Apple Pie Shake

Ingredients

2 cups vanilla fat free frozen yogurt

1 cup unsweetened applesauce

1/2 teaspoon apple pie spice (can substitute cinnamon)

1 cup skim milk

Directions

Put the mugs in freezer to chill. In blender, combine yogurt applesauce, apple pie spice. Add milk and blend just until mixed. Serve in chilled glasses.

Fruit Salad Ideas

Ingredients

6 Bananas (sliced)

2 pint strawberries (sliced in half)

4 Kiwis (peeled and sliced)

1 apple (sliced without core)*

Preparation

After fruit is washed thoroughly and sliced add to a large bowl. Mix by hand and for an even better twist sprinkle some lemon juice on it. Chill and serve!

Spiced and Sugared Pepitas

Ingredients

Nonstick vegetable oil spray

2 cups shelled pepitas

1/3 cup sugar

1 large egg white, beaten until frothy

1 tablespoon chili powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 to 1/2 teaspoon cayenne pepper

Directions

Preheat oven to 350

Nutritious Fruit Salad

Ingredients

1 pint fresh strawberries, sliced

1 pound seedless green grapes, halved

3 bananas, peeled and sliced

1 – 8 ounce container nonfat strawberry or lemon yogurt

Directions

In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

Healthy Side Dish: Sesame Carrots Recipe

Ingredients

2 cups baby carrots

1 tbsp toasted sesame seeds

Pinch of dried thyme

Pinch of kosher salt

Directions

Toss carrots with sesame seeds, thyme and kosher salt in a small bowl.

(Makes 3 Servings)

Turkey Reuben

Ingredients

1/4 Cup Fat-free Thousand Island Dressing

8 Slices Whole Wheat Bread

8 oz. Low Sodium Turkey Breast

1/2 Cup Sauerkraut (rinsed and drained)

4 Slices Reduced Fat Swiss Cheese

Olive Oil Cooking Spray

Directions

Spread dressing on one side of each slice of bread.

Stack sandwiches with turkey, sauerkraut and cheese.

Spray a large pan with olive oil spray and cook 2 sandwiches over medium heat for 4 minutes per side. Make sure bread is toasted and cheese is melted then serve hot.

(Makes 4 servings)

Make this Tasty Lentil Salad

Ingredients

1 can red lentils

1/4 cup sesame seed oil

1/4 cup cooked brown rice

1/2 chopped raw green beans

1/3 cup raw baby spinach

Juice from 1?2 lemon

1 minced clove garlic

1 large chopped mint leaf

1/2 cup chopped zucchini

10 chopped mushrooms – stems removed

1 tsp cumin powder

Directions

Drain and rinse the lentils. Mix in the remaining ingredients and serve.

Easy Broccoli And Shrimp Recipe

Ingredients

2/3 cup chicken broth

1 tsp cornstarch

1 tbsp minced garlic, divided

3 tsp extra-virgin olive oil, divided

1/4-1/2 tsp crushed red pepper

1 pound raw shrimp (21-25 per pound), peeled and deveined

1/4 tsp salt, divided

4 cups broccoli florets

2/3 cup water

2 tbsp chopped fresh basil

1 tsp lemon juice

Freshly ground pepper to taste

Lemon wedges

Directions

Combine chicken broth, cornstarch and half the garlic in a bowl; whisk until smooth.

Heat 1-1/2 tsp oil in a large nonstick pan over medium-high heat.

Add remaining garlic and crushed red pepper. Cook while stirring for about 30 seconds. Add shrimp. Saut until shrimp are pink, about 3 minutes. Transfer to a bowl.

Add remaining oil to the pan. Add broccoli and a pinch of salt. Cook for 1 minute.

Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with shrimp.

Add chicken stock mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3-4 minutes.

Stir in basil and season with lemon juice and pepper. Add shrimp and broccoli; heat through. Serve with lemon wedges.

(Makes 4 Servings)

Vegetarian Grilled Eggplant & Portobello Sandwich

Ingredients

1 small clove garlic, chopped

1/4 cup low-fat mayonnaise

1 tsp lemon juice

1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds

2 large portobello mushroom caps, gills removed

Canola or olive oil cooking spray

1/2 tsp salt

1/2 tsp freshly ground pepper

8 slices whole-wheat sandwich bread, lightly grilled or toasted

2 cups arugula, or spinach, stemmed and chopped if large

1 large tomato, sliced

Directions

Preheat grill to medium-high.

Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.

Spray both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides. When cool enough to handle, slice the mushrooms.

Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

(Makes 4 Servings)

Vegan Friendly Black Bean Soup Recipe

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 stalk celery, chopped

2 carrots, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth

4 (15 ounce) cans black beans

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

Directions

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.