coated

Taste the mixture. If too sweet, add a bit more soy sauce.

Let mixture marinate in refrigerator for at least a couple of hours, preferably overnight.

Fry or bake or grill on aluminum! Serve with brown rice and, if you like, light greens (look up BANCHAN on google to get an idea of the various kinds of salads and kimchees you can try!)

Submitted by:
Golluhm

Notes:
This salad is also great made with bright green broccoflor, a hybrid of cauliflower and broccoli. For variety, add sliced hardboiled eggs or different spices!

Servings: 6

Ingredients:
– 1 medium head cauliflower, broken into small florets
– 1/4 cup mayonnaise
– 2 tablespoons lemon juice
– 1/2 teaspoon dried mustard
– 3 green onions, chopped
– 2 tablespoons chopped green bell pepper
– Salt and pepper

Directions:
1. Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry.
2. In a large mixing bowl, mix mayonnaise, lemon juice and mustard. Add cauliflower, green onion and pepper, if using. Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste.
3. Chill 30 minutes for flavors to blend.

Submitted by:
Maya

Notes:
http://www.eatingwell.com/recipes/rainbow_chopped_salad.html?utm_source=EWTWNL

Servings: 4

Ingredients:
Salad: 1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup diced radishes
1/2 cup Orange-Oregano Dressing or Creamy Dill Ranch Dressing (recipes follow)
1 tablespoon minced red onion

Dressing:

1/2 teaspoon freshly grated orange zest
1/2 cup orange juice, preferably freshly squeezed
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
Makes 4 servings, generous 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.

NUTRITION INFORMATION: Per serving: 64 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 3 g fiber; 198 mg sodium; 371 mg potassium.

Nutrition bonus: Vitamin C (240% daily value), Vitamin A (140% dv).

1/2 Carbohydrate Serving

Orange-Oregano Dressing:

Place all ingredients in a jar. Cover and shake to combine.

NUTRITION INFORMATION: Per 2-tablespoon serving: 27 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 165 mg sodium; 41 mg potassium.

Exchanges: 1/2 fat

0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

Submitted by:
Leida

Notes:
Using the Flatouts flatbread you can make a great pizza low in fat, calories but not on taste!

Servings: 2

Ingredients:
1 flatout flatbread
1/2 c. no sugar added spaghetti sauce
1/4 C low fat finely shreded pizza cheese
1/4 c mushrooms or any other vegetables you prefer
7 pieces of pepperoni
2 oz. turkey sausage
1 Tb EVOO

Directions:
Rub Flat bread with the EVOO
Flip and do again
Add spaghetti sauce and spread around evenly
top with your choice of vegetables and meat.

Submitted by:
Rose

Notes:
Simple taste twist

Servings: 6-8

Ingredients:
3 diced cooked chicken breasts
2 cups fresh or thawed broccoli
1 cup sliced mushrooms
3 diced green onions
1 cup sour cream
1 cup mayonnaise
1 T. minced garlic
2-3 T. horseradish
season to taste

Directions:
Spread broccoli in bottom of 10×13 baking dish. Distribute chicken, mushrooms and green onions evenly on top of the broccoli. Mix remaining ingredients together and spread on top. Bake for 35 minutes or until it starts to brown on the edges. Enjoy!

Submitted by:
Dr Marc